Main areas of work: plant-based foods; functional foods and bioactive compounds; beehive products.

Education: Food Engineer; Specialist in Agricultural Policy and Project Management; M.Sc. Administration; Ph.D. Food Quality, Safety and Technology.

Research interests:

• Characterization of bioactive potential and value generation of bee products.
• Quality assurance and development of functional foods of plant origin.

Research groups

• Group leader: Bioalimentos.
• Food quality assurance and new product development. 

Recent projects:

• Spectroscopic study and profiling of carotenoid compounds from food matrices with high agro-industrial potential for the extraction and microencapsulation of yellow-orange dyes (2018-2020).
• Use of bioactive compounds for the preservation and pigmentation of foods of animal origin (2018-2019).
• Use of lactic acid bacteria for biopreservation and generation of new products with probiotic characteristics (2015-2018).

Outstandings publications:

• Bernal-Castro, C. A., Díaz-Moreno, C., & Gutiérrez-Cortés, C. (2019). Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage. Journal of Food Science and Technology, 56(2), 987-994.
• Salazar-González, C. Y., Rodríguez-Pulido, F. J., Terrab, A., Díaz-Moreno, C., Fuenmayor, C. A., & Heredia, F. J. (2018). Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients. Plant Foods for Human Nutrition, 73(4), 328-335.
• Acevedo-Martínez, E., Gutiérrez-Cortés, C., García-Mahecha M., & Díaz-Moreno C. (2018). Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy-Atkins”) beverage. Dyna, 85, 84-92.