Claudia Asensio Email and Phone Number
Curious scientist, interested in Food Quality and alternative uses of Discard Products. Passionate about Sensory!Experienced in:Shelf-life studies: sensory, chemical, and microbiological aspects. Food Preservation Methods Development. Design of ExperimentsApplication of new natural products that prolong the shelf life of food and that can be included in products destined for markets that seek organic food. Sensory evaluation including descriptive analysis, consumers acceptance and discriminative tests. Analysis of chemical stability of manufactured food. Determination of chemical indicators of lipid oxidation, e.g. peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents. CG/MS-Head Space/SPMEEvaluation of biological activity, chemical composition and synergism of natural productsPreparation and characterization of micro and nanocapsules with natural bioactive compounds( spray drying), release of volatile compounds GC-MS, particle size determination and antioxidant activity. Biometric and statistical analysis including linear and mixed models and correlation studies.
University Of Illinois Urbana-Champaign
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Research Assistant ProfessorUniversity Of Illinois Urbana-ChampaignChampaign, Il, Us
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Research Assistant ProfessorUniversity Of Illinois Urbana-Champaign Mar 2024 - PresentUrbana-Champaign Area -
Project ScientistUniversity Of California, Riverside Oct 2021 - Mar 2024Kare, Uc Anr -
Food TechnologistCaro Nut Jul 2021 - Dec 2021 -
Associate ResearcherConsejo Nacional De Investigaciones Científicas Y Técnicas Aug 2020 - Dec 2020Córdoba, Argentina• Preparation and characterization of micro and nanocapsules with natural bioactive compounds including spray drying, release of volatile compounds GC-MS, particle size determination and antioxidant activity.• Evaluation of biological activity, chemical composition by GC-MS, mechanisms of action and synergism studies for essential oils.• Analysis of chemical stability in oils manufactured with natural preservatives. Determination of chemical indicators of lipid oxidation, e.g. peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents.• Sensory evaluation including descriptive analysis, consumer´s acceptance and discriminative test. • Biometric and statistical analysis including linear and mixed models and correlation studies -
Assistant ResearcherConsejo Nacional De Investigaciones Científicas Y Técnicas Apr 2017 - Aug 2020Córdoba, Argentina• Preparation and characterization of micro and nanocapsules with natural bioactive compounds including spray drying, release of volatile compounds GC-MS, particle size determination and antioxidant activity.• Evaluation of biological activity, chemical composition by GC-MS, mechanisms of action and synergism studies for essential oils.• Analysis of chemical stability in oils manufactured with natural preservatives. Determination of chemical indicators of lipid oxidation, e.g. peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents.• Sensory evaluation including descriptive analysis, consumer´s acceptance and discriminative test. • Biometric and statistical analysis including linear and mixed models and correlation studies
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Assistant ProfessorFacultad De Ciencias Agropecuarias Unc Aug 2018 - Dec 2020Córdoba, Argentina"Biochemistry" for undergrad students of the Agronomy College, National University of Córdoba (UNC)."Fat and Oils" and "Sensory Analysis" for graduate students of the Graduate Agronomy College, National University of Córdoba (UNC)"Sensory Evaluation of Food" for Food Science and Technology Master student of the National University of Córdoba. -
InstructorFacultad De Ciencias Agropecuarias Unc May 2012 - Jul 2018Córdoba, Argentina"Biochemistry" for undergrad students of the Agronomy College, National University of Córdoba (UNC)."Fat and Oils" and "Sensory Analysis" for graduate students of the Graduate Agronomy College, National University of Córdoba (UNC)"Sensory Evaluation of Food" for Food Science and Technology Master student of the National University of Córdoba.
Claudia Asensio Education Details
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Agricultural Sciences-Food Science -
Kearney Agricultural Research And Extension Center, University Of California – Davis, UsaBiocontrol Agents -
Food Nanotechnology -
Instituto De Ciencia Y Tecnología De Los Alimentos (Icta-Unc)Food Science And Technology
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Natural Products
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Agricultural Engineer
Frequently Asked Questions about Claudia Asensio
What company does Claudia Asensio work for?
Claudia Asensio works for University Of Illinois Urbana-Champaign
What is Claudia Asensio's role at the current company?
Claudia Asensio's current role is Research Assistant Professor.
What schools did Claudia Asensio attend?
Claudia Asensio attended National University Of Cordoba, Kearney Agricultural Research And Extension Center, University Of California – Davis, Usa, Rutgers University–new Brunswick, Instituto De Ciencia Y Tecnología De Los Alimentos (Icta-Unc), Rutgers University–new Brunswick, Universidad Nacional De Córdoba.
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