Esteban Guillermo Echeverria Jaramillo
Email: esteban@food.ku.dk
Nationality: Ecuadorean
Date of Birth: 27-02-1989
Country of Residence: Denmark
Current Institution: Department of Food Science, University of Copenhagen
Research Interests
My research focuses on developing innovative food ingredients from undervalued biomass and industrial by-products, with the goal of promoting sustainable, plant-based solutions. I have worked across diverse streams, from nutraceutical compounds in artichoke leaves and mannooligosaccharides from coffee grounds to the functional upcycling of brewers’ spent grain. My PhD centred on by-products of the Korean soybean industry, where I demonstrated its superior functionality compared to conventional ingredients. Post-PhD, my work has advanced into functional characterisation and novel application of grass and leafy protein concentrates within projects such as HQProtein and Leaf2Food. Looking forward, I aim to establish a research group dedicated to unlocking the potential of unconventional ingredients for alternative food applications.
Education
- PhD Food Science and Nutrition • Hanyang University • Seoul, South Korea • 02/2020-02/2023. Dissertation: Aquasoya, a plant-based ingredient from upcycled sources: production, characterisation, and application.
- MSc Environmental, life sciences and technology* • AgroParisTech • Paris, France • 09/2014-09/2016
- MSc Culinary Innovation* • Dublin Institute of Technology • Dublin, Ireland • 09/2014-09/2016
- MSc in Food Science and Technology* • Universita degli Studi di Napoli • Napoli, Italy • 09/2014-09/2016
*European Commission’s Erasmus Mundus Joint Master Degree Programme in Food Innovation & Product Desing (FIPDes). Thesis: Extraction of Functional Oligosaccharides from Spent Coffee Grounds
- BSc Food Engineering • Universidad San Francisco De Quito • Quito, Ecuador • 08/2007-02/2014. Thesis: Extraction and quantification of luteolin and apigenin from artichoke (Cynara cardunculus var. scolymus (L.) cv. Madrigal) by-products
- BSc Food Science ** • Michigan State University • East Lansing, USA • 08/2010-05/2011
**Institutional study abroad programme.
Employment history
- Postdoctoral Researcher • University of Copenhagen • Copenhagen, Denmark • 05/2023- present
- New Product Development Specialist • RTGH Superfoods • Quito, Ecuador. • 02/2019-02/2020
- Lecturer • Universidad de las Americas: Graduate School of Agroindustries • Quito, Ecuador • 03/2018-02/2020
- Scientific education consultant • National Institute for Educational Evaluation • Quito, Ecuador• 01/2017-12/2018
- Food Safety Specialist • Jocay Seafood • Quito, Ecuador • 10/2016-01/2017
- Intern • Yoplait • Lyon, France • 09/2014-01/2015
Summary of Bibliometric Information
- Number of peer-reviewed publications: 10
- First author of peer-reviewed publications: 5
- Corresponding author of peer-reviewed publications: 1
- Patents: 1 [Korean Patent No. KR10-2837077.https://doi.org/10.8080/1020210127380]
- Orcid: https://orcid.org/0000-0002-2156-5428
- Web of Science Researcher: IDABE-6432-2021
Teaching experience
- University of Copenhagen University: Food Science and Culinary Techniques
- Hanyang University: Food Hydrocolloids ()
- Universidad de las Américas: New Food Product Development and Trends in the Food Industry
Supervision
- University of Copenhagen University: graduate theses at the MSc programmes in Food Science and Technology and MSc Food Innovation and Health.
- Hanyang University: supervision of interns from L'Institut Agro Dijon and l'Institut Agro Rennes-Angers.
- Universidad de las Americas: >10 graduate theses at the MSc programme in Food and Agro-industries.
Scientific conference participation
- Green Minds Gather (2025): Best Poster Award and oral presentation.
- EFFoST International Conference (2024): 3 abstracts accepted for poster presentation. Pangborn Sensory Science Symposium (2023): poster presentation.
