Marleny Aranda Saldana, PhD

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Division Director (Food Sci.), Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Pronouns: She, her, hers

Contact

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
marleny@ualberta.ca
Phone
(780) 492-8018
Address
3-18A Agriculture/Forestry Centre
9011 116 St NW
Edmonton AB
T6G 2P5

Division Director (Food Sci.), Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
marleny@ualberta.ca

Overview

Area of Study / Keywords

Food/Bio-Engineering Processing Food and By-Product Utilization Unit Operations Sub/Supercritical Fluid and High Pressure Processing Laboratory (SCFHPPL) Biomass Bioactives


About

Degree

PhD, Process Engineering, State University of Campinas (UNICAMP)

Part of my PhD research was conducted at:

- Technical University of Hamburg-Harburg in the Supercritical Extraction Plant, Department of Thermal Process Engineering, Hamburg, Germany.

- Delft University of Technology in the Laboratory for Applied Thermodynamics and Phase Equilibria, Delft, The Netherlands.

Job/Research Area 

Food / Bio-Engineering Processing, Sub/supercritical fluid processing, Bioactives, Natural health products, Food products 

Awards 

2023-2024 Killam Annual Professorship Award

2023 AFNS Graduate Mentor Award

2022 ALES Faculty International Engagement Award, University of Alberta, Edmonton, AB, Canada.

2017 Awarded McCalla Professorship, University of Alberta, Edmonton, AB, Canada. It is stated that “Awards are provided to outstanding academics who have made significant contributions to their field of research, teaching and learning. Awards provide funding for research and teaching initiatives at the University of Alberta”

2015 Selected to attend Gold College, which is an innovative program aimed to improve academic leadership with a vision of “uplifting the whole people” supported by the Office of the Provost and is presented by Organizational Health and Effectiveness, Human Resource Services

2002 Scholarship from the Research Foundation of the State of Sao Paulo (FAPESP), September 1997 to February 2002, SP, Brazil. 

1998 Award from Industry obtained from the Brazilian Association of Coffee Industries (ABIC), award to the research in the category of Coffee Industry & Coffee Technology, March 12, SP, Brazil.


Research

Major Responsibilities/ Research Interests 

1. Emerging Processing Technologies

My research focuses on emerging processing technologies and the use of near-critical and supercritical water and carbon dioxide to treat biomass and agricultural materials for use in nutraceutical, food and industrial applications. We have worked on protein, and starch processing. Main areas are:

Sub/supercritical fluid processing (supercritical CO2, subcritical and supercritical water, pressurized fluids for extraction, fractionation, reaction and particle formation)

- Ultrasound processing (extraction, homogenization, emulsion, reaction, etc)

- High Pressure Processing and High Pressure Processing assisted by Temperature to treat crops and food products.

2. Unit Operations for Food/By-product Processing

My research group has vast experience on food/Natural health product/by-product processing using various unit operations. We have processed food and by-products using conventional methods as well as innovative processing techniques

Adsorption (Compounds)

- Extraction (Bioactives and value-added compounds) 

- Fractionation (Extracts, Bioactives)

- Reaction of biopolymers (Films, Gels)

- Particle formation (Powders)

- Drying and pasteurization

- Food industry waste treatment

3. Mathematical modeling and simulations

We have also performed mathematical modeling and computer simulations:

- Solubility determination and modeling

- Kinetic modeling

- Extraction simulation

Crops that are currently under study in my research team include potato, flax, wheat, triticale, lentils and peas. Among crops previously studied are barley, canola, faba beans, coffee and cocoa beans, guarana seeds, carrots, tomatoes, Echinacea roots and tea leaves. 

I maintain fruitful collaborations with researchers from renowned centers and universities in Japan, Germany, The Netherlands and Brazil. Thus, I provide an exciting research program in the area of high pressure processing, nanotechnology and supercritical water technology.


Teaching

Graduate/PDF Career Opportunities

Graduate students and PDFs with interest in supercritical fluid technology are encouraged to apply. Ideal students and researchers will have a degree in food engineering or chemical engineering, but students from other disciplines with interest in supercritical water technology, nanoencapsulation or high pressure processing will also be considered.

Courses

AFNS 500 - Individual Study

Project or reading course under the supervision of a Faculty member requiring preparation of a comprehensive report. Prerequisite: consent of Department. Note: May be taken more than once provided the topic is different.


AFNS 554 - Unit Operations in Food Preservation

Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Not to be taken if credit received for NU FS 454. Prerequisite: consent of instructor.


AFNS 598 - Integrative Project in Food Safety and Quality

A team-based capstone course exploring broad areas of food safety and quality. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Restricted to students in the MSc Food Safety and Quality that have completed *20 of the program requirements. Prerequisite: consent of instructor.


AFNS 602 - Graduate Reading Project

Individual study. Critical reviews of selected literature under the direction of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.


NU FS 283 - Introduction to Food Engineering

Mass and energy balances, thermodynamics, fluid mechanics, and heat transfer in food systems. Prerequisites: NU FS 201 or (3 units in PHYS and one of MATH 113, 114, 134, 144, or 154).


NU FS 454 - Unit Operations in Food Preservation

Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Graduate students may not register for credit (see AFNS 554). Credit will only be given for one of AFNS 554 or NU FS 454. Prerequisite: NU FS 283. Pre- or corequisite: (NU FS 361 or NU FS 363) and (NU FS 372 or NU FS 373).


