MSc in Food Production Management. The University of Nottingham. UK (2001) PhD in Food Sciences. The University of Nottingham. UK (2005) Business-Sciences Medici Fellow. The University of Nottingham. UK (2006) Business Unit Manager. CIMAT. University of Chile. Chile. (2007) Assistant Professor. University of Santiago. Chile (2008)
After working two years in industry, I went abroad for training in advanced food manufacturing reading for an MSc at the University of Nottingham (UoN). I was then offered a PhD studentship thanks to this institution and a multinational company. After completing this degree, I was awarded the Business-Sciences Medici Fellowship by the British Goverment, in order to receive a hand-on training in Intellectual Property Right (IPR) and Technology Transfer. I worked for a year at the Research and Innovation Services at UoN on a wide range of technologies related to stem cells, carbon nanotubes, food hydrocolloids, blood sterilization, etc. Soon after returning to Chile in 2006, I worked as a consultant in IPR at the University of Santiago, managing two major patent funding grants, assessing more that 120 inventions nation wide. In 2007 I moved to the Center for Advanced Interdisciplary Research in Materials (CIMAT) at University of Chile to create and manage its Business Unit, where a number of R+D projects with industry were funded and a series of new patents applications were filed. Since 2008 I have returned to academia as assistant professor of the Food Sciences and Technology Department at the University of Santiago.
Molecular configuration of gelatin-water suspensions at low concentration
P.Díaz-Calderón, L.Caballero, F.Melo, J.Enrione
Food Hydrocolloids 39, 171-179, 2014. (2014)
. Using RGB Image Processing for Designing an Alignate Edible-Films.
Cristian A. Acevedo, Dario A. López, Maria J. Tapia, Javier Enrione, Olivier Skurtys, Franco Pedreschi, Donald I. Brown, Werner Creixell & Fernando Osorio
. Food and Bioprocess Technology An International Journal. DOI: 10.1007/s11947-010-0453-y (in press) (2012)
A nanostructural investigation of glassy gelatin oligomers: molecular organization and interactions with low molecular weight diluents.
M Roussenova, J Enrione, P Diaz-Calderon, A J Taylor, J Ubbink and M A Alam
New Journal of Physics (accepted). (2012)
Blueberry Color Changes during storage using Image Analysis in Color in Food: Technological and Psychophysical Aspects
Silvia Matiacevich, Patricia Silva, Fernando Osorio and Javier Enrione
Edited by José Luis Caivano and María del Pilar Buera. CRC Publisher (accepted) (2012)
Freezing rate on thermal transition of blueberries in Water stress in biological, chemical, pharmaceutical and food system: ISOPOW 11
Díaz, P., Henríquez, O., Enrione, J. and Matiacevich, S.
Edited by Gustavo Gutierrez and Juliana Alamilla. Springer Publisher (submitted) (2012)
Mechanical and structural stability of an extruded starch-protein-polyol food system.
Enrione J., Díaz P., Matiacevich S., Hill S.
Journal of Food Research (accepted). (2012)
Structural Relaxation of Salmon Gelatin Films in the Glassy State in Water stress in biological, chemical, pharmaceutical and food system: ISOPOW 11
Enrione Javier, Sáez Carlos, López Daniel, Skurtys Olivier, Acevedo Cristián, Osorio Fernando.
Edited by Gustavo Gutierrez and Juliana Alamilla. Springer Publisher (submitted). (2012)
Structural Relaxation of Salmon Gelatin Films in the Glassy State.
Enrione, Javier, Sáez Carlos, López Daniel, Skurtys Olivier, Acevedo Cristián, Osorio Fernando, MacNaughtan William, Hill Sandra
Food and Bioprocess Technology An International Journal DOI:10.1007/s11947-011-0618-3 (in press) (2012)
Brama australis gel obtention and rheological characterization.
Fernando A. Osorio, Jennifer Crisostomo, Sergio Baeza, Silvia Matiacevich, Javier Enrione, Olivier Skurtys, Ruben Bustos.
