CORALIA OSORIO ROA

Professor
Departamento de Qumica, Universidad Nacional de Colombia
AA 14490, Bogot, Colombia,
Phone: +57-1-3165000, ext. 14472 / 14452
Fax: +57-1-3165220
e-mail: cosorior@unal.edu.co
web page: http://www.ciencias.unal.edu.co/antiguo/ganac/
Place and date of birth: Bogot, September 14 of 1970
Research Interests

Flavor chemistry: analysis of volatiles and odor-active

compounds (GC, GC-olfactometry, GC-MS) in fruits and their
processed products, study of flavour precursors.
Pigments in foods: anthocyanins and carotenoids, analysis and
identification by spectroscopic methods (HPLC-MS, NMR).
Natural products chemistry: isolation and identification of
bioactive compounds in vegetable sources.
Natural additives: flavour and colour microencapsulates,
development and characterization.
Chemical Ecology: interaction insect-volatiles.

Education
Dr. Sc., Flavor Chemistry, Universidad Nacional de Colombia, 2001
M. Sc., Flavor Chemistry, Universidad Nacional de Colombia, 1995
B. Sc., Chemistry, Universidad Nacional de Colombia, 1993
Academic & Professional Experience

Professor, Department of Chemistry, Universidad Nacional de

Colombia, 2014-present
Associated Professor, Department of Chemistry, Universidad
Nacional de Colombia, 2006-2014.
Assistant Professor, Department of Chemistry, Universidad
Nacional de Colombia, 1998-2006.
IFTs Microencapsulation Continuing Education Program,
Chicago, Illinois, USA, april 2006.
Visiting Professor, analysis by LC-MS of anthocyanins,
Department of Food Science & Technology, Oregon State
University, Corvallis, Oregon, USA, july 2005.

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Posdoctoral studies, antioxidant activity of natural products,

Technical University of Braunschweig, Braunschweig, Germany,
october-december 2002.
Visiting Scientist, isolation and immobilization of enzymes,
Universidad de La Repblica, Montevideo, Uruguay, februaryapril 2000.
Research Fellow in Natural Products Chemistry, Tokyo Institute
of Technology, Tokyo, Japan, september-december 1998.
Associated Instructor, Department of Chemistry (Organic
Chemistry), Universidad Nacional de Colombia, 1997-1998.
Flavor creation training, LUCTA de Colombia, Bogot,
Colombia, 1994-1995.

Scientific Association Membership

American Chemical Society (1999-current)
Sociedad Colombiana de Ciencias Qumicas (1998-current)
Awards
Pacifichem 2005 Young Scholar Award
ACS International Activities, 2005
DAAD fellowship, 2002
Posgraduated scholarship, Colciencias, government of Colombia,
1996-2000.
Phytochemistry National Award, Colombia, 1996.

Current Projects
Red Nacional para la Bioprospeccin de Frutas Tropicales-RIFRUTBIO.
Financial support: COLCIENCIAS, 2014-2017. Leader.
Identificacin de los compuestos orgnicos voltiles de la guayaba (Psidium
guajava L.) responsables de la atraccin del picudo Conotrachelus psidii,
Marshall (1922). Financial support: Fundacin para la Promocin de la
Investigacin, Banco de la Repblica. 2014-2015. Leader.
Microencapsulacin de betalainas y antocianinas de frutas por spray drying
para uso alimenticio. Financial support: Colciencias-Mincyt (Argentina). 20142015. Leader.

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Innovacin Tecnologica de proceso y producto en Industrias Alimenticias La

