| Prof. Dr. Antonio Torres, faculty member of the School of Engineering and Sciences Tecnologico de Monterrey-Mexico and editor-in-chief of CYTA- Journal of Food, Taylor & Francis, visited our Faculty and gave a seminar. Prof. Dr. Torres collaborates widely with colleagues from the USA, Mexico, Latin America, Europe and Asia. Until accepting his position at Tecnologico de Monterrey in 2016, he led the Food Process Engineering Group at Oregon State University (USA) and previously was a Chemical Engineering Professor at Universidad Católica de Chile where he received BSc in Mathematics and BEng in Industrial & Chemical Engineering. In addition, he holds MSc and PhD degrees from the Massachusetts Institute of Technology with emphasis on Food Microbiology and Food Engineering, respectively. Dr. Torres has authored over 200 peer-reviewed articles, book chapters, and technology articles on statistical design of food processing, packaging and storage; non-thermal processing; and the production and utilization of biomolecules and biopolymers. Current research interests include developing user-friendly applications of probabilistic engineering and nonthermal processing technologies with an emphasis on high pressure processing, and the challenge of meeting both energy consumption and food preservation criteria when managing the cold distribution of foods. |