Cristian Ramírez  is a Associate Researcher ,Universidad Técnica Federico Santa María,Chile

Cristian Ramírez

Associate Researcher

Organizing Committee Member


Universidad Técnica Federico Santa María



Cristian Ramírez is an Associate Researcher at the Chemical and Environmental Engineering Department of Universidad Técnica Federico Santa María, Valparaíso, Chile. He is Food Engineer and received the Ph.D. degree in chemical and bioprocess engineering from Pontificia Universidad Católica de Chile. During last ten years has worked on research lines related with food microstructure, thermal food processing, food drying using emerging technologies and in vitro chewing and digestion process, which can be summarized in more than 20 publication and around to 20 Food Conferences participation during the last 5 year.



  1. Nuñez. H., Cavada, G., Ramírez, C., Moreno, J., Cornejo, G., Jaques, A., Pinto, M., Vega, O. and Simpson, R. (2020). Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding. Food Research International, 137, 109475. Q1
  2. Munzenmayer, P., Ulloa, J., Pinto, M., Ramírez, C., Valencia, P., Simpson, R and Almonacid, S. (2020). Freeze-Drying of blueberries: effects of carbon dioxide (CO2) laser perforation as skin pretreatment to improve mass transfer, primary drying time, and quality, Foods, 9, 211.
  3. Silva-Vera, W., Pinto, M., Ramirez, C., Simpson, R. and Almonacid, S. (2020). Anisotropic diffusion assessment in salmon (salmo salar) composite muscle tissue: Theoretical and image-processing experimental approaches. Food and Bioproduct Processing, 123, 31-41. Q1.
  4. Silva-Vera, W., Avendaño-Muños, N., Nuñez, H., Ramírez, C., Almonacid, S. and Simpson, R. (2020). CO2 Laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomena in a tomato (Lycopersicon esculentum) peeling process. Journal of Food Engineering, 276.Q1
  5. Simpson, R., Jimenez, D., Almonacid, S., Nuñez, H., Pinto, M., Ramírez, C., Vega-Castro, O., Fuentes, L. and Angulo, A. (2020). Assessment and Outlook of variable retort temperature profiles for the thermal processing of package foods: Plant productivity, product quality, and energy consumption. Journal of Food Engineering,275. Q1
  6. González, C., Simpson, R., Vega, O., del Campo, V., Pinto, M., Fuentes, L., Nuñez, H., Young, AK and Ramírez, C. (2020). Effect of particle size on in vitro intestinal digestion of emulsion-filled gels: Mathematical analysis based on the Gallagher-Corrigan model. Food and Bioproduct Processing, 120, 33-40. Q1
  7. Hernandez, Y., Ramírez, C., Moreno, J., Nuñez, H., Vega, O., Almonacid, S., Pinto, M., Fuentes, L and Simpson, R. (2019). Effect of Refractance Window on dehydration of osmotically pretreated Apple slices: Color and texture evaluation. Journal of Food Process Engineering, e13304. Q3
  8. Ramírez, C., Millón, C., Nuñez, H., del Campo V., Almonacid, S and Simpson R. (2019). Effect of particle size distribution on the in vitro digestion of calcium alginate-starchy model foods. Journal of Food Process Engineering, 42, e13097. Q3
  9. Osorio-Arias, J., Delgado-Arias, S., cano, L., Zapata, S., Quintero, M., Nuñez, H., Ramírez, C., Simpson, R. and Vega-castro, O. (2019). Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air‑Drying Process. Waste and Biomass valorization, Q2
  10. Simpson, R., Ramírez, C., Jimenez, D., Almonacid, S., Nuñez, H and Angulo, A. (2019). Simultaneous multi-product sterilization: Revisited, explored, and optimized. Journal of Food Engineering, 241, 149-158. Q1
  11. Franco, S., Jaques, A., Pinto, M., Fardella, M., Valencia, P., Nuñez, H., Ramírez, C. and Simpson, R. (2019). Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. Innovative Food Science and Emerging Technologies, 52, 8-16. Q1
  12. Ramírez, M., Tenorio, MJ., Ramírez, C. Jaques, A., Nuñez, H., Simpson, R., Vega, O. (2019). Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. Food Science and Technology International, 25, 5, 414-428. Q3
  13. Zurob, E., Dannett, G., Gentil, D., Montero-Silva, F., Gerber, U., Naulín, P., Gómez, A., Fuentes, R., Lascano, S., Henrique, T., Ramírez, C., Henriquez, R., del campo, V., barrera, N., Wilkens, M. and Parra, C. (2019). Inhibition of Wild Enterobacter cloacae Biofilm Formation by Nanostructured Graphene- and Hexagonal Boron Nitride-Coated Surfaces. Nanomaterials, 9,49,1-18. Q1
