Researcher profile

A.P. Sánchez-Camargo

Dr. Andrea Sánchez is B. Sc. in Chemical Engineering by National University of Colombia (2006) and M.Sc. in Food Engineering by University of Campinas (Brazil, 2010). She finished her Ph.D. studies in Biology and Food Science at Autonomous University of Madrid (Spain, 2017), developing her doctoral thesis at the Research Institute of Food Science (CIAL-CSIC). Recently, she has continued her research career abroad as a postdoctoral fellow at Federal University of Santa Catarina (Brazil) and National University of Colombia. Currently, she is Assistant Professor at University of Los Andes (Colombia), being responsible for the subjects, Food Preservation and Food Processing Plant Design. Her background includes experience in research and development functional food products in both scientific and industrial scenarios. Her research topic has been focused on the integration and intensification of green processes to obtain bioactive compounds from agro industrial products and by-products, as well as prove their functional bioactivity. She supervised 3 Master thesis of young researchers and, she has been involved in scientific dissemination events, and as member of organization of R&D activities in practical and theoretical courses. Besides, she has participated in 9 R&D national and international research projects and she has co-authored 36 publications and 6 book chapters.