Professional Bio

Dr. J. Antonio Torres, a Distinguished International Professor at Tecnologico de Monterrey, collaborates with colleagues from the USA, Mexico, Chile, Spain, Portugal, and China. Until 2016, he was the leader of the Food Process Engineering Group at Oregon State University. Dr. Torres received his B.S. in Mathematics and B.E. in Industrial and Chemical Engineering from the Pontificia Universidad Católica de Chile, and his M.S. and Ph.D. from the Massachusetts Institute of Technology in Food Microbiology and Food Engineering, respectively. Dr. Torres has more than 30 years of process engineering research experience, and he has authored 126 peer-reviewed articles, 51 book chapters, and 16 technology dissemination articles. His expertise includes the statistical design of food processing, packaging, and storage; application of non-thermal technologies in food processing, specifically high hydrostatic pressure processing; and the production and utilization of biomolecules and biopolymers.