{"id":31,"date":"2016-09-26T09:36:56","date_gmt":"2016-09-26T16:36:56","guid":{"rendered":"http:\/\/labs.wsu.edu\/barbosa\/?page_id=31"},"modified":"2016-09-26T10:04:32","modified_gmt":"2016-09-26T17:04:32","slug":"professional-service","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/","title":{"rendered":"Professional Service"},"content":{"rendered":"<br \/>\n<section id=\"builder-section-1474907064714\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<header>\n<h2>Professional Service<\/h2>\n<\/header>\n<h4>to the Food Science \/ Engineering Community and Food Industry<\/h4>\n<p><a name=\"Chair-Organizer\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h3>Chair \/ Organizer of Technical Meetings<\/h3>\n<div id=\"main\">\n<p>Oct 2010\u00a0\u2013\u00a0 Lecture chair: Food Innova 2010, International Conference on Food Innovation, Modelling of Food and Food Processes, Valencia, Spain<\/p>\n<p>June 2009<\/p>\n<ul>\n<li>Moderator: Corporate-sponsored international skill-based volunteering in food production. IFT 09 Annual Meeting + Food Expo, Anaheim, CA<\/li>\n<li>Session Chair &amp; Moderator: Opportunities for the production of novel foods in Latin America and the Caribbean. IFT 09 Annual Meeting + Food Expo, Anaheim, CA<\/li>\n<li>Session Chair &amp; Moderator: Innovation in multiphysics modeling of emerging food processing technologies, Part 2: Ultraviolet, ultrasound and cool plasma processing. IFT 09 Annual Meeting + Food Expo, Anaheim, CA<\/li>\n<\/ul>\n<p>Oct 2008\u00a0\u2013\u00a0ISFE: Food Engineering \u2013 Past and Future Directions. Session chair, 14th World Congress of Food Science &amp; Technology, Shanghai, China<\/p>\n<p>June 2008\u00a0\u2013\u00a0Session Co-chair: Shelf Life International Meeting08, 1<sup>st<\/sup> Workshop: New analytical and regulatory approaches for safe food packaging, Ischia, Italy<\/p>\n<p>Aug 2007\u00a0\u2013\u00a0Chairperson: Food Processing and Engineering \u2013 Tools for Quality Food Production, Session A, 10<sup>th<\/sup> Asean Food Conference 2007, Kuala Lumpur, Malaysia<\/p>\n<p>Nov 2003\u00a0\u2013\u00a0Member, Organizing Committee: Conference of Food Engineering (CoFE), AIChE, San Francisco, CA<\/p>\n<p>July 2003<\/p>\n<ul>\n<li>Symposium Co-chair: Engineering: Solutions to Enhance Food Safety. XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL<\/li>\n<li>Symposium Chair, Moderator: (International) Food research from around the world, Annual Meeting of IFT, Chicago, IL<\/li>\n<li>Symposium Chair, Moderator: Pulsed electric fields: An update, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Member, Organizing Committee: XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL<\/li>\n<\/ul>\n<p>June 2002<\/p>\n<ul>\n<li>Symposium Chair: Moderator: The role of IFT in the international food world, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Symposium Chair: Moderator: Ultra high pressure: Molecular changes in foods, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>IFT Short Course Program Director: Fundamentals of Water Activity, IFT Annual Meeting, Anaheim, CA<\/li>\n<\/ul>\n<p>Mar 2002\u00a0\u2013\u00a0Conference Vice-Chair Emerging Technologies to Process Foods, EmerTec 2002, CSIC, Madrid, Spain<\/p>\n<p>Dec 2001\u00a0\u2013\u00a0Session Chair: What is New in Pulsed Electric Fields? IFT Nonthermal Processing Division and EFFoST Workshop on Nonthermal Technologies, Technical University of Berlin, Germany<\/p>\n<p>Nov 2001<\/p>\n<ul>\n<li>Session Chair: New Technologies in Food Engineering, COFE, Reno, NV<\/li>\n<li>Session Vice Chair: New and Emerging Technologies in the Food Industry, CoFE, Reno, NV<\/li>\n<li>Conference Co-Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV<\/li>\n<li>Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV<\/li>\n<\/ul>\n<p>June 2001<\/p>\n<ul>\n<li>Session Chair: Process Sensors and Indicators, IFT, New Orleans, LA<\/li>\n<li>Symposium Chair: New Food Preservation Technologies, IFT, New Orleans, LA<\/li>\n<\/ul>\n<p>Mar 2001<\/p>\n<ul>\n<li>Organizing Committee: Nonthermal Processing of Food Workshop, Newark, DE<\/li>\n<li>Organizing Committee: Third Iberoamerican Conference of Food Engineering (CIBIA III), Valencia, Spain<\/li>\n<li>Chair: Emerging Technologies in Food Stability I, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain<\/li>\n<li>Chair: Emerging Technologies in Food Stability II, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain<\/li>\n<\/ul>\n<p>Nov 2000\u00a0\u2013\u00a0Session Chair: Dehydration of Foods, AIChE Annual Meeting, Los Angeles, CA<\/p>\n<p>June 2000\u00a0\u2013\u00a0Symposium Chair: Novel Nonthermal Technologies to Process Foods, IFT Annual Meeting, Dallas, TX<\/p>\n<p>Apr 2000\u00a0\u2013\u00a0Conference Vice-President: International Conference of Engineering and Food (ICEF 8), Universidad de las Am\u00e9ricas, Puebla, Mexico<\/p>\n<p>Apr 2000\u00a0\u2013\u00a0International Committee President: ICEF 8, Universidad de las Am\u00e9ricas, Puebla, M\u00e9xico<\/p>\n<p>Jan 2000\u00a0\u2013\u00a0Organizing Committee: Nonthermal Processing of Food Workshop, Portland, OR<\/p>\n<p>Nov 1999<\/p>\n<ul>\n<li>Conference Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX<\/li>\n<li>Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX<\/li>\n<\/ul>\n<p>Sept 1999\u00a0\u2013\u00a0Session Chair: Novel Technologies in Food Processing, Food Micro\u201999, Veldhoven, The Netherlands<\/p>\n<p>July 1999<\/p>\n<ul>\n<li>Symposium Chair: Nonthermal Processing of Foods, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Symposium Chair: Dehydration of Foods, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Symposium Chair: Ozone in Food Processing, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Session Chair: Food Processing Engineering, IFT Annual Meeting, Chicago, IL<\/li>\n<\/ul>\n<p>Apr 1999\u00a0\u2013\u00a0Chair: Nonthermal Processing of Food Workshop, Washington State University, Pullman, WA<\/p>\n<p>Sept 1998\u00a0\u2013\u00a0Organizing Committee: Automatic Control of Food and Biological Processes (ACoFoP) IV, G\u00f6teb\u00f6rg, Sweden<\/p>\n<p>June 1998<\/p>\n<ul>\n<li>Symposium Chair: Preservation of Foods by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA<\/li>\n<li>Session Chair: Thermal Processing, IFT Annual Meeting, Atlanta, GA<\/li>\n<li>Session Chair: Emerging Technologies in Food Preservation, IFT Annual Meeting, Atlanta, GA<\/li>\n<\/ul>\n<p>Apr 1998\u00a0\u2013\u00a0Conference Chair: Society of Manufacturing Engineering, Chicago, IL<\/p>\n<p>Mar 1998\u00a0\u2013\u00a0Organizing Committee: Second Iberoamerican Conference of Food Engineering, Bahia Blanca, Argentina<\/p>\n<p>Nov 1997<\/p>\n<ul>\n<li>Conference Chair: CoFE, AIChE, Los Angeles, CA<\/li>\n<li>Poster Session Chair: Physical Properties of Foods, CoFE, AIChE, Los Angeles, CA<\/li>\n<li>Poster Session Chair: Food Dehydration and Concentration, CoFE, AIChE, Los Angeles, CA<\/li>\n<li>Poster Session Chair: Food Processing, CoFE, AIChE, Los Angeles, CA<\/li>\n<\/ul>\n<p>June 1997<\/p>\n<ul>\n<li>Session Chair: Food Rheology, Annual Meeting of IFT, Orlando, FL<\/li>\n<li>Session Chair: Food Extrusion, Annual Meeting of IFT, Orlando, FL<\/li>\n<li>Symposium Chair: Emerging Technologies in Food Processing, IFT Annual Meeting, Orlando, FL<\/li>\n<\/ul>\n<p>Nov 1995<\/p>\n<ul>\n<li>Session Chair: International Conference on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products, Sponsored by European Union, Valencia, Spain<\/li>\n<li>Organizing Committee: First Iberoamerican Conference of Food Engineering, Campinas, Brazil<\/li>\n<li>Organizing Committee: CoFE, AIChE, Chicago, IL<\/li>\n<li>Chair: Moisture Relations in Food, CoFE, AIChE, Chicago, IL<\/li>\n<\/ul>\n<p>June 1995\u00a0\u2013\u00a0Chair: