Sonia Gallego Castillo

Chemical Engineer from Universidad del Valle and M.Sc. in Food Engineering, she currently serves as Senior Research Associate at the Alliance of Bioversity International and CIAT, where she coordinates the Nutritional Quality Laboratory (NQL) and the Food Processing Laboratory (FoodLab).

She has extensive experience leading research, innovation, and development projects focused on value addition to legumes, cereals, roots, and tubers. Her expertise includes the development, validation, and transfer of food processing technologies, flour production, and the nutritional and functional characterization of innovative food products that contribute to healthier and more sustainable food systems. She also delivers training in Good Manufacturing Practices (GMP) and supports quality assurance and food safety initiatives for Agri-SMEs engaged in food processing and value-added products.

Through her work, she seeks to generate scientific evidence and practical solutions that promote the adoption of Nutritious Crops as functional ingredients and alternative raw materials for the food industry, while strengthening food and nutrition security and creating sustainable income opportunities for farming families.