Main Work Areas: Emerging Technologies, Fats and Oils, Dairy Science and Technology.

Education: Chemical Engineer, Specialist in Food and Biomaterials Process Engineering, M.Sc. in Food Engineering. Ph.D. in Food Science and Technology.

Research Lines:

• Process design for the valorization of food industry by-products
• Emerging technologies in food processing
• Extraction, characterization, and application of bioactive compounds
• Design of structured lipid systems

Research Groups:

• Leader of the Research Group on Food Biomolecules (GrupLAC profile).
• Food quality assurance and development of new products.

Recent Projects:

• Research, Development, Innovation, and Knowledge Transfer for Sacha Inchi Seed Processing Creating value-added products as a strategy to improve the productivity of the agro-industrial sector in the Cundinamarca Region (2021–2024).
• Valorization of Cocoa By-Products utilizing emerging technologies for the processing of cacao residues in the Nariño Department (2020–2022).
• Enhancing Competitiveness in the Sacha Inchi Production Chain A sustainable system for production, transformation, and commercialization as a productive diversification option in the Caquetá Department (2021–2024).
• Emerging Technologies for Mango (Mangifera indica L.) Industrial Waste Valorization To produce food ingredients with functional properties (2017–2018).
• Formulation and Development of Functional Foods Designed for pregnant and lactating mothers, and early childhood populations (2015–2017).

Outstandings publications:

• Torres Sánchez, E.G., Hernández-Ledesma, B., Gutiérrez, L.-F. (2023). Isolation and characterization of protein fractions for valorization of Sacha Inchi oil press-cake. Foods, 12, 2401.
• Villamil, R.-A., Cortés, L.-Y., Gutiérrez, L.-F. (2023). Physicochemical and sensory properties of Sacha Inchi oil-functionalilsed stirred yogurt. International Journal of Food Science and Technology, 58(7), 3681–3692.
• Torres Sánchez, E.G., Hernández-Ledesma, B., Gutiérrez, L.-F. (2023). Sacha Inchi oil press-cake: Physicochemical characteristics, food-related Applications and biological activity. Food Reviews International, 39(1), 148-159.
• Tacias-Pascacio, V.G., Castañeda-Valbuena, D., Fernandez-Lafuente, R., Berenguer‑Murcia, A., Meza‑Gordillo, R., Gutiérrez, L.-F., Pacheco, N., Cuevas‑Bernardino, J.C., Ayora‑Talavera, T. (2022). Phenolic compounds in mango fruit: a review. Journal of Food Measurement and Characterization, 16(1), 619-636.
• González- Cardozo, L.M., Mora-Huertas, C.E., Gutiérrez, L.-F. (2021). Production of Sacha Inchi oil emulsions by high- shear and high- intensity ultrasound emulsification: Physical properties and stability. Journal of Food Processing and Preservation, 45(10), 1-15.
• Garzón, G.A., Medina, J.L., Montana, T.L., Sánchez, M., Novoa, C.F., Gutiérrez, L.-F. (2021). Utilization of Vaccinium meridionale S. pomace as an eco-friendly and functional colorant in Greek-style yogurt. Journal of Food Science, 86(9), 3896-3908.
• Sánchez-Camargo, A., Ballesteros-Vivas, D., Buelvas-Puello, L.M., Martínez-Correa, H.A., Parada-Alfonso, F., Cifuentes, A., Ferreira, S.R.S., Gutiérrez, L.-F. (2021). Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT - Food Science and Technology, 137.
• Sanchez-Reinoso, Z., Mora-Adames, W.-I., Fuenmayor-Bobadilla, C.-A., Darghan-Contreras, A.-E., Gardana, C., Gutiérrez, L.-F. (2020). Microwave-assisted extraction of phenolic compounds from Sacha Inchi shell: Optimization, physicochemical properties and evaluation of their antioxidant activity. Chemical Engineering and Processing - Process Intensification, 153.