instituto.itps@urjc.es

LEYLA SANHUEZA

Graduated in Food Engineering from the University of Chile in 2016, she completed her studies with the highest distinction and earned the highest grade in her cohort, demonstrating academic excellence and strong professional commitment. She later obtained a Master's Degree in Food Science from the same institution, achieving an outstanding final grade. During her master's program, she received a merit-based scholarship that enabled her to complete a research internship at the University of Oviedo (Spain), resulting in a high-impact scientific publication and valuable international research experience.

Her research career began in 2017 through her participation in a project funded by the National Agency for Research and Development (ANID) of the Government of Chile. The project, titled "Effect of microencapsulated pomegranate (Punica granatum) peel extract with controlled release on microbiological stability of unpasteurized fruit juice," marked the beginning of her work in applied food science. Since then, she has contributed to initiatives focused on the valorization of agro‑industrial by-products, extraction of bioactive compounds, and development of microencapsulation strategies. These efforts have led to indexed scientific publications and strengthened her expertise in functional ingredients and emerging technologies.

Her professional experience includes teaching roles at public and private universities in Chile, where she has led lectures and laboratory sessions in Food Quality Assurance and Safety, Food Biochemistry, Bromatology, and Sensory Evaluation. She has also served as Course Coordinator, contributing to curriculum development, student mentoring, and quality assurance processes.

Complementing her academic roles, she has worked in the private sector in positions related to Research, Innovation, and Product Development within the food industry. As a consultant, she has supported formulation and reformulation projects, sensory analysis, and process optimization, collaborating effectively with multidisciplinary teams across academic, industrial, and applied research environments.

She is currently in her second year of the PhD program in Industrial Technologies at Universidad Rey Juan Carlos (Spain), funded by the Paulo Freire Scholarship awarded by the Organization of Ibero-American States (OEI). Her doctoral research focuses on the valorization of olive pomace using green extraction technologies and its encapsulation through double emulsions to develop potential functional food ingredients. Her previous research includes work with pomegranate peel, blueberry, calafate, spirulina, quinoa, lentils, and other agro‑industrial materials.

She has presented her work at scientific conferences through oral and poster contributions, reinforcing her commitment to research dissemination, innovation, and sustainability in the food sector.


Research profiles: 

Keywords: 

Funtional foods, Green Extraction Technologies, Encapsulation, Double Emulsion, Polyphenolics Compounds, Food Innovation and Product Development.