报告人：Gustavo V. Barbosa-Cánovas
3月6号（周一）Nonthermal Processing of Foods
3月9号（周四）Functional Properties of Selected Food Powders
3月13号（周一）Structural Changes of Foods Induced by High Pressure Processing
3月16号（周四）Pulsed Electric Fields to Process Foods
Prof. Barbosa is a professor ofFood Engineering and director of the Center for NonthermalProcessingof Food inWashington State University. His research interests focus on food preservation by nonthermal methods, physical properties of foods, food process engineering,food powder technology, minimally processed foods, solid-liquid separation, controlled release.
Prof. Barbosa is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Prof. Barbosa is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering,Nonthermal Preservation of Foods.
He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in FooScience and Technology), IFT International Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering.