Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile


Profesor Titular

Especialidad: Food structure, food design, food processing

Departamento de Ingeniería Química y Bioprocesos


Líneas de Investigación

Diseño de alimentos con énfasis en la relación entre microestructura, fenómenos de transporte y salud.


A.J. Quispe a, M.C. Moreno b, A.M. Leon c, P. Bouchon b, W.T. Medina (2024). Design of cañihua-rice: Developmentcharacterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen)rice (Oryza sativa) flours. Food and Humanity, 2, 100193. https://doi.org/10.1016/j.foohum.2023.12.001 (2023)
Food and Humanity 2 100193
Bouchon P., Dobraszczyk B.Brennan J.G. (2002) Baking, Extrusion and Frying Food Processing Handbook, editado por J.G. Brennan a ser publicado el año 2003. (2002)


Professor Pedro Bouchon is an Industrial Civil Engineer with a major in Chemical Engineering from the Pontificia Universidad Católica de Chile and a PhD from the School of Food Biosciences at the University of Reading, UK. During his academic career he has played a leading role in the training, research and transfer areas. His career in university management is noteworthy. He was named Vice Dean of the Faculty of Engineering in June 2016 and from March 2017 he is Vice Rector for Research at the University.

Professor Bouchon directs the Food Structure Design Laboratory, where he focuses his research on the design of food structures in a controlled manner based on specific formulations and/or processes, in order to obtain quality characteristics conceptualized a priori. The study includes the evaluation of the bioaccessibility and bioavailability of compounds of interest in vitro or in vivo, both in model systems as in food matrices. In addition, the study covers the integration of various microscopy techniques and includes, as a fundamental part, the use of advanced image analysis programs to obtain quantifiable information on the structures studied.

Professor Bouchon is a member of several editorial committees of scientific journals. These include the committees of the journals Food and Bioproducts Processing (Elsevier), CYTA-Journal of Food (Taylor and Francis) and Advances in Food Science and Engineering (Isaac Scientific Publishing).


  • PhD, University of Reading
  • Doctor of Philosophy, University of Reading
  • Ingeniero Civil Industrial, Pontificia Universidad Católica de Chile

Premios y Distinciones

• Best congress presentation (oral). 2nd International Congress on Nutrition and Food Engineering, Auckland, New Zealand, 23-25 November 2017.
• Best congress presentation (oral). 2nd Congress on Food Structure Design, Antalya, Turkey, 26-28 October 2016.
• Distinguished case of the year. COPEC-UC Foundation, 2016.
• Excellence in graduate student supervision. School of Engineering. 2015.
• Excellence in innovation (3rd). Diario Financiero. 2015.
• Excellence in interdisciplinary & associative research. School of Engineering. 2014.
• Best Fondecyt Research Project in Engineering3 group. 2013.


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