Dr. Monica Rubilar, Universidad de La Frontera, Chile
Dr. Monica Rubilar is a Food Engineer with a Ph.D. in Chemical and Environmental Engineering from the University of Santiago de Compostela, Spain. She is currently the Academic Secretary of the Department of Chemical Engineering at the University of La Frontera (UFRO), Chile. With expertise in agro-food waste valorization, food biotechnology, and encapsulation technology, her research focuses on developing bioproducts and innovative food processes. Dr. Rubilar has received several awards, including the Henri Nestlé Award (2012). She has led numerous research projects and has international collaborations in Canada and Argentina. 🌱🍽️🔬🧬
Publication Profile
Scopus
Academic Background 🎓🌍
Dr. Monica Rubilar holds a degree in Food Engineering from the University of La Frontera (UFRO), Temuco, Chile, earned in 1997, and a Bachelor’s degree in Engineering Sciences from the same institution in 1996. She completed her Doctorate in Chemical and Environmental Engineering at the University of Santiago de Compostela (USC), Spain, in 2004. With an extensive academic background, Dr. Rubilar has contributed to the fields of food biotechnology, agro-food waste valorization, and encapsulation technology, helping advance innovation in food production and sustainability. 🌱🔬
Research Focus 🔬🌱
Dr. Monica Rubilar’s research primarily focuses on food science, bioprocesses, and the development of functional ingredients. She explores the use of plant-based gels, hydrogels, oleogels, and microencapsulation techniques for various applications, including nutraceuticals and functional food delivery. Her studies also examine the mechanical properties of these materials and their potential to replace traditional fat sources in food products. Furthermore, Dr. Rubilar investigates sustainable practices in food engineering and environmental aspects of food processing, contributing to advancements in bioengineering and the development of healthier food products. 🌿🍽️
Dr. Rubilar’s dedication to research and teaching has been recognized with multiple accolades, including distinctions for teaching excellence at the University of La Frontera and a Henri Nestlé Prize for her work in food technology. These awards highlight her outstanding contributions to the field.
Publication Top Notes
- “Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels” (2024) – 0 citations 🔬🍃
- “Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients” (2024) – 2 citations 🍽️💡
- “Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations” (2024) – 2 citations 🧈🔬
- “R-phycoerythrin alginate/shellac beads by external gelation: Process optimization and the effects of gastrointestinal digestion for nutraceutical applications” (2024) – 3 citations 🧪🍃
- “Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks” (2023) – 5 citations 🧊💪
- “Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils” (2023) – 7 citations 🌱🧴
- “A sequential recovery extraction and biological activity of water-soluble sulfated polysaccharides from the polar red macroalgae Sarcopeltis skottsbergii” (2023) – 10 citations 🌊🍀
- “Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels” (2023) – 20 citations 🌿💧
- “Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium” (2023) – 4 citations 💧🔬
- “Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies” (2022) – 1 citation 🐟🧬
Conclusion 📜
Dr. Monica Rubilar’s exceptional academic background, extensive research experience, leadership roles in academia, and numerous awards and recognitions make her a strong contender for the “Research for Best Researcher Award.” Her ongoing contributions to food science, environmental sustainability, and bioprocessing position her as a distinguished researcher in her field.