Sterilization Technologies, IFT Annual Meeting, Anaheim, CA<\/p>\n<p>June 1994<\/p>\n<ul>\n<li>Organizing Committee: International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, M\u00e9xico<\/li>\n<li>Session Chair: Glass Transition and Water Activity in Foods, International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, M\u00e9xico<\/li>\n<\/ul>\n<p>July 1993\u00a0\u2013\u00a0Session Chair: Engineering\/Modeling I, IFT Annual Meeting, Chicago, IL<\/p>\n<p>Feb 1993-1994\u00a0\u2013\u00a0Organizing Committee: Food Preservation by Moisture Control, ISOPOW Practicum II, Puebla, M\u00e9xico<\/p>\n<p>Feb 1993<\/p>\n<ul>\n<li>Organizing Committee: CoFE, AIChE, Chicago, IL<\/li>\n<li>Session Chair: Rheology of Food Systems, CoFE, AIChE, Chicago, IL<\/li>\n<li>Session Chair: Transport Phenomena in Dispersed Systems, CoFE, AIChE, Chicago, IL<\/li>\n<li>Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL<\/li>\n<\/ul>\n<p>Aug 1992\u00a0\u2013\u00a0Session Chair: Rheology and Texture of Foods II, CoFE, AIChE Summer National Meeting, Minneapolis, MN<\/p>\n<p>Mar 1991\u00a0\u2013\u00a0Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL<\/p>\n<p>Nov 1990\u00a0\u2013\u00a0Session Chair: Drying of Foods, Annual Meeting of the AIChE, Chicago, IL<\/p>\n<p>July 1990\u00a0\u2013\u00a0Chair of Four Plenary Sessions: 26th Annual Meeting of Caribbean Food Crops Society (Theme: Germplasm and Biotechnology in Crop Improvement), Mayag\u00fcez, PR<\/p>\n<p>May 1989\u00a0\u2013\u00a0Chair: 2nd Puerto Rican Meeting for Intermediate Moisture Foods, R\u00edo Piedras, PR<\/p>\n<p>Mar 1989\u00a0\u2013\u00a0Session Chair: Sludge Dewatering, 2nd Annual Meeting of American Filtration Society, Pittsburgh, PA<\/p>\n<p>Feb 1989\u00a0\u2013\u00a0Chair: 1st Puerto Rican Meeting for Intermediate Moisture Foods, Mayag\u00fcez, PR<\/p>\n<p>Nov 1988\u00a0\u2013\u00a0Session Chair: Rheological Properties of Foods, Annual Meeting of AIChE, Washington D.C.<\/p>\n<p>Dec 1985 \u2013 Session Chair: Food Technology, 11th Interamerican Congress of Chemical Engineering, San Juan, PR<br \/>\n<a name=\"Consultant\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h3>Industrial Consultant<\/h3>\n<p>2011 \u2013 Alpina Dairy Manufacturing Company, Bogot\u00e1, Colombia<\/p>\n<p>2007-2009 \u2013 Member PEPSICO Innovative Advisory Board (PIAB), Valhalla, New York<\/p>\n<p>2001 \u2013 Key Technology, Inc., Walla Walla, WA<\/p>\n<p>1998\u00a0\u2013\u00a0Nestl\u00e9<b> <\/b>Research &amp; Development Center, Marysville, OH<\/p>\n<p>1995\u00a0\u2013\u00a0Coffee Division, Procter &amp; Gamble, Cincinnati, OH<\/p>\n<p>1990\u00a0\u2013\u00a0Technical Division, Campbell Soup, Casera Foods Division, Barceloneta, PR<\/p>\n<p>1989-1990\u00a0\u2013\u00a0Technical Division, Caribik-Sun, Tropical Fruit Juices Manufacturer,\u00a0Mayag\u00fcez, PR<\/p>\n<p>1989\u00a0\u2013\u00a0Production Division H. J. Heinz, Alimentos Heinz de Venezuela, Valencia<\/p>\n<p>1987-1990\u00a0\u2013\u00a0Technical Division, Lotus, Pineapple Juice Manufacturer, Barceloneta, PR<\/p>\n<p>1987-1990\u00a0\u2013\u00a0Cervecer\u00eda India (Brewery), Mayag\u00fcez, PR<\/p>\n<p>1987-1990\u00a0\u2013\u00a0Technical Division, Bumble Bee International (Tuna Factory), Mayag\u00fcez, PR<\/p>\n<p>1987-1988\u00a0\u2013\u00a0Production Division, Starkist Caribe (Tuna Factory), Mayag\u00fcez, PR<\/p>\n<h4>Industrial Work<b><\/b><\/h4>\n<p>1978-1980 Mechanical Engineer: Technical Division, Comisi\u00f3n T\u00e9cnica Mixta de Salto Grande,\u00a0(Binational Hydroelectric Project; total cost of project: $2 billion, US dollars), Buenos\u00a0Aires, Argentina<\/p>\n<p>1977-1978 \u00a0Mechanical Engineer: Technical Division, F\u00e1bricas Nacionales de Cerveza (Brewery),\u00a0Montevideo, Uruguay<br \/>\n<a name=\"Editor\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h3>Editor in Chief<\/h3>\n<p>2008-Present<\/p>\n<ul>\n<li>Food Engineering Reviews (FERE, Journal), Springer, New York<\/li>\n<\/ul>\n<p>1998-Present<\/p>\n<ul>\n<li>Food Preservation Technology Book Series, CRC Press, Boca Raton, FL<\/li>\n<\/ul>\n<p>1998-Present<\/p>\n<ul>\n<li>Food Engineering Theme, Encyclopedia of Life Supporting Systems (EOLSS), United<\/li>\n<li>Nations Educational, Scientific, and Cultural Organization (UNESCO), Paris, France<\/li>\n<\/ul>\n<p>1995-Present<\/p>\n<ul>\n<li>Food Engineering Book Series, Springer, New York, NY<\/li>\n<\/ul>\n<h4>Editor<b><\/b><\/h4>\n<p>1995-2011<\/p>\n<ul>\n<li>Food Science and Technology International, SAGE Publishers, London, UK<\/li>\n<\/ul>\n<p>1998-2001<\/p>\n<ul>\n<li>Journal of Innovative Food Science and Emerging Technologies, Elsevier Science,\u00a0Oxford, UK<\/li>\n<\/ul>\n<p>1991-1993<\/p>\n<ul>\n<li>Associate Editor, Food Engineering Division Newsletter, Institute of Food Technologists\u00a0(IFT)<\/li>\n<\/ul>\n<p>1993-1996<\/p>\n<ul>\n<li>Institute of Food Technologists (IFT), Food Engineering Division Newsletter<\/li>\n<\/ul>\n<h4>Editorial Board<b><\/b><\/h4>\n<p>2007-Present<\/p>\n<ul>\n<li>Agrollania, Revista De Ciencia y Tecnolog\u00eda, Universidad Nacional Experimental de Los\u00a0Llanos Occidentales, Ezequiel Zamora, San Carlos, Venezuela<\/li>\n<\/ul>\n<p>2000-2005<\/p>\n<ul>\n<li>Journal of Food Science, IFT, Chicago, IL<\/li>\n<\/ul>\n<p>1999-Present<\/p>\n<ul>\n<li>Food Science and Technology Series, Processing and Preservation, CRC Press<\/li>\n<\/ul>\n<p>1998-Present<\/p>\n<ul>\n<li>International Journal of Food Properties, Marcel Dekker, NY<\/li>\n<\/ul>\n<p>1998-2001<\/p>\n<ul>\n<li>InSight, Academic Press, London, UK<\/li>\n<\/ul>\n<p>1997-2004<\/p>\n<ul>\n<li>Lebensmittel-Wissenschaft und-Technologie, Academic Press, London, UK<\/li>\n<\/ul>\n<p>1996-2008<\/p>\n<ul>\n<li>Journal of Food Process Engineering, Nutrition Press, Turnbull, CT<\/li>\n<\/ul>\n<p>1994-2004<\/p>\n<ul>\n<li>Journal of Food Engineering, Elsevier Applied Science, Essex, UK<\/li>\n<\/ul>\n<p>1993-2001<\/p>\n<ul>\n<li>BIOTAM, Universidad Aut\u00f3noma de Tamaulipas, Tamaulipas, M\u00e9xico<\/li>\n<\/ul>\n<p>1991-2001<\/p>\n<ul>\n<li>Spanish Journal of Food Science and Technology, Spanish Research Council, Valencia,\u00a0Spain<\/li>\n<\/ul>\n<p>1988-2004<\/p>\n<ul>\n<li>Fluid\/Particle Separation Journal, American Filtration and Separation Society, Houston,\u00a0TX<\/li>\n<\/ul>\n<p><a name=\"Lecturer\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h3>Scientific and Professional Meeting Presentations<\/h3>\n<h4>Plenary Lecture<b><\/b><\/h4>\n<p>Oct 2011<\/p>\n<ul>\n<li>Functional Properties of Food Powders, CIBIA VIII, Iberoamerican Congress of Food Engineering, Lima, Per\u00fa (Plenary lecture)<\/li>\n<li>Advances in the Preservation of Foods by Pulsed Electric Fields, IFT NPD\/EFFoST Workshop on Nonthermal Processing, Osnabr\u00fcck\/Quakenbr\u00fcck, Germany (Plenary lecture)<\/li>\n<\/ul>\n<p>Aug 2011 \u2013 Novel Technologies to Process Foods, Universidad Nacional de Colombia, Palmira, Bogot\u00e1 (Plenary Lecture)<\/p>\n<p>May 2011\u00a0\u2013\u00a0Nonthermal Processing of Food, Consortium of Mexican Universities, Quer\u00e9taro, M\u00e9xico (Plenary Lecture)<\/p>\n<p>Nov 2010\u00a0\u2013\u00a0Global Trends in Food Processing, Department of Food Science and Technology, University of Nebraska, Lincoln, NE<\/p>\n<p>Oct 2010\u00a0\u2013\u00a0Nonthermal Processing of Foods, Food Innova 2010, International Conference on Food\u00a0\u00a0 Innovation, Valencia, Spain (Plenary lecture)<\/p>\n<p>Sept 2010<\/p>\n<ul>\n<li>Trends and Applications of New Technologies for Food Processing. C\u00e1mara de Comercio de Bogot\u00e1, Colombia (Plenary lecture)<\/li>\n<li>Molecular weight effects on enthalpy relaxation and fragility of amorphous Carbohydrates, ISOPOW 11, Queretaro, Mexico (Plenary