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Pedro Bouchon Aguirre

Profesor Titular

Pontificia Universidad Católica de Chile

Santiago, Chile

Diseño de alimentos; Microestructura de alimentos; Procesamiento de alimentos; Formulación de alimentos

Food Biosciences, UNIVERSITY OF READING. Reino Unido, 2002
Ingeniero Civil de Industrias, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 1997

Profesor Titular Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Ingeniería

Santiago, Chile

2018 - A la fecha
Profesor Asociado Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Ingeniería

Santiago, Chile

2007 - 2018
Profesor Asistente Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Ingeniería

Santiago, Chile

2001 - 2007

Visiting Scientist Full Time

Nestlé Research Center (Vers-chez-les-blanc)

Vers-chez-les-blanc (Lausanne), Suiza

2014 - 2015

PhD Thesis Supervisor
Graduated
• Ingrid Contardo. 2017. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices, Doctorado en Ciencias de la Ingeniería, Pontificia Universidad Católica de Chile.
• Mariel Farfán. 2014. Bioavailability of interesterified lipids in food emulsions, PhD in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Pablo Cortés. 2014. Study of transport phenomena during frying using glass micromodels, PhD in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Carolina Moreno. 2012. Microstructure and transport phenomena in deep-fat fried formulated products, PhD in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Verónica Dueik. 2011. Understanding oil absorption and quality attributes preservation during vaccum frying, PhD in Engineering Sciences, Pontificia Universidad Católica de Chile.

In progress
• Teresa Molina. Understanding of flour properties on biscuit performance. PhD in Engineering Sciences, Pontificia Universidad Católica de Chile (Industrial Supervisor: Dr. Sandra Vaz from Nestlé R&D Santiago).
• Prateeksha Garg. Effect of alternative frying technologies on instant products quality. PhD in Engineering Sciences, Pontificia Universidad Católica de Chile (Industrial Supervisor: Dr. Toh Tianseng,from Nestlé R&D Gurgaon).
• José David Torres. Influence of soluble fiber and modified starches in starch digestibility and matrix microstructure. PhD in Engineering Sciences, Pontificia Universidad Católica de Chile (Industrial Supervisor: Dr. Verónica Dueik from Solutec S.A).
• Yadira Zambrano. In vitro polyphenols digestiblity in enriched extruded products. PhD in Engineering Sciences, Pontificia Universidad Católica de Chile.

Master Thesis Supervisor
Graduated
• Natalia Contreras. 2015. Design thinking as a tool to motivate the interest of 4 to 8 years old girls in STEM. Master of Innovation, Pontificia Universidad Católica de Chile.
• Maria Teresa Molina, 2014, Online in situ examination of crystal growth in dough and model systems. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Mathias Cruz Brusse, 2014, Characterization and effects of freezing prior to frying on the microstructure and transport phenomena of formulated products. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Rocío Pérez. 2014. Key features to motivate the interest of 4 to 8 years old girls in STEM. Master of Innovation, Pontificia Universidad Católica de Chile.
• Felipe Rivera Sánchez. 2013. Critical factors to increase the competitiveness in innovation management in companies focused in natural resources. Master of Innovation, Pontificia Universidad Católica de Chile.
• Pablo Fuentes Beard. 2013. Innovation management model for companies focused in natural resources. Master of Innovation, Pontificia Universidad Católica de Chile.
• Nicolás Ovalle, 2012, Online in situ examination: Atmospheric and Vacuum Frying Miniaturization. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Carla Francisca Marzullo. 2010. Calidad de snacks de zanahoria obtenidos mediante la aplicación de vacío a métodos tradicionales de deshidratación. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Ana María Gazmuri. 2008. Analysis of wheat gluten and starch matrixes during deep-fat frying. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Carolina Moreno. 2007. Effect of freeze, air and osmotic drying on tissue composition, oil absorption and location during potato frying. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Margarita Mariscal. 2007. Comparison between atmospheric and vacuum frying of apple slices. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Paula Vargas. 2007. Effect of osmotic dehydration pretreatment on apple freeze-drying. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• Pablo Altimiras, 2005, Microstructure and mass transfer during food storage: study of fat migration in cocoa butter model systems. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.
• María Paz Arellano, 2004, Development of a digital video-microscopy technique to study lactose crystallization kinetics in situ. Master in Engineering Sciences, Pontificia Universidad Católica de Chile.