Gloria. Financial support: Colciencias. 2014-2015. In collaboration with
Universidad Nacional de Colombia-Sede Manizales. Co-researcher.
Teaching
Organic Chemistry
Flavour Chemistry
Analytical Chemistry (GC and HPLC)
Spectroscopy of organic compounds (MS and NMR)
Instrumental analyses of sensory properties of foods.
Publications
Scientific Papers (2005-2015)
1. D. A. Revelo, F. J. Rodrguez-Pulido, F. J. Heredia, M. Nazareno, C.
Osorio. Physicochemical and sensory characterisation of anthocyaninrich tamarillo (Solanum betaceum Cav.) powders obtained by spray
drying as potential antioxidant colorants. Food Res.Int. In preparation.
2. M. C. Otlora, J. G. Carriazo, M. Nazareno, L. Iturriaga, C. Osorio.
Microencapsulation of betalains obtained from cactus fruit (Opuntia
ficus-indica) by spray drying using cladode mucilage and maltodextrin
as encapsulating agents. Food Chem. Submitted to.
3. A. Romero-Frias, J. M. Simes-Bento, C. Osorio. Chemical signaling
between guava (Psidium guajava L., Myrtaceae) and the guava weevil
(Conotrachelus psidii Marshall). Revista de la Facultad de Ciencias
Bsicas de la Universidad Militar Nueva Granada, 2015, 11 (1) 102113.
ISSN:
1900-4699.
http://revistas.unimilitar.edu.co/index.php/rfcb/article/view/384/163
4. Y, M. Peralta, N. R. Sanabria, J. G. Carriazo, C. Osorio, R. Molina, S.
Moreno. Abatement of phenolic compounds from coffee wastewater by
Fenton-type oxidation using pillared bentonite. Wulfenia Journal, 2015,
22 (2), 152-165. ISSN: 1561-882X.
5. D. P. Forero, C. E. Orrego, D.G. Peterson, C. Osorio. Chemical and
sensory comparison of fresh and dried lulo (Solanum quitoense Lam.)
fruit aroma. Food Chem. 2015, 169, 85-91. ISSN: 0308-8146
6. N.Conde-Martnez, D.C. Sinuco, C. Osorio. Chemical studies on
curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour. Food
Chem. 2014, 157 (3), 356-363. ISSN: 0308-8146

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7. J. L. Villacrez, J. G. Carriazo, C. Osorio. Microencapsulation of Andes

Berry (Rubus glaucus Benth.) aqueous extract by spray-drying. Food
Bioprocess Tech. 2014, 7 (5), 1445-1456. ISSN: 1935-5130.
8. N. Conde-Martnez, A. Jimnez, M. Steinhaus, P. Schieberle, D.C.
Sinuco, C. Osorio. Key aroma volatiles compounds of gulupa
(Passiflora edulis Sims fo edulis) fruit. Eur. Food Res.Tech. 2013, 236
(6), 1085-1091. ISSN: 1438-2377.
9. C. M. Urruchurto, J. G. Carriazo, C. Osorio, S. Moreno, R. A. Molina.
Spray-drying for the preparation of Al-Co-Cu pillared clays: a
comparison with the conventional hot-drying method. Powder Tech.,
2013, 239, 451-457.
10. D. C. Sinuco, M. Steinahus, C. Osorio, P. Schieberle. Quantitation of
the odour active compounds in Andes berry (Rubus glaucus Benth)
fruit by using the molecular sensory approach. Eur. Food Res.Tech.
2013, 236 (2), 373-378.
11. L. Santacruz, C. Osorio, M.L Gonzlez-Miret, F. J. Heredia. Application
of tristimulus colorimetry in the stability assessment of anthocyaninrich extracts from Colombian tropical fruits. Vitae, 2012,19
(suplemento I), S93-S95. ISSN 0121-4004.
12. L. Santacruz, J. G. Carriazo, O. Almanza, C. Osorio. Anthocyanin
composition of wild tropical Colombian fruits and antioxidant activity
measurement by electron paramagnetic resonance spectroscopy. J.
Agric. Food Chem. 2012, 60 (6), 1397-1404. ISSN: 0021-8561.
13. C. Osorio, N. Hurtado, C. Dawid, T. Hofmann, F. J. Heredia-Mira, A. L.
Morales. Chemical characterisation of anthocyanins in tamarillo
(Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth)
fruits. Food Chem. 2012, 132 (4), 1915-1921. ISSN: 0308-8146.
14. C. J. Mrquez, A. M. Jimnez, C. Osorio, J. R. Cartagena. Volatile
compounds during the ripening of Colombian soursop (Annona
muricata L. cv. Elita). Vitae, 2011, 18(3), 245250. ISSN: 0121-4004.
15. M. S. Franco, S. J. Morantes, C. P. Cordero, F. Aristizabal, C. Osorio.
Cytotoxic labdane diterpenoids from hexane fraction of Croton
stipuliformis stem bark. Vitae, 2011, 18(2), 173182. ISSN: 01214004.
16. C. Osorio, J. G. Carriazo, O. Almanza. Antioxidant activity of corozo
(Bactris guineensis) fruit by electron paramagnetic resonance (EPR)
spectroscopy. Eur. Food Res. Techn. 2011, 233 (1), 103108. ISSN:
1438-2377.
17. K. Jaramillo, C. Dawid, T. Hofmann, Y. Fujimoto, C. Osorio.
Identification of antioxidative flavonols and anthocyanins in Sicana
odorifera fruit peel. J. Agric. Food Chem. 2011, 59 (3), 975-983. ISSN:
0021-8561.
18. A. M. Jimnez, C. A. Sierra, F. J. Rodrguez-Pulido, M. L. GonzlezMiret, F. J. Heredia, C. Osorio. Physicochemical characterisation of

