
José Miguel Aguilera
email jmaguile@uc.cl
Keywords from publications:
Processing Seaweeds Antioxidants Bioactive Components Texture Sensory Properties Ver más...Profile
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 |
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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
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Leyla Covacevich2 publications
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Natalia Brossard1 publication
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Cielo Char1 publication
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V. Figueroa1 publication
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Marcos Flores1 publication
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Charlotte Jacobsen1 publication
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Fernando Osorio1 publication
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Camila Vega1 publication
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M. Farfan1 publication
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Jose M. Miranda1 publication
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Jaime Ortiz-Viedma1 publication
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Ricardo Rozzi1 publication
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Alejandra Quintriqueo1 publication
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Valentina Figueroa1 publication
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Jorge Barros-Velazquez1 publication
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Jose Bastias-Montes1 publication
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Manuela Gallon-Bedoya1 publication
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Susan Lovstad Holdt1 publication