PhD Jimena Ortiz Sempértegui
About me
I’m a research scientist with a passion for food science and sustainable innovation. I completed my PhD in biotechnology. In recent years, my work has focused on sustainable plant‑based food products and ingredients, with a strong interest in adding value to underutilized and lesser‑known food sources. I’m motivated to apply my scientific knowledge and creativity to roles that address the ethical and technological challenges of the food sector, contributing to a more sustainable and resilient food system.
I'm a food scientist and biotechnologist with an interdisciplinary background in chemistry, food science, and gastronomy. I have a PhD in Biotechnology from Lund University, Sweden, as well as a Master's degree in Chemical Sciences specializing in Food Chemistry and a Bachelor's degree in Pure Chemistry from Universidad Mayor de San Andrés (UMSA), Bolivia.
My research focuses on food biotechnology, the valorization of underutilized crops, and the development of functional, plant-based food ingredients through enzymatic biotransformations, fermentation, and the characterization of food macromolecules. Throughout my academic career, I worked with Bolivian Andean foods, including quinoa, cañihua, tarwi, chuño, and tunta, exploring their potential to contribute to healthier and more sustainable food systems. One of my particularly interest focused in combining traditional food knowledge with innovative biotechnological approaches to promote the use of Bolivia's rich food biodiversity.
Beyond research, I'm passionate about science communication, education, and collaboration with local communities. My current interest include FoodOmics, microbial communities in traditional fermented foods, and the development of sustainable food ingredients with potential health benefits. Through my work, I'm aim to contribute to a more sustainable, inclusive, and innovative future for food systems, both in Bolivia and internationally.
