Department of Molecular Sciences hosts leading food structure experts

Jose Miguel Aguilera Radic is Honorary Emeritus Professor of Chemical and Food Engineering at the P. Universidad Católica de Chile (PUC) in Santiago. A chemical engineer, he holds a MSc degree in food technology from MIT, an MBA from Texas A&M University, and a PhD in food science from Cornell University. His research has focused on the role of food microstructure in food products, health and wellbeing, including areas such as structure-property relationships, modeling of microstructural changes during food processing, rational food design, and recently, gastronomic engineering.

Fernando Mendoza, graduate from the University of Santiago de Chile specializing in food microbiology, further augmented his expertise with a Ph.D. in chemical engineering and bioprocessing at the Catholic University of Chile. His doctoral work, focused on innovative techniques for quantitatively evaluating food products' color and surface appearance, underscores his commitment to pioneering approaches in food technology. In his role as Senior Food Technology Expert within the Product Management department at PureFize Technologies, Fernando's primary objective is to implement groundbreaking methods for assessing food freshness and quantifying the benefits of irradiating food with UV light. His expertise in non-destructive sensing methods and developing standard internal food quality assessment protocols are expected to bring significant advancements in linking food's physicochemical, safety, and sensory attributes.

The day was filled with insightful presentations from both our research groups and our visitors. Our team presented the latest advancements and ongoing projects in our research, highlighting our commitment to innovation and excellence in the field of food science. Galia Zamaratskaia gave an overview of food research at the Department of Molecular Sciences, and Saeid Karkehabadi emphasized the significance of research on plant-based foods. Volkmar Passoth explained the importance of novel food by microbial fermentations. Then, Klara Nilsson highlighted the main findings of her research on 3-D printed foods, and Solja Pietiäinen underlined the importance of using wheat bran as functional ingredients in novel foods.

Jose Miguel Aguilera Radic shared his research and findings that have significant implications for the industry. Fernando Mendoza presented his latest research on the impact of PureFize UV light on berries freshness.

“We are happy to have had the opportunity to host such prominent figures in our field,” said Galia Zamaratskaia. “Their insights and expertise have not only enriched our understanding but also opened up exciting possibilities for future collaboration”, adds Volkmar Passoth.

The presentations followed with discussions on potential joint research projects and collaborations, paving the way for future partnerships that aim to push the boundaries of food science further.