About

Degree

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

Job/Research Area 

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

Awards 

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.

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Research

Major Responsibilities/ Research Interests 

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; mathematical modeling and computer simulations of unit operations. Another aspect of my research includes the use of High Pressure Processing and High Pressure Processing assisted by Temperature to treat crops and food products. 

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, coffee and cocoa beans, guarana seeds, carrots, tomatoes, Echinacea roots and tea leaves. Unit operations commonly used by my team are extraction, fractionation, adsorption, reaction, and encapsulation. 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.

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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.

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.

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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.

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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 PHYS and one of MATH 113, 114, 134, 144, or 154).

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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).

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Browse more courses taught by Marleny Aranda Saldana

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