Regenerative Resources | Group Manager Food Processing Technology
Dr. Ana Lucía Vásquez-Caicedo Le Roux studied food technology in Peru and the U.S. She moved to Germany in 1999 and received her doctorate in 2006 from the Department of Plant Foodstuff Technology and Analysis at the University of Hohenheim, Stuttgart. From 2005 to 2008, she worked as a research associate at the Max Rubner Institute in Karlsruhe. Since 2009, she has been working at Fraunhofer IGB, and since 2019 she has been leading the working group "Food Processing Technology" as well as various national and international R&D projects.
Her research group is concerned with the development of technical processes and strategies for the manufacture of products in the food and cosmetics industry. A particular focus is on the physical, chemical and biological stabilization of food and biogenic products, as well as selective separation processes for the extraction of functional ingredients from biogenic raw materials or intermediates of biotechnological production. In this context, Vásquez-Caicedo Le Roux’s focus is on the development of sustainable and environmentally friendly process technologies. Since 2016, she has also been a lecturer for technical development cooperation projects at RheinMain University of Applied Sciences.
Vásquez-Caicedo Le Roux represents Fraunhofer IGB in the Fraunhofer Food Industry Alliance and in the European Institute of Innovation and Technology (EIT) Food Network.