Dr. Benavides develops his lines of research in the fortification and functionalization of innovative food matrices, designing microstructures based on applied micro- and nanoencapsulation. At the same time, he works in microbial biotechnology, researching indigenous non-traditional wine yeasts.

Sergio Benavides Valenzuela is a Food Engineer, Master in Food Science and Engineering from the Universidad del Bio-Bio and Master in Engineering Sciences, as well as a PhD. in Chemical Engineering and Bioprocesses from the Pontifical Catholic University of Chile. Dr. Benavides has developed his academic career at the Adventist University of Chile, Universidad Federico Santa María and at the Pontificia Universidad Católica de Chile in the area of ​​Food Sciences and Technology, as well as Food Microbiology and Biotechnology, in the Civil Engineering careers in Agroindustries, Agronomy and Nutrition and Dietetics.

He currently works as a professor-researcher in Nutrition and Dietetics at the San Sebastián University, Concepción campus, in the subjects of Food Analysis and Technology and Food Safety, as well as a member of the Cetal group of the USS. Contributing to the training of undergraduate and graduate students in Food Technology and Biotechnology through its classes and applied research, and in the training and development of innovative foods for regional SMEs.