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
Publications
Recent publications
Journal article
Journal article
Journal article
Journal article
Barboza Januário, J. G., Martinez, G., Álvares Monge Neto, A., & Lavoie, J.-M. (2026). Effects of defective maple syrup and fermentation parameters on the kinetics, physicochemical characteristics, and volatile compounds of maple wine. Food Chemistry, 513, 148885 (11 pages).
Martinez, G., Barboza Januário, J. G., & Lavoie, J.-M. (2026). Identification of aging markers and volatile compound changes during natural aging of commercial whisky by HS–(SPME)–GC–MS. ACS Food Science & Technology, 6(4), 996-1003.
Barboza Januário, J. G., Ricardo Gómez Cardozo, J., Álvares Monge Neto, A., & Lavoie, J.-M. (2025). Characterization, fermentation, and volatile profile of distilled beverages produced from defective maple syrup. LWT, 228, 117983 (9 pages).
Barboza Januário, J. G., Dantas Machado Bouroullec, M., Colombo Pimentel, T., Siqueira dos Santos, S., & Scaramal Madrona, G. (2025). Geographical indications: comparing protection models and reviewing scientific literature on wines. Food and Humanity, 5, 100689 (11 pages).
See all publications (21)
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))
