Research output per year
Research output per year
Organization profile
Research fields
Food science and technology; Human nutrition.
Organization profile
We are a group that investigates the formulation of products (foods and menus) with functional potential in consumer health.To do this, two perspectives are addressed: the science and technology involved in the formulation of the product and the study of physiological functionality by evaluating biomarkers in individuals.In this way, it is hoped to raise awareness among the students of the seedbed about the importance of research within the context of the social responsibility of these applied sciences.
Área de conocimiento (OCDE)
- Medical and Health Sciences
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. Our work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 12 Responsible Consumption and Production
Fingerprint
Dive into the research topics where Functional foods as part of the comprehensive treatment of chronic diseases is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Andres Giraldo Toro
- Department of Nutrition and Biochemistry - Assistant Professor
- Meals, nutrition and health - Member research group, Research team leader
- Functional foods as part of the comprehensive treatment of chronic diseases - Co-tutor Research Student Group
Person: Academic, Researcher, Tutor
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Alba Lucia Rueda Gomez
- Department of Nutrition and Biochemistry - Assistant Professor
- Meals, nutrition and health - Member research group
- Functional foods as part of the comprehensive treatment of chronic diseases - Co-tutor Research Student Group
Person: Academic, Researcher, Tutor
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Cindy Natalia Sepulveda Valbuena
- Department of Nutrition and Biochemistry - Assistant Professor
- Meals, nutrition and health - Member research group
- Functional foods as part of the comprehensive treatment of chronic diseases - Co-tutor Research Student Group
Person: Academic, Researcher, Tutor
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Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects
Villamil, R. A., Cortés, L. Y. & Gutiérrez, L. F., 2024, In: Food Reviews International. 40, 2, p. 771-791 21 p.Research output: Contribution to journal › Review article › peer-review
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Application and sensory evaluation of a hydroalcoholic extract of nasturtium (Tropaeolum majus L.) in a beverage from tropical fruits and vegetables
Guzman Perez, V., Avila-Ortiz, C., Giraldo Toro, A. & Hernández Gómez, M. S., 20 Apr 2023, In: Agronomia Colombiana. 41, 1, p. 1-5 5 p.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation
Villamil, R. A., Escobar, N., Romero, L. N., Huesa, R., Plazas, A. V., Gutiérrez, C. & Robelto, G. E., 07 Feb 2023, In: Nutrition and Food Science. 53, 2, p. 459-473 15 p.Research output: Contribution to journal › Review article › peer-review
22 Scopus citations
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Evaluación de calidad fisicoquímica, nutricional, reológica y sensorial de pan libre de gluten elaborado con mezclas harinas producidas de materias primas amiláceas como achira Canna edulis, arracacha Arracacia xanthorrhiza y ñame Dioscorea alata.
Giraldo Toro, A. (PI), Ballesteros Vivas, D. (CoI) & Diaz Barrios, L. F. (Doct)
09/05/24 → 09/05/27
Project: Research
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Determinantes de la situación de salud, alimentación y nutrición de mujeres, niños y niñas menores de 5 años residentes en la Unidad de Planeamiento Local Arborizadora de Ciudad Bolívar, Bogotá: Un estudio de línea de base enmarcado en la estrategia de Zona Modelo de la Fundación Nous Cims.
Caicedo Ortiz, P. N. (PI), Ballesteros Vivas, D. (CoI), Bernal Rojas, D. A. (CoI), Diaz-Beltran, M. (CoI), Giraldo Toro, A. (CoI) & Poveda Rey, N. E. (CoI)
01/09/25 → 31/03/26
Project: Research
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Alternativas de procesamiento caseras para modificar la textura de los alimentos: caracterización y composición nutricional
Diaz Barrios, L. F. (Estud), Gutiérrez Roa, M. G. (Estud), Preciado Gutierrez, K. S. (Estud), Real Paez, M. J. (Estud), Villamil Parra, R. A. (Tut), Giraldo Toro, A. (Participant) & Sepulveda Valbuena, C. N. (Participant)
15/07/24 → 14/07/26
Project: Research
Activities
- 6 Oral presentation
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Evaluación de técnicas culinarias como una alternativa para el manejo de dietas bajas en fósforo, potasio y sodio en pacientes con enfermedad renal
Villamil Parra, R. A. (Speaker)
01 Jun 2024Activity: Talk or presentation › Oral presentation
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Valoración del perfil lipídico en individuos adultos tras el consumo diario de yogures adicionados con aceite de palma alto oleico
Villamil Parra, R. A. (Speaker) & Ruiz Caceres, J. P. (Speaker)
19 Aug 2023Activity: Talk or presentation › Oral presentation
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Desarrollo de un análogo de yogurt con reemplazo total de grasa láctea por aceite híbrido de palma (Elaeis oleífera x Elaeis guineensis): Efectos sobre sus características fisicoquímicas y nutricionales.
Villamil Parra, R. A. (Speaker)
18 Aug 2023Activity: Talk or presentation › Oral presentation
Prizes
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Mención Categoría Trabajo de grado, Premio Jose Felix Patiño de Investigación
Villamil Parra, R. A. (Recipient) & Ordóñez, M. J. (Recipient), 2020
Prize
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Primer puesto categoría trabajo de grado, Premio de investigación José Felix Patiño
Villamil Parra, R. A. (Recipient) & Romero, L. N. (Recipient), 27 May 2023
Prize
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Primer puesto modalidad trabajo de grado, Premio de investigación José Felix Patiño
Villamil Parra, R. A. (Recipient) & Barón, L. V. (Recipient), 14 May 2022
Prize