Adrián Esteban González Muñoz

Processing of plant-based raw materials with an emphasis on protein fractions to obtain bioactive peptides of health interest, such as antidiabetic and antihypertensive peptides. Additionally, designing food matrices for application in managing conditions like dysphagia, and studying the relationship between dietary quality, nutritional status, and hearing loss.

He holds a Ph.D. in Food Science and Technology. In both his doctoral and postdoctoral studies, he has specialized in the processing of plant-based raw materials and the characterization of alternative proteins and bioactive peptide fractions (antihypertensive and antidiabetic). Currently, he has begun leading two interdisciplinary research lines: one examines the relationship between dietary quality, nutritional status, and hearing loss in Chile, and the other focuses on the formulation of food matrices for potential dysphagia management. Additionally, he has taught undergraduate courses for 12 years and provided continuing education at various national universities.

Food biochemistry, Food Technology, Mathematics