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Professor José Miguel Aguilera is a food engineer, based at the Pontificia Universidad Católica de Chile. He was Chair of the Chemical and Bioprocess Engineering Department for several years and served as Vice-Dean of Engineering. During 2010-2013, Aguilera was President of CONICYT, Chile’s National Commission for Scientific and Technological Research He retired from PUC in 2012, becoming Honorary Emeritus Professor of Food Engineering, and continued leading research at the Laboratory of Food Microstructure, and supervising graduate students.
Prof. Aguilera has made outstanding and breakthrough contributions to food research and development, education, and internationalization. In particular, his pioneering work to establish food microstructure and food materials science as a foundation of food processing and product engineering has resulted in a better understanding of the science and engineering of food and the innovative design of healthy food products. He has authored or co-authored over 220 refereed papers and 13 books.
In 2008, he received the highest award bestowed by Chile to a scientist or engineer, the National Award for Applied Science and Technology. In 2010 he became the first Chilean elected as a foreign member of the U.S. Academy of Engineering (election to NAE is considered one of the highest honours that can be accorded to a scientist or an engineer in the United States), and in 2014 he joined the Academie d’Agriculture de France. He was awarded the important Alexander von Humboldt Research Prize (Berlin, 2002) and the Life Achievement Award of the International Association of Engineering and Food, IAEF (Athens, 2011). Recently, he received the 2019 GCHERA World Agriculture Prize in Nanjing, China, and the 2020 Nicolas Appert Award of the Institute of Food Technologists (USA).

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Keywords from publications

Title Year Doi
Designing foods for an increasingly elderly population: a challenge of the XXI century 2023 https://doi.org/10.1016/j.cofs.2023.101037
Seaweeds as Novel Foods and Source of Culinary Flavors 2023 https://doi.org/10.1080/87559129.2021.1892749
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds 2023 https://doi.org/10.1007/s10811-023-03099-5
Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (<i>Berberis microphylla</i>) Using Supercritical CO<sub>2</sub> and Pressurized Liquids 2023 https://doi.org/10.3390/antiox12020323
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering 2021 https://doi.org/10.1007/s12393-021-09281-0
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture 2022 https://doi.org/10.1007/s10811-022-02848-2
Wild berries and related wild small fruits as traditional healthy foods 2022 https://doi.org/10.1080/10408398.2022.2156475
Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon 2021 https://doi.org/10.3390/antiox10071108
Natural laboratories in emerging countries and comparative advantages in science: Evidence from Chile(sic)(sic)(sic)Palabras clave 2021 https://doi.org/10.1111/ropr.12450
Effect of processing on texture and microstructure of the seaweed<i>Durvillaea antarctica</i> 2020 https://doi.org/10.1007/s10811-020-02259-1
Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel 2019 https://doi.org/10.1016/j.crfs.2019.10.001
Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility 2019 https://doi.org/10.1007/s11483-019-09573-3
Starch gelatinization inside a whey protein gel formed by cold gelation 2019 https://doi.org/10.1016/j.jfoodeng.2019.03.013
Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate 2019 https://doi.org/10.1016/j.carbpol.2018.11.094
Rheological and tribological properties of seaweed powders as thickeners for liquid foods 2024 https://doi.org/10.1016/j.foodhyd.2024.110116
Food structure revisited 2024 https://doi.org/10.1016/j.tifs.2024.104459
Berries as Foods: Processing, Products, and Health Implications 2024 https://doi.org/10.1146/annurev-food-072023-034248
Development of food and gastronomy in the sub-Antarctic end of the world 2024 https://doi.org/10.1016/j.ijgfs.2024.101000

School Co-Authors

* Authors who are no longer vigent are not clickable.

External Co-Authors

  • Leyla Covacevich
    2 publications
  • Natalia Brossard
    1 publication
  • Cielo Char
    1 publication
  • V. Figueroa
    1 publication
  • Marcos Flores
    1 publication
  • Charlotte Jacobsen
    1 publication
  • Fernando Osorio
    1 publication
  • Camila Vega
    1 publication
  • M. Farfan
    1 publication
  • Jose M. Miranda
    1 publication
  • Jaime Ortiz-Viedma
    1 publication
  • Ricardo Rozzi
    1 publication
  • Alejandra Quintriqueo
    1 publication
  • Valentina Figueroa
    1 publication
  • Jorge Barros-Velazquez
    1 publication
  • Jose Bastias-Montes
    1 publication
  • Manuela Gallon-Bedoya
    1 publication
  • Susan Lovstad Holdt
    1 publication
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