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gulupa (Passiflora edulis Sims.fo edulis) fruit from Colombia during the
ripening. Food Res. Int. 2011, 44 (7), 19121918. ISSN: 0963-9969.
19. I. A. Gonzlez, C. Osorio, A. J. Melndez-Martnez, M. L. GonzlezMiret, F. J. Heredia. Application of tristimulus colorimetry to evaluate
colour changes during the ripening of Colombian guava (Psidium
guajava L.) varieties with different carotenoid pattern. Int.J. Food Sci.
Tech. 2011, 46 (4), 840848. ISSN: 0950-5423
20. C. Osorio, J. G. Carriazo, H. Barbosa. Thermal and structural study of
guava (Psidium guajava L.) powders obtained by two dehydration
methods. Quim. Nova. 2011, 34 (4), 636640. ISSN: 0100-4042.
21. C. Osorio, D. P. Forero, J. G. Carriazo. Characterisation and
performance assessment of guava (Psidium guajava L.)
microencapsulates obtained by spray-drying. Food Res. Int. 2011, 44
(5), 11741181.
22. D. Gutirrez, D. C. Sinuco, C. Osorio. Caracterizacin de los
compuestos voltiles activos olfativamente en uchuva (Physalis
peruviana L.). Rev. Colomb. Quim. 2010, 39 (3), 389-399.
23. C. Osorio, B. Acevedo, S. Hillebrand, J. Carriazo, P. Winterhalter, A.
L. Morales. Microencapsulation by spray-drying of anthocyanin
pigments from corozo (Bactris guineensis) fruit. J. Agric. Food Chem.
2010, 58 (11), 6977-6985. ISSN: 0021-8561
24. J. Barrios, C. P. Cordero, F. Aristizabal, F. J. Heredia-Mira, A. L.
Morales, C. Osorio. Chemical analysis and screening as anticancer
agent of anthocyanin-rich extract from uva caimarona (Pourouma
cecropiifolia Mart.) fruit. J. Agric. Food Chem. 2010, 58 (4), 2100-2110.
25. D. C. Sinuco, M. Steinhaus, P. Schieberle, C. Osorio. Changes in
odour-active compounds of two varieties of Colombian guava (Psidium
guajava L.) during ripening. Eur. Food Res. Technol. 2010, 230 (6),
859-864.
26. M.
Steinhaus,
D.
Sinuco,
J.
Polster,
C.
Osorio, P. Schieberle. Characterization of the key aroma compounds
in pink guava (Psidium guajava L.) by means of aroma reengineering experiments and omission tests. J. Agric. Food. Chem.
2009, 57(7), 2882-2888.
27. F.A. Ramos, Y. Takaishi, Y. Kashiwada, C. Osorio, C. Duque, R.
Acua, Y. Fujimoto. Ent-3,4-seco-labdane and ent-labdane
diterpenoids
from
Croton
stipuliformis
(Euphorbiaceae).
Phytochemistry. 2008, 69, 2406-2410.
28. M. Steinhaus, D. Sinuco, J. Polster, C. Osorio, P. Schieberle.
Characterization of the aroma-active compounds in pink guava
(Psidium guajava L.) by application of the aroma extract dilution
analysis. J. Agric. Food Chem., 2008, 56 (11), 4120-4127.
29. C. Osorio, M. S. Franco, M. P. Castao, M. L. Gonzlez-Miret, F. J.
Heredia, A. L. Morales. Colour and flavour changes during osmotic