lecture)<\/li>\n<li>The Future of Research on the Properties of Water, ISOPOW 11, Queretaro, Mexico (Plenary lecture)<\/li>\n<li>Novel Food Processing Technologies: Trends and Applications, 10th ALACCTA (Latin \u00a0American Society for Food Science and Technology) Congress, Bogot\u00e1, Colombia (Plenary lecture)<\/li>\n<\/ul>\n<p>July 2010\u00a0\u2013\u00a0Emerging technologies to process functional foods in Latin America, ALACCTA, IFT Annual Meeting, International Division: Symposium \u2013 Functional foods and ingredients from Latin America: Opportunities for research and trade, Chicago, IL<\/p>\n<p>June 2010\u00a0\u2013\u00a0Global Trends in Food Processing, Alianza, Uruguay-USA, Montevido, Uruguay<\/p>\n<p>Apr 2010\u00a0\u2013\u00a0Honoris Causa acceptance speech: Trends in Food Processing, Polytechnic University of \u00a0Cartagena, Spain<\/p>\n<p>Sept 2009<\/p>\n<ul>\n<li>2020 Vision of Food Engineering, VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Plenary lecturer)<\/li>\n<li>High Pressuregest hot! VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Invited lecturer)<\/li>\n<\/ul>\n<p>Oct 2008\u00a0\u2013\u00a0ISFE: Linking food engineers from around the world, 14th World Congress of Food Science &amp; Technology, Shanghai, China (Invited lecturer)<\/p>\n<p>Aug 2007\u00a0\u2013\u00a0Advances in Non-thermal Processing of Food, 10<sup>th<\/sup> Asean Food Conference 2007, Kuala Lumpur, Malaysia (Lead speaker)<\/p>\n<p>Mar 2006\u00a0\u2013\u00a0Online lecture:\u00a0 \u201cFood Processing by Pulsed Electric Fields\u201d Presented to students at Packaging Brody Inc., Duluth, Georgia<\/p>\n<p>Oct 2005<\/p>\n<ul>\n<li>Esterilizacion de alimentos combinando alta presion y calor, CIBIA V Congresso\u00a0Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico<\/li>\n<li>Emerging food technologies as related to quality of foods, II Ruolo delle tecnologie\u00a0alimentary emergenti in relazione alla qualitia degli alimento, Alghero, Italy<\/li>\n<\/ul>\n<p>Oct 2004<\/p>\n<ul>\n<li>El Futuro\u2026Reto Alimentario, IX Simposium Internacional de Ingenieria en Industrias\u00a0Alimentarias, Santiago, Chile<\/li>\n<li>Nuevas Tecnolog\u00edas para Procesar Alimentos, XIV Simposio de Ciencia y Tecnolog\u00eda de\u00a0Alimntos, M\u00e9rida Yucat\u00e1n, Mexico<\/li>\n<li>Retrospectiva y Perspectiva de la Tecnolog\u00eda Alimentaria en Latinoam\u00e9rica, XIV\u00a0Simposio de Ciencia y Tecnolog\u00eda de Alimntos, M\u00e9rida Yucat\u00e1n, Mexico<\/li>\n<\/ul>\n<p>June 2004\u00a0\u2013\u00a0Nonthermal Technologies for Food Processing, International Congress Food Science &amp;\u00a0Biotechnology in Developing Countries, Durango, Mexico<\/p>\n<p>Mar 2004\u00a0\u2013\u00a0Non-thermal processing technologies for product development, Part III: Novel Processing\u00a0Technologies, International Commission on Microbiological Specification for Foods\u00a0(ICMSF), Shanghai, China<\/p>\n<p>Oct 2003\u00a0\u2013\u00a0Cin\u00e9tica de inactivaci\u00f3n de microorganismos con pulsos el\u00e9ctricos, IV Congreso \u00a0Iberoamericano de Ingenier\u00eda de Alimentos (CIBIA), Valpara\u00edso, Chile<\/p>\n<p>July 2003<\/p>\n<ul>\n<li>Adaptation of Classical Processes to New Technical Developments and New Quality\u00a0Requirements, XII IUFoST (International Union of Food Science and Technology\u00a0Congress), Chicago, IL<\/li>\n<li>Food enzymes as affected by high intensity pulsed electric fields, Annual Meeting of IFT,\u00a0Chicago, IL<\/li>\n<li>Potential food preservation technologies for future space missions, Annual Meeting of\u00a0IFT, Chicago, IL<\/li>\n<\/ul>\n<p>Oct 2002\u00a0\u2013\u00a0Pulsed Electric Fields at the Industrial Level, 2<sup>nd<\/sup> Spanish Congress of Food Engineering,\u00a0Lleida, Spain<\/p>\n<p>July 2002<\/p>\n<ul>\n<li>Modeling New Food Processes for Microbial Inactivation, 1<sup>st<\/sup> International Conference\u00a0on Microbiological Risk Assessment: Foodborne Hazards, College Park, Maryland<\/li>\n<li>Modeling of some selected Nonthermal Processing Technologies, FDA-USDA\u00a0Conference on Risk Assessment, Washington D.C.<\/li>\n<\/ul>\n<p>June 2002<\/p>\n<ul>\n<li>IFT International Division, Myth or Reality? Annual Meeting of the Institute of Food\u00a0Technologists, Anaheim, CA<\/li>\n<li>IFT Division Lecture, What are we cooking (in food processing) for tomorrow?\u00a0Nonthermal Processing Division, Annual Meeting of the Institute of Food Technologists,\u00a0Anaheim, CA<\/li>\n<\/ul>\n<p>May 2002\u00a0\u2013\u00a0IFT Division Lecturer, Nonthermal Processing Division, IFT Annual Meeting, Anaheim,\u00a0CA<\/p>\n<p>Apr 2002\u00a0\u2013\u00a0Processing Foods for Tomorrow, NASA Conference on Food Processing, Houston, TX<\/p>\n<p>Mar 2002<\/p>\n<ul>\n<li>Preservation of Foods by Pulsed Electric Fields, Emerging Technology 2002, Madrid,\u00a0Spain<\/li>\n<li>Developing Intervention Strategies: Emerging Technologies for Inactivating Bacteria,\u00a0Food Safety Summit, Washington D.C.<\/li>\n<\/ul>\n<p>Dec 2001\u00a0\u2013\u00a0Microbial Aspects of Nonthermal Processing of Foods, Polytechnic University of\u00a0Cartagena, Murcia, Spain<\/p>\n<p>Nov 2001<\/p>\n<ul>\n<li>Nonthermal Preservation of Foods, Mexican Association of Food Science and\u00a0Technology (ATAM), Azcapotzalco, Mexico (Keynote speaker)<\/li>\n<li>Tecnologia y Tendencias: Procesado de frutas y hortalizas\u2026., 2<sup>nd<\/sup>Congreso\u00a0Internacional, La Agroindustria en el SIGLO XXI, Santiago, Chile<\/li>\n<li>Tecnologias Emergentes para el Procesamiento de Alimentos y Begidas, XXXII\u00a0Congreso Nacional de Ciencia y Tecnologia de los Alimentos (ATAM), Azcapotzalco,\u00a0Mexico<\/li>\n<\/ul>\n<p>Oct 2001\u00a0\u2013\u00a0 Nonthermal Preservation of Foods, Brazilian Congress on Microbiology, Foz de Iguaz\u00fa,\u00a0Brazil<\/p>\n<p>Sept 2001\u00a0\u2013\u00a0Microbial Inactivation in Foods by Pulsed Magnetic Fields, XII International Congress\u00a0on Biochemical Engineering, Veracruz, Mexico<\/p>\n<p>July 2001<\/p>\n<ul>\n<li>Dehydration of foods, Australian Society of Food Science and Technology, Adelaide,\u00a0Australia<\/li>\n<li>Dehydration of foods; Past, Present and Future, International Drying Symposium,\u00a0Veracruz, M\u00e9xico<\/li>\n<li>Nonthermal processing of foods, Ecuatorian Society of Food Science and Technology,\u00a0Quito, Ecuador<\/li>\n<\/ul>\n<p>June 2001<\/p>\n<ul>\n<li>Food engineering education in Mexico, Central and South America, Annual Meeting of\u00a0IFT, New Orleans, LA<\/li>\n<li>Novel processing technologies and packaging: Effects of ultra high pressure and\u00a0pasteurizing doses of irradiation, Annual Meeting of IFT, New Orleans, LA<\/li>\n<\/ul>\n<p>May 2001\u00a0\u2013\u00a0The effect of high hydrostatic pressure on lipids, American Oil Chemists\u2019 Society,\u00a0Minneapolis, MN<\/p>\n<p>Apr 2001\u00a0\u2013\u00a0Pulsed Electric Fields: Microbial and Enzyme Inactivation Mechanisms, Symposium on\u00a0Pulsed Electric Fields, International Union of Food Science and Technology (IUFoST)\u00a0Conference, Seoul, South Korea<\/p>\n<p>Mar 2001<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, Instituto del Fr\u00edo, Madrid, Spain<\/li>\n<li>High Intensity Pulsed Electric Fields for Food Preservation, III Iberoamerican Congress\u00a0in Food Engineering, Valencia, Spain<\/li>\n<li>Nonthermal Food Processing, III Iberoamerican Congress in Food Engineering, Valencia,\u00a0Spain\u00a0Fruits and Vegetables<\/li>\n<li>Blanching Using Microwaves, III Iberoamerican Congress in Food\u00a0Engineering, Valencia, Spain<\/li>\n<\/ul>\n<p>Feb 2001<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, Annual Symposium on Emerging Technologies to\u00a0Process Foods, Campden &amp; Charleywood, Campden, UK<\/li>\n<li>Developments in PEF\u2013USA