Hans Himbler Minchán Velayarce is a Food Industries Engineer and research professor at the National University of Jaén (Peru). He is currently pursuing a Ph.D. in “Advanced Transformation Technology of Andean Tubers and Grains,” focusing on the valorization of pseudocereals such as kañiwa, quinoa, and amaranth. His research emphasizes germination processes induced by physical, chemical, and biological elicitors, as well as extrusion optimization for the development of functional foods with high added value. His experience includes collaborations with national and international laboratories (Universidade Federal dos Vales do Jequitinhonha e Mucuri – Brazil; Universidad Nacional del Santa – Peru; Universidad Nacional de Frontera – Peru) in projects related to bioactive compounds, fermentation, and emerging food technologies. He has also supervised multiple thesis projects on cacao, coffee, and pseudocereals, with emphasis on sensory quality, physicochemical properties, and industrial applications. Driven by innovation and technology transfer, his work aims to generate applied scientific knowledge that contributes to the sustainable use of Andean agri-food resources, promoting healthy alternatives to ultra-processed foods and strengthening food sovereignty in Latin America.