I am a Food Engineer and Ph.D. in Food Engineering, working as an academic and researcher specializing in innovative food processing technologies, freeze concentration, bioactive compounds, and functional foods. My research focuses on developing sustainable technologies to improve food quality, preserve valuable compounds, and promote the efficient use of natural resources. Since 2015, I have developed research in freeze concentration, exploring its applications in the recovery and concentration of bioactive compounds from fruit juices and plant extracts. My interests also include experimental design, process optimization, food hydrogels, edible biomaterials, and the development of innovative food ingredients. I am particularly interested in native Chilean resources, such as calafate and matico, and their potential applications in functional food development. Alongside my research, I have extensive experience in undergraduate and postgraduate teaching. I am passionate about scientific innovation, interdisciplinary collaboration, and training future professionals and researchers. My work seeks to connect food engineering, nutrition, and sustainability by developing technologies that contribute to healthier food products and more efficient production systems. My professional mission is to advance food science through rigorous research, technological innovation, and knowledge transfer, creating practical solutions that benefit the food industry and society.