15 de Marzo, 2018

SOCHITAL 10:30 a 13:00 h

EXPOSITORES:

SOCIEDAD CHILENA DE CIENCIA Y PALABRAS DE BIENVENIDA

TECNOLOGÍA DE ALIMENTOS DEL PRESIDENTE DE
SOCHITAL.
DR. MARIO PÉREZ WON
(10:45)

INVESTIGACION Y
DESARROLLO DE RECURSOS
MARINOS A TRAVÉS DE
TECNOLOGÍAS EMERGENTES.
DR. ROBERTO LEMUS
MONDACA, UNIVERSIDAD DE
CHILE. (11:00)

PROTEINAS DE ORIGEN
MARINO DESDE LA CIENCIA
HACIA A LA INDUSTRIA.
DR. MARIO PEREZ-WON,
PRESIDENTE DE SOCHITAL
(11:30)

IV WORKSHOP TOWARDS MECHANISTIC

UNDERSTANDING OF
AVANCES EN CIENCIA Y DIGESTION OF STRUCTURED
FOOD PROTEINS.
TECNOLOGÍA DE ALIMENTOS DRA. ANJA E.M. JANSSEN,
FOOD PROCESS ENGINEERING
AT WAGENINGEN UNIVERSITY,
Organizadores Patrocinadores Auspiciadores THE NETHERLANDS. (12:00)

Proyecto FONDECYT Live Seafood Ltda. ENTRADA LIBERADA

N° 1161531
Aula Magna, Facultad Ciencias
Químicas y Farmacéuticas,
Universidad de Chile.

Dirección: Santos Dumont 964,

Independencia, Santiago (Metro
Cerro Blanco)
Anja E.M. Janssen is associate professor in Food Process Engineering at Wageningen
University, The Netherlands. She has an MSc degree in Molecular Sciences (1988) and
a PhD Degree in Food and Bioprocess Engineering (1993). Her PhD thesis was entitled
‘Enzymatic Synthesis of Polyol Esters in Aqueous-Organic Two-Phase Systems’. After
two postdoc positions at Unilever Research Laboratory in Vlaardingen, The Netherlands
and Strathclyde University in Glasgow UK, she came back to Food Process Engineering
at Wageningen University. Initially this was as KNAW research fellow, later as assistant
professor and since 2015 as associate professor. Her fields of expertise are enzyme
conversions, separation processes, integration of reaction and separation, enzyme
kinetics and thermodynamics, reactor design and food digestion. She has now published
about 90 scientific publications. Most of these publications focus on enzymatic
conversion and separation technology. Since 2012 she started the research line on food
digestion. Initially this was done via MSc student projects, now various PhD students are
working on food digestion. The research is done in close collaboration with research
groups in human and animal nutrition.