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.
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.