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Dr. Jose Igor Hleap Zapata - CEMarin

13 01, 2020
Researchers

Dr.  Jose Igor Hleap Zapata

Education

  • 1980-1984 Ph.D. in Food Engineering, Astrakhan State University, Russia.
  • 1973-1979 B.Sc. in Fisheries Engineer, Astrakhan State University, Russia.

University Unit

Colombia, Palmira.

Universidad Nacional de Colombia, Palmira Headquarters.

Faculty of Management and Engineering, Engineering Department. 

Administrative Tower, First Floor.

Research Group

Management and agroindustrialization of products of biological origin

Technical/Quantitative Skills: 

Food conservation, food engineering, substitutes of meat and beef, food technology.

Contact Information

Email: jihleapz@unal.edu.co  

Colciencias cvLac

Google Scholar profile

Orcid profile

Professional Experience

  • 2000-date Associate professor at Universidad Nacional de Colombia, Palmira, Colombia.
  • 1997-2002 Lecturer at Universidad Santiago de Cali, Cali, Colombia. 
  • 1990-1996 Production Manager at Industria Vallecaucana de Pulpas de Frutas Ltda, Valle del Cauca, Colombia.
  • 1987-1992 Project evaluator at Departamento Administrativo de Ciencia, Tecnología e Innovación, Colciencias, Bogotá, Colombia.
  • 1986 Consultant at Corporación Autónoma Regional Del Valle Del Cauca – CVC, Valle del Cauca, Colombia.
  • 1985-1996 Lecturer and Researcher at Universidad del Valle, Cali, Colombia.

Research Interests

Topics:  Fishering, Food and Beverages, Chemical Engineering with application in plants and its products, agricultural sciences, food engineering.

Selected Publications

Pinzón-Zárate, L. X., Hleap-Zapata, J. I., Ordóñez-Santos, L. E. (2015). Análisis de los Parámetros de Color en Salchichas Frankfurt Adicionadas con Extracto Oleoso de Residuos de Chontaduro (Bactris Gasipaes). Información Tecnológica, 26(5), 45–54. https://doi.org/10.4067/s0718-07642015000500007 

Hleap-Zapata, J. I., Pava, G. C. R. de la. (2017). Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.). Brazilian Journal of Food Technology, 21(0). https://doi.org/10.1590/1981-6723.10316   

Hleap-Zapata, J. I. (2018). “Aspectos básicos en la tecnología de los productos pesqueros” La carne: ciencia, tecnología y salud .  Centro De Publicaciones Universidad Nacional De Colombia Sede Medellín. pgs:102 – 148. ISBN: 978-958-56793-0-6 

Number Of Publications: 

Cvlac: 35

TAGS: Fish processing, food engineering, fisheries products technology, food technology of beef products.