Welti-Chanes, Jorge Santos

Professor Insignia Rómulo Garza 2020. Among the recognitions received are: Fellow of the International Academy of Food Science and Technology (IAFoST, 2006), IAEF Life Achievement Award (2011), President of the International Society of Food Engineering (2004 to date), 5. Associate Editor of the Journal of Food Science (USA. 2004 to date), 6. Editor of Food Engineering Reviews (Springer Switzerland, 2009 to date), 7. Fellow of the Institute of Food Technologists (IFT, 2006), 7. Member of the National System of Researchers (SIN, Level 3 since 1993), 2. Member of the Mexican Academy of Sciences (2009). 8. Rómulo Garza Research and Innovation Award 2020.

Professor Insignia Rómulo Garza 2020. Jorge Welti Chanes is an academic with almost forty years of experience in teaching, research and academic administration. He is a Doctor in Sciences and his research and consulting work is oriented to the analysis and design of products and processes for the food industry with a strong engineering focus. He is member of the National System of Investigators (NIvel III) and of the Mexican Academy of Sciences. He has been president of different international organizations in the areas of Food Science and Engineering. He is the author of more than 150 scientific publications and 15 book

Professor Insignia Rómulo Garza 2020. Jorge Welti Chanes is an academic with more than forty years of experience in teaching, research and academic administration. He has a Doctor of Science and his research and consulting work is aimed at the analysis and design of products and processes for the food industry with a strong engineering focus. He is a member of the National System of Researchers (LEVEL III) and the Mexican Academy of Sciences. He has been president of different international organizations in the areas of Food Science and Engineering. Dr. Welti is the author of more than 230 scientific articles, 85 book chapters and 17 books (with 6000 citations and h-factor of 40). His scientific work focuses on: 1. Water activity (theoretical aspects of water and phase transitions of foods), 2. Combined Methods for food preservation), 3. Non-thermal technologies applied to foods (microbial inactivation and enzymatic by high hydrostatic pressures and pulsed electric fields, 4. Development of functional foods.