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dehydration of fruits. Innov. Food Sci. Emerg. Techn. 2007, 8 (3), 353359.
30. F. Ramos, Y. Takaishi, K. Kawazoe, C. Osorio, C. Duque, R. Acua,
Y. Fujimoto, M. Sato, M. Okamoto, T. Oshikawa, S. U. Ahmed.
Immunosuppressive diacetylenes, ceramides and cerebrosides from
Hydrocotyle leucocephala. Phytochemistry 2006, 67, 11431150.
31. C. Osorio, M. Alarcn, C. Moreno, A. Bonilla, J. Barrios, C. Garzn, C.
Duque. Characterization of odor-active volatiles in Champa
(Campomanesia lineatifolia R & P.). J. Agric. Food Chem., 2006, 54,
509516.
32. W. Sakane, N. Hara, Y. Fujimoto, Y. Takaishi, R. Acua, C. Osorio, C.
Duque. Cupaniol, a new branched polyprenol, from Cupania latifolia.
Chem. Pharm. Bull., 2005, 53, 10371039.
33. T. Sagawa, Y. Takaishi, Y. Fujimoto, C. Duque, C. Osorio, F. Ramos,
C. Garzn, M. Sato, M. Okamoto, T. Oshikawa, S. U. Ahmed.
Cyclobutane Dimers from the Colombian Medicinal Plant Achyrocline
bogotensis. J. Nat. Prod., 2005, 68, 502505.
Books
Patil, B. S., Jayaprakasha, G. K., Osorio Roa, C., Mahattanatawee, K. Eds.
Tropical and Subtropical Fruits: Flavors, Color, and Health Benefits.
American Chemical Society. ACS Symposium Series 1129. Washington,
D.C. 2013. ISBN 978-0-8412-2893-1.

Chapters in Books (2005-2015)

1. C. Osorio, Almanza, O. Antioxidant activity of anthocyanin-rich
Colombian tropical fruits. In: Tropical and Subtropical Fruits: Flavors,
Color, and Health Benefits. Patil, B. S., Jayaprakasha, G. K., Osorio Roa,
C., Mahattanatawee, K.
Eds. American Chemical Society. ACS
Symposium Series 1129. Chapter 5, pp 95-102. Washington, D.C. 2013.
ISBN 978-0-8412-2893-1.
2. A. Jimnez, C. A. Sierra, C. Osorio. Characterization of odor-active
voltiles in gulupa (Passiflora edulis sims. fo edulis). In: Advances and
Challenges in Flavor Chemistry and Biology. T. Hofmann, W. Meyerhof,
P. Schieberle, Eds. Deutsche Forschungsanstalt fr Lebensmittelchemie,
Freising, Germany, 2010, pp. 378--381. ISBN 978-3-938896-38-9.
3. M. Steinhaus, D. C. Sinuco, J. Polster, C. Osorio, P. Schieberle. The
aroma of guavas- Key aroma compounds and influence of tissue
disruption. In: Recent Advances in Food and Flavor Chemistry: Food
Flavors and Encapsulation, Health Benefits, Analytical Methods, and
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4.

5.

6.

7.

8.

9.

10.

11.

Molecular Biology of Functional Foods. Ch.-T, Ho, C. Mussinan, F.

Shahidi, E. Tratras Contis, Eds. The Royal Society of Chemistry,
Inglaterra, 2010, pp. 189194. ISBN 978-1-84755-201-3.
D. C. Sinuco, M. Steinhaus, C. Osorio, P. Schieberle. Characterization of
the key aroma compounds in Colombian white guavas (Psidium guajava
L.). In: Recent Advances in Food and Flavor Chemistry: Food Flavors
and Encapsulation, Health Benefits, Analytical Methods, and Molecular
Biology of Functional Foods. Ch.-T, Ho, C. Mussinan, F. Shahidi, E.
Tratras Contis, Eds. The Royal Society of Chemistry, Inglaterra, 2010,
pp. 185188. ISBN 978-1-84755-201-3.
A. M. Jimnez, H. Barbosa, C. Osorio. Deshidratacin de la guayaba,
una opcin para su aprovechamiento integral. In: Desarrollo de
Productos Funcionales Promisorios a Partir de la Guayaba (Psidium
guajava L.) para el Fortalecimiento de la Cadena Productiva. A. L.
Morales, L. M. Melgarejo, Eds. Editorial Panamericana, Bogot, D. C.,
2010, cap. 4, pp 125-138. ISBN: 978-9-58719-410-4.
D. P. Forero, A. L. Morales, C. Osorio. Microencapsulacin del color de
guayaba. In: Desarrollo de Productos Funcionales Promisorios a Partir
de la Guayaba (Psidium guajava L.) para el Fortalecimiento de la Cadena
Productiva. A. L. Morales, L. M. Melgarejo, Eds. Editorial Panamericana,
Bogot, D. C., 2010, cap. 5, pp. 141-151. ISBN: 978-9-58719-410-4.
C. Osorio, C. Duque. The role of (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol
as aroma precursor in Badea (Passiflora quadrangularis L.) fruit. In:
Food Flavor: Chemistry, Sensory Evaluation and Biological Activity. G.
Takeoka, K. Kubota, H.Tamura, Eds., ACS Symposium Series, American
Chemical Society, Washington, D.C., 2008. Pags. 158-166.
C. Osorio, A. Bonilla, C. Duque. Champa (Campomanesia lineatifolia): a
non-conventional source of aroma. In: Flavor Chemistry & Biology.
Recent Advances. P. Shieberle, T. Hofmann, W. Meyerhof, Eds., DFA,
Germany, 2007. Pags. 300-303.
C. Osorio, M. S. Franco, M. P. Castao, M. L. Gonzlez-Miret, F. J.
Heredia, A. L. Morales. Application of tristimulus colorimetry to obtain
natural additives from fruits. I. Colour evaluation during osmotic
dehydration. In: Pigments in Food. A Challenge to Life Sciences. R.
Carle, A. Schieber, F. C. Stintzing, Eds. Shaker Verlag, Aachen, 2006.
Pags. 177-179.
C. Osorio, A. L. Morales, C. Duque. El aroma de la fruta, hojas y flores
del Lulo (Solanum quitoense Lam.) y su generacin a partir de
precursores glicosdicos. In: El Aroma Frutal de Colombia. C. Duque, A.
L. Morales, Eds., Universidad Nacional de Colombia, Bogot, 2005, pp.
140.
C. Osorio, C. Duque, Y. Fujimoto. El aroma de la Badea (Passiflora
quadrangularis): composicin y generacin de compuestos voltiles a
partir de glicsidos, fosfatos y monoterpenos oxigenados. In: El Aroma

