Main menu:

Food Properties Group

Go to content

Food Properties Research Group is part of the Food Science and Technology Department at University of Santiago of Chile and it aims conduct quality research relating to Food Quality and Preservation with focus on Physical and Antimicrobial properties, Computer Vision, Edible Film and Micro-nano encapsulation of Bioactive Compounds.

The current researches of our group are funded by University of Santiago of Chile (internal projects from DICYT) and by Chilean Government through the FONDECYT and INNOVA-CORFO programs.


A new research has joined to the Group.

Edible protective film development using subproduct and waste from food industries.

Dr. Silvia Matiacevich (DECYTAL) and Doctoral program of Food Science and Technology (USACH) organized the International Conference "Natural Polymers: New Applications for the Food Industry".

Dr. Silvia Maticevich visited the University of Buenos Aires to promote international networking.


I Workshop Encapsulation of Bioactive Compounds

Participation in the Seminar "Food Structure and Processing for Controlled Nutrition"

Experts participated in the "International Seminar in Biopolymers"

Participation in the "IX Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA 9)"

Dr. Silvia Matiacevich and her students participated in the "XIX National Congress on Food Technology (SOCHITAL)"

Dr. Silvia Matiacevich and her students attended to the workshop "Microencapsulación: Potencial Herramienta para la Industria Alimentaria"

Back to content | Back to main menu