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Expert at food engineering

My people, today´s blogg is very boored, so I´ll try to make it the most short at is possible.

Alright, an expert at food engenineering:

The Food Engineer from the University of the current academic Serena Gipsy Tabilo Munizaga was awarded in its category with the Regional Award for Science and Technology. He currently serves as an Associate Professor. Director PhD Program in Food Engineering University of Bio Bio.

Gipsy Tabilo Munizaga, a researcher in the world of food. Interest in this field focuses on preserving food by non-thermal methods, physical properties and engineering of food. He has participated in some 16 research projects on issues related to this matter and has several important publications.

The research of Serena allowed the development of a vinification process that uses high pressure technology as an alternative to SO2 (sulfur dioxide) as antimicrobial agent, and for microbiological stabilization of Sauvignon blanc. Also, a process vinification using High Pressure Homogenization, which reduces and / or eliminates the use of SO2 in wine and bentonite Sauvignon blanc, maintaining the sensory attributes of the final product was developed.

I hope you have enjoyed this approach to my career :)