CV Lattes
ResearcherID
ORCID
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, refrigeration, computerized systems in food technology, chemometrics, computer vision. 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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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…
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…
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…
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…
Protein is one of the fundamental macronutrients for the development and maintenance of the human body. In the last few years, the concern with the population increase and reduced resources, has generated a change in the consumption of animal protein for vegetable protein and emerging sources (e.g. insect). The protein isolated from different sources can be used for the development of new…
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…
This master's project will investigate the application of near-infrared spectral images (NIR-HSI) for differentiation and determination of the composition of different varieties of cocoa beans. Chemical composition and physical-chemical parameters such as color and pH will be evaluated for characterization of the samples. The images will be acquired and the region of interest to be analyz…
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)
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…
Seeds are an exceptional source of nutrients, so their consumption favors consumer health. In fact, the health concern has caused the market to express an increase in the consumption of organic products. In South America, between the seeds with organic production and large export volumes for Europe and the United States of America, there are Quinoa (Chenopodium quinoa) and Chia (Salvia hi…
| 1 / 1 | Ongoing research grants |
| 2 / 2 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 7 / 6 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 15 / 14 | All research grants and scholarships |
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