research and consortium activities, International Seminar on\u00a0Electric Field Processing, Campden &amp; Chorleywood Food Research Assoc. Group,\u00a0Gloucestershire, UK<\/li>\n<li>Advances in Dehydration of Foods, Food Science and Technology Department,\u00a0University of Reading, UK<\/li>\n<\/ul>\n<p>Nov 2000<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, College of Agronomy, University of Uruguay, Uruguay<\/li>\n<li>Nonthermal Processing of Foods, National Academy of Engineering, Montevideo, Uruguay<\/li>\n<li>Advances in Food Dehydration, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Per\u00fa<\/li>\n<li>Nonthermal Processing of Foods, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Per\u00fa<\/li>\n<li>Food, Pharmaceutical and Bioengineering Division, American Institute of Chemical Engineers Annual Meeting, Los Angeles, CA (Plenary Speaker)<\/li>\n<li>Nonthermal processing of foods, National Food Processors Association Annual Meeting, Chicago, IL<\/li>\n<\/ul>\n<p>Sept 2000\u00a0\u2013\u00a0Nuevas Tecnolog\u00edas en la Conservaci\u00f3n de Alimentos, 12th Spanish Congress on Food Microbiology, Oviedo, Spain<\/p>\n<p>Aug 2000<\/p>\n<ul>\n<li>Innovation in Pulsed Electric Fields, 87th Annual Meeting of the International Association for Food Protection, Atlanta, GA<\/li>\n<li>Food Preservation by Pulsed Electric Fields, IAMFES Annual Meeting, Atlanta, GA<\/li>\n<\/ul>\n<p>July 2000\u00a0\u2013\u00a0Food Preservation by Pulsed Electric Fields, The Society for engineering in agricultural, Food, and Biological Systems (ASAE), Annual International Meeting, Milwaukee, Wisconsin, WI<\/p>\n<p>June 2000<\/p>\n<ul>\n<li>Food preservation by magnetic fields, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Pulsed electric fields, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Pulsed light, x-ray, oscillating magnetic field, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Oscillating Magnetic Fields, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Electromagnetic Approaches to Process Foods, IFT\/FDA Contract Symposium, IFT Annual Meeting, Dallas, TX<\/li>\n<\/ul>\n<p>May 2000\u00a0\u2013\u00a0Tratamientos por Procesos no t\u00e9rmicos, XI Seminario latinoamericano y del caribe, Santiago, Chile<\/p>\n<p>Mar 2000\u00a0\u2013\u00a0Nonthermal Processing of foods, IFT Scientific lecture, Chicago Section, Chicago, IL<\/p>\n<p>Jan 2000\u00a0\u2013\u00a0 Nonthermal Processing, 86th Annual Northwest Food Processors Association, Eleventh Annual Pacific Northwest Regional IFT Meeting, Portland, OR<\/p>\n<p>1999-1991 see CV on the right<\/p>\n<h4>Keynote Speaker<\/h4>\n<p>Aug 2014\u00a0\u2013\u00a0Microwave Assisted Thermal Sterilization (MATS), Pressure Assisted Thermal Sterilization (PATS) and Advanced Retorting to Process Meat Products. 60th International Congress of Meat Science and Technology. Punta Del Este, Uruguay.<\/p>\n<p>May 2014\u00a0\u2013\u00a0Advanced methods for the Sterilization of Food. International Food Congress, NAFI 2014,\u00a0 Kusadasi, Turkey.<\/p>\n<p>June 2007\u00a0\u2013\u00a0Food Sterilisation assisted by high pressure processing, Research issues facing the global food industry, New Zealand Food Safety (NZIFST) Conference, Town Hall, Wellington, New Zealand<\/p>\n<p>Apr 2002\u00a0\u2013\u00a0Advances in Food Engineering, Eighth Cuban Congress on Food Science and\u00a0Technology (CICTA 8), Havana, Cuba<\/p>\n<p>Nov 2001\u00a0\u2013\u00a0High Pressure Preprocessing of Vegetables, Fundaci\u00f3n Chile and FEPACH, Santiago,\u00a0Chile<\/p>\n<p>July 2001\u00a0\u2013\u00a0Nonthermal processing of foods, Australian Society of Food Science and Technology,\u00a0Adelaide, Australia<\/p>\n<p>Apr 2001\u00a0\u2013\u00a0Second International Congress of Food and Agriculture, Fundaci\u00f3n Chile and FEPACH,\u00a0Santiago, Chile<\/p>\n<p>Mar 2001\u00a0\u2013\u00a0Australian Society of Food Science and Technology Annual Meeting, Adelaide, Australia<\/p>\n<p><a name=\"Presentations\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h4>Contributed Presentations<\/h4>\n<p>May 2011 \u2013 Henry G. Schwartzberg and his enlightening career. 11th International Congress on Engineering and Food (ICEF11), Athens, Greece.<\/p>\n<p>Mar 2010 \u2013 Fortification of selected cheeses using different sources of omega-3. Poster presentation.\u00a0Washington State University. March 26.<\/p>\n<p>July 2010<\/p>\n<ul>\n<li>Evaluation of vegetable and animal selected sources of omega-3 for cheese fortification,\u00a0Poster session, IFT Annual Meeting, Dairy Foods Division: Food, health &amp; nutrition,\u00a0Chicago, IL<\/li>\n<li>Composition parameters and physicochemical characteristics of skim and whole milk processed under selected pulsed-electric field treatments, Poster session, IFT Annual Meeting, Nonthermal Processing Division: Innovations in nonthermal processing &amp; packaging, Chicago, IL<\/li>\n<li>Study of the microbiological and physicochemical characteristics of thermo-sonicated \u201cqueso fresco\u201d during storage, Poster session, IFT Annual Meeting, International Division: Emerging technologies &amp; ingredient innovations, Chicago, IL<\/li>\n<li>Modeling the degradation of protein in milk after selected pulsed electric fields treatments, Poster Presentation, IFT Annual Meeting, Food Engineering Division, Chicago, IL<\/li>\n<li>Study of the kinetics of microbial inactivation and shelf-life of skim and whole milk treated by pulsed electric fields, Poster Presentation, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Fortification of queso fresco, cheddar, and mozzarella cheese using selected sources of\u00a0omega-3, Poster session, IFT Annual Meeting \u2013 Food Engineering Division, Anaheim, CA<\/li>\n<\/ul>\n<p>June 2009<\/p>\n<ul>\n<li>Calorimetric studies on the impact of High Hydrostatic Pressures on the thermostability of bovine a-lactalbumi, Poster session, IFT Annual Meeting \u2013 Food Engineering Division, Anaheim, CA<\/li>\n<li>Future technological opportunities in food engineering, Presentation,<i> <\/i>IFT Annual Meeting \u2013 International Division, Anaheim, CA<\/li>\n<li>Development and characterization of edible films from cactus pear (<i>Opuntia ficus-indica<\/i>) mucilage, Oral Poster session, IFT Annual Meeting \u2013 Food Engineering Division, Anaheim, CA<\/li>\n<li>Inactivation of <i>bacillus cereus<\/i> spores in raw whole milk using pressure assisted thermal processing (PATP), Poster session, IFT Annual Meeting \u2013 Food Engineering Division, Anaheim, CA<\/li>\n<li>Final Remarks, Session: Opportunities for the production of novel foods in Latin America and the Caribbean, IFT Annual Meeting \u2013 Food Engineering Division, Anaheim,\u00a0CA<\/li>\n<li>Mathematical modeling of enzymatic coagulation of milk processed by nonthermal technologies, Poster session, IFT Annual Meeting \u2013 Food Engineering Divisio, Anaheim,\u00a0CA<\/li>\n<\/ul>\n<p>Apr 2009<\/p>\n<ul>\n<li>Microstructure of soft-Hispanic style cheese made from thermal and thermo-sonicated milk, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH<\/li>\n<li>Mathematical models to describe the inactivation of Bacillus, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH<\/li>\n<li>Pulsed electric fields: Engineering Fundamentals and Applications, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH<\/li>\n<\/ul>\n<p>Nov 2008<\/p>\n<ul>\n<li>Changes on the Calcium Distribution in Milk Treated by Different Preservation Methods, FIL-IDF World Dairy Summit &amp; Exhibition-2008, Ciudad de M\u00e9xico, M\u00e9xico<\/li>\n<li>Effect of Non-Thermal Technologies on the Viscosity of Milk, FIL-IDF World Dairy Summit &amp; Exhibition-2008, Ciudad de M\u00e9xico, M\u00e9xico<\/li>\n<\/ul>\n<p>Sept 