Tecnológico de Monterrey, México.
Dr. Jorge Welti Chanes is currently Academic Dean of the School of Engineering and Sciences of the Tecnológico de Monterrey, he obtained his degree in Biochemical Engineering (1976) and Master of Science in Food Engineering (1978) at the Instituto Tecnológico y de Estudios Superiores de Monterrey, Mexico, he completed his doctoral studies in Chemical Sciences, in the area of Food Technology, obtaining his degree at the University of Valencia, Spain.
Dr. Welti-Chanes has been a researcher and professor at the National Polytechnic Institute (IPN, Mexico) and at the University of the Americas, Puebla (UDLA), Mexico. During his career as a university professor, of more than 40 years, he has supervised nearly 200 theses at the bachelor’s, master’s and doctoral levels. He is a Distinguished Visiting Professor at Texas Christian University and Texas Tech University. At Tecnológico de Monterrey, in addition to his teaching and research work, he has been Undergraduate Director of the Biotechnology and Food Division (2009-2011) and Postgraduate Director of the School of Biotechnology and Food (2010-2014) and Director Graduate of the School of Engineering and Sciences (2014-2016).
To date, Dr. Welti Chanes is the author of more than 200 scientific articles, 80 book chapters and 17 books, his works have been cited in more than 4600 contributions by scientists from all over the world, which has led him to obtain an impact factor h of 36 (Scopus). His scientific work focuses on topics such as: 1. Water activity (theoretical aspects of water and phase transitions in foods, the interaction of water in low intermediate moisture foods and its relationship with predicting shelf life ), 2. Obstacle technology or Combined Processing Methods applied to the preservation of fruits and vegetables and 3. Non-thermal technologies applied to food processing (microbial and enzymatic inactivation by high hydrostatic pressures and pulsed electric fields, 4. Generation of predictive models to design pasteurization and sterilization processes with non-thermal processes, 5. Use of emerging technologies and development of compounds and functional foods, 6. Use of by-products from the food industry. Dr. Welti-Chanes is associate editor of the journals “Food Engineering Reviews” and “Journal of Food Science”, and serves as a member of the editorial boards of various international journals. He has been coordinator of various international research projects.
In March 2021 he received the RÓMULO GARZA 2020 Research and Innovation Award, and in July 2016 he was named a Fellow of Institute of Food Technologies (IFT) in recognition of his exemplary professionalism in the field of food science. In May 2011, he received the Life Achievement Award from the International Association for Engineering and Food (IAEF), for his career as a researcher and academic worldwide. He is a member of the National System of Researchers Level III, and also of the Mexican Academy of Sciences. He is an elected member of the World Academy of Food Science of the International Union of Food Science and Technology (IUFoST). He has been President of the Basic Science Evaluation Committees of CONACYT, Mexico in the areas of Biotechnology and Agricultural Sciences and Multidisciplinary Sciences. He has chaired international organizations such as the International Symposium on Properties of Water (ISOPOW), the IAEF, and is currently the President of the International Society of Food Engineering (ISFE). He has been an advisor to various companies in the food and pharmaceutical areas. He has advised Universities in processes of educational planning, self-assessment and continuous improvement.