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Frutal de Colombia. C. Duque, A. L. Morales, Eds., Universidad Nacional

de Colombia, Bogot, 2005, pp, 105131.
12. C. Osorio, A. L. Morales, D. Krajewski, P. Schreier, C. Duque. El aroma
de la Papayuela (Carica pubescens): generacin de hidroxisteres a
partir de precursores glicosdicos. In: El Aroma Frutal de Colombia. C.
Duque, A. L. Morales, Eds., Universidad Nacional de Colombia, Bogot,
2005, pp. 133155.
Conference Presentations (2014-2015)
1. A. Romero, C. Osorio, J. M. Simoes-Bento. Volatile Organic
Compounds (VOCs) related to chemical signalization between guava
(Psidium guajava L.) and the guava weevil Conotrachelus psidii
Marshall.III Congress of the Latin American Association of Chemical
Ecology ~ALAEQ. November 2014.
2. D. Revelo, M. Nazareno, C. Osorio. Microencapsulados de tomate de
rbol mediante secado por aspersin con aire caliente y evaluacin de
su actividad antioxidante. V Congreso Internacional de Ciencia y
Tecnologa de Alimentos (CICYTAC 2014), Cordoba, Argentina,
november, 2014.
3. M. C. Otlora, L. Iturriaga, J. G. Carriazo, C. Osorio, M. A. Nazareno.
Microencapsulacin de betalanas obtenidas de tunas moradas
(Opuntia ficus-indica) por secado por aspersin usando como agentes
encapsulantes maltodextrina y muclago de cladiodos. V Congreso
Internacional de Ciencia y Tecnologa de Alimentos (CICYTAC 2014),
Cordoba, Argentina, november, 2014.
4. J. S. Bassante, N. Hurtado, S. Cruz, C. Osorio. Extraccin,
identificacin y cuantificacin de polifenoles en subproductos de
semilla y epicarpio de aguacate (Persea americana Mill.) Presentacin
oral en el XV Congreso Latinoamericano de Cromatografa y Tcnicas
Afines-COLACRO 2014. October 2014.
5. C. Osorio. Dehydrated-guava (Psidium guajava) development as
added-value product for agrifood industry. International Conference
Science & Technology of Drying 2014. Bogot, October 2014. Plenary.
6. D. A. Revelo, C. Osorio. Anthocyanin-rich microencapsulates
development from tomate de rbol (Solanum betaceum Cav., red
variety) by spray-drying. International Conference Science &
Technology of Drying 2014. Bogot, October 2014.
7. D. P. Forero, C. E. Orrego, J. Carriazo, C. Osorio. Physicochemical
and morphological characterization of dehydrated lulo (Solanum
quitoense Lam.) fruit obtained by different processes. International
Conference Science & Technology of Drying 2014. Bogot, October
2014.

