Dr. Patricio Orellana-Palma is a Food Engineering and Doctor (c) in Food Engineering from the Universidad del Bío-Bío, Chillán, Chile. His research has been mainly in freeze concentration (cryoconcentration), bioactive compounds and encapsulation. Since 2014, he has participated in projects funded by CONICYT-National Commission for Science and Technology in freeze concentration and nanotechnology. From the projects, he has several scientific articles published in international journals and has participated in National and International Congresses on the subject.
Dr. Patricio Orellana-Palma's main research interests are Freeze concentration, frozen, bioactive compounds, encapsulation and nanotechnology.