2008<\/p>\n<ul>\n<li>Rennetability of Cheese-Making Milk Processed by Nonthermal Technologies, FIESTA 2008, Brisbane, QLD, Australia<\/li>\n<li>Effect of Nonthermal Technologies on the Native Size Distribution of Fat Globules in Bovine Cheese-making Milk, FIESTA 2008, Brisbane, QLD, Australia<\/li>\n<\/ul>\n<p>Aug 2008\u00a0\u2013\u00a0Pulsed electric fields and ultrasound processing, Presentation, 95th Annual Meeting International Association of Food Protection (IAFP), Columbus, OH<\/p>\n<p>July 2008<\/p>\n<ul>\n<li>Microstructural effects in thermo-sonicated yogurt and other dairy products: Understanding and exploiting the science, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN<\/li>\n<li>Microbial safety and bioactive efficacy: Effectiveness of pulsed electric field processing of dairy fluids, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN<\/li>\n<\/ul>\n<p>June-July 2008<\/p>\n<ul>\n<li>Advances and challenges in adopting certain food processing techniques that ensure product safety, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Electrodepositing of milk materials during Pulsed Electric Fields processing, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Determination of Allura Red (Red # 40) by Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) in strawberry flavored milk under Pulsed Electric Field Processing, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Inactivation of <i>Bacillus cereus<\/i> spores under Pulsed electric Fields, mild thermal treatment and nisin in skim and whole milk, Presentation, IFT Annual Meeting. New Orleans, LA<\/li>\n<li>Modeling the inactivation of <i>Listeria innocua<\/i> in raw whole milk by thermo-sonication treatments, Presentation, IFT Annual Meeting. New Orleans, LA<\/li>\n<li>High hydrostatic pressure processing of fresh orange juice for microbial reduction, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>High hydrostatic pressure processed pear nectar to reduce microbial load, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Combined effect of pulsed electric fields and selected antimicrobials on the shelf-life of Apple cider, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Effect of selected engineering variables on performance of a pulsed electric field system, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Modeling microbial inactivation of <i>E. coli<\/i> ATCC 11775 after exposure to pulsed electric fields and selected antimicrobials, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Effect of storage on the rheological characteristics and viability of probiotics of stirred yogurt manufactured with sonicated starter cultures, Presentation, IFT Annual Meeting, New Orleans, LA<\/li>\n<\/ul>\n<p>Apr 2008\u00a0\u2013\u00a0Recent advances in emerging nonthermal technologies, Presentation, International Congress on Engineering and Food (ICEF 10), Vi\u00f1a del Mar, Chile<\/p>\n<p>July-Aug 2007<\/p>\n<ul>\n<li>Introductory remarks, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting &amp; Food Expo, Chicago, IL (Moderator)<\/li>\n<li>Research and implementation of nonthermal processing of foods in the Americas, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting &amp; Food Expo, Chicago, IL (Moderator)<\/li>\n<li>Introductory remarks, Symposium: Challenges and impact of food safety assurance in Latin America and the Caribbean, part 1: Food safety challenges and FBD surveillance, IFT Annual Meeting &amp; Food Expo, Chicago, IL (Moderator)<\/li>\n<li>Introductory remarks, Symposium: The Challenges and impact of food safety assurance in Latin America and the Caribbean, part 2: Food safety implementation case studies, IFT Annual Meeting &amp; Food Expo, Chicago, IL (Moderator)<\/li>\n<li>Pulsed electric fields on flavored milks: Physicochemical and microbiological changes, Nonthermal processing poster session, 2007 IFT Annual Meeting &amp; Food Expo, Chicago, IL<\/li>\n<\/ul>\n<p>June 2007\u00a0\u2013\u00a0High pressure\/thermal sterilization of pre-cooked scrambled egg patties, Poster Presentation, 40<sup>th<\/sup> Anniversary Australian Institute of Food Science and Technology (AIFST) Convention, Melbourne, Australia<\/p>\n<p>Sept 2006\u00a0\u2013\u00a0Overview of novel processing technologies. Workshop on Application of Novel Technologies in Food and Biotechnology, Cork, Ireland.<\/p>\n<p>Oct 2006<\/p>\n<ul>\n<li>Tecnolog\u00edas emergentes para la conservaci\u00f3n de los alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnolog\u00eda de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Moderator)<\/li>\n<li>Continuaci\u00f3n Ingenieria y Tecnolog\u00eda de los Alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnolog\u00eda de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Session chairman)<\/li>\n<\/ul>\n<p>June 2006<\/p>\n<ul>\n<li>Food Safety in Latin America: Its Impact on the Global Trade and Making food safety decisions when the science is incomplete, IFT Annual Meeting, Orlando, FL (Moderator)<\/li>\n<li>Effect of high hydrostatic pressure in the processing of probiotic low fat yogurt, Oral Presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<li>Inactivation of <i>Listeria innocua<\/i> in milk by high temperature short time (HST) and high temperature short time ultrasonic (HTST-U) treatments, Poster presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<li>UV light processing of fruit juices to inactivate <i>Saccharomyces cerevisiae<\/i>, Poster Presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<li>Synergistic inactivation of <i>Escherichia coli<\/i> in apple cider by pulsed electric fields and selected antimicrobials, Poster presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<li>Mechanism of inactivation for thermo-sonicated <i>Listeria innocua<\/i> ATCC 51742 in whole milk using scanning and transmission electron microscopy, Poster presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<li>Microstructure of fat globules in whole milk after thermo-sonication treatment, Poster Presentation, IFT Annual Meeting, Orlando, FL<\/li>\n<\/ul>\n<p>Dec 2005\u00a0\u2013\u00a0Flowability in Food powders, Presentation, Conference at Catholic University, Montevideo, Uruguay<\/p>\n<p>Nov 2005<\/p>\n<ul>\n<li>High pressure thermal sterilization of precooked egg patties: factors affecting preheating efficiency, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH<\/li>\n<li>Undesirable phenomena encountered during food powder handling, processing, and storage, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH<\/li>\n<\/ul>\n<p>Oct 2005\u00a0\u2013\u00a0Scanning electron microscopy for thermoultrasonicated cells of <i>Listeria innocua<\/i>, Roundtable, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico<\/p>\n<p>Sept 2005<\/p>\n<ul>\n<li>Thermal Sterilization of Foods, V Iberoamerican Congress on Food Engineering, Puerto Vallarta, Mexico<\/li>\n<li>Advances in Food Dehydration, Canning and Freezing, INNOVA 2005, 2<sup>nd<\/sup>International\u00a0Symposium on Food Development and Innovation, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>July 2005<\/p>\n<ul>\n<li>Consumer and trained panel evaluation of high pressure, Poster presentation, IFT Annual\u00a0Meeting, New Orleans, LA<\/li>\n<li>Approaches for texture and syneresis improvement in scrambled egg patties after high pressure thermal sterilization, IFT. New Orleans, LA<\/li>\n<li>Consumer and trained panel evaluation of high pressure, Poster session, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Optimization of high pressure thermal sterilization conditions for formulated egg products, Poster session, IFT Annual Meeting, Las Vegas, NV<\/li>\n<li>High pressure processing of egg-based products, IFT Annual Meeting, Las Vegas, NV<\/li>\n<li>Relevant