Dr. Gustavo V. Barbosa-Cánovas

Professional Bio

Dr. Gustavo V. Barbosa-Cánovas is a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food, Washington State University, USA. He received an Honoris Causa Doctorate at Cartagena Polytechnic University, Spain, a PhD and a MS at University of Massachusetts, USA and a BS at University of Uruguay. Dr. Barbosa-Cánovas has received several prestigious awards such as the IFT Nicholas Appert, IFT International, IFT Research and Development, 2016 International Food Engineering Award, IAEF (International Association of Engineering and Food) Lifetime Achievement. He is an IFT, IFST, and IUFoST Fellow as well as Member of the Washington State Academy of Sciences, Mexican Academy of Sciences and Uruguayan Academy of Engineering. His research is focused on Nonthermal Processing of Food, Physical Properties of Food, Functional Properties of Food Powders. Currently he is teaching Food Process Engineering I and II, Advanced Physical Properties of Food and Nonthermal Processing of Food.