- AIChE Food Innovation and Engineering Conference (2020): oral presentation
- Korean Society of Food Science and Technology International Symposium: (2020, poster presentation; 2021, best poster award; 2022, oral presentation)
Other scientific dissemination activities
- Innovations in Plant-Based Food and Beverage Summit. 2024. (Berlin, Germany): Invited speaker; Plant-based protein ingredients from underutilized sources.
- Pulmuone Co., Ltd. 2023 (Seoul, South Korea): Invited speaker at seminars about upcycling for scientific staff.
- FIPDes Day. 2021 (Paris, France): Invited speaker about food waste revalorisation.
- Food Hack. 2016 (Krinova Incubator, Sweden): 1st Price for Most Innovative Solution
Memberships
- Institute of Food Technologists (USA)
- Korean Society of Food Science and Technology (South Korea)
- National University Entrance Exam Committee (Ecuador)
Scholarships
- Scholarship for Outstanding International Graduate Students • Woojung Education and Culture Foundation (South Korea) • (2021-2023)
- Brain Korea BK21 Scholarship Phase 4 • Government of the Republic of Korea • (2020-2023) Excellent Science and Engineering Graduate Student Scholarship • Hanyang University • (2020-2023)
- Promotion of Scientific Talent • Government of the Republic of Ecuador • (2014-2026)
Publications
Echeverria-Jaramillo, E., Jørgensen, A. K., Jørgensen, M. K., Mattsson, T., Echers, S. G., Lübeck, P. S., & Orlien, V. (2025). Functional properties of protein fractions from gentle membrane separation of green biomass (legume grass) compared to traditional animal-and plant-based proteins. Future Foods, 100740. https://doi.org/10.1016/j.fufo.2025.100740.
Zhang, J., Gunal-Koroglu, D., Echeverria-Jaramillo, E., & Subasi, B. G. (2025). Recent advances in valorization of wastes and byproducts of berry processing and food applications. Berry Fruits, 343-383. https://doi.org/10.1016/B978-0-443-16011-0.00010-9
Jeon, H. J., Shin, W. S., & Echeverria Jaramillo, E. (2024). Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant-based yoghurt alternatives. International Journal of Food Science & Technology. • https://doi.org/10.1111/ijfs.17346
Echeverria Jaramillo, E., & Shin, W. S. (2023). Black soybean cooking water (aquasoya) powder as a novel clean label ingredient in plant-based vegan patties. International Journal of Food Science & Technology, 58(10), 5121-5133. • https://doi.org/10.1111/ijfs.16611.
Echeverria-Jaramillo, E., & Shin, W. S. (2023). Current processing methods of aquafaba. Trends in Food Science & Technology. 43(8), 441-452. https://doi.org/10.1016/j.tifs.2023.06.022
Echeverria Jaramillo, E., & Shin, W. S. (2022). Effects of concentration methods on the characteristics of spray dried black soybean cooking water. International Journal of Food Science & Technology, 57(11), 7330-7339. https://doi.org/10.1111/ijfs.16085
Xu, L., Echeverria-Jaramillo, E., & Shin, W. S. (2022). Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder. LWT, 156, 113017. https://doi.org/10.1016/j.lwt.2021.113017
Sarghini, F., Marra, F., De Vivo, A., Vitaglione, P., Mauriello, G., Maresca, D., & Echeverria- Jaramillo, E. (2021). Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides. Chemical and Biological Technologies in Agriculture, 8, 1-12. https://doi.org/10.1186/s40538-021-00262-3
Jeong, S. J., Kim, S., Echeverria-Jaramillo, E., & Shin, W. S. (2021). Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion. Food Science and Biotechnology, 30(12), 1509-1518. https://doi.org/10.1007/s10068-021-00987-9
Echeverria-Jaramillo, E., Kim, Y. H., Nam, Y. R., Zheng, Y. F., Cho, J. Y., Hong, W. S., & Shin, W. S. (2021). Revalorization of the cooking water (Aquafaba) from soybean varieties generated as a by-product of food manufacturing in Korea. Foods, 10(10), 2287. https://doi.org/1 0.3390/foods10102287.
