Short presentation

PhD Student in Food Science, with strong background in Physical Chemistry, currently focusing on Oleosomes characteristics and their interactions with other food components, in order to develop more sustainable food structures.

Primary fields of research

1. Food microstructure.
2. Ingredients interactions.
3. Physical-Chemistry of foods.

CV

Education:

2023-2027: PhD Student: "Hempseeds Oleosomes: Sustainable building blocks for novel food structures".

2018: Bachelor´s degree in Chemistry Education.

2013-2017: Bachelor´s in Chemistry. Thesis title: "Sustainable Compartmentalized Systems as a Reaction Medium for the Aminolysis of O,O-diethyl O-(2,4-dinitrophenyl) triester phosphate"

Participation in research projects as a Research Assistant:

2023: Supramolecular control of prototropic tautomerism mediated by micelles and Cucurbit[7]uril: A new strategy for the specific alkylation of substituted 7-(diethylamino)quinolin-2(1H)-one fluorescent dyes (Pontificia Universidad Catolica, Chile).

2022-2023: Understanding the relationship between microstructural parameters of extruded rice flour pellets and their subsequent expansion to develop third generation snacks with a high antioxidant capacity (Pontificia Universidad Catolica, Chile)..

2021: Non-cereal polysaccharides. Polysaccharides Research Fund (University of Queensland, Australia).

2018-2019: Design, synthesis and biological impact of new Smoothened antagonist as potent Hedgehog signalling inhibitors in pancreatic cancer (Pontificia Universidad Catolica, Chile).

2018: Supramolecular catalysis on aminolysis/hydrolysis of carbonates derivatives (Pontificia Universidad Catolica, Chile).

2017: Bio-based ionic liquids and surface-active bio-based ionic liquids as reaction media for degradation of organophosphorated pesticides (Pontificia Universidad Catolica, Chile).