Dr. Ignacio Vieitez
Universidad de la Republica, Montevideo, Uruguay
Associate Professor. Food Technology Area. Food Science ...
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Academic Career Length
19Years (2008-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 March 2018 in The Journal of Supercritical Fluids
Journal Article
Ignacio VieitezLML. Maceiras
L. Maceiras
IJI. Jachmanián
I. Jachmanián
Silvana Albores24 November 2008 in Energy & Fuels
Journal Article
Ignacio VieitezCSCamila da Silva
Camila da Silva
IAIsabella Alckmin
Isabella Alckmin
GBGustavo R. Borges
Gustavo R. BorgesFCFernanda C. Corazza
Fernanda C. CorazzaIJIván Jachmanián
Iván Jachmanián +2
19 August 2013 in Energy & Fuels
Journal Article
SGSamantha L. Gonzalez
Samantha L. Gonzalez
MSMelania M. Sychoski
Melania M. Sychoski
HNHelmut J. Navarro-Díaz
Helmut J. Navarro-DíazNCNicolás Callejas
Nicolás Callejas
MSMarcela Saibene
Marcela Saibene
JOJ. Vladimir Oliveira
J. Vladimir Oliveira +4
1 September 2014 in The Journal of Supercritical Fluids
Journal Article
HNHelmut J. Navarro-Díaz
Helmut J. Navarro-DíazSGSamantha L. Gonzalez
Samantha L. Gonzalez
BIBruno Irigaray
Bruno Irigaray
Ignacio VieitezIJIván Jachmanián
Iván JachmaniánJOJ. Vladimir Oliveira
J. Vladimir Oliveira +1
1 September 2010 in Renewable Energy
Journal Article
Ignacio VieitezCSCamila da Silva
Camila da Silva
IAIsabella Alckmin
Isabella Alckmin
GBGustavo R. Borges
Gustavo R. BorgesFCFernanda C. Corazza
Fernanda C. CorazzaIJIván Jachmanián
Iván Jachmanián +2
17 June 2008 in Energy & Fuels
Journal Article
Ignacio VieitezCSCamila da Silva
Camila da Silva
GBGustavo R. Borges
Gustavo R. BorgesFCFernanda C. Corazza
Fernanda C. CorazzaJOJ. Vladimir Oliveira
J. Vladimir Oliveira
IJIván Jachmanián
Iván Jachmanián +1
About Me
Prof. Dr. Ignacio Vieitez is a Full Research Professor and Head of the Food Technology Area in the Department of Food Science and Technology at the School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay. He received his PhD in Chemistry from UdelaR in 2010. His research focuses primarily on the chemistry and technology of oils and fats, as well as the development of innovative green extraction processes using compressed fluids to isolate bioactive compounds from natural sources, including food and agricultural by-products. He has been a member of the American Oil Chemists' Society (AOCS) since 2010 and served as Chair of the AOCS Health and Nutrition Division from 2022 to 2025.