Main areas of work: Meat science and technology.

Education: Animal technologist; M.Sc. Food Science and Technology; Ph.D. Agricultural and Food Sciences.

Research insterests:

• Technology and quality of meat products.
• Development of functional meat products.

Research groups

• Development of functional meat products.
• Food bioconservation.

Recent Projects:

• Development of value-added food products from peasant chicken cuts to contribute to the supply of the province of Bajo Magdalena, Cundinamarca (2016-2017).
• Formulation and development of functional foods oriented to pregnant and lactating mothers and early childhood population (2015-2018).

Outstandings publications:

• León, J. G., López, J. H., Lozano, J. M., & Muñoz-Ramírez, A. P. (2019). Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and-18° C. Revista Facultad Nacional de Agronomía Medellín, 72(1), 8763-8774.
• López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. Á., & Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270-276.
• López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International, 51(2), 756-763.