CV Lattes
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ORCID
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Bachelor degree in Food Engineering from University of Campinas (2003), MSc. degree in Food engineering from University of Campinas (2007) PhD in Biosystems Engineering from University College Dublin (2012). Post-doctoral stage at State University of Londrina, and Federal University of Technology. Currently is Associate Professor in the School of Food Engineering (FEA) - University of Campinas. Previously held the position of Coordinator of the Graduate Program in Food Engineering (2018-2022) and Coordinator of Graduate Programs of FEA (2020-2022). Has experience in Food Engineering, Food Science and Technology, focusing on Food Processing, acting on the following subjects: food process engineering, computerized systems in food technology, chemometrics, computer vision, NIR spectroscopy, hyperspectral imaging, refrigeration.OrcID: https://orcid.org/0000-0001-9767-8130; Researcher ID: https://publons.com/wos-op/researcher/I-2198-2015/; Research group website: https://dfbarbin4.wixsite.com/foodpat-unicamp (Source: Lattes Curriculum)
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Under the background of the globalization of fruits supply chain, the international scientific and technological cooperation collaborates to explore the key scientific issues of fruit cold chain environment monitoring and quality control. The proposed project aims to enhance the quality and efficiency of fruit industry, improve the utilization rate of postharvest resources. In view of the…
The main challenge of cocoa cooperative farming in Bahia is obtaining cocoa beans to produce high-quality chocolates with a higher content of bioactive compounds, in addition to the valorization of cocoa co-products such as cocoa pulp and cocoa honey. The global cocoa industry seeks quality beans of controlled origin, as well as sustainable processes with local populations, valuing the pr…
Food security has become a major concern worldwide, leading to the development of new alternative foods. Quality control in the food industry is traditionally accomplished through chemical, physical and microbiological test. Some of these methods are slow, laborious and require chemicals producing residues. Nowadays it is possible to replace most of the drawbacks of these methods through …
(Only some records are available in English at this moment)
Quality control in the food industry is carried out using chemical, physical and microbiological test. Some of these methods are slow, laborious and destructive. Nowadays it is possible to replace most of the drawbacks of these methods through indirect fast and non-destructive techniques. Hyperspectral systems is currently the state of the art in this field, finding different applications…
In recent years, the concept of process analytical technology (PAT) in food quality control has been the focus of attention from researchers and producers. Quality control in the food industry is traditionally accomplished through chemical, physical and microbiological test. Some of these methods are slow, laborious and destructive. Nowadays it is possible to replace most of the drawbacks…
The quality of cashew nuts is mainly affected by the oxidation of unsaturated fats, a process that is accelerated by factors such as moisture. On the other hand, they may be subject to adulteration with other allergenic fruits mainly due to their cost or cross-contamination, which constitutes a serious risk to consumer health. To control these parameters, destructive techniques and/or equ…
Currently, the need to respond to the fight against food insecurity is a priority for the World Health Organization and the Governments of Brazil and Mozambique, leading to the development of new alternative foods. Therefore, in the search for alternative sources to improve the food matrix, the addition of insects and fortifiers to food products has stood out in the world as an alternativ…
Brazil is one of the world's largest producers of cassava (Manihot esculenta Crantz), being the second largest source of starch after corn, and the most internationally traded. The sweet and wild cassava varieties are the most consumed, differing in starch content. Biodegradable packaging such as edible cassava starch based coatings added with active substances, can be used for coating fr…
(Only some records are available in English at this moment)
With the current population growth, the food industry is looking for sustainable sources of food. Edible insects are seen as a sustainable source of protein and fat, which can help fill the world's food deficit. In this group, the larvae of the black soldier fly (Hermetia illucens) has aroused great interest for being able to quickly (~14 days) transform organic waste into high quality pr…
The Brazilian regional butter "Manteiga de Garrafa" is a product obtained by milk fat, largely appreciated in the North and Northeast of Brazil and in the North/Northeast of Minas Gerais (Brazilian state). Despite its importance for the local economy, it is difficult to find in the literature research on the product. Furthermore, the lack of uniformity in the processes results in adultera…
The current work plan proposes the application of chemometric methods and multivariate analysis applied to near infrared (NIR) spectral information and digital images (RGB) for classification and authentication of cocoa butter. The samples will be characterized for composition and physical-chemical attributes such as color and pH. Digital images and spectral information will be obtained u…
(Only some records are available in English at this moment)
Brazil ranks fourth among the world's largest producers of plastic waste, with only 1.28% of this material being recycled, contributing significantly to environmental pollution. In this scenario, bioplastics made from cassava starch emerge as a promising alternative. These bioplastics offer antimicrobial and antioxidant properties when enriched with bioproducts such as oregano essential o…
The increase in the world's population compels us to search for new alternative protein sources, such as insect protein. However, despite the nutritional and environmental benefits associated with insect production and consumption, Western cultures exhibit a certain level of rejection mainly due to knowledge, emotional factors, neophobia, taste, and texture. Nonetheless, currently, commer…
Pasta is a very important and popular food around the world due to its ease of preparation, transportation and cooking. Traditionally, it is obtained from the extrusion of durum wheat semolina and water, but can be added of alternative ingredients, as fiber, to increase its nutritional value. However, by incorporating extra ingredients to pasta formulation, its quality properties can be a…
(Only some records are available in English at this moment)
| 4 / 4 | Ongoing grants |
| 2 / 2 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 8 / 7 | Completed scholarships in Brazil |
| 4 / 4 | Completed scholarships abroad |
| 22 / 21 | All research grants and scholarships |
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