legislation in Asia, Global harmonization of legislation with respect to new products and processes, IFT Annual Meeting, Las Vegas, NV<\/li>\n<\/ul>\n<p>2003<\/p>\n<ul>\n<li>Quality factors &amp; microbial flora evolution in fresh blended orange &amp; carrot juice treated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain<\/li>\n<li>Pectin methly Esterase&amp; quality factors of fresh blended orange &amp; carrot juice inactivated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain<\/li>\n<\/ul>\n<p>Oct 2003\u00a0\u2013\u00a0Effect of high intensity pulsed electric fields on <i>Saccharomyces cerevisiae<\/i>suspended in orange juice, Poster session, 4th Congreso Iberoamericano de Ingenier\u00eda de Alimentos (CIBIA-IV), Valpara\u00edso, Chile<\/p>\n<p>Sept 2003\u00a0\u2013\u00a0Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields, Workshop on nonthermal food preservation, Wageningen, Holland<\/p>\n<p>July 2003<\/p>\n<ul>\n<li>Quality factors and microbial flora evolution in fresh blended orange and carrot juice treated by Pulsed Electric Fields (PEF), Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL<\/li>\n<li>High intensity pulsed electric field inactivation of pectin methyl esterase in orange juice, Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL<\/li>\n<li>Textural and mass transfer properties of apple and potato slices exposed to pulsed electric fields, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Synergistic effect of the combination of pulsed electric fields and mild thermal treatments on the inactivation of <i>Listeria innocua<\/i> in whole milk, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Effect of pulse width, frequency and polarity of high intensity pulsed electric fields in a commercial pectic enzymes complex, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Inactivation of <i>Lactobacillus brevis<\/i> in orange juice by high intensity pulsed electric fields, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>High hydrostatic pressure processing of mango puree containing anti-browning agents, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Combined effect of high hydrostatic pressure and thermal treatment on the inactivation kinetics of lipoxygenase activity in raw soymilk, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Come-up time as a process variable on high hydrostatic pressure inactivation of <i>Escherichia coli<\/i> in liquid whole milk: A kinetic interpretation, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Pectin metil esterase and quality factors pulsed electric fields (PEF) inactivation in fresh blended orange and carrot juice, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Extension of milk shelf-life by a hurdle combination of pulsed electric fields and a mild thermal treatment, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Use of pulsed electric fields technology as a reprocessing alternative for fluid milk,<\/li>\n<li>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Microbial attachment to stainless steel surfaces: A comparative study between different finishes and a silver compound coating, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Viscoelastic properties of pressurized and heat-treated surimi gels made from Alaska pollock (<i>Theragra chalcogramma<\/i>) and Pacific whiting (<i>Merluccius productus<\/i>), Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Physical properties of pressurized and heat-treated surimi gels as affected by potato starch and egg white, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Cheese making properties of high pressure processed milk: Pressure and holding time effects, Poster session, IFT Annual Meeting, Chicago, IL<\/li>\n<li>High pressure-processed Mexican sauce, IFT Annual Meeting, Chicago, IL<\/li>\n<li>Yield stress as predictor of firmness in yogurt, IFT Annual Meeting, Chicago, IL<\/li>\n<\/ul>\n<p>Nov 2003\u00a0\u2013\u00a0Influence of Electric Current on the Effectiveness of Pulsed Electric Fields as a Food Preservation Process, 8th Topical Conference on Food Engineering (CoFE), San Francisco, CA<\/p>\n<p>2003\u00a0\u2013\u00a0Expanding international marketing opportunities for pasteurized milk by developing a new processing strategy: The combination of pulsed electric fields and heat, IMPACT Center Annual meeting, Session III, Pullman, WA<\/p>\n<p>Sept 2002\u00a0\u2013\u00a0Actualidad y perspectivas de los m\u00e9todos no t\u00e9rmicos para el procesado de alimentos, CESIA 2<sup>nd<\/sup> Congreso Espanol De Ingenieria de Alimentos, Universitat de Lleida, Espa\u00f1a<\/p>\n<p>June 2002<\/p>\n<ul>\n<li>Low-fat yogurt manufacture using high hydrostatic pressure and thermal processing, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Thermal analysis of high-pressure processed starches of different amylose content, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Texture characterization of high-pressure processed starches with different amylose content, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Effect of polysaccharide and polysaccharide-fatty acid based on edible films on coated pear wedges during refrigeration storage, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Disrupting effect of high hydrostatic pressure on casein micelle isolates, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Friction of food powders: a new flowability index, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Friction in the Characterization of Food Powders Flowability, IFT Meeting, Anaheim, CA<\/li>\n<li><i>Listeria innocua<\/i> inactivation kinetics in whole milk by high pressure, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>High hydrostatic pressure processing of peach puree with and without anti-browning agents, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Effect of combined pressure and temperature in soymilk trypsin inhibitors, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Cheddar cheese manufacturing using high pressure processed milk: A comparative study, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Reduction of protease activity in a simulated milk ultrafiltrate by high intensity pulsed electric fields, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Pulsed electric fields (PEF) inactivation kinetics of <i>E. coli<\/i> in fresh blended orange juice with different proportions of carrot juice, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Pulsed electric fields processing for the preservation of horchata beverage, IFT Annual Meeting, Anaheim, CA<\/li>\n<li>Pulsed electric fields and its induced heating inactivate <i>Listeria <\/i>spp., IFT Annual Meeting, Anaheim, CA<\/li>\n<\/ul>\n<p>Mar 2002<\/p>\n<ul>\n<li>New Technologies: The Latest in Detection, Sterilization, and More, Presentation by <i>Food Safety<\/i> Magazine, Food Safety Summit and Expo, Washington DC<\/li>\n<li>Effects of pulsed electric fields on enzymes and other food components, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain<\/li>\n<li>Reduction of protease activity in milk by high intensity pulsed electric fields. Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain<\/li>\n<li>Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain<\/li>\n<li>Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain<\/li>\n<li>Tecnologias Emergentes de Interes para la Industia Alimentaria (EmerTec 2002), Madrid, Spain<\/li>\n<\/ul>\n<p>Dec 2001<\/p>\n<ul>\n<li>Inactivation kinetics of Enterobacter aerogenes by pulsed electric field: effect of growth stage, EUROCAFT 2001, Berlin, Germany<\/li>\n<li>Effects of high intensity pulsed electric fields on endopolygalacturonase activity in a commercial enzyme formulation, EUROCAFT 2001, Berlin, Germany<\/li>\n<li>Inactivation kinetics of a microbial lipase treated by high intensity pulsed electric fields, EUROCAFT 2001, Berlin, Germany<\/li>\n<li>Pulsed electric field inactivation of pectin methyl esterase in blended orange and carrot juice, EUROCAFT 2001, Berlin, Germany<\/li>\n<li>Kinetic analysis of <i>Listeria innocua<\/i> inactivation in whole milk by high pressure, EUROCAFT 2001, Berlin, Germany<\/li>\n<\/ul>\n<p>Nov 2001<\/p>\n<ul>\n<li>Development of a monitoring system for pulsed electric field processing units, CoFE, AIChE, Reno, NV<\/li>\n<li>Food powder technology: a review and update, CoFE, AIChE, Reno, NV<\/li>\n<li>Rheological characterization of food gels, CoFE, AIChE, Reno, NV<\/li>\n<li>Physical evaluation of high pressure processed starches of different amylose content, CoFE, AIChE, Reno, NV<\/li>\n<li>Dehydration of foods: a review and update, CoFE, AIChE, Reno, NV<\/li>\n<li>Evaluation of moisture change in apple cylinders treated by high hydrostatic pressure, CoFE, AIChE, Reno, NV<\/li>\n<li>Nonthermal food processing, CoFE, AIChE, Reno, NV<\/li>\n<li>Combined effects of high intensity pulsed electric fields and acidification on a lipase from <i>Pseudomonas fluorescens<\/i>, CoFE, AIChE, Reno, NV<\/li>\n<\/ul>\n<p>Oct 2001\u00a0\u2013\u00a0Non-thermal processing and food safety, XXI Congresso Brasileiro de Microbiologia, Foz do Iguacu PR, Brazil<\/p>\n<p>Mar 2001<\/p>\n<ul>\n<li>Nonthermal Food Processing, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador<\/li>\n<li>Tecnologias Emergentes para el Procesamento de Alimentos, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador<\/li>\n<\/ul>\n<p>July 2001<\/p>\n<ul>\n<li>Nonthermal Food Processing, I Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador<\/li>\n<li>Tecnologias Emergentes para el Procesamento de Alimentos, Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador<\/li>\n<\/ul>\n<p>June 2001<\/p>\n<ul>\n<li>Headspace, storage temperature and storage time affect sensory quality and acceptability of wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, IFT Annual meeting, New Orleans, LA<\/li>\n<li>Evaluation of the influence of headspace on the shelf life of retort pouch wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Shelf life study of retort pouch beef-containing combat rations packaged at selected headspaces, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Influence of the come-up-time as a process variable on the high hydrostatic pressure inactivation of <i>Listeria innocua<\/i> on whole milk, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Energy analysis of liquid whole egg pasteurization by pulsed electric field technology, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Use of mathematical simulations to evaluate the best location for high voltage and current sensors in pulsed electric field technology, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Inactivation of <i>Listeria innocua<\/i> and <i>Pseudomonas fluorescens<\/i> in skim milk: Some energy considerations, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Inactivation of <i>Pseudomonas fluorescens<\/i> in skim milk by combination of pulsed electric fields and organic acids, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Inactivation of <i>Listeria innocua<\/i> by combining pulsed electric fields and acetic acid in skim milk, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Effect of a 50 T pulsed magnetic field on <i>Escherichia coli<\/i>, <i>Saccharomyces cerevisiae<\/i>, <i>Bacillus subtilis<\/i> and <i>Listeria innocua<\/i>, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Development of automated monitoring system for pulsed electric field technology, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Effect of high intensity pulsed electric fields on a protease from <i>Bacillus subtilis<\/i>, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Combined effects of high intensity pulsed electric fields and mild heat on a lipase from <i>Pseudomonas fluorescens<\/i>, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Flow and viscoelastic properties of high hydrostatic pressure (HHP) avocado puree, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Combined effect of headspace and temperature over the shelf life of retort pouch black bean and rice burrito combat rations, IFT Annual Meeting, New Orleans, LA<\/li>\n<li>Microstructure of high hydrostatic pressure yogurt, IFT Annual Meeting, New Orleans, LA<\/li>\n<\/ul>\n<p>Mar 2001<\/p>\n<ul>\n<li>Study of the inactivation of <i>Lactobacillus Plantarium<\/i> in mixed orange and carrot juice by means of pulsed electric fields: comparison of inactivation kinetic models, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain<\/li>\n<li>Combined effects of high intensity pulsed electric fields and heat or acidification on a protease from <i>Bacillus subtilis<\/i>, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain<\/li>\n<li>ffect of high pressure on cooking time and water inhibition of black beans, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain<\/li>\n<li>Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of <i>Pseudomonas fluorescens<\/i> in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain<\/li>\n<li>Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of <i>Listeria innocua<\/i> in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain<\/li>\n<\/ul>\n<p>June 2000<\/p>\n<ul>\n<li>High hydrostatic pressure treatment of black beans protein bodies, IFT Annual Meeting, Dallas, T<\/li>\n<li>Viscoelasticity by dynamics testing of surimi gels obtained by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Rheological properties of yogurt processed by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX<\/li>\n<li>The effect of padding materials on the compression characteristics of some agglomerated food powders, IFT Annual Meeting, Dallas, TX<\/li>\n<li>High hydrostatic pressure resistance of <i>Escherichia coli<\/i>, <i>Listeria innocua<\/i>, and<i>Enterococcus<\/i><i> <\/i><i>faecium, <\/i>IFT Annual Meeting, Dallas, TX<\/li>\n<li>The molten globule and functionality of beta-lactoglobulin induced by high hydrostatic, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Effect of a high-intensity magnetic field on <i>Escherichia coli<\/i>, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Design of a monitoring system for pulsed electric field processing, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Pasteurization of skim milk with heat and pulsed electric fields, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Inactivation of microorganisms by pulsed electric fields, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Hurdle approach for the inactivation of <i>Micrococcus luteus<\/i>, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Comparison of an 18-Tesla static and pulsed magnetic field on the inactivation of <i>Saccharamyces cerevisiae<\/i>, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Inactivation effect of pulsed magnetic fields combined with other technologies on <i>Escherichia coli<\/i>, IFT Annual Meeting, Dallas, TX<\/li>\n<li>High hydrostatic pressure and the microstructure of asparagus, IFT Annual Meeting, Dallas, TX<\/li>\n<li>Combined effect of high hydrostatic pressure and water activity on <i>Escherichia coli<\/i> inhibition, IFT Annual Meeting, Dallas, TX<\/li>\n<\/ul>\n<p>Apr 2000<\/p>\n<ul>\n<li>Inactivation of polyphenoloxidase from pear and peach by pulsed electric fields, 8th International Congress on Engineering and Foods, Puebla, M\u00e9xico<\/li>\n<li>Cheddar cheese quality as related to the use of pulsed electric fields to pasteurize milk, 8th International Congress on Engineering and Food, Puebla, M\u00e9xico<\/li>\n<\/ul>\n<p>see 1999-1982 in my CV<br \/>\n<a name=\"Short-Courses\"><\/a><br \/>\n<strong>Quick Links:<\/strong><br \/>\n<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<hr \/>\n<h4>Short-Courses<\/h4>\n<p>Oct 2014<\/p>\n<ul>\n<li>Nonthermal processing- Accomplishment and Future road Maps. 2014 International Nonthermal Processing Workshop\/Short Course. The Ohio State University, Ohio, USA.