PrintFood Engineer from the Universidad Nacional Agraria La Molina, Lima - Peru, with a Master's Degree in Food Technology from the Universidad Nacional Agraria La Molina, Lima - Peru. Specialist in Dairy Technology and Total Quality Management and Productivity. Currently, a doctoral student in the Science, Food Technology and Nutrition program at the Universidade Católica Portuguesa, Universidade do Minho and Universidade de Aveiro.
Associate Professor at the Universidad Nacional Agraria La Molina, with knowledge in food technology, food processing, and food preservation mechanisms (thermal treatment and others). Researcher in food biotechnology and dairy products.
Publications
García-Torres SM, Chire-Fajardo GC, Repo-Carrasco R, Ureña-Peralta, MO. (2021). Effect of frying on the bioactive components of the native potato (Solanum tuberosum sp.) Puka Ambrosio. Revista Chilena de Nutrición. 2022; 49(1): 07-16. http://dx.doi.org/10.4067/S0717-75182022000100007
Chire-Fajardo G, Ureña-Peralta M, García-Torres SM, Hartel RW (2019). Optimization of the dark chocolate formulation from the mixture of cocoa beans and cocoa content by applying surface response method. Enfoque UTE. VOL. 10 NO. 3 (2019) /. https://doi.org/10.29019/enfoque.v10n3.432.
Ludeña Urquizo, F. E. García Torres, SM., Tolonen, T; Jaakkola, M., Peña-Niebuhr, M.G, Von Wright, A, Repo-Carrasco-Valencia, R, Korhonen, H, Plumed-Ferrer, C. (2016). Development of a Fermented Quinoa-Based Beverage. Journal: Food Science & Nutrition. 2016 Oct 28;5(3):602-608 https://doi.org/10.1002/fsn3.436
Ludeña, F, García SM, Repo-Carrasco R, Plumed – Ferrer, C. (2014). Viabilidad de bacterias acido lácticas en una bebida de quinua durante el almacenamiento. Revista Facultad Nacional de Agronomía Medellín (Suplemento II). Pág. 67 – 69.
