Fernando Osorio Lira

Académico de Jornada Completa 
Departamento de Ciencia y Tecnología de los Alimentos 
Facultad Tecnológica 
Universidad de Santiago de Chile 

Teléfono: (56) 22718 - 0601 
eMail: fernando.osorio@usach.cl 

Formación Profesional 

  • Ph. D. Michigan State University, Estados Unidos
  • Master Science, Michigan State University, USA
  • Ingeniero Civil Químico , Universidad de Chile, Chile

Líneas de Investigación o Áreas de Especialización

  • Reología y Textura de Alimentos
  • Flujo de Fluídos no-newtonianos

Publicaciones Efectuadas Ultimos 5 Años 

R. Andrade; O. Skurtys; F. Osorio; R. Zuluaga; P.Ganan; C. Castro. 2015. Rheological and physical properties of gelatin coating cellulose nanofibers. Food science and Technology International. 21:332-341

Rubilar, J. F., Zúñiga, R. N., Osorio, F., and Pedreschi, F. 2015. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI). Carbohydrate Polymers. 123:27-38

R. Andrade, O. Skurtys, F. Osorio. 2015. Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps. LWT – Food Science and Technology. 61:422-429

R. Andrade, O. Skurtys, F. Osorio. 2015. Development of a new method to predict the maximum spread factor for shear thinning drops. Journal of Food Engineering. 157:70-76

Andrade, R.; Skurtys, O.; Osorio, F.; Zuluaga, R.; Gañan, P.; Castro, C. 2014. Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps. LWT- Food Science and Techonology. 58:158-165

R. Andrade, O. Skurtys, F. Osorio. 2013. Review Drop impact behaviour on food usig spray coating: Fundamentals and applications. Food Research International. 54:397-405

S. Matiacevich, D. Celis, P. Silva, J. Enrione, F. Osorio. 2013. Quality Parameters of six cultivars of blueberry using computer vision. International Journal of Food Science. 1-8

Javier Enrione; Carlos Sáez; Daniel López; Olivier Skurtys, Cristian Acevedo, Fernando Osorio, William MacNaugthtan; Sandra Hill. 2012. Structural Relaxation of Salmon Gelatin Films in the Glassy State. Food Bioprocess Technol. 5: 2446-2453.

Andrade, Olivier Skurtys, and Fernando Osorio. 2012. Atomizing Spray Systems for Application of Edible Coatings. Comprehesive Reviews in Food Science and Food Safety.11: 323-337.

Andrade, R., Skurtys, O., Osorio, F. 2012. Experimental Study of drop impacts and spreadingon epicarps: Effect of fluid properties. Jounañ of Food Engineering. 109:430-437.

N. Zúñiga, O. Skurtys, F. Osorio, J.M. Aguilera, F. Pedreschi. 2012. Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydrare Polymers. 90: 1147-1158.

N. Zúñiga, O. Skurtys, F. Osorio, J.M. Aguilera, F. Pedreschi. 2012. Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydrare Polymers. 90: 1147-1158.

Oliver Skurtys; Patricia Velásquez; Olivia Henríquez; Silvia Matiacevich; Javier Enrione; Fernando Osorio. 2011. Wetting Behaivior of Chitosan Solutions on Blueberry Epicarp with or without Epicuticular Waxes. LWT- Food Science and Technology. 44: 1449-1457.

Díaz; Daniel López, Silvia Matiacevich, Fernando Osorio; Javier Enrione. 2011. State Diagram of Salmon Salmo salar Gelatin Films Revista: Journal of the Science of Food and Agriculture.91: 258-256.

Velásquez,P., Skurtys, O., Enrione, J. and Osorio, F. 2011. Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid- Base and Zisman Approaches.Food Biophysics. 6: 349-358.

Silvia Matiacevich; Patricia Silva, Javier Enrione, Fernando Osorio. 2011. Quiality assessment of blueberries by computer visión. Procedia- Food Science. Published by Elsevier Ltd. 1: 421-425.

Fernando Osorio; Jennifer Crisostomo; Sergio Baeza; Silvia Matiacevich. Javier Enrione, Olivier Skurtys, Ruben Bustos. 2011. Brama australis gel obtention and rheoligical caharacterization. Procedia- Food Science. Published by Elsevier Ltd.1: 287-293.

Fernando Osorio; Paulina Molina; Silvia Matiacevich; Javier Enrione; Oliver Skurtys.2011. Characteristics og hydroxy propyl methyl cellulose HPMC based edible film developes for blueberry cotings. Procedia- Food Science. Published by Elsevier Ltd. 1: 302-30.