Dr. J. Antonio Torres is working as Associate Professor of Food Process Engineering in the department of Department of Food Science and Technology at Oregon State University, US. He is also teaching a graduate course at Monterrey Institute of Technology in Mexico. He completed his graduation at Catholic University of Chile, postgraduation and Ph.D., in Food Microbiology at Massachusetts Institute of Technology, Cambridge. He has Over 25 years of experience in food process engineering. He authored many book chapters, peer reviewed articles and given about 300 presentations at national and international meetings.
Dr. J. Antonio Torres research interest includes Improve estimations of safety, quality, shelf-life and cost of fresh & processed food products by: Including in all calculations the variability of raw material properties, product composition, processing and packaging effects, and of conditions encountered during product storage and marketing; Generating frequency distributions supporting decisions with the confidence level desired/required by the user; Conventional and novel food processing technologies focusing on high pressure processing (HPP) and pressure-assisted thermal processing (PATP); Production, characterization and utilization of biopolymers focusing on chitin production for foods and pharmaceuticals using a diatom-based biorefinery; Assessment of the localized environmental food processing impact.
