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).
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:
Solarte-Toro, J.C., Ortiz-Sanchez, M., Cardona Alzate, C.A., Gutiérrez, L.-F. (2025). Boosting Sacha Inchi valorization through the biorefinery concept in Colombia: Techno-economic assessment. Food and Bioproducts Processing, 153, 560–573.
Lizarazo-Aparicio, M.C., Fuenmayor, C.A., Gutiérrez, L.-F. (2025). A rapid FTIR-ATR method for determining the protein content of Sacha Inchi oil press-cake and its derived protein concentrates. Journal of Food Composition and Analysis, 107739.
Torres Sánchez, E.G., Martínez-Villaluenga, C., Paterson, S., Hernández-Ledesma, B., Gutiérrez, L.-F. (2025). Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake. Foods, 14(7), 1231.
Villamil, R.A., Romero, L.-N., Ruiz, J.-P., Patiño, D.-P., Gutiérrez, L.-F., Cortés, L.-Y. (2024). The Effects of Daily Consumption of Functionalized Yogurts with Sacha Inchi Oil and Interspecific Hybrid Palm Oil on the Lipid Profile and ApoB/ApoA1 Ratio of Healthy Adult Subjects. Foods, 13(23), 3973.
Torres Sánchez, E.G., Lorca-Alonso, I., González-de la Fuente, S., Hernández-Ledesma, B., Gutiérrez, L.-F. (2024). Antioxidant Peptides from Sacha Inchi Meal: An In Vitro, Ex Vivo, and In Silico Approach. Foods, 13(23), 3924.
Torres Sánchez, E.G., Morato, E., Hernández-Ledesma, B., Gutiérrez, L.-F. (2024). Proteomic Analysis of the Major Alkali-Soluble Inca Peanut (Plukenetia volubilis) Proteins. Foods, 13(20), 3275.
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.
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.