Postdoctoral fellows
• Ingrid Contardo. 2018-2020. Food structure design and nutrients digestibility.
• Mariel Farfán. 2014–2015. In vitro structured-lipids availability in food emulsions.
• Verónica Dueik. 2014–2015. Polyphenols and essential oils inclusion in healthy food matrix design.
• Carolina Moreno. 2014–2015. Extrusion applications in healthy food matrix design.
• Verónica Dueik. 2011–2012. Structuring gluten and starch matrixes to understand the relationship between oil absorption and product microstructure during atmospheric and vacuum frying.
• Olajide Sobukola. 2011. Understanding the effect of vacuum level during frying of restructured wheat starch and gluten based product.
• Olivier Skurtys. 2005-2006. Formation of food aerated gels (co-supervisor with Professor José Miguel Aguilera)

PhD External examiner
International
• Huanhuan Zhao. 2018. Fat bloom in chocolate: Bloom identification and its corresponding effects on chocolate properties. Chemical and materials engineering. The University of Auckland, New Zealand.
• Mariel María del Rocío Teruel Gutiérrez. 2015. Effect of rosemary extract (Rosmarinus officinalis) in the shelf life and quality of frying oil and associated fried products. Veterinary school, Universidad de Murcia, Spain.
• Loreto Muñoz Hernández. 2012. Microstructural, physico-chemical and applications of Chía (Salvia hispánica) mussilage. Department of analytical chemistry, nutrition and bromatology, Universidad de Santiago de Compostela, Spain.
• Aman-Mohammad Ziaiifar. 2009. Oil Absorption during deep-fat frying: mechanisms and important factors. Institut des Sciences et Industries du Vivant et de l’Environnement. Agro Paris Tech, France.

• Spining off company in progress. 2020.
• Trade Secret. Industrial Technology to produce healthy low-fat snacks protected under trade secret as of 15th July 2014, Pontificia Universidad Católica and Fundación Copec UC.
• Feed additive formulated with quillay extract, containing triterpene saponins and potato maltodextrin. Claim 02942-2004, Chile.

• Best congress presentation. 2nd International Congress on Nutrition and Food Engineering

UNIVERSITY OF AUCKLAND

Nueva Zelanda, 2017

• Best congress presentation. 2nd International Congress on Nutrition and Food Engineering, with the oral presentation entitled “in vitro and in vivo study on the slow release of glucose in vacuum fried matrices (Bouchon, Contardo, James), Auckland, New Zealand, 23-25 November 2017.
• Best congress presentation. 2nd Congress on Food Structure Design (FSD 2016)

Food Structure Design (FSD 2016)

Turquia, 2016

• Best congress presentation. 2nd Congress on Food Structure Design (FSD 2016), with the oral presentation entitled “Enhancing micro-CT methods to quantify oil content and porosity in 3D-microstructure of starch-gluten matrices” (Bouchon and Contardo), Antalya, Turkey, 26-28 October 2016.
• Distinguished case of the year. COPEC-UC Foundation

COPEC-UC Foundation

Chile, 2016

• Distinguished case of the year. COPEC-UC Foundation, for his R&D work on “Platform Technology to Produce Healthy Snacks”. 2016.
• Excellence in graduate student supervision as Associate Professor

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2015

• Excellence in graduate student supervision as Associate Professor. School of Engineering. 2015.
• Excellence in innovation (3rd place)

Diario Financiero

Chile, 2015

• Excellence in innovation (3rd place). Diario Financiero (Financial Newspaper). 2015.
• Best congress presentation. XX Chilean Congress for Food Science and Technology (Sochital)

UNIVERSIDAD DEL BIO-BIO

Chile, 2015

• Best congress presentation. XX Chilean Congress for Food Science and Technology (Sochital), with the poster presentation entitled “Influence of modified starch in snacks during freezing and frying” (Molina and Bouchon), Chillán, Chile, 19-21 October 2015.
• Excellence in interdisciplinary and associative research

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2014

• Excellence in interdisciplinary and associative research. School of Engineering. Pontificia Universidad Católica de Chile. 2014.
• Best Fondecyt Research Project in Engineering 3 group

Comisión Nacional de Investigación Científica y Tecnológica

Chile, 2013

• Best Fondecyt Research Project in Engineering 3 group. 2013.
• Best congress presentation. 11th International Congress on Engineering and Food (Icef 11)

