2016 Doctorate in Nutrition and Food (candidate).
Institute of Food Nutrition and Technology (INTA), University of Chile.
Thesis: Bioavailability and potential bioavailability of encapsulated chia and walnut oil: study of particle size, encapsulation mechanism, location of antioxidants and food matrix.
Professor: Paz Robert Canales (email@example.com )
2013 Master in Medical Sciences.
Faculty of Medicine, University of Chile.
Thesis: Bioaccecibility of polyphenols and antioxidant capacity.
Professor: Héctor Araya López (firstname.lastname@example.org ) (RIP)
Faculty of Chemistry and Pharmacy, University of Valparaíso.
Thesis: Cereals and milks fortified with vitamin A, D and minerals zinc and iron.
Professor: Héctor Araya López (email@example.com) (RIP)
- PhD candidate
Areas of expertise: simulating upper gastrointestinal tract digestion; microencapsulation by spray dryer; nanoencapsulation by spray dryer; oils; lipid hydrolysis; foods and interactions.<h4>Research projects</h4> <p>Any research projects I'm currently working on will be listed below. Our list of all <a href="https://environment.leeds.ac.uk/dir/research-projects">research projects</a> allows you to view and search the full list of projects in the faculty.</p>
November 2017 - Present
Institution: Autonomous University of Chile
Role: Guide to internships for Practical Nutritional Assessment. Titular professor of Theory and Laboratory of Formulation of Foods and Bromatology.
March 2016 – Present
Institution: Explora – Conicyt
Role: Scientific advisor at the national schools.
August 2016 - December 2015
Institution: Professional Institute La Araucana
Role: Titular professor of theory of Child Nutrition, Complementary Training and Diet Therapy.
August 2011 - December 2014
Institution: University of Chile.
Role: Researcher in the Department of Nutrition about the study of bioactive compounds with high polyphenol content and antioxidant capacity.
March 2008 - December 2010
Institution: University of Valparaíso.
Function: teaching assistant of "Food Planning", "Formulation and project evaluation", "Administration"and "Food Composition- Laboratory".