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Health Sciences / Faculty /

Catalina María Vélez Argumedo

Departments
Administración
Nutrición
UDEM
Formación académica

PhD Candidate, Business Administration (Consumer Behavior), Expected Completion

Tecnológico de Monterrey - EGADE Business School

2018

Applied Sensory & Consumer Science Certificate

University California Davis

2015

Master Degree, Food Engineering and Health (Ingénieur en Alimentation et Santé)

Institut Polytechnique LaSalle Beauvais, France

2011

Food Engineering Degree “First-Class Honors Degree” (5 Year University Degree)

Corporación Universitaria Lasallista. Medellín, Colombia

2010

Trayectoria profesional y docente

Food and Brand Lab (SC Johnson College of Business, Cornell University)

Visiting Scholar

2017 a la fecha

PepsiCo R&D Snacks Category (Baking Category Innovation Center PepsiCo)

Consultant (Biscuits Technology / Emerging Snacks Platform)

2015

PepsiCo R&D Snacks Category (Baking Category Innovation Center PepsiCo)

Sr. Engineer (Biscuits Technology / Emerging Snacks Platform)

2015-2016

PepsiCo Services Asia Ltd. (Quaker) Bangkok, Thailand

Quaker Biscuits Senior Scientist

2013-2014

PepsiCo International (Frito Lay North America)

Research & Development Engineer / Scientist

2010-2013

SC Johnson College of Business, Cornell University

Teaching Assistant

2017

Baker Expert, PepsiCo Baking Center of Excellence (México)

Food and Brand Lab Workshop

2011-2015

Chocolate Workshop

Beginner and Advance Baker

2012-2013

High School (Undergraduate)

Personal Tutoring: Physics, Chemistry, Mathematics, Statistics, Biology, Spanish, English, French

2009-2017

Publicaciones

Velez, C., & Wansink, B. (2017). Portion Distortion Degree (PDD) Scale: Development, Validation and Applications. Journal of Nutrition Education and Behavior, 49(7), S43.

Velez, C., Majda, S., & Wansink, B. (2017). The Clean Plate Club's: Multi-Generational Impact on Child and Adult BMI. Journal of Nutrition Education and Behavior, 49(7), S73.

Kessler, H., Wansink, B., & Argumedo, C. M. V. (2017). Cooking with Kids: Eating the Same but Behaving Better. The FASEB Journal, 31(1 Supplement), 641-4.

Wansink, B., Mukund, A., & Argumedo, C. M. V. (2017). The Fat “Value”: How Fat-Related Words in Chain Restaurants Menu Bias Expectations. The FASEB Journal, 31(1 Supplement), 957-12.

Vélez Argumedo, C. M., Arteaga González, D. M., Gil Garzón, M. A., Jaramillo Garcés, Y., Cardona, M., de Jesús, L., & María, L. (2012). Producción limpia de conservantes orgánicos para la industria de alimentos obtenidos a partir de la extracción de componentes bio-activos de la semilla del algarrobo (Hymenaea courbaril Linneaus), utilizando las tecnologías de fluidos supercríticos y Soxhlet.

Arango Ruíz, Á., Vélez Argumedo, C. M., Jaramillo Garcés, Y., Hernández Sierra, Á., & Valencia Rojas, M. A. (2012). Cuantificación de hierro ferroso en espinaca y harina fortificada: una aplicación para la industria de panificación.

Restrepo, A. M., Arredondo, A., Morales, C., Tamayo, M., Benavides, Y. L., Bedoya, V., & Vélez, C. (2012). Aplicación de la técnica de impregnación a vacío en el desarrollo de cáscaras de naranja mínimamente procesadas fortificadas con potasio, sodio, y vitaminas B1, B6 y B9. Journal of Engineering and Technology, 1(1).

Presencia en congresos

Vélez, C. (2017). [Presentación]. Benevolent Food: increasing brand equity through CSR perception. CLADEA.

Vélez, C. (2017). [Póster]. Bring Back My Childhood! Nostalgia as Mediator of Retro-Food and Consumer Brand. ACR 2017.

Vélez, C. (2017). [Póster]. Portion Distortion Degree (PDD) Scale: Development, Validation and Applications. SNEB 2017.

Vélez, C. (2017). [Póster]. The Clean Plate Club's: Multi-Generational Impact on Child and Adult BMI.

Vélez, C. (2017). [Póster]. Cooking with Kids: Eating the Same but Behaving Better.

Vélez, C. (2017). [Póster]. The Fat “Value”: How Fat-Related Words in Chain Restaurants Menu Bias Expectations.

Vélez, C. (2016). [Presentación]. Bring Back My Childhood! Consumers as designers of retro food products. CLADEA.

Vélez, C. (2012). [Póster]. Extraction of bioactive compounds from Játoba seeds (Hymenaea courbaril Linneaus) by supercritical fluids (SCF- CO2) and soxhlet technologies.

Vélez, C. (2011). [Presentación]. Genetics and Inflammation. 10th World Congress on Inflammation. París, Francia.

Vélez, C. (2011). [Presentación]. Effects of iron on tbet / gata3 expression and epigenetic regulations in th1 and th2 inflammatory models.

Vélez, C. (2010). [Presentación]. Relation of analytical methods in the color quality and determination of the antioxidant capacity of paprika oleoresin Capsicum annum L.) extracted by supercritical fluids (SCF-CO2).