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Gustavo Barbosa-Canovas, Ph.D. Engineering Foods for the Future

Traditional thermal processing methods are commonly used in the food industry to increase the shelf life of food and to maintain food safety. However, excessive heat can adversely affect the flavor, taste, appearance, and nutrient content of food.

Our work at the Center for Nonthermal Processing of Food is to find more effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies. Our goal is to provide safer, better tasting, more attractive, and more nutritious food that not only has a longer shelf life but is less costly to produce.

I invite you to explore the Center’s website for more information on our work and the latest news about emerging nonthermal technologies.

– Gustavo

Research Group
Dr. Barbosa’s 2017-2018 Research Group


509 335-6188 (Office)
509 338-5703 (Cell)

Center for Nonthermal
Processing of Food

L.J. Smith Hall 220A
Biological Systems Engineering (BSysE)
Washington State University
Pullman, WA 99164-6120

Curriculum Vitae