International Congress on Engineering and Food (Icef 11)

Grecia, 2011

• Best congress presentation. 11th International Congress on Engineering and Food (Icef 11) with the poster presentation entitled “Visualization of the mechanisms of fluids displacement during simulated frying process using glass micromodels” (Cortés, Segura and Bouchon), Athens, Greece, 22-26 May 2011.
• Best congress presentation. International Conference on Food Innovation (FoodInnova 2010)

International Conference on Food Innovation (FoodInnova 2010)

España, 2010

• Best congress presentation. International Conference on Food Innovation (FoodInnova 2010) with the poster presentation “Effect of frying pressure on oil uptake, surface roughness and texture of fried potato-flake bases fabricated products” (Moreno, Dueik and Bouchon), Valencia, Spain, 25-29 October 2010.
• Best congress presentation. 7th Ibero-American congress on Food Engineering (Cibia VII)

7th Ibero-American congress on Food Engineering (Cibia VII)

Colombia, 2009

• Best congress presentation. 7th Ibero-American congress on Food Engineering (Cibia VII) with the poster presentation entitled “Effect of food surface roughness on oil uptake of deep-fat fried food” (Moreno and Bouchon), Bogotá, Colombia, 6-9 September 2009.
• Best congress presentation. 10th International Congress on Engineering and Food (Icef 10)

10th International Congress on Engineering and Food (Icef 10)

Chile, 2008

• Best congress presentation. 10th International Congress on Engineering and Food (Icef 10) with the poster presentation entitled “Effect of freeze, air and osmotic drying on tissue composition, oil absorption and location during potato frying” (Moreno and Bouchon), Viña del Mar, Chile, 20-24 October 2008.
• Excellence in research

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2006

• Excellence in research. School of Engineering. Pontificia Universidad Católica de Chile. 2006.
• Best congress presentation. 5th Ibero-American congress on Food Engineering (Cibia V)

5th Ibero-American congress on Food Engineering (Cibia V)

México

• Best congress presentation. 5th Ibero-American congress on Food Engineering (Cibia V) with the poster presentation entitled “Modelling surface oil uptake during post-frying cooling”, Puerto Vallarta, Mexico, 4-7 September 2005.
• Excellence in Teaching.

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2004

• Excellence in Teaching. School of Engineering. Pontificia Universidad Católica de Chile. 2004.


Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product Zambrano, Yadira; Contardo, Ingrid; Moreno, Maria Carolina; Bouchon, Pedro Article ISI FOODS (2022)
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)
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion Contardo, Ingrid; James, Bryony; Bouchon, Pedro Article ISI FOOD STRUCTURE-NETHERLANDS (2020)
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices Torres J.D.; Dueik V.; CarrÃ© D.; Bouchon, P Article ISI SCOPUS MOLECULES (2019)
Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices Contardo, Ingrid; Bouchon, Pedro Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2018)
Frying of Foods Bouchon, P; Dueik V. Article SCOPUS Food Engineering Series (2018)
In vivo study on the slow release of glucose in vacuum fried matrices Contardo, I; VILLALON, M; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2018)
Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips Mariotti-Celis M.S.; Cortés P.; Dueik V.; Bouchon P.; Pedreschi F. Article ISI SCOPUS FOOD AND BIOPROCESS TECHNOLOGY (2017)
Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs Urzua, C; gonzalez, e; Dueik, V; Bouchon, P; Gimenez, B; Robert, P Article ISI SCOPUS Food and Bioproducts Processing (2017)
Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols Dueik, V; Bouchon, P Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2016)
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 Molina, MT; Leiva, A; Bouchon, P Article ISI SCOPUS FOOD AND BIOPRODUCTS PROCESSING (2016)
The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels Cortes P.; Badillo G.; Segura, L; Bouchon, P Article ISI SCOPUS AICHE JOURNAL (2016)
The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices Contardo, I., Parada, J., Leiva, A., & Bouchon, P. Article ISI SCOPUS FOOD CHEMISTRY (2016)
Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics Farfan, M; Alvarez A.; Garate, A.; Bouchon, P Article ISI FOOD TECHNOLOGY AND BIOTECHNOLOGY (2015)
In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions Farfan, M; Villalón MJ; Ortiz ME; Nieto S.; Bouchon, P Article ISI FOOD CHEMISTRY (2015)
The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels Cortes P.; Segura, L; Kawaji, M; Bouchon, P Article ISI SCOPUS Food and Bioproducts Processing (2015)
Development of low-fat gluten and starch fried matrices with high fiber content Dueik V.; Sobukola, O; Bouchon, P Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels Cortes P.; Badillo G.; Segura, L; Bouchon, P Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2014)
Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks Sobukola O.P.; Bouchon, P Article ISI SCOPUS HEAT AND MASS TRANSFER (2014)
Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks Sobukola, OP; Dueik V.; Munoz L.; Bouchon, P Article ISI SCOPUS Food Science and Biotechnology (2013)
Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks Dueik V.; Marzullo, C; Bouchon, P Article ISI LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure Moreno, MC; Bouchon, P Article ISI SCOPUS Journal of Food Engineering (2013)
The effect of interesterification on the bioavailability of fatty acids in structured lipids Farfan, M; Villalón MJ; Ortiz ME; Nieto S.; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2013)
Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy Ovalle, N; Cortes P.; Bouchon, P Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2013)
Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks Sobukola, OP; Dueik V.; Bouchon, P Article ISI SCOPUS Food and Bioprocess Technology (2013)
Microstructural approach to understand oil absorption during vacuum and atmospheric frying Dueik V.; Moreno M. C.; Bouchon, P Article ISI SCOPUS Journal of Food Engineering (2012)
Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends Dueik V.; Bouchon, P Article ISI SCOPUS Journal of Food Science (2011)
Effect of food surface roughness on oil uptake by deep-fat fried products Moreno, MC; Brown, CA; Bouchon, P Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2010)
Evaluating the Ability of Different Characterization Parameters to Describe the Surface of Fried Foods Moreno, MC; Bouchon, P; Brown, CA Article ISI SCOPUS Scanning (2010)
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps Dueik V.; Robert, P; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2010)
Analysis of wheat gluten and starch matrices during deep-fat frying Gamuri, AM; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2009)
"Corrigendum to ""Changes in particles of coffee powder and extensions to caking"" [Food Chem. 104 (1) (2007) 122-126] (DOI:10.1016/j.foodchem.2006.11.029)" Saragoni, P; Aguilera. J.M.; Bouchon, P Article FOOD CHEMISTRY (2008)
A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying Moreno, MC; Bouchon, P Article ISI SCOPUS JOURNAL OF FOOD SCIENCE (2008)
Comparison between atmospheric and vacuum frying of apple slices Mariscal, M; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2008)
Formation of bubbles and foams in gelatine solutions within a vertical glass tube Skurtys, O; Bouchon, P; aguilera, jm Article ISI SCOPUS FOOD HYDROCOLLOIDS (2008)
Changes in particles of coffee powder and extensions to caking Saragoni, P; aguilera, jm; Bouchon, P Article ISI SCOPUS FOOD CHEMISTRY (2007)
Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms Altimiras, P; Pyle, L; Bouchon, P Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2007)
Modelling oil absorption during post-frying cooling - I: Model development Bouchon, P; Pyle, DL Article ISI SCOPUS FOOD AND BIOPRODUCTS PROCESSING (2005)
Modelling oil absorption during post-frying cooling - II: Solution of the mathematical model, model testing and simulations Bouchon, P; Pyle, DL Article ISI SCOPUS FOOD AND BIOPRODUCTS PROCESSING (2005)
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms Quevedo, R.; BROWN C.; Bouchon, P; aguilera, jm Article ISI SCOPUS JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)
Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ Arellano, MP; aguilera, jm; Bouchon, P Article ISI CARBOHYDRATE RESEARCH (2004)
Studying oil absorption in restructured potato chips Bouchon, P; Pyle, D.L. Article SCOPUS JOURNAL OF FOOD SCIENCE (2004)
Structure oil-absorption relationships during deep-fat frying Bouchon, P; aguilera, jm; Pyle, DL Article ISI SCOPUS JOURNAL OF FOOD SCIENCE (2003)
Microstructural analysis of frying potatoes Bouchon, P; Aguilera, JA Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy Bouchon, P.; Hollins, P.; Pearson, M.; Pyle, D.L.; Tobin, M.J. Article Journal of Food Science (2001)


