García Figueroa, Alexis  |  Investigador

Food engineer and master in food engineering. Professionally he has worked as safety auditor and quality manager in different industries of the food sector. His experience as a researcher has focused on the study of drying processes for the transformation of food into ingredients with suitable functional and sensory properties. His participation as research assistant in the project between academia and industry "Strengthening of scientific capabilities and competitiveness of the white protein production chain (chicken, pork and egg sector)" in which 3 prototypes of powdered beverages rich in protein and high nutritional value were developed, stands out. He is currently a professor in the food engineering and nutrition and dietetics program at the Universidad del Valle, with special interest in the study and valorization of biodiversity for the development of foods that promote food security and the welfare of the community.