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
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
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 (Clean production of organic preservatives for the food industry, from the extraction of bio-active components of carob (Hymenaea courbaril Linneaus) seeds, using supercritical fluids and Soxhlet technologies)
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 (Ferrous iron quantification in spinach and fortified flour: an application for the baking industry)
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 (Application of vacuum impregnation technology in the development of minimally processed orange peels fortified with potassium, sodium, and B1, B6, and B9 vitamins) Journal of Engineering and Technology, 1(1)
Vélez, C. (2017). [Presentation]. Benevolent Food: increasing brand equity through CSR perception. CLADEA.
Vélez, C. (2017). [Poster]. Bring Back My Childhood! Nostalgia as Mediator of Retro-Food and Consumer Brand. ACR 2017.
Vélez, C. (2017). [Poster]. Portion Distortion Degree (PDD) Scale: Development, Validation and Applications. SNEB 2017
Vélez, C. (2017). [Poster]. The Clean Plate Club's: Multi-Generational Impact on Child and Adult BMI.
Vélez, C. (2017). [Poster]. Cooking with Kids: Eating the Same but Behaving Better.
Vélez, C. (2017). [Poster]. The Fat “Value”: How Fat-Related Words in Chain Restaurants Menu Bias Expectations.
Vélez, C. (2016). [Presentation]. Bring Back My Childhood! Consumers as designers of retro food products. CLADEA.
Vélez, C. (2012). [Poster]. «Extraction of bioactive compounds from Játoba seeds (Hymenaea courbaril Linneaus) by supercritical fluids (SCF- CO2) and soxhlet technologies.
Vélez, C. (2011). [Presentation]. Genetics and Inflammation. 10th World Congress on Inflammation. Paris, France.
Vélez, C. (2011). [Presentation]. Effects of iron on tbet / gata3 expression and epigenetic regulations in th1 and th2 inflammatory models.
Vélez, C. (2010). [Presentation]. 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).