I am an Associate Professor at the National University of Colombia specializing in food science, bioprocess engineering, fermentation, and sustainable food processing. My research focuses on solid-state fermentation, plant-based ingredients, food chemistry, postharvest technologies, and agro-industrial by-product valorization. I have expertise in experimental design, process optimization, physicochemical and biochemical characterization, and multivariate statistical analysis. My work aims to improve food quality and functionality, transform agricultural resources into value-added products, and develop sustainable processing technologies. I welcome collaborations with academic and industry partners on applied research, bioprocess development, and technology transfer.