Gustavo Barbosa Cánovas


Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University (USA).

Formación académica

  • M.S. and Ph.D. in Food Engineering at the University of Massachusetts (USA).
  • B.S. in Mechanical Engineering at the University of Uruguay (Uruguay).

Información adicional

He was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He has received several prestigious recognitions such as the IFT (US Institute of Food Technologists) Nicholas Appert Award; IFT Research and Development Award; IFT International Award; IAEF (International Association of Engineering and Food) Lifetime Achievement Award, and is an IFT, IFST (British Institute of Food Science and Technology), and IUFoST (International Union of Food Science and Technology) Fellow as well as Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering. Very recently he was named the 2016 International Food Engineer of the Year by Nestlé, Switzerland/ASABE and China Agricultural University Distinguished Guest Professor. Professor Barbosa-Cánovas areas of research include nonthermal processing of food, powder technology, controlled release, and physical properties of foods. He is Editor-in-Chief of the Journal of Food Engineering Reviews; Editor of the Springer Food Engineering Book Series and the CRC Press Food Preservation Book Series.