Procedia Food Science 1, pp 302 – 307 (2011)
Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings.
Fernando A. Osorio, Paulina Molina, Silvia Matiacevich, Javier Enrione, Olivier Skurtys
Procedia Food Science 1, pp .287-293 (2011)
Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli.
Celis D., Azocar R., Enrione J., Paez M., Matiacevich S.
Procedia Food Science 1, pp 399 – 403. (2011)
Effect of glycerol on water sorption of bovine gelatin films in the glassy state.
Díaz, P., Arratia, C., Vásquez, C., Osorio, F., Enrione, J
Procedia Food Science 1, pp 267 – 274 (2011)
Quality assessment of blueberries by computer vision.
Matiacevich S., Silva S., Enrione J., Osorio F
Procedia Food Science 1, pp 421 – 425 (2011)
State Diagram of Salmon (Salmo salar) Gelatin Films.
Paulo Díaz, Daniel López, Silvia Matiacevich, Fernando Osorio; Javier Enrione
Journal of the Science of Food and Agriculture. 91, pp 2558–256. (2011)
Surface Free Energy Evaluation of Various Fruit Epicarps using Acid-base and Zisman Approaches
Velázquez. P., Skurtys O., Enrione J., Osorio, F.
Food Biophysics. 6:349–35. (2011)
Thermal Transitions of Pulp And Cuticle of Blueberries.
Paulo Díaz; Olivia Henríquez; Javier Enrione, Silvia Matiacevich
Thermochimica Acta. 525, pp 56 – 61. (2011)
Wetting Behavior of Chitosan Solutions on Blueberry Epicarp with or without Epicuticular Waxes.
O. Skurtys, P. Velásquez, O. Henríquez, S. Matiacevich, J. Enrione, F. Osorio
LWT - Food Science and Technology. 44, pp 1449-1457. (2011)
Characterization of Gelatin/Chitosan/Hyaluronan Scaffold-Polymer
J. Enrione, F. Osorio, D. López, C. Weinstein-Oppenheimer, M. Fuentes, R. Cereani, D. Brown, F. Albornoz, E. Sánchez, P. Villalobos, R. Somoza & M. Young & C. Acevedo
Electronic Journal of Biochemistry Vol. 13, No. 5 (2010)
Evaluation of Surface Free Energy of Various Fruit Epicarps using Acid-base and Zisman Approaches
P. Velásquez O. Skurtys J. Enrione F. Osorio
Food Biophysics (DOI: 10.1007/s11483-011-9209-0) (2010)
Prediction of the glass transition temperature on extruded waxy maize and rice starches in presence of glycerol.
J. Enrione, F. Osorio, F. Pedreschi and S. Hill
Food and Bioprocess Technology Journal. (in press) (2010)
Wetting behaviour of chitosan solutions on blueberry epicarp with or without epicuticular waxes
O. Skurtys, P. Velázquez, C. Henriquez, S. Matiacevich, J. Enrione, and F. Osorio
LWT Food Science and Technology Vol. 44, 1449-1457 (2010)
A non-destructive digital imaging method to predict immobilized yeast-biomass.
C. Acevedo, O. Skurtys, M. Young, J. Enrione, F. Pedreschi and F. Osorio
LWT-Food Science and Technology. 42 (8) 1444-1449 (2009)
Sorption and Diffusional Studies of Extruded Waxy Maize Starch-Glycerol.
J. Enrione, S. Hill and J.R. Mitchell
Starch-Starke. 59, 1-9 (2007)
Sorption Behaviour of Mixtures of Glycerol and Starch.
J. Enrione, S. Hill and J.R. Mitchell
Journal of Agricultural and Food Chemistry. 55, 2956-2963 (2007)
Procedimiento para la formulación de un alimento en formato de gel para ser usado como alimento nutricional, enriquecidos en peptidos y maltodextrinas obtenidos desde harina de quinoa. Solicitud No 3236-2011 INAPI.
Enrione J., Díaz P., Osorio F