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Roberto Alejandro Lemus Mondaca

Anexo: 81662 Mail: rlemus@uchile.cl
  • Prof. Asistente(O)
    Departamento de Ciencia de los Alimentos y Tecnología Química
    Facultad de Ciencias Químicas y Farmacéuticas, 44 hrs

My name is Roberto Lemus-Mondaca, I am a Food Engineer and Assistant Professor in the Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile. I am responsible for different undergraduate courses (BSc. Food Science): Conservation Processes by Low Temperatures, Physical and Structural Properties of Materials and Process Engineering in Seafood Products, in addition to postgraduate courses (MSc. Food Science and MSc. Food Quality and Management), such as Dehydration Process Engineering, Process Modeling and Simulation, and Predictive Microbiology.

I have received my BSc. Food Science and M.Sc. Food Engineering from the Universidad de La Serena (2006 and 2009, respectively). I was also awarded the CONICYT Scholarship to carry out a Ph.D. Process Engineering at the Universidad de Santiago de Chile (2012). Furthermore, I have been awarded Fellowship The Matsumae International Foundation (MIF) to perform a Postdoct in the Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, School of Agriculture at Kyushu University, Japan (2014). 

My interest in research is mainly to study the quality characteristics and functional properties related to the thermal (Drying, Freezing and Sterilization) and non-thermal processing (High Hydrostatc Pressure and Pulsed Electric Fields) of food products, biological materials and by-products or wastes of the agro-food and/or fishery industry. In addition, include the determination of engineering and functional properties along with modeling / simulation in order to understand, predict and optimize processes and produce food products with high added value. 

At present, I have been awarded The Japan Society for the Promotion of Science (JSPS) Postdoctoral Fellowship in the Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, School of Agriculture at Kyushu University, Japan (2019-2021). My project focus to improving pulses+algae protein-based nanoemulsions functionality by swirl-flow membrane emulsification. 

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FUNDING

1. Co-Researcher, FONDECYT REGULAR 1120101 Project . Characterization of functional and physicochemical properties of three varieties of olive cake, an agro-industrial by-product: Application of convective drying process as a preservation technology (2012-2014).

2. Principal Researcher, FONDECYT REGULAR 1130558 Project . Application of different drying methods to Stevia rebaudiana Bertoni leaves: Effect on biochemical characteristics, thermophysical properties and modeling of heat and mass transfer (2013-2016).

3. Researcher, INNOVA CHILE CORFO - Wageningen University Research - 11CEII - Project 3 (11CEII-9568). International Center of excellence in research and development for the food industry. Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. (2011-2014).

4. Postdoctoral Research Fellow, The Matsumae International Foundation (MIF). On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products (2014). Laboratory of Food Process Engineering, Kyushu University, JAPAN.

5. Co-ResearcherFONDECYT REGULAR 1140067 Project. On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics (2014-2017).

6. Co-ResearcherFONDECYT REGULAR 1150451 Project. Processing of maqui (Aristotelia chilensis (Mol) Stuntz) and murta (Ugni molinae T.) berries: Effect on functional technological properties, anti-bacterial activity, bioactivity and bioacessibility of phytochemical components (2015-2018).

7. Co-ResearcherFONDECYT REGULAR 1160597 Project. Assessment of nutritional characteristics, functional properties and biological potential activities of three selected edible seaweeds subjected to different drying processes (2016-2018).

8. Co-ResearcherFONDECYT REGULAR 1171305 Project. Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and post-rigor mortis conditions (2017-2019).

9. Principal ResearcherProject of Research and Innovation - PII 2019. Retention of anthocyanins and microstructure of maqui, Aristotelia chilensis (Mol.) Stuntz, extracts by lyophilized polysaccharide microcapsules (2019-2020).

10. Postdoctoral Research Fellow, The Japan Society for the Promotion of Science (JSPS). Improving pulses+algae protein-based nanoemulsions functionality by swirl-flow membrane emulsification (2019-2021). Laboratory of Food Process Engineering, Kyushu University, JAPAN.

 

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