Germán Ayala Valencia

Germán Ayala Valencia received a degree in Agroindustrial Engineering (2011) from the National University of Colombia, before obtaining his Master's (2013) and Doctorate (2017) in Food Engineering from the University of São Paulo, Brazil, with a collaborative period spent in the Laboratoire de Physique Thermique at ESPCI Paris, France, between 2015 and 2016. Dr. Valencia is now a professor - researcher in the Department of Chemical and Food Engineering at the Federal University of Santa Catarina, Florianópolis, Brazil. Prof. Valencia has a CNPq Research Productivity Scholarship (PQ2) and co-leader of the research group Foods, Macromolecules and Nanotechnology - UFSC. He worked as guest-editor of the journal Starch - Stärke (V 73, 11-12, 2021). Prof. Valencia is a board member of Packaging Technology and Science and the Revista Colombiana de Investigaciones Agroindustriales. Prof. Valencia was the editor of the book entitled "Natural additives in foods" published by Springer - Nature. Prof. Valencia mainly works in the Food Science with emphasis on food packaging, biopolymers, nanotechnology and bioactive compounds. (Source: Lattes Curriculum)