  14. Simpson, R., Nuñez, H., Jaques, A., Ramírez, C., Quiroz, N., Moreno, J. and Sastry, S. (2018). Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar). Journal of Food Process Engineering, 41, e12846 Q3
  15. Valencia, P., Espinoza, K., Ramírez, C., Franco, W. and Urtubia, A. (2017). Technical Feasibility of Glucose Oxidase as a Pre-fermentation Treatment for Lowering the Alcoholic Degree of Red Wine, American Journal of Enology and Viticulture, 68, 386-389. Q3
  16. Duarte, Y., Chaux, A., López, N., Largo, R., Ramírez, C., Nuñez, H. and Simpson, R. (2017). Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by-products, Journal of Food Process Engineering, 40, e12425. Q3
  17. Ramírez, C., Astorga, V., Nuñez, H., Jaques, A. and Simpson, R. (2017). Anomalous diffusion based on fractional calculus approach applied to drying analysis of apple slices: The effects of relative humidity and temperature, Journal of Food Process Engineering, on line, DOI: 10.1111/jfpe.12549 Q3
  18. Simpson, R., Ramírez, C., Niñez, H., Jaques, A. and Almonacid, S. (2017). Understanding the success of Page’s model and related empirical equations in fitting experimental data of diffusion phenomena in food matrices, Trend in food Science and Technology, 62, 194-201. Q1
  19. Galaz, P., Montenegro, M., Ramírez, C., Nuñez, H., Almonacid, S. and Simpson, R. (2017). Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel, Journal of Food Engineering, 208, 19-27 Q1
  20. Cornejo, I., Cornejo, G., Ramírez, C., Almonacid, S. and Simpson, R. (2016). Inverse method for the simultaneous estimation of the thermophysical properties of foods at freezing temperatures, Journal of Food Engineering, 191, 37-47. Q1
  21. Simpson, R., Ramírez, C., Birchmeier, V., Almonacid, S., Moreno, J., Nuñez, H. and Jaques, A. (2015). Diffusion mechanism during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field, Journal of Food Engineering, 166, 204-11. Q1
  22. Ramírez, C., Millon, C., Nuñez, H., Pinto, M., Valencia, P., Acevedo., C. and Simpson, R. (2015). Study of effect of sodium alginate on potato starch digestibility during in vitro digestion, Food Hydrocolloids, 44, 328-332. Q1
  23. Parra, C., Montero-Silva, F., Henriquez, R., Flores, M., Garín, C., Ramírez, C., Moreno, M., Correa, J., Seeger, M. and Häberle, P. (2015). Suppressing Bacterial interaction with copper surfaces through graphene and hexagonal-Boron nitride coatings, Applied Materials and Interfaces, 7, 6430-6437 Q1.
  24. Parra, C., Dorta, F., Jimenez, E., Henriquez, R., Ramirez. C., Rojas, R and Villalobos, P. (2015). A nanomolecular approach to decrease adhesion of biofouling‑producing bacteria to graphene‑coated material, Journal of Nanobiotechnology, 13, 82. Q1



  • Food Engineer, Universidad de La Frontera, Temuco. 2004
  • Doctor in Engineering Sciences, Pontificia Universidad Católica de Chile, 2010


His research lines are focused in food microstructure, nutrient bioaccessibility through in vitro essays, food dehydration process using emerging technologies (mathematical modeling of diffusion process) and modeling and analysis thermal food sterilization of packaged foods. All the research that he had developed has been financially supported by Chilean government founding trough ANID (National Research and Development Agency). In this sense, he is part of three Fondecyt (National Fund for Scientific and Technological Development) projects as main researcher: 11121428 Effect of food microstructure on oral breakdown and bioavailability of nutrients (2012-2014), 1160811 Food oral breakdown: impact on particle size and functional nutrients release (2016-2018) and 1191280 Minimization of furan formation in thermally processed baby foods through different optimization techniques: constant and variable retort temperature and package design (2019-2021). In all his research projects he have counted with the participation of students in the research work, who have certainly played an important role in the achievement of research objectives. Also, he had been part of three Fondecyt projects as co-researcher, Fondecyt 1151380, 1161675 and 1181270. From the results obtained under the umbrella of these projects they have (as a team) published interesting research work, counting more than 20 WoS publications during the last 5 years.