Ana Lucia Vásquez-Caicedo obtained a MSc in Food Science and Technology from the University of Arkansas (USA) and a PhD from University of Hohenheim (Germany). She joined Fraunhofer IGB in 2009 and leads the group “Aseptic Technologies”, which focuses on the development of innovative processes for inactivating contaminating microorganisms such as e.g. high frequency technology (microwaves) or pressure change technology in liquid foods and biological systems. This includes the integration of developments into established manufacturing processes, conducting risk analyses and evaluating the impact of introducing new technologies in terms of product quality, environmental and economic sustainability.
Ana Lucias has more than 20 years of experience on product and process development in the fruit and vegetables, bakery, dairy, beverage and cosmetic sectors. She has managed and coordinated several European, National and internal R&D projects.