Browse more courses taught by Marleny Aranda Saldana

Scholarly Activities

Research - Research on Sub/supercritical Water Processing

Featured Publications

2023 March; 10.1007/s11947-023-03037


2021 December; 10.1016/j.supflu.2021.105349


Benito-Román, Ó, Alvarez, V.H., Alonso, E., Cocero, M.J. Saldaña, M.D.A.

Food Research International. 2015 January; 75


Martinez-Monteagudo, S.I. and Saldaña, M.D.A.

Innovative Food Science and Emerging Technologies. 2015 January; 28


Ciftci, D. and Saldaña, M.D.A.

Bioresource Technology. 2015 January; 194


Comin, L., Temelli, F. and Saldaña M.D.A.

Innovative Food Science and Emerging Technologies. 2015 January; 28


Martinez-Monteagudo, S.I., Leal-Dávila, M., Curtis, J. and Saldaña, M.D.A.

International Dairy Journal. 2015 January; 43


Martinez-Monteagudo, S.I. and Saldaña, M.D.A.

Food and Bioproducts Processing. 2015 January; 94


Saldaña, M.D.A. and Valdivieso-Ramirez, C.S.

The Journal of Supercritical Fluids, : , 2015.. 2015 January; 96


Martinez-Monteagudo, S.I. and Saldaña, M.D.A.

Foods. 2015 January; 4


Sarkar, S., Alvarez, V.H. and Saldaña, M.D.A.

The Journal of Supercritical Fluids. 2014 January; 93


Alvarez, V.H., Cahyadi, J., Xu, D. and Saldaña, M.D.A.

The Journal of Supercritical Fluids. 2014 January; 90


Martinez-Monteagudo, S.I., Gänzle, M.G. and Saldaña, M.D.A.

Innovative Food Science and Emerging Technologies. 2014 January; 26


Martinez-Monteagudo, S.I., Mohamed, K., Temelli, F. and Saldaña, M.D.A.

International Dairy Journal. 2014 January; 36


Martinez-Monteagudo, S.I. and Saldaña, M.D.A.

Food Eng Rev. 2014 January; 6


Martinez-Monteagudo, S.I., Saldaña, M.D.A.

Food Research International. 2014 January; 62


Glaucia H. C. Prado and Marleny D. A. Saldaña

Journal of the American Oil Chemists’ Society. 2013 January; 90


Saldaña, M.D.A., Alvarez, V.A. and Haldar

The Journal of Chemical Thermodynamics. 2012 January;


Comin, L., Temelli, F. and Saldaña M.A.

Journal of Food Engineering. 2012 January; 111


Saldaña, M.D.A., Alvarez, V.A. and Haldar

The Journal of Chemical Thermodynamics. 2012 January; 55


Alvarez, V.A. and Saldaña, M.D.A.

The Journal of Supercritical Fluids. 2012 January; 66


Comin, L., Temelli, F. and Saldaña M.A.

Food Research International. 2012 January; 48


Martínez Monteagudo, SI, Saldaña, MDA, Kennelly, JJ

Journal of Thermal Analysis and Calorimetry. 2012 January; 107


Comin, L., Temelli, F. and Saldaña M.A.

The Journal of Supercritical Fluids. 2012 January; 61


Deniz Ciftci and Marleny D.A. Saldaña

The Journal of Supercritical Fluids. 2012 January; 72


Sergio I. Martinez-Monteagudo, Marleny D.A. Saldaña, Antonio Torres, and John .J. Kennelly

Innovative Food Science and Emerging Technologies. 2012 January; 16


Glaucia H. C. Prado, Mohamed Khan, Marleny D. A. Saldaña, Feral Temelli

The Journal of Supercritical Fluids. 2012 January; 66


Quispe-Condori S., Marleny D.A. Saldaña and Feral Temelli

LWT - Food Science and Technology. 2011 January; 44


Comin, L., Temelli, F. and Saldaña M.A.

JAOCS. 2011 January; 88


Singh, P.P and Saldaña, M.D.A.

Food Research International. 2011 January; 44


Prado I., Willyan M. Giufrida, Víctor H. Alvarez, Vladimir F. Cabral, Sócrates Quispe-Condori, Marleny D.A. Saldaña and Lucio Cardozo-Filho

Journal of the American Oil Chemists’ Society. 2011 January; 88


Alvarez, V.A. and Saldaña, M.D.A.

Journal of Industrial and Engineering Chemistry Research. 2011 January; 50


Saldaña, M.D.A., Temelli, F., Guigard, S.E., Tomberli, B., Gray, C.G.

Journal of Food Engineering. 2010 January; 99


Saldaña, M.D.A., Tomberli, B., Guigard S.E., Goldman, S., Gray, C.G. and Temelli, F.

The Journal of Supercritical Fluids. 2007 January; 40 (1):7-19


Saldaña, M.D.A., Sun, L., Guigard, S.E. and Temelli, F.

The Journal of Supercritical Fluids. 2006 January; 37 (3):342-349


Saldaña, M.D.A., Nagpal, V. and Guigard, S.E.

Environmental Technology. 2005 January; 26 (9):1013-1032


Saldaña, M.D.A., Zetzl, C., Mohamed, R.S. and Brunner, G.

Journal of Supercritical Fluids. 2002 January; 22


Saldaña, M.D.A., Mohamed, R.S. and Mazzafera, P.

Fluid Phase Equilibria. 2002 January; 194-197


Saldaña, M.D.A., Zetzl, C., Mohamed, R.S. and Brunner, G.

Journal of Agriculture and Food Chemistry. 2002 January; 50 (17):4820-4826


Saldaña, M.D.A., Mohamed, R.S. and Mazzafera, P.

Brazilian Journal of Chemical Engineering. 2000 January; 17 (3):251-259


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