Two doctoral students from the University of Santiago de Chile (Usach), were recognized for their cutting-edge food research at the international DOF 2025 Symposium. This pivotal food science and engineering event brought together more than 130 specialists from November 5 to 7 in Santiago, jointly organized by Usach and the University of the Andes.
First place in the poster competition was awarded to Pablo Rojas, a doctoral student in Chemistry at the Faculty of Chemistry and Biology, for his innovative work on the localization of fluorescent molecules (fluorophores) in microheterogeneous food media, specifically focusing on edible emulsions.
This in-depth research, conducted at the Free Radical Chemistry Laboratory, aims to understand how molecular structure influences the position and orientation of molecules in complex microheterogeneous environments, such as emulsions. This knowledge directly impacts their antioxidant capacity, which is crucial for food preservation and enhanced functionality in the food industry. “This award validates a line of research that combines basic science with real applications for the food industry,” explained Pablo Rojas.
Second place went to Carmen García, a doctoral student in Food Science and Technology at the Faculty of Technology, for her study focused on improving the functionality of plant-based proteins, specifically peas and lupins. Her method involves optimizing these proteins using emerging technological treatments such as ultrasound and high-pressure homogenization.
The goal of this food technology research is to significantly increase the functionality and digestibility of these plant-based proteins, addressing the growing global demand for sustainable plant-based foods. “This is a very significant recognition. I am grateful for the support of my team and proud to contribute from Usach to the food challenges of the future,” said Carmen García.
“Both awards not only highlight the young talent and academic excellence at the University of Santiago, Chile (Usach), but also reaffirm the institution's role as a relevant player in international food research and development,” said Dr. Carla Arancibia, a researcher in the Department of Food Science and Technology at Usach, who was part of the event's organizing committee.