Education and Background
Prof. Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts. He then accepted a position as Assistant Professor of Physics and Mechanical Engineering at the University of Uruguay, and later at the University of Puerto Rico, where he taught Mechanical Engineering Design, Plant Design and Food Process Engineering.
Current
Today Prof. Barbosa-Cánovas is Professor of Food Engineering at Washington State University (Pullman, WA) in the Department of Biologicial Systems Engineering, where he teaches Food Process Engineering Design, Dehydration of Foods, Food Powder Technology, and Food Rheology. As Director of the university's Center for Nonthermal Processing of Food (CNPF) he oversees various research projects focused on the study of nonthermal (and minimal) processing of foods, including high pressure sterilization and the physical properties of food, among other.
An active author and editor as well, Prof. Barbosa-Cánovas has written 16 books and edited over 20 more. He is currently Editor-in-Chief of Food Preservation Technology Series (CRC Press), Food Engineering Series (Springer), and Springer's new journal, Food Engineering Reviews (FERE), slated to be published in 2009. In addition, he has published over 230 refereed papers in top journals around the world.
In 2007 Prof. Barbosa-Cánovas conducted a workshop titled “SIFST Workshop on Food Powders Technology” in Singapore at the Singapore Institute of Food Science & Technology and was also Chairperson of a Food Processing and Engineering session at the 10th Asean Food Conference 2007 in nearby Malaysia. He continues to make significant contributions in the form of technical presentations, and as Session co-chair at IFT's annual meetings, including similar activities at many international food science and engineering conferences/workshops around the world. Most recently, he presented "ISFE: Linking food engineers from around the world" as an invited lecturer at the 14th World Congress of Food Science & Technology in Shanghai, China (October, 2008).
Prof. Barbosa-Cánovas is an Institute of Food Technologists (IFT) Fellow, a Member of the Uruguayan Academy of Engineering, and a Member of the International Academy of Food Science and Technology. He is also an International Consultant for the United Nation’s Food and Agriculture Organization (FAO) and a consultant to several major food companies in the United States.
Director
Center for Nonthermal
Processing of Food
Biological Systems Engineering (BSysE)
L.J. Smith Hall 220A (map)
Washington State University
Pullman, WA 99164-6120
USA
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
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