Jorge Welti-Chanes

National Director of Graduate Studies

School of Engineering and Sciences at Tecnológico de Monterrey

jwelti@itesm.mx

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Earned his degree in biochemical engineering (1976) and Master of Science in Food Engineering (1978) at

Tecnológico de Monterrey (ITESM, Mexico), later he moved to Spain to perform his doctoral studies in

Chemistry, in the area of Food Technology, obtaining his degree at the University of Valencia.

 

He is currently the National Director of Graduate Studies at School of Engineering and Sciences at

Tecnológico de Monterrey also is Professor and researcher in the areas of biotechnology and food

at the same institution. He started his academic activity in 1976 as a University Professor of ITESM,

has additionally been a Full Professor at the National Polytechnic Institute (IPN, Mexico) and the

University of the Americas, Puebla, Mexico (UDLA). He has an experience of 39 years as a Professor

and Researcher, 20 of which were spent in combination with the development of administration

work in education, science and technology.

 

In the UDLA, he was teaching in the Departments of Chemistry and Biology and Chemical Engineering and Food, in the latter was

responsible for the leadership for a period of a year and subsequently became Dean of the School of Engineering (1986–1988).

From January 1989 to June 2002, he was an Academic Vice Chancellor at UDLA. He has published 15 books and has over 200

scientific publications in refereed journals and books, has given more than 250 presentations at international meetings. He is

associate editor of the Journal Food Engineering Reviews and Journal of Food Science and participates as a member of the editorial

boards of Journal of Food Engineering and Current Opinion in Food Science. In May 2011, he received the Life Achievement Award

by the International Association for Engineering and Food (IAEF), for his career as a researcher and academic worldwide, and

in January 2014, the Romulo Garza Award from the Tecnológico de Monterrey for the impact of their research work and as recognition

for being one of the most productive researchers in the life of Tecnológico de Monterrey. He has been the president of ISOPOW and

IAEF, IFT Fellow, IUFoST Fellow and is the currently president of the International Society of Food Engineering (ISFE).

Research topics: Emerging Technologies for Food Preservation (HHP, PEF, US), Mathematical Modeling of Microbial and Enzyme

Inactivation, Functional Foods, Water Activity and Stability of Low and Intermediate Foods.