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María Teresa Molina Maydl

CTO

More Than 3 SPA

Santiago, Chile

Food process engineering, biomaterials, food polymers, microstructure characterization.

Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2021
Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
Industrial Engineering, Chemistry and Bioprocess Engineering, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2012

Adjunct Professor Part Time

UNIVERSIDAD DEL DESARROLLO

BSc. of Mathematics and Economics Program

Santiago, Chile

2014 - 2016
Assistant Research Scientist Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Engineering

Santiago, Chile

2015 - 2015
Teaching Assistant Part Time

UNIVERSIDAD DE CHILE

Engineering

Santiago, Chile

2011 - 2017

Doctoral Researcher Full Time

Nestlé

Lausanne, Suiza

2019 - 2019
Head of Technology & Regulatory Affairs Full Time

PolyNatural Holding SPA

Santiago, Chile

2020 - 2022
Director of Innovation Full Time

Chile Massachusetts Alliance

Cambridge, Estados Unidos

2022 - 2023
Chief Technology Officer Full Time

More Than 3 SPA

Santiago, Chile

2023 - A la fecha

Patent: Baked Product (WO2021204887A1) translated into a new biscuit in Chilean market (Morocha Crunchy)


Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size Molina, M. Teresa; Vaz, Sandra M.; Leiva, Angel; Bouchon, Pedro Article ISI FOOD STRUCTURE-NETHERLANDS (2021)
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits Molina, M. Teresa; Vaz, Sandra M.; Bouchon, Pedro Article ISI FOODS (2021)
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits Molina, Maria Teresa; Lamothe, Lisa; Gunes, Deniz Z.; Vaz, Sandra M.; Bouchon, Pedro Article ISI FOODS (2021)
Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry María Teresa Molina, Ángel Leiva Article Food and Bioproducts Processing (2016)


Food Structure as a Foundation of Food Texture Bouchon, Pedro A.; Contardo, Ingrid; Molina, Maria Teresa; Rosenthal, Andrew; Chen, Jianshe BookSection (2023)
Types of Pesticides, their Toxicological Effects and Residual Presence in the Food Chain M.T. Molina; Pedreschi Plasencia, Franco; Ciesarova, Zuzana BookSection (2013)


Effect of wheat bran on biscuit dough rheology and baking processing. Molina, Maria Teresa ConferencePaper (2019)
Impact of sucrose concentration and particle size in baking performance and microstructure development of rotary moulded biscuit. Molina, Maria Teresa ConferencePaper (2018)
A 3D analysis of how oil absorption of fried dough is affected by freezing conditions using X ray MicroCT . Molina, Maria Teresa ConferencePaper (2017)


Baked Product Molina, Maria Teresa; Bouchon, Pedro A. Patent
BIOMATERIAL EN BASE A FRUTAS Y VERDURAS, MOLDEABLE, IMPERMEABLE, COMESTIBLE Y RESISTENTE A LÍQUIDOS Vidal Gaete, Carmen; Molina, Maria Teresa Patent


Elaboración de películas comestibles enriquecidas con aceites esenciales para la extensión del tiempo de vida útil de filetes de salmón del Atlántico (Salmo salar). COPEC-UC (2012.J.016) Proyecto 2013-2015 Personal técnico y/o de apoyo
Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying FONDECYT (1131083) Proyecto 2013-2015 Investigador(a)
Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying. FONDEF (1131083) Proyecto 2013-2015 Tesista
Healthy Food Matrix Design PIA (ACT1105/12) Proyecto 2012-2015 Coinvestigador(a)

María Molina

CTO

More Than 3 SPA

Santiago, Chile

Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

Angel Leiva

Full Professor

Physical Chemistry

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

María Teresa Molina Maydl

Líneas de Investigación

Educación

Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2021

Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014

Industrial Engineering, Chemistry and Bioprocess Engineering, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2012

Experiencia Académica

Adjunct Professor Part Time

Assistant Research Scientist Full Time

Teaching Assistant Part Time

Experiencia Profesional

Doctoral Researcher Full Time

Head of Technology & Regulatory Affairs Full Time

Director of Innovation Full Time

Chief Technology Officer Full Time

Difusión y Transferencia

Article (4)

Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry

BookSection (2)

Food Structure as a Foundation of Food Texture

Types of Pesticides, their Toxicological Effects and Residual Presence in the Food Chain

ConferencePaper (3)

Effect of wheat bran on biscuit dough rheology and baking processing.

Impact of sucrose concentration and particle size in baking performance and microstructure development of rotary moulded biscuit.

A 3D analysis of how oil absorption of fried dough is affected by freezing conditions using X ray MicroCT .

Patent (2)

Baked Product

BIOMATERIAL EN BASE A FRUTAS Y VERDURAS, MOLDEABLE, IMPERMEABLE, COMESTIBLE Y RESISTENTE A LÍQUIDOS

Proyecto (4)

Elaboración de películas comestibles enriquecidas con aceites esenciales para la extensión del tiempo de vida útil de filetes de salmón del Atlántico (Salmo salar).

Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying

Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying.

Healthy Food Matrix Design

María Molina

Pedro Bouchon

Angel Leiva