The Gastronomic Engineering laboratory is located in the Department of Chemical and Bioprocess Engineering, School of Engineering of the Pontificia Universidad Católica de Chile. Gastronomic engineering takes place in a unique space of co-creation where chefs and food engineers engage in the conception of tasty and healthy food structures.Continue Reading
This laboratory is equipped with instruments to evaluate the mechanical, rheological, thermal and optical properties of foods.
Houses instrumentation to characterize the structural properties of foods from the size of...
A modern 60 m2 experimental kitchen headed by a research chefs is fully equipped to undertake...
José Miguel Aguilera is a professor in the College of Engineering at the Pontificia Universidad Católica de Chile. A chemical engineer he received a master of science from MIT, a doctorate from Cornell University, both with specialization in food technology, and an MBA from Texas A&M University.
Research Chef, coordinator of the Experimental Kitchen. Studied culinary arts in Chile and a Master Degree in the Basque Culinary Center, San Sebastian, Spain. Working experience in Asia, Europe and Chile.
Food Engineer from the Universidad de Chile, Master and Doctor of Engineering Sciences from the Pontificia Universidad Católica de Chile. Development and characterization of very low-fat double emulsions matrices.
Master's degree in Biotecnology, Food Industry and Nutrition (Université de Lorraine, Universitat Politècnica de València, London South Bank University). She is currently a PhD student in Engineering Sciences studying protein microstructures to control gelatinization in starchy foods with tailored postprandial glycemic responses.
Professional degree in Biotechnology from Universidad de Chile, Chile. She is a PhD student in Engineering Sciences at the Pontificia Universidad Católica de Chile (PUC). Study of the culinary potential and food quality attributes of Chilean seaweeds.
Chemical Engineer at the School of Chemical Engineering, Universidad Nacional de San Agustín de Arequipa in Perú , Master and Doctor in Engineering Sciences of the Pontificia Universidad Católica de Chile. Porous matrices (scaffolds) for tissue regeneration, encapsulation of bioactive components and controlled reléase.
Agroindustrial Engineer at the School of Agroindustries, Universidad Nacional del Altiplano in Puno, Peru. She is a PhD student in Engineering Sciences at the Pontificia Universidad Católica de Chile. Her research focuses on the design of new food matrices for the elderly.
Chemical Engineer from the Universidad Nacional de Colombia at Manizales. Currently she is a MSc student in Engineering Sciences at the Pontificia Universidad Católica de Chile. Her thesis topic is the study of the texture of pasta cooked by a vacuum steam processing.
Undergraduate student in Biochemistry, Universidad Católica. In vitro digestión of strach-protein matrices.
Aguilera, J.M. & D.W. Stanley. 1999. Microstructural Principles of Food Processing and Engineering. 2nd ed. Aspen Publishers Inc., Gaithersburg, MD.
Aguilera, J.M. & P.J. Lillford (Eds.) 2008. Food Materials Science: principles and practice. Springer Publishers, NY.
Aguilera, J.M. 2013. Edible Structures: the basic science of what we eat. CRC Press, Boca Raton.
Aguilera, J.M. 2011. Ingeniería Gastronómica. Ediciones UC, Santiago, Chile.
Department of Chemical Engineering, P. Universidad Católica de Chile
Vicuña Mackenna 4860, Macul, Santiago, CHILE