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Hire Dr. Javiera R.

United States

USD 50 /hr

Profile Summary

Summary - Hold Permanent Resident Status in the USA. Strong leadership, project and people management skills with 10 years of managing research professionals in collaborative projects, 7 publications, 6 book chapters, 16 presentations in various international seminars and $635,216.00 in lab funding. - Highly collaborative and enthusiastic scientist, able to cooperate with multi-disciplinary groups, reflected through 10 years of multinational experience in North America, South America and Europe. - Self-motivated and patient risk-taker who is open to develop new ideas, demonstrated by singlehandedly writing and receiving funding for 3 national and international projects where I was the main researcher and the executive director. - Knowledgeable innovator with 9+ years of expertise in active packaging (antimicrobial & antioxidant properties) as evidenced by an international and a national patent in the recent discovery of the “microencapsulation of natural antimicrobial compound to incorporate in a flexible packaging film”. Academic Qualification 2017-Present Independent Consultant - Royal Oak, MI at CORFO (Chilean Economic Development Agency) 20-16-2017 Innovation Project Manager at CORFO (Chilean Economic Development Agency) 2014-2015 Post-doctorate at FONDECYT (Comisión Nacional de Investigación Científica y Tecnológica) 2012-2013 Post-doctorate at Pontificia Universidad Católica de Chile, Santiago, Chile 2009-2012 Doctorate degree (PhD) in Chemistry – with the dissertation entitled “Development of chitosan packaging films with carvacrol and grape seed extract as antimicrobial and antioxidant agents”, Faculdade de Ciências e Tecnologia at Universidade do Algarve, Faro, Portugal. • Grant award by Erasmus Mundus 2008-1022/001 Frame External Corporation Windows/17-Chile from the EACEA of the European Union (3 years). • Committee members (7) approved by unanimous vote with very good distinction 2006-2008 Master (MSc) in Food Technology attained at Facultad de Ingeniería of Universidad de Santiago de Chile, Santiago, Chile. • Grant award by Graduate Department Secretary of Universidad de Santiago de Chile, Santiago, Chile (2 years). • Approved with highest distinction. 2002-2006 Food Engineering, undergraduate degree (5 years) attained at Facultad Tecnologica of Universidad de Santiago de Chile, Santiago, Chile. • Final grade: 6.8/7.0 (oral presentation) • Disciplines: 5.0/7.0 (45 lessons)

Subject Matter Expertise

• ☆ STEM
• ☆ Materials Science & Engineering
• ☆ Natural Product Chemistry
• ☆ Liquid Chromatography/HPLC
• ☆ Microencapsulation
• ☆ Nanotechnology
• ☆ Microbiology
• ☆ Oxidative Stress & Mitochondrial Function
• ☆ Antioxidants
• ☆ Microscopy
• ☆ Food Science
• ☆ Food Additives
• ☆ International Studies
• ☆ Herbal Medicine
• ☆ Research Methodology
• ☆ Technology Scouting
• ☆ Business
• ☆ Innovation Management

Services

• Research
• Consulting
• Data & AI
• Product Development

Work Experience

Additive Development Scientist

Penn Color

March 2019 - Present

Independent Consultant

Corporación de Fomento de la Producción

August 2017 - Present

Innovation Project Manager

Corporación de Fomento de la Producción

June 2016 - July 2017

Postdoctoral Researcher

Pontificia Universidad Catolica de Chile

November 2013 - October 2015

Postdoctoral Researcher

Pontificia Universidad Catolica de Chile

November 2012 - October 2013

Education

Doctor of Chemistry (Chemical Department)

Universidade do Algarve

February 2009 - April 2012

Diploma/Certificate in Food Packaging

Universidad de Santiago de Chile

April 2008 - November 2008

Food Engineer (Department of Food Science and Technology)

Universidad de Santiago de Chile

2002 - 2006

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

(2017). Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials . publication descriptionFood Science and Biotechnology - Springer.

(2017). Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol . International Journal of Biological Macromolecules.

Ulloa, P.A., Guarda, A., Valenzuela, X., Rubilar, J.F., Galotto, M.J.(2017). Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials . Food Science and Biotechnology. 26. (6). p. 1763-1772.

Rubilar, J.F., Cruz, R.M.S., Zuñiga, R.N., Khmelinskii, I., Vieira, M.C.(2017). Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol . International Journal of Biological Macromolecules. 104. p. 197-203.

Javiera F. Rubilar, Davinia Candia, Angel Cobos, Olga Díaz, Franco Pedreschi(2016). Effect of nanoclay and ethyl-N$\upalpha$-dodecanoyl-l-arginate hydrochloride ({LAE}) on physico-mechanical properties of chitosan films . {LWT} - Food Science and Technology. 72. p. 206--214. Elsevier {BV}

Rubilar, J.F., Candia, D., Cobos, A., Díaz, O., Pedreschi, F.(2016). Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films . LWT - Food Science and Technology. 72. p. 206-214.

Javiera F. Rubilar, Rommy N. Zúñiga, Fernando Osorio, Franco Pedreschi(2015). Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate ({HPMC}/{WPI}) edible films . Carbohydrate Polymers. 123. p. 27--38. Elsevier {BV}

Rubilar, J.F., Zúñiga, R.N., Osorio, F., Pedreschi, F.(2015). Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films . Carbohydrate Polymers. 123. p. 27-38.

Rubilar, J.F., Cruz, R.M.S., Khmelinskii, I., Vieira, M.C.(2013). Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices . International Journal of Food Studies. 2. (1). p. 21-38.

Rubilar, J.F., Cruz, R.M.S., Silva, H.D., Vicente, A.A., Khmelinskii, I., Vieira, M.C.(2013). Physico-mechanical properties of chitosan films with carvacrol and grape seed extract . Journal of Food Engineering. 115. (4). p. 466-474.

Rubilar, Javiera(2013). Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices . International Journal of Food Studies. 2. (1). p. 22-38. ISEKI Food Association

Guarda, A., Rubilar, J.F., Miltz, J., Galotto, M.J.(2011). The antimicrobial activity of microencapsulated thymol and carvacrol . International Journal of Food Microbiology. 146. (2). p. 144-150.

BOOK CHAPTER

(2014). Grapes: Production, Phenolic Composition and Potential Biomedical Effects . Nova Science Publishers.

Rubilar, J.F., Cruz, R.M.S., Rubilar, J.F., Cruz, R.M.S.(2014). Grape seed extract antioxidant and antimicrobial properties: Use in active packaging . Grapes: Production, Phenolic Composition and Potential Biomedical Effects. p. 165-179.

(2013). Chemical Food Safety and Health . Nova Science Publishers.

BOOK

Cruz, R.M.S., Rubilar, J.F., Khmelinskii, I., Vieira, M.C.(2013). Nanotechnology in Food Applications . Advances in Food Science and Technology. p. 103-122.

Cruz, R.M.S., Rubilar, J.F., Ulloa, P.A., Torres, J.A., Vieira, M.C.(2011). New food processing technologies: Development and impact on the consumer acceptability . Food Quality: Control, Analysis and Consumer Concerns. p. 555-584.

Ulloa, P.A., Rubilar, J.F., Cruz, R.M.S., Khmelinskii, I., Brigas, A.F., Figueira, A.C., Vieira, M.C.(2011). Vitamins . Practical Food and Research. p. 115-152.