Luis Fernando Diaz Barrios

Researcher in the field of functional foods, currently focused on the development of gluten-free baked products. My work aims to create inclusive, safe, and high-value nutritional alternatives by integrating science, technology, and innovation to address current dietary needs. This research line is oriented toward improving the quality of life for populations with dietary restrictions through the design of healthy and functional food products. My professional and academic background has allowed me to build a comprehensive vision of the food sector, combining scientific research with teaching and industrial experience. I have worked as a university lecturer in higher education programs, leading research groups and student initiatives, and supervising academic projects. I possess strong skills in content planning, pedagogical strategy design, and the facilitation of theoretical and practical learning processes, with a focus on active learning and continuous improvement. In the industrial field, I have coordinated innovation and product development processes and served as a consultant and technical analyst in laboratories for physical, chemical, and microbiological food analysis. This experience has strengthened my competencies in quality management, applied research, and the development of sustainable food solutions.