ACTIVITY GROUP’S DESCRIPTION

The research group of Laboratory of Science of Foods (LabCial) of the Engineering Faculty of the Universidad Central de Chile UCEN, has a vast experience in the study of chia seeds, other grains and seeds of interest for human consumption..

. The Dr. Muñoz has been studying chia seeds for more than 10 years and the research has been focused to the morphological characterization of the seed and the study of the physical, chemical and functional properties of its components, specifically mucilage and proteins.
The group has experience in extraction, separation and concentration of some of its components and has made a contribution in terms of the characterization of by-products obtained from the seed and application in foods matrices with functional properties.

The group experience is based on:
1. Characterization of food materials from different origins in terms of their microstructural and physical properties (optical, rheological, textural, mechanical and thermal)
2. Characterization of chemical properties
3. Design of food structures for health and well-being
4. Dietary fiber digestibility (in vitro digestion)
5. Functional ingredients

In general terms, the group research aims at the design and development of healthier, safer and tasty foods, covering basic as applied aspects that go from the row materials (characteristics and functionality), development, process and shelf life, in order to obtain an impact in health and quality of life of the consumers.