Engineer in food industries, master's degree in food technology and doctor in engineering, teacher in the main category of the school of agro-industrial engineering at the national university of Santa, leader of the team of teachers that generated and managed the projects for the construction and implementation of the agro-industrial technological research institute. His field of research is the revaluation of the biodiversity of our country, through investigations of its nutrients, antinutrients, contaminants and functional properties. Recent training in instrumental analysis with uplc ms-ms; gc ms-ms, atomic absorption spectrophotometer to evaluate food safety. We are implementing and validating analytical methods to evaluate residues of pesticides, veterinary drugs, contaminants and antinutrients in foods. Research related to the design, preparation and evaluation of functional foods, mainly with freeze-dried probiotic microorganisms, also in the encapsulation of omega 3 fatty acids, and evaluation of their useful life. At the agroindustrial technological research institute, we also have equipment that supports research such as the rancimat to evaluate the oxidative stability of fats, lyophilizer, atomizer, expeller, twin screw extruder, uplc and gc coupled to mass-mass spectrometers, dumas combustion equipment, fluidized bed dryer, filter press, low temperature concentrators, rheometers for liquids and for masses (extensograph, viscoamylography and farinograph), automated fermenters, wireless temperature and humidity sensors, among others. This equipment can be used in inter-institutional research work.