{"id":2,"date":"2016-09-23T21:19:52","date_gmt":"2016-09-23T21:19:52","guid":{"rendered":"http:\/\/labs.wsu.edu\/barbosa\/?page_id=2"},"modified":"2018-04-29T21:23:20","modified_gmt":"2018-04-30T04:23:20","slug":"home","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/barbosa\/","title":{"rendered":"Home"},"content":{"rendered":"
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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.<\/p>\n

Our work at the\u00a0Center for Nonthermal Processing of Food<\/a>\u00a0is 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.<\/p>\n

I invite you to explore the Center\u2019s website for more information on our work and the latest news about emerging nonthermal technologies.<\/p>\n

\u2013 Gustavo<\/em><\/p>\n

\"Research
Dr. Barbosa’s 2017-2018 Research Group<\/figcaption><\/figure>\n<\/p><\/div>\n
\n

\"gustov-15_4x6\"<\/p>\n

Barbosa@wsu.edu<\/a><\/p>\n

509 335-6188 (Office)
\n509 338-5703 (Cell)<\/p>\n

Director:
\n<\/strong>Center for Nonthermal
\n<\/a>Processing of Food<\/a><\/p>\n

L.J. Smith Hall 220A
\nBiological Systems Engineering (BSysE)
\nWashington State University
\nPullman, WA 99164-6120
\nUSA<\/p>\n

Curriculum Vitae<\/a><\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n

Our work at the\u00a0Center for Nonthermal Processing of Food<\/a>\u00a0is 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.<\/p>\n

I invite you to explore … » More …<\/span><\/a><\/p>\n","protected":false},"author":1351,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/2"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/comments?post=2"}],"version-history":[{"count":5,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/2\/revisions"}],"predecessor-version":[{"id":81,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/2\/revisions\/81"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/media?parent=2"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_location?post=2"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_org?post=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}