Aníbal Concha Meyer

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Ingeniero en Alimentos, PhD in Food Science and Technology.

 

Aníbal Concha Meyer es Profesor de la Facultad de Ciencias Agrarias y Alimentarias de la Universidad Austral de Chile (UACh) y forma parte del Instituto de Ciencia y Tecnología de los Alimentos (ICYTAL).

Es Ingeniero en Alimentos de la UACh y PhD en Ciencia y Tecnología de los Alimentos de Virginia Polytechnic Institute and State University, Estados Unidos.

Es responsable de las asignaturas en pregrado Microbiología e Higiene Aplicada a la Industria, Procesamiento de Materias Primas de Origen Animal, y Tecnología de Leche y Productos Lácteos; y en postgrado Tecnología Avanzada de Productos Lácteos, Microbiología de la Leche, Inocuidad alimentaria y Cultivos Lácteos.

Sus áreas de investigación son la inocuidad y microbiología alimentaria, estudiando el control de patógenos mediante el uso de tecnologías de procesamiento y almacenamiento emergentes. Además, estudia el desarrollo de nuevos productos de alto valor como alimentos o ingredientes con funcionalidad para la salud humana mediante la extracción, concentración, fraccionamiento y encapsulamiento de biocompuestos. Ha participado en proyectos financiados por ANID, CORFO, FIC, FIA, entre otros.

Food Engineer, Ph.D.

Aníbal Concha Meyer is a Professor at the Institute of Food Science and Technology (ICYTAL), Faculty of Agricultural and Food Sciences, Universidad Austral de Chile (UACh).

 

He obtained his Bachelor’s degree at UACh and earned his Ph.D. in Food Science and Technology from Virginia Polytechnic Institute and State University, USA.

 

He is responsible for teaching the subjects of Microbiology and Hygiene Applied to Industry, Processing of Raw Materials of Animal Origin and Technology of Milk and Dairy Products at undergraduate level, and Advanced Technology of Dairy Products, Microbiology of Milk, Food Safety and Dairy Cultures at postgraduate level.

 

His research interests include food safety and microbiology, studying the control of pathogens using processing and storage emerging technologies. He also studies the development of new high-value products such as food or ingredients with functionality for human health through extraction, concentration, fractionation and encapsulation of biocompounds. He has engaged in projects funded by ANID, CORFO, FIC, FIA, among others.

https://publons.com/researcher/1339533/anibal-concha-meyer/https://www.researchgate.net/profile/Anibal-Concha-Meyer

Línea de Investigación (Graphical Abstract)

 

Concha-Meyer, A., Palomo, I., Plaza, A., Gadioli Tarone, A., Maróstica, M., Sáyago-Ayerdi, S., & Fuentes, E. (2020). Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace. Foods. 9 (11), 1564. https://doi.org/10.3390/foods9111564

 

Plaza, A., Cabezas, R., Merlet, G., Zurob, E., Concha-Meyer, A., Reyes, A., & Romero, J. (2020). Dehydrated cranberry juice powder obtained by osmotic distillation combined with freeze-drying: Process Intensification and energy reduction. Chemical Engineering Research and Design. In Press. https://doi.org/10.1016/j.cherd.2020.05.003

 

Concha-Meyer, A., Durham, C. A., Colonna, A. E., Hasenbeck, A., Sáez, B., & Adams, M. R. (2019). Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent. Journal of food science. 84(12), 3774-3783. https://doi.org/10.1111/1750-3841.14932

 

Concha-Meyer, A., Grandon, S., Sepúlveda, G., Diaz, R., Yuri, J. A., & Torres, C. (2019). Pesticide Residues Quantification in Frozen Fruit and Vegetables in Chilean Domestic Market using QuEChERS Extraction with Ultra-high-performance Liquid Chromatography Electrospray Ionization Orbitrap Mass Spectrometry. Food chemistry. 15, 64-71. https://doi.org/10.1016/j.foodchem.2019.05.046

 

FONDECYT DE INICIACIÓN 2020 N°11200642. Understanding how antibiotic resistance of Listeria monocytogenes can affect the antimicrobial effectiveness of cold atmospheric plasma in vitro, on food and food contact surfaces. Investigador responsable.

 

GORE Maule FIC BIP N°40.027.627-0. Desarrollo, evaluación y validación de insumos cosméticos y nutricosméticos a partir de los subproductos resultantes del proceso de vendimia de uva País: Una oportunidad para desarrollar productos finales y sustentada bajo el concepto de economía circular regional y sello de origen. Coinvestigador.

 

ANID Programa Regional Fortalecimiento al Desarrollo Científico de Centros Regionales 2020 R20F0001. Multidisciplinary studies on bioactive compounds from the chilean Phaseolus vulgaris l. landraces and their potential effects in the prevention of non-communicable chronic diseases. Coinvestigador.