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Gustavo V. Barbosa-Cánovas

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Gustavo V. Barbosa-Cánovas is an Uruguayan American professor of food engineering and director of the Center for Nonthermal Processing of Food at Washington State University. Barbosa-Cánovas worked for the University of Puerto Rico as an assistant professor between 1985 and 1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he joined Washington State University (WSU) where he is now a professor of food engineering and director of the Center for Nonthermal Processing of Food (CNPF).[1] He is also a guest professor at the college of food science and nutrition engineering, China Agricultural University and visiting professor at Tecnologico de Monterrey, Mexico.

Awards

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Selected bibliography

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  • Balasubramaniam, V. M., Barbosa-Cánovas, G. V., & Lelieveld, H. L. 2016. High Pressure Processing of Food. Springer New York.
  • García, M. P. M., Gómez-Guillén, M. C., López-Caballero, M. E., & Barbosa-Cánovas, G. V. (Eds.). 2016. Edible Films and Coatings: Fundamentals and Applications. CRC Press
  • Ibarz, A. and Barbosa-Canovas, G.V. 2014. Introduction to Food Process Engineering. CRC Press.
  • Zhang, H, Barbosa-Cánovas, Gustavo V., V.M. “Bala” Balasubramaniam, C.Patrick Dunne, Daniel Farkas, and James Yuan, eds 2011 Nonthermal Processing Technologies for Food. Chicago: IFT Press, Wiley-Blackwell
  • Feng, Hao, Gustavo V. Barbosa-Cánovas, and Jochen Weiss, eds 2010 Ultrasound Technologies for Food and Bioprocessing. New York: Springer
  • Barbosa-Cánovas, Gustavo V., Alan Mortimer, Dave Lineback, Walter Spiess, Ken Buckle, and Paul Colonna, eds. 2009. Global Issues in Food Science and Technology. USA: Academic Press, Elsevier.
  • Barbosa-Cánovas, G.V., A. Fontana, S. Schmidt, and T. Labuza, eds. 2007. Water Activity in Foods: Fundamentals and Applications. Ames, Iowa: Blackwell Publishing Professional.
  • Barbosa-Cánovas, G.V., ed. 2005. Food Engineering. Encyclopedia of Life Support Systems. Paris: UNESCO Publishing.
  • Barbosa-Cánovas, G.V., E. Ortega-Rivas, P. Juliano, and H. Yan. 2005. Food Powders: Physical Properties, Processing and Functionality. New York: Springer
  • Barbosa-Cánovas, G.V., Maria Tapia, and M. Pilar Cano, eds. 2005. Novel Food Processing Technologies. Boca Raton, FL: CRC Press.
  • Welti-Chanes, J., G.V. Barbosa-Cánovas, and J.M. Aguilera, eds. 2002. Engineering and Foods for the 21st Century. Boca Raton, FL: CRC Press.
  • Lozano, Jorge E.; Anon, Cristina; Barbosa-Canovas, Gustavo V.; Parada-Arias, Efren (2000). Trends in Food Engineering. CRC Press.[8]
  • Barbosa-Cánovas, G.V., and G.W. Gould, eds. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.[9]
  • Barbosa-Cánovas, G.V., M.M. Góngora Nieto, U.R. Pothakamury, and B.G. Swanson. 1999. Preservation of Foods with Pulsed Electric Fields. San Diego, CA: Academic Press.
  • Barbosa-Cánovas, G.V., U.R. Pothakamury, E. Palou and B.G. Swanson. 1997. Nonthermal Preservation of Foods. New York: Marcel Dekker.[10][11]
  • Fito, P., E. Ortega-Rodríguez and G.V. Barbosa-Cánovas, eds. 1997. Food Engineering 2000. New York: Chapman & Hall.
  • Barbosa-Cánovas, G.V. and H. Vega-Mercado. 1996. Dehydration of Foods. New York: Chapman & Hall.[12][13]
  • Barbosa-Canovas, Gustavo V.; Ma, Li; Barletta, Blas J. (1997). Food Engineering Laboratory Manual. CRC Press.[14]

References

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  1. ^ "Gustavo Barbosa-Cánovas, Ph.D". Washington State University.
  2. ^ "WSU Scientist Barbosa-Cánovas to Receive International Award". WSU Insider. 20 June 2001.
  3. ^ "Nicolas Appert Award". Ift.org.
  4. ^ "Honors Achievement Award Winners & Fellows". IFT.
  5. ^ "Sahlin Faculty Excellence Awards". Washington State University.
  6. ^ "Award Winners". ICEF13. 30 September 2019.
  7. ^ "Dr. Gustavo V. Barbosa-Cánovas". Washington State University.
  8. ^ "BOOK REVIEWS". Ift.org.
  9. ^ "Book Review". Journal of Aquatic Food Product Technology. 10 (4): 119–121. 1 December 2001. Bibcode:2001JAFPT..10d.119.. doi:10.1300/J030v10n04_10. ISSN 1049-8850. S2CID 216137569.
  10. ^ Rodrigo, M. (1 August 1998). "Book reviews : Nonthermal Preservation of Foods. G.V. Barbosa- Canóvas, U.R. Pothakamury, E. Palou, E. Enrique y B.G. Swanson. Publicado en 1997 por Marcel Dekker Inc., 270 Madison Avenue, New York 10016, USA. 296 pp. ISBN 0 8247 9979 8". Food Science and Technology International. 4 (4): 292. doi:10.1177/108201329800400410. ISSN 1082-0132. S2CID 84931466.
  11. ^ Mujumdar, Dr Arun S. (28 February 2001). "Nonthermal Preservation of Foods". Drying Technology. 19 (2): 451–452. doi:10.1081/DRT-100102918. ISSN 0737-3937. S2CID 95196702.
  12. ^ "Review of:Dehydration of Foods by G.V. Barbosa-Canovas and H. Vega-Mercado Chapman Hall, New York, USA. 1997, 330 pp. - [PDF Document]". Fdocuments.in.
  13. ^ Mujumdar, Dr A. S. (1 January 1998). "Review of:"Dehydration of Foods" by G.V. Barbosa-Canovas and H. Vega-Mercado Chapman Hall, New York, USA. 1997, 330 pp". Drying Technology. 16 (7): 1519–1520. doi:10.1080/07373939808917475. ISSN 0737-3937.
  14. ^ Mateu, A.; Rodrigo, M. (1 August 1998). "Book reviews : Food Engineering Laboratory Manual. Editado por G.V. Barbosa-Cánovas, L. Ma y B. Barletta. Publicado en 1997 por Technomic Publishing Company, Inc., 851 New Holland Avenue, Box 3535, Lancaster, Pennsylvania 17604, USA. XIII + 141 pp., ISBN 1 56676 541 2". Food Science and Technology International. 4 (4): 292. doi:10.1177/108201329800400411. ISSN 1082-0132.
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