Research output per year
Research output per year
Personal profile
Research interests
Development of new products and food concepts. Application in food of sensory evaluation and consumer research. Use of by-products as new ingredients for food development.
Personal profile
Ana Curutchet received her graduate degree in Food Engineering from the Universidad de la República del Uruguay in 2007. She also received her MSc. in technology and food safety from Universidad Nacional La Plata, Argentina in 2011 and her PhD degree in Food Science and Technology from the Universidad Politecnica de Valencia, Spain in 2021.
Dr. Ana Curutchet, Food Eng. is a Full Professor of the Engineering Department at Universidad Católica del Uruguay, and a Level 1 Researcher at the SNI.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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Collaborations and top research areas from the last five years
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Research output
- 14 Article
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Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses
Curutchet, A., Arcia, P., Prisco, F. & Tarrega, A., Mar 2023, In: Sustainability (Switzerland). 15, 5, 3873.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade
Curutchet, A., Tárrega, A. & Arcia, P., 2023, In: CYTA - Journal of Food. 21, 1, p. 72-81 10 p.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties
Perez-Pirotto, C., Hernando, I., Cozzano, S., Curutchet, A. & Arcia, P., 2023, (Accepted/In press) In: Food Science and Technology International.Research output: Contribution to journal › Article › peer-review
2 Scopus citations -
Towards halving food waste: A comparative study using orange juice by-product in dairy desserts
Claudia, P. P., Isabel, H., Sonia, C., Ana, C. & Patricia, A., Apr 2023, In: Heliyon. 9, 4, e15403.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain
Curutchet, A., Serantes, M., Pontet, C., Prisco, F., Arcia Cabrera, P. L., Barg Beltrame, G., Miguez de Mori, M. R. & Menendez, J. A., 22 Jun 2022, In: Frontiers in Food Science and Technology. 2Research output: Contribution to journal › Article › peer-review
Open Access