Department of Chemical Engineering
Separation processes Analytical spectroscopy Separation methods Food science and technology Food chemistry and analysis Food microbiology Food processing, packaging, preservation and storage
Energy, Water and, Resources
Environment, Economy, and Society
Research interests and affiliations
- Food process engineering
- Valorization of food by‑products and co‑products
- Enzymatic hydrolysis
- Membrane separation technology
- Analytical food chemistry
- Process optimization
- Technofunctional properties (gelation, emulsification)
- Food biotechnology
- Functional foods (bioactive and technofunctional)
- Alternative sources of proteins, fibers, and oils
- 1806 Separation processes
- 3503 Separation methods
- 3505 Analytical spectroscopy
- 6100 FOOD SCIENCE AND TECHNOLOGY
- 6101 Food chemistry and analysis
- 6102 Food microbiology
- 6103 Food processing, packaging, preservation and storage
Biography
Professor Gabriela dedicates her career to advancing sustainable food systems by developing environmentally friendly processes capable of transforming by‑products into high‑value multifunctional ingredients. Her work focuses on the design and integration of bioprocesses, membrane technologies, and innovative approaches aimed at optimizing the valorization of underused food resources. She is also interested in the analysis of complex food systems, in order to better characterize the fractions obtained, understand their functional properties, and improve their integration into transformation processes.
Before joining Polytechnique Montréal, Professor Gabriela conducted research within leading international institutions, including imec (Belgium and the Netherlands), a global reference in nanotechnology, the European Membrane Institute (France), and the Institute of Nutrition and Functional Foods (Canada). She holds a PhD in food engineering and processing jointly awarded by UNICAMP (Brazil) and the University of Montpellier (France), as well as a postdoctoral fellowship completed at Université Laval (Canada).
Teaching
GCH3100A - Unit operations (Heat transfer)
Education
- B.Eng. (Food Engineering), State University of Ponta Grossa (Brazil)
- Ph.D. in Food Engineering (UNICAMP, Brazil)
- Ph.D. in Process Engineering (University of Montpellier, France)
- Postdoctoral fellowship in Food Biotechnology, Université Laval (INAF, Canada)
