Projects 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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SDG 3 Good Health and Well-being -
SDG 7 Affordable and Clean Energy
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Collaborations and top research areas from the last five years
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Projects
- 2 Finished
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Production and characterization of a new sweetener obtained from rice bran.
Santi, C. (PI), Fariello, I. (PI), Gutierrez, M. B. (PI), Cozzano Ferreira, S. A. (PI) & Curutchet, A. (PI)
1/03/19 → 1/12/19
Project: Research
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Revalorization of discarded mandarin peel by obtaining dietary fiber.
Gutierrez, M. B. (PI), Curutchet, A. (CoI) & Cozzano Ferreira, S. A. (CoI)
20/06/18 → 30/07/18
Project: Research
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Beyond Taste: Unpacking Consumer Perceptions of Plant-Based Cheese Alternatives in Uruguay Through Sensory, Information, and Expectation Analysis
Varghese, C., Sosa, C., Maique, J., Curutchet, A. & Arcia, P., Jun 2026, In: Plant Foods for Human Nutrition. 81, 2, 55.Research output: Contribution to journal › Article › peer-review
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Exploring the potential of fruit pomaces as sustainable food ingredients: a techno-functional approach
Arcia, P., Bonfiglio, F., Curutchet, A., Puppo, E., Abuchalja, M. & Rodríguez-Arzuaga, M., Dec 2026, In: Applied Food Research. 6, 2, 102262.Research output: Contribution to journal › Article › peer-review
Open Access -
Upcycling brewer’s spent grain to develop sustainable hybrid yogurts
Méndez-Galarraga, M. P., Arcia, P., Curutchet, A. & Rodríguez-Arzuaga, M., Dec 2026, In: Food and Humanity. 7, 101352.Research output: Contribution to journal › Article › peer-review
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Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations
Méndez-Galarraga, M. P., Curutchet, A. & Arzuaga, M. R., 3 Oct 2025, In: Food Reviews International. 41, 7, p. 2150-2166 17 p.Research output: Contribution to journal › Review article › peer-review
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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties
Perez-Pirotto, C., Hernando, I., Cozzano, S., Curutchet, A. & Arcia, P., Apr 2025, In: Food Science and Technology International. 31, 3, p. 208-214 7 p.Research output: Contribution to journal › Article › peer-review
Open Access