Jorge Andres Velasquez Cock

Jorge Andres Velasquez Cock serves as a Research Professor at Pontifical Bolivarian University, actively contributing to the New Materials Research Group (GINUMA) and Agroindustrial Research Group (GRAIN). His work spans multiple research projects through 2026, including the development of bioinks from Colombian agro-industrial byproducts, strengthening agricultural value chains for cacao, corn, and shrimp, and creating edible coatings for Pacific Coast fruits.

Dr. Velasquez Cock's research focuses on the intersection of nanotechnology and food science, particularly exploring nanocellulose applications in food systems, sustainable packaging, and biomedical applications. His work leverages Colombian agricultural byproducts including turmeric rhizomes, coffee grounds, and fique residues to develop innovative materials that support circular economy principles. The fingerprint analysis of his research shows strong connections to nanocellulose (94%), nanofiber technology (80%), food industry applications (61%), and advanced material characterization techniques including X-ray diffraction and FTIR spectroscopy.

His recent publication trends demonstrate a clear trajectory toward sustainable material development with emphasis on food safety, waste valorization, and biomedical applications. The 15 most recent articles reveal consistent focus on Colombian agricultural resources, with particular attention to turmeric starch characterization, cellulose nanofiber applications, and edible packaging solutions. His work bridges fundamental material science with practical industrial applications, contributing significantly to the UN Sustainable Development Goals related to responsible consumption and production.

As project director and co-investigator on multiple active research initiatives funded through Corporación para Investigaciones Biológicas and other Colombian research entities, Dr. Velasquez Cock leads interdisciplinary teams addressing critical challenges in food security, sustainable materials, and biotechnology. His laboratory work centers on the New Materials Research Group facilities where advanced characterization equipment supports his team's research on nanocellulose, edible films, and byproduct valorization strategies.