Gustavo V. Barbosa-Cánovas

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 is Editor-in-Chief of the Food Engineering Reviews journal, as well as Editor-in-Chief of the Springer Food Engineering Book Series and the CRC Food Preservation Technology Book Series. He has edited more than 35 books in Food Engineering and authored several books including Food Powders: Physical Properties, Processing, and Functionality; Food Plant Design; Preservation of Foods with Pulsed Electric Fields; Unit Operations in Food Engineering; Introduction to Food Process Engineering; Dehydration of Food; Nonthermal Preservation of Foods.

Education

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical and Industrial Engineering at University of Uruguay and his M.S. And Ph.D. in Food Engineering at University of Massachusetts Amherst, as a Fulbright Scholar. In 2010, he was awarded a Honoris Causa Doctorate at the Polytechnic University of Cartagena, Spain.

Career

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.

He was International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and is a consultant to many major food firms and universities worldwide.

Barbosa-Cánovas has been active in professional societies serving in different capacities, including: International Society of Food Engineering (ISFE, 1st President), Institute of Food Technologists (IFT, Food Engineering Division International Representative), International Union of Food Science and Technology (IUFoST, Scientific Council Chair, Governing Council Member), Ibero American Society of Food Engineering (SIBIA, Secretary), Latin American Association of Food Science and Technology (ALACCTA – International Representative), Society of Food Engineering (SoFE, Member-at-Large).

Editor

Barbosa-Cánovas is Editor-in-Chief and founder of the Journal Food Engineering Reviews (2009) published by Springer Nature. He was also Editor and founder of the Journal Innovative Food Science and Emerging Technologies (2000) published by Elsevier and the Journal of Food Science and Technology International (1995) published by SAGE. He was the Editor of the Food Engineering Theme of the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. He is the Editor-in-Chief of two book series, Springer Food Engineering Series (70 titles) published by Springer Nature and CRC Food Preservation Series (20 titles) published by Taylor & Francis. As part of these book series he has edited a number of books (more than 35) and authored Food Powders: Physical Properties, Processing, and Functionality; Food Plant Design; Preservation of Foods with Pulsed Electric Fields; Unit Operations in Food Engineering; Introduction to Food Process Engineering; Dehydration of Food; Nonthermal Preservation of Foods.

Membership

He is a Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering as well as Fellow of the Institute of Food Technologists (IFT); International Union of Food Science and Technology (IUFoST); and (British Society of Food Science and Technology (IFST).

Research work

Barbosa-Cánovas has studied the processing of foods by nonthermal technologies such as pulsed electric fields, high hydrostatic pressure, ultrasound, ultraviolet, cold plasma. He has also studied: combined methods, food dehydration, food powders, physical properties of food; water activity, edible films. He has published over 400 peer-reviewed scientific articles, more than 100 book chapters, authored 12 books and edited more than 35 books.

Some of his authored books are Food Powders: Physical Properties, Processing, and Functionality; Food Plant Design; Preservation of Foods with Pulsed Electric Fields; Unit Operations in Food Engineering; Introduction to Food Process Engineering; Dehydration of Food; Nonthermal Preservation of Foods, 3 Laboratory Manuals where some of them have been translated to Spanish, Russian, Chinese, Arabic.

Awards

Selected bibliography
  • 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]
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References
  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. doi:10.1300/J030v10n04_10. ISSN 1049-8850.
  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): 292–292. doi:10.1177/108201329800400410. ISSN 1082-0132.
  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.
  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): 292–292. doi:10.1177/108201329800400411. ISSN 1082-0132.
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