Jaqueline Gilmara Barboza Januário
B. Ing. (UEM), M.Sc.A. (UEM), Ph.D. (UdeS)
Associate Professor
Department of Chemical Engineering
Department of Chemical Engineering
Areas of expertise
Food chemistry and analysis Food microbiology Food processing, packaging, preservation and storage
Food chemistry and analysis Food microbiology Food processing, packaging, preservation and storage
Primary sphere of excellence in research
Energy, Water and, Resources
Energy, Water and, Resources
Research interests and affiliations
Research interests
- Food Science and Technology
- Fermentation
- Beverages
- Functional Foods
- New Food Product Development
- Extraction and Characterization of Bioactive Compounds
- Natural Colorants
- Physical-Chemical and Sensory Characterization of Foods
- Process Scaling
Expertise type(s) (NSERC subjects)
- 6101 Food chemistry and analysis
- 6102 Food microbiology
- 6103 Food processing, packaging, preservation and storage
Teaching
GCH8660 - Opérations unitaires en génie alimentaire
Education
- Bachelor's Degree in Food Engineering (State University of Maringá, Brazil (2026-2021))
- Master's Degree in Food Science (State University of Maringá, Brazil (2022-2023))
- Ph.D. in Chemical Engineering (University of Sherbrooke, Canada (2022–2025))
- Postdoctoral Research in Chemical Engineering (University of Sherbrooke, Canada (2025–2026))