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8. D. P. Forero Arcila, C. Osorio, D. Peterson. Application of two

dimensional liquid chromatography for the analysis of taste active
compounds in citrus fruits. XV Congreso Latinoamericano de
Cromatografa y Ciencias Afines. Cartagena, Colombia, September
2014.
9. N. Conde-Martnez, D. Sinuco, C. Osorio. The role of volatile organic
compounds and their glycosidic precursors on the curuba (Passiflora
mollissima Kunth L. H. Bailey) aroma. The 23d SILAE Congreso ItaloLatinoamericano de Etnomedicina, Marsala, Italy, September 2014.
Pharmacology on line. 2014, vol. 2. ISSN: 1827-8620. Pag. 59.
10. D. P. Forero, Devin G. Peterson, C. E. Orrego, C. Osorio. Aroma
changes during drying processes of lulo (Solanum quitoense Lam.)
fruit. 248th ACS meeting & Exposition, San Francisco, CA, USA.
August 2014.
11. C. Osorio. Microencapsulacin de pigmentos naturales con
propiedades biofuncionales por spray-drying. II Congreso
Internacional en Investigacin e Innovacin en Ciencia y Tecnologa
de Alimentos, IICTA 2014. Oral presentation. Medelln, Antioquia,
Colombia, May 2014.
12. D. Revelo, C. Osorio. Anlisis multivariado al proceso de
microencapsulacin de antocianinas de frutas tropicales colombianas
por spray-drying. II Congreso Internacional en Investigacin e
Innovacin en Ciencia y Tecnologa de Alimentos, IICTA 2014.
Medelln, Antioquia, Colombia, May 2014.
13. C. Osorio. Frutas tropicales como fuente de compuestos bioactivos.
Plenary lecture. XII Congreso Colombiano de Fitoqumica, Cartagena,
Colombia, May 2014.
Thesis Supervised
Doctor Science
1. C. T. Cuadrado. Estudio qumico de las propiedades sensoriales y
biofuncionales de la guayaba agria (Psidium friedrichsthalianum Nied.). In
codirection with Dra. Miriam del Pozo Bayn). Underway.
2. D. P. Forero. Estudio qumico de los compuestos con propiedades
sensoriales (aroma y sabor) del lulo (Solanum quitoense Lam.) fresco y
procesado (In codirection with Dr. Devin Peterson). Underway.
3. A. A. Romero. Estudio qumico de la influencia de los compuestos
voltiles de la guayaba (Psidium guajava L.) en el ataque del picudo
(Conotrachelus psidii, Marshall). (In codirection with Dr. Mauricio- Simoes
Bento). May 2015.

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4. D. C. Sinuco. Estudio qumico del aroma de la guayaba (Psidium guajava

L. Var. Regional roja y Regional blanca) proveniente de la Hoya del Ro
Surez. Universidad Nacional de Colombia. December 2009.
5. J. Barrios. Estudio qumico del fruto de la uva caimarona (Pourouma
cecropiifolia Mart): compuestos voltiles y color. September 2009. (In
codirection with Dra. Alicia Luca Morales).
Magister Science (2010-2015)
1. L. J. Prieto. Estudio de compuestos bioactivos responsables del sabor
caracterstico del Tomate de rbol (Solanum betaceum Cav.) y su
potencial actividad antihipertensiva. Magister in Chemistry. Underway.
2. D. A. Revelo. Microencapsulacin de tomate de rbol rojo (Solanum
betaceum Cav.) mediante spray drying para aplicacin en productos
lcteos. Magister in Food Science and Tecnology, November 2014.
3. J. L. Villacrez. Desarrollo de microencapsulados enriquecidos en color
y aroma a partir de frutos de mora (Rubus glaucus Benth.). Magister in
Chemistry. September 2012.
4. L. A. Santacruz. Anlisis qumico de antocianinas en frutos silvestres
colombianos y su actividad antioxidante. Magister in Chemistry.
August 2011.
5. A. M. Jimnez. Estudio de los cambios fsicos y qumicos de la gulupa
(Passiflora edulis fo edulis) durante la maduracin. Magister in
Chemistry. March 2011.
Other Activities
Participation in networks
1. Red Nacional para la Bioprospeccin de Frutas TropicalesRIFRUTBIO. Financial support: Colciencias. 2013-2017. Main
coordinator.
2. Red Iberoamericana para el Estudio de Nuevos Carotenoides
Bioactivos como Ingredientes para Alimentos-IBERCAROT. Financial
support: CYTED. 2012-2015 http://carotenoides.us.es/. Coordinator of
work group carotenoides en alimentos.
Bogot, February 2015
CORALIA OSORIO ROA

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