Food Engineer from Pontificia Universidad Católica de Valparaíso (Chile) and PhD in Food Science and Technology from Universidad de Santiago de Chile. Currently is Associate Professor at the School of Nutrition and Dietetics (Faculty of Medicine) at Universidad de los Andes (Chile). Dr. Díaz-Calderón also works at BIOPREL (Biopolymer Research & Engineering Laboratory) and his research lines are related with the study of physical and structural properties in biopolymers (e.g. starch, cellulose and gelatin), and their composites, with technological relevance for Food Engineering and Nutrition, but also for other related polymer sciences. For instance: structural modification in biopolymers for the development of food matrices with reduced digestibility, novel technological applications of fish gelatin, and structural features and stability of soft materials. Dr. Díaz-Calderón has published more than 25 peer-reviewed papers, 2 book chapters, a granted patent and numerous presentantions in national and international conferences. Dr. Díaz-Calderón has been also involved in fundamental and applied projects financed by public and private Chilean grants (e.g Fondecyt, Fondef, CORFO).