Influence of physical and structural aspects of food on starch digestion Contardo I. ; Bouchon, P BookWhole SCOPUS Interdisciplinary Approaches to Food Digestion (2019)
Food Deep-Fat Frying Bouchon, P BookWhole SCOPUS Food Processing Handbook: 2nd Edition (2011)


Changes in particles of coffee powder and extensions to caking (vol 104, pg 122, 2007) Saragoni, P; aguilera, jm; Bouchon, P Errata ISI FOOD CHEMISTRY (2008)


Development of functional ingredients to produce healthier baked foods. Corfo, contrarto tecnologico (16CONTEC-64835) Proyecto 2016-2018 Inv. Principal
Fostering collaboration between Pontificia Universidad Catolica de Chile and University of Birmingham to develop PhD dual programs with a special emphasis in Food Innovation Open Seed fund Open-UC (-) Proyecto 2016-2017 Director(a)
Functional ingredients through clean extraction processes FIA (PYT-2016-0614) Proyecto 2016-2018 Inv. Responsable
Plataforma de innovación en envases y embalajes para alimentos (Co-Inventa), dirigido por Universidad de Santiago. Corfo (16PTECAE-66644) Proyecto 2016-2020 Coinvestigador(a)
Proyecto Corfo 15VEIPE-48042. Línea 2=> Validación y Empaquetamiento de Innovaciones - Programa de Innovación e I&D Empresarial para Sectores Estratégicos de Alto Impacto CORFO (15VEIPE-48042) Proyecto 2015-2017 Director(a)
Caracterización tridimensional interna de matrices mediante microtomografía computarizada de rayos X. FONDEQUIP (EQM130028) Proyecto 2013-2015 Director(a)
Healthy food matrix design PIA (ACT 1105) Proyecto 2013-2016 Director(a)
Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying FONDECYT (1131083) Proyecto 2013-2016 Director(a)
Biodisponibilidad de lípidos estructurados en emulsiones estabilizadas mediante carbohidratos o proteínas VRI-PUC (VRI-Interdisciplina) Proyecto 2011-2013 Director(a)
Minimización de la formación de acrilamida en alimentos de consumo masivo en Chile FONDEF (D10I1109) Proyecto 2011-2013 Coinvestigador(a)
Roadmap to Internationalize and orient engineering education towards innovation and entrepreneurship collaboration MIT International Science and Technology Initiatives (MISTI-Chile) Proyecto 2011-2013 Coinvestigador(a)
Technologies for furan mitigation in highly consumed chilean foods processed at high temperatures FONDECYT (1110510) Proyecto 2011-2015 Coinvestigador(a)
Structuring gluten and starch matrixes to understand the relationship between oil absorption and product microstructure during atmospheric and vacuum frying FONDECYT (1100581) Proyecto 2010-2013 Director(a)
Biodisponibilidad de Lípidos Estructurados Mediante Interesterificación Enzimática en Microestructuras Alimentarias. VRI-PUC (VRI-Interdisciplina) Proyecto 2009-2010 Director(a)
Designing new food microstructures for frying and vacuum frying FONDECYT (1070764) Proyecto 2007-2010 Director(a)
Producción industrial de snacks de vegetales con bajo contenido de aceite mediante fritura a vacío Fundación Copec-UC (CC052) Proyecto 2007-2010 Director(a)
Formación de microestructuras en geles alimentarios aireados FONDECYT (1060713) Proyecto 2006-2008 Coinvestigador(a)
Microestructura y transferencia de masa en el almacenamiento y procesamiento de alimentos FONDECYT (1050702) Proyecto 2005-2007 Director(a)
Efectos de extractos de quillay en crecimiento y metabolismo de salmones FONDEF (D02I1043) Proyecto 2003-2005 Subdirector(a)
Caracterización de la superficie de alimentos=> aplicaciones en la estabilidad y aceptabilidad FONDECYT (1020796) Proyecto 2002-2004 Director(a)


Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying Dueik V.; Bouchon, P Review ISI SCOPUS Food Reviews International (2011)
Chapter 5 Understanding Oil Absorption During Deep-Fat Frying Bouchon, P Review ADVANCES IN FOOD AND NUTRITION RESEARCH (2009)

Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

Veronica Dueik

Pontificia Universidad Catolica de Chile

Santiago, Chile

María Moreno

Académica

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

Luis Segura

Profesor Asociado

Ingeniería en Alimentos

UNIVERSIDAD DEL BÍO-BÍO

Chillán, Chile

Ingrid Contardo

Postdoctorado

Facultad de Medicina

Universidad de Los Andes

Santiago, Chile

olivier skurtys

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA DEPARTAMENTO DE INGENIERÍA MECÁNICA

Santiago, Chile

María Molina

CTO

More Than 3 SPA

Santiago, Chile

Paz Robert

Prof. Titular

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

Loreto Muñoz

Academic - researcher

Universidad Central de Chile

Santiago, Chile

María Mariotti

Profesor Asociado

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

Loreto Muñoz

Profesora titular

Escuela de Ingenieria

Universidad Central de Chile

Santiago, Chile, Chile

Begoña Gimenez

INVESTIGADOR ASOCIADO

CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Estefanía González

Directora de Escuela de Salud

Dirección de Pregrado

Universidad de O'Higgins

Rancagua, Chile

Angel Leiva

Full Professor

Physical Chemistry

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

roberto quevedo

académico

acuicultura y recursos agroalimentarios

Universidad de Los Lagos

osorno, Chile

Pedro Bouchon Aguirre

Líneas de Investigación

Educación

Food Biosciences, UNIVERSITY OF READING. Reino Unido, 2002

Ingeniero Civil de Industrias, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 1997

Experiencia Académica

Profesor Titular Full Time

Profesor Asociado Full Time

Profesor Asistente Full Time

Experiencia Profesional

Visiting Scientist Full Time

Formación de Capital Humano

Difusión y Transferencia

Premios y Distinciones

• Best congress presentation. 2nd International Congress on Nutrition and Food Engineering

• Best congress presentation. 2nd Congress on Food Structure Design (FSD 2016)

• Distinguished case of the year. COPEC-UC Foundation

• Excellence in graduate student supervision as Associate Professor

• Excellence in innovation (3rd place)

• Best congress presentation. XX Chilean Congress for Food Science and Technology (Sochital)

• Excellence in interdisciplinary and associative research

• Best Fondecyt Research Project in Engineering 3 group

• Best congress presentation. 11th International Congress on Engineering and Food (Icef 11)

• Best congress presentation. International Conference on Food Innovation (FoodInnova 2010)

• Best congress presentation. 7th Ibero-American congress on Food Engineering (Cibia VII)

• Best congress presentation. 10th International Congress on Engineering and Food (Icef 10)

• Excellence in research

• Best congress presentation. 5th Ibero-American congress on Food Engineering (Cibia V)

• Excellence in Teaching.

Article (47)

BookWhole (2)

Errata (1)

Proyecto (20)

Development of functional ingredients to produce healthier baked foods.

Fostering collaboration between Pontificia Universidad Catolica de Chile and University of Birmingham to develop PhD dual programs with a special emphasis in Food Innovation

Functional ingredients through clean extraction processes

Plataforma de innovación en envases y embalajes para alimentos (Co-Inventa), dirigido por Universidad de Santiago.

Proyecto Corfo 15VEIPE-48042. Línea 2=> Validación y Empaquetamiento de Innovaciones - Programa de Innovación e I&D Empresarial para Sectores Estratégicos de Alto Impacto

Caracterización tridimensional interna de matrices mediante microtomografía computarizada de rayos X.

Healthy food matrix design

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

Biodisponibilidad de lípidos estructurados en emulsiones estabilizadas mediante carbohidratos o proteínas

Minimización de la formación de acrilamida en alimentos de consumo masivo en Chile

Roadmap to Internationalize and orient engineering education towards innovation and entrepreneurship collaboration

Technologies for furan mitigation in highly consumed chilean foods processed at high temperatures

Structuring gluten and starch matrixes to understand the relationship between oil absorption and product microstructure during atmospheric and vacuum frying

Biodisponibilidad de Lípidos Estructurados Mediante Interesterificación Enzimática en Microestructuras Alimentarias.

Designing new food microstructures for frying and vacuum frying

Producción industrial de snacks de vegetales con bajo contenido de aceite mediante fritura a vacío

Formación de microestructuras en geles alimentarios aireados

Microestructura y transferencia de masa en el almacenamiento y procesamiento de alimentos

Efectos de extractos de quillay en crecimiento y metabolismo de salmones

Caracterización de la superficie de alimentos=> aplicaciones en la estabilidad y aceptabilidad

Review (2)