Dr. Agustín González is an Assistant Researcher at the National Scientific and Technical Research Council (CONICET). He is also a faculty member at the Faculty of Chemical Sciences, National University of Córdoba, where he teaches the course “Natural and Synthetic Macromolecules” and is an Assistant Professor A (DS) in the Master’s program in Food Science and Technology at UNC. His research focuses on the valorization of by-products from the soybean oil industry through the development and evaluation of biodegradable and edible coatings in the form of films and microcapsules based on soybean proteins, and studying their capacity to store and protect food ingredients and processed foods.

Dr. González has numerous scientific publications in high-impact international journals and book chapters, has participated in scientific events abroad, and has presented papers at international and national conferences. He has supervised or co-supervised several practicum projects for undergraduate students and master’s theses in Food Science and Technology, and has received awards related to his research.

Due to his expertise in the field of materials, Dr. González can offer technological services related to the physicochemical, morphological, thermal, and mechanical characterization, and measurement of biodegradation rates of films, as well as the development of new materials for applications such as active food/ingredient packaging or in medicine through the development of controlled drug release devices.