Luis A. García-Zapateiro
Director Research Group in Complex fluid engineering and Food Rheology - IFCRA
Universidad De Cartagena - Colombia
Garcia-Zapateiro received his B.S. in Food Engineering from University of Cartagena, Colombia in 2005, his MSc degree in Formulation and Product Technology, applications in the Chemical Industry, Agri-Food and Pharmaceutical and his PhD degree in processes and chemical products from University of Huelva (UHU), Spain, in 2007 and 2013, respectively.
He has worked in the department Chemical Engineering in the research group the complex fluid from University of Huelva (Spain). He has been a director, head of department unit operations and Professor to Food Engineering program. Actually he works as Head of Department of Postgraduate Faculty of Engineering of the University of Cartagena (Colombia), and also he is the director of the research group IFCRA. He conducted extension projects support supervision of school feeding programs and food safety. His main expertise in food product design, complex fluid and rheology. The principal investigations and publication are in vegetable oils, estolides, lubricant and biodegradable greases. In the food product has performed emulsions, hydrocolloids from tropical fruit, isolated protein from fish and vegetable seeds such as beans.
Garcia-Zapateiro research areas of interest include: food materials science, rheology, food design and texture, emulsions, food gels, formulation and processing lubricants from vegetable oils and by-products (biopolymers) of Agri-Food