< Ingeniería Gastronómica

Investigaciones en Curso

Grant FONDECYT-1150395. Formation and breakdown of model food matrices based on starch and protein, 2015-2017.

Novel food emulsions with low digestibility and low fat content.

Contract research grant Korea Food Research Institute, Microgels as food matrices for the elderly, 2014-2017.

Scientific and technological bases of formats for culinary use of Chilean algae.

Scientific and technological bases of formats for culinary use of Chilean anchovies.

Contacto

Departamento de Ingeniería Química, P. Universidad Católica de Chile
Vicuña Mackenna 4860, Macul, Santiago, CHILE

Enviar Mensaje