Sócrates Quispe Condori

graduate at Ingenieria de Alimentos from Universidad Peruana Unión (1998), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2002) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2005). He is currently professor at Universidad Peruana Unión. Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: supercritical fluids, artemisia annua, artemisinin, cordia curassavica and essential oils. (Source: Lattes Curriculum)