Center for Nonthermal Processing of Food

Gustavo V. Barbosa-Cánovas, Ph.D

Short Courses Taught

 

  • August 2007. SIFST Workshop on Food Powders Technology. Singapore Institute of Food Science & Technology. Singapore.
  • September 2004. Optimización del Manego de Polvos–Prop. fisicas y Aplicaciones de Interés para la Industria de Alimentos. Asociación Argentina de Tecnólogos Alimentarios, Buenos Aires, Argentina.
  • June 2002. Fundamentals of Water Activity-Dehydration/Drying and Water Activity. IFT Short Course Series (Part of team, 9 instructors), Anaheim, CA.
  • June 2002. Fundamentals of Water Activity-Water Activity Prediction. IFT Short Course Series (Part of team, 9 instructors), Anaheim, CA.
  • June 2002. Food Powder Technology and Utilization-Physicochemical Properties of Food Powders. IFT Short Course Series (Part of team, 8 instructors) Anaheim, CA.
  • May 2002. Nonthermal Processing of Foods. University of Lleida, Spain.
  • August 2001. Better Process Control School:  Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration. (Part of team, 6 instructors), Puebla, Mexico.
  • February 2001. Better Process Control School:  Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration. (Part of team, 3 instructors), Pamplona, Spain.
  • November 2000. Dehydration of Foods. (Part of team, 3 instructors) College of Engineering, University of Uruguay, Montevideo, Uruguay.
  • November 2000. Nonthermal Processing of Foods. University of Las Américas, Puebla, México.
  • August 2000. Nonthermal Processing of Foods. Asociación Argentina de Tecnología de Alimentos, Buenos Aires, Argentina.
  • July 2000. Nonthermal Technologies in Food Processing and Bioprocessing. (Part of team, 5 instructors), 93rd Annual International Meeting of ASAE, Milwaukee, WI.
  • May 2000. Nonthermal Processing of Foods. Universidad Nacional del Litoral, Santa Fé, Argentina.
  • May 2000. Nonthermal Processing of Foods. Universidad de Chile, Santiago, Chile.
  • May 2000. Nonthermal Processing of Foods. Catholic University, Colonia, Uruguay.
  • March 2000. Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration. (Part of team, 3 instructors), Murcia, Spain.
  • Nov-Dec 1999. Advances in Food Engineering. University of Uruguay, Montevideo, Uruguay.
  • July 1999. Pulsed Electric Fields. An Update. (Part of team, 15 instructors), IFT Short Course Series, Chicago, IL.
  • July 1999. Alternative Technologies to Process Foods. (Part of team, 15 instructors), IFT Short Course Series, Chicago, IL.
  • May 1999. Nonthermal Processing of Food. Polytechnic University of Cartagena, Spain.
  • April 1999. Advances in Pulsed Electric Fields and High Hydrostatic Pressure. (Part of team, 10 instructors), Washington State University, Pullman, WA.
  • December 1998. Nonthermal Processing of Foods. National Polytechnic Institute, México City.
  • September 1998. Nonthermal Processing of Foods. Food Research Center (CIAL), Medellín, Colombia.
  • August 1998. Nonthermal Processing of Foods. University of Montevideo, Uruguay.
  • May 1998. An Update on Food Preservation Technology. (Part of team, 6 instructors) Food and Agriculture Technical Institute (AINIA), Valencia, Spain.
  • March 1998. Nonthermal Processing of Foods. Polytechnic University of Valencia, Spain.
  • December 1997. Nonthermal Processing of Foods. PLAPIQUI Institute, Bahia Blanca, Argentina.
  • October 1997. Nonthermal Processing Foods. Mexican Association of Food Technologists (ATAM) Annual Meeting, Mazatlán, México.
  • October 1997. Food Rheology. (Part of team, 10 instructors), Menéndez-Pelayo International University, Valencia, Spain.
  • September 1997. Nonthermal Processing of Foods. University of Buenos Aires, Argentina.
  • August 1997. Nonthermal Processing of Foods. University of Uruguay, Montevideo, Uruguay.
  • December 1996. Physical Properties of Foods. Campinas State University, Sao Paulo, Brazil.
  • September 1996. Pulsed Power Technologies to Preserve Foods. Universidad de Las Américas, Puebla, México.
  • August 1996. New Technologies to Preserve Foods. Universidad de La Sabana, Bogotá, Colombia.
  • April 1996. Texture as a Quality Factor in Food Products. University of Lleida, Spain.
  • April 1996. Nonthermal Technologies to Preserve Foods. Mexican Institute of Chemical Engineers, Guadalajara, México.
  • September 1995. New Technologies to Preserve Foods. Universidad Central, Caracas, Venezuela.
  • March 1995. Cooling/Freezing Technology. (Part of team, 7 instructors), Postharvest Institute for Perishables, University of Idaho.
  • November 1994. Dehydration of Foods. University of Lleida, Spain.
  • April 1994. Physical Properties of Foods. Universidad Nacional Experimental de Los Llanos Ezequiel Zamora, San Carlos, Venezuela.
  • April 1994. Physical Properties of Foods. Simón Bolívar University, Caracas, Venezuela.
  • March 1994. Advances in Food Engineering. University of Lleida, Spain.
  • November 1993. Dehydration of Foods. Graduate School, University of Chihuahua, México.
  • August 1993. Advances in Food Processing. Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay.
  • May 1992. Physical Properties of Foods. Department of Food Science, Catalunya Polytechnic University, Lleida, Spain.
  • August 1991. Physical Properties of Foods. Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay.
  • October 1990. Food Rheology. Faculty and Graduate Students, Department of Chemical and Food Engineering, Universidad de Las Américas, Puebla, México.
  • December 1986. Better Process Control School:  Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration. (Part of team, 5 instructors), University of Puerto Rico-USAID Agreement, Manta, Ecuador.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Professor of Food Engineering

 

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)

Barbosa@wsu.edu

Curriculum Vitae PDF icon

 

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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email