<\/li>\n<\/ul>\n<p>Jul 2013<\/p>\n<ul>\n<li>Overview of Nonthermal Processing- Part I. Advances in Commercialization of Nonthermal Processing. Pre-Annual meeting Short course, IFT, Chicago, USA.<\/li>\n<\/ul>\n<p>Oct 2012<\/p>\n<ul>\n<li>The future of nonthermal processing technologies for food preservation. International \u00a0\u00a0\u00a0Nonthermal Food Processing Workshop, FIESTA 2012. CSIRO, Werribee Australia.<\/li>\n<\/ul>\n<p>Nov-Dec 2010<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, College of Engineering, Universidad de la Rep\u00fablica,\u00a0Montevideo, Uruguay.<\/li>\n<\/ul>\n<p>Nov 2010<\/p>\n<ul>\n<li>How to write manuscripts for high impact journals? College of Chemistry, Universidad\u00a0De la Rep\u00fablica, Montevideo, Uruguay.<\/li>\n<\/ul>\n<p>Sept 2010<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, College of Engineering, Universidad Del Valle,\u00a0Guatemala.<\/li>\n<\/ul>\n<p>June 2010<\/p>\n<ul>\n<li>How to write manuscripts for high impact journals? College of Engineering, Universidad\u00a0De la Rep\u00fablica, Montevideo, Uruguay<\/li>\n<li>Innovations in Food Powders, Molinos, Buenos Aires, Argentina<\/li>\n<\/ul>\n<p>May 2010<\/p>\n<ul>\n<li>Food Powders: Fundamentals and Applications, College of Engineering, Universidad de\u00a0La Rep\u00fablica, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>Feb 2010<\/p>\n<ul>\n<li>How to write manuscripts for high impact journals? Universidad de la Sabana, Bogot\u00e1,\u00a0Colombia<\/li>\n<\/ul>\n<p>July 2009<\/p>\n<ul>\n<li>University of Milano, Graduate Course on Emerging Technologies to Process Foods,\u00a0Milano, Italy<\/li>\n<\/ul>\n<p>May 2009<\/p>\n<ul>\n<li>University of Udine, Graduate Course on Emerging Technologies to Process Foods,\u00a0Udine, Italy<\/li>\n<\/ul>\n<p>Aug 2007<\/p>\n<ul>\n<li>SIFST Workshop on Food Powders Technology, Singapore Institute of Food Science &amp;\u00a0Technology, Singapore<\/li>\n<\/ul>\n<p>Sept 2004<\/p>\n<ul>\n<li>Optimizaci\u00f3n del Manejo de Polvos \u2013 Propiedades Fisicas y Aplicaciones de Inter\u00e9s para la Industria de Alimentos, Asociaci\u00f3n Argentina de Tecn\u00f3logos Alimentarios, Buenos Aires, Argentina<\/li>\n<\/ul>\n<p>June 2002<\/p>\n<ul>\n<li>Fundamentals of Water Activity,\u00a0 IFT Short Course Series (team of 9 instructors),\u00a0Anaheim, CA<\/li>\n<li>Food Powder Technology and Utilization: Physicochemical Properties of Food Powders,\u00a0IFT Short Course Series (team of 8 instructors), Anaheim, CA<\/li>\n<\/ul>\n<p>May 2002<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, University of Lleida, Spain<\/li>\n<\/ul>\n<p>Aug 2001<\/p>\n<ul>\n<li>Better Process Control School: Instruction for Supervisors of Food Processing Plants in\u00a0Charge of Processing and Closure Operations as Prescribed by the Food and Drug\u00a0Administration (team of 6 instructors), Puebla, Mexico<\/li>\n<\/ul>\n<p>Feb 2001<\/p>\n<ul>\n<li>Better Process Control School: Instruction for Supervisors of Food Processing Plants in\u00a0Charge of Processing and Closure Operations as Prescribed by the Food and Drug\u00a0Administration (team of 3 instructors), Pamplona, Spain<\/li>\n<\/ul>\n<p>Nov 2000<\/p>\n<ul>\n<li>Dehydration of Foods (team of 3 instructors), College of Engineering, University of\u00a0Uruguay, Montevideo, Uruguay<\/li>\n<li>Nonthermal Processing of Foods, University of Las Am\u00e9ricas, Puebla, M\u00e9xico<\/li>\n<li>Nonthermal Processing of Foods, Asociaci\u00f3n Argentina de Tecnolog\u00eda de Alimentos,\u00a0Buenos Aires, Argentina<\/li>\n<\/ul>\n<p>July 2000<\/p>\n<ul>\n<li>Nonthermal Technologies in Food Processing and Bioprocessing (team of 5 instructors),\u00a093rd Annual International Meeting of ASAE, Milwaukee, WI<\/li>\n<\/ul>\n<p>May 2000<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, Universidad Nacional del Litoral, Santa F\u00e9, Argentina<\/li>\n<li>Nonthermal Processing of Foods, Universidad de Chile, Santiago, Chile<\/li>\n<li>Nonthermal Processing of Foods, Catholic University, Colonia, Uruguay<\/li>\n<\/ul>\n<p>Mar 2000<\/p>\n<ul>\n<li>Better Process Control School: Instruction for Supervisors of Food Processing Plants in\u00a0Charge of Processing and Closure Operations as Prescribed by the Food and Drug\u00a0Administration (team of 3 instructors), Murcia, Spain<\/li>\n<\/ul>\n<p>Nov-Dec 1999<\/p>\n<ul>\n<li>Advances in Food Engineering, University of Uruguay, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>July 1999<\/p>\n<ul>\n<li>Pulsed Electric Fields: An Update (team of 15 instructors), IFT Short Course Series,\u00a0Chicago, IL<\/li>\n<li>Alternative Technologies to Process Foods (team of 15 instructors), IFT Short Course\u00a0Series, Chicago, IL<\/li>\n<\/ul>\n<p>May 1999<\/p>\n<ul>\n<li>Nonthermal Processing of Food, Polytechnic University of Cartagena, Spain<\/li>\n<\/ul>\n<p>Apr 1999<\/p>\n<ul>\n<li>Advances in Pulsed Electric Fields and High Hydrostatic Pressure (team of 10\u00a0instructors), Washington State University, Pullman, WA<\/li>\n<\/ul>\n<p>Dec 1998<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, National Polytechnic Institute, Mexico City, Mexico<\/li>\n<\/ul>\n<p>Sept 1998<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, Food Research Center (CIAL), Medell\u00edn, Colombia<\/li>\n<\/ul>\n<p>Aug 1998<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, University of Montevideo, Uruguay<\/li>\n<\/ul>\n<p>May 1998<\/p>\n<ul>\n<li>An Update on Food Preservation Technology (team of 6 instructors), Food and\u00a0Agriculture Technical Institute (AINIA), Valencia, Spain<\/li>\n<\/ul>\n<p>Mar 1998<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, Polytechnic University of Valencia, Spain<\/li>\n<\/ul>\n<p>Dec 1997<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, PLAPIQUI Institute, Bahia Blanca, Argentina<\/li>\n<\/ul>\n<p>Oct 1997<\/p>\n<ul>\n<li>Nonthermal Processing Foods, Mexican Association of Food Technologists (ATAM)\u00a0Annual Meeting, Mazatl\u00e1n, M\u00e9xico<\/li>\n<li>Food Rheology (team of 10 instructors), Men\u00e9ndez-Pelayo International University,\u00a0Valencia, Spain<\/li>\n<\/ul>\n<p>Sept 1997<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, University of Buenos Aires, Argentina<\/li>\n<\/ul>\n<p>Aug 1997<\/p>\n<ul>\n<li>Nonthermal Processing of Foods, University of Uruguay, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>Dec 1996<\/p>\n<ul>\n<li>Physical Properties of Foods, Campinas State University, Sao Paulo, Brazil<\/li>\n<\/ul>\n<p>Sept 1996<\/p>\n<ul>\n<li>Pulsed Power Technologies to Preserve Foods, Universidad de Las Am\u00e9ricas, Puebla,\u00a0M\u00e9xico<\/li>\n<\/ul>\n<p>Aug 1996<\/p>\n<ul>\n<li>New Technologies to Preserve Foods, Universidad de La Sabana, Bogot\u00e1, Colombia<\/li>\n<\/ul>\n<p>Apr 1996<\/p>\n<ul>\n<li>Texture as a Quality Factor in Food Products, University of Lleida, Spain<\/li>\n<\/ul>\n<p>Apr 1996<\/p>\n<ul>\n<li>Nonthermal Technologies to Preserve Foods, Mexican Institute of Chemical Engineers,Guadalajara, M\u00e9xico<\/li>\n<\/ul>\n<p>Sept 1995<\/p>\n<ul>\n<li>New Technologies to Preserve Foods, Universidad Central, Caracas, Venezuela<\/li>\n<\/ul>\n<p>Mar 1995<\/p>\n<ul>\n<li>Cooling\/Freezing Technology (team of 7 instructors), Postharvest Institute for\u00a0Perishables, University of Idaho, Moscow, ID<\/li>\n<\/ul>\n<p>Nov 1994<\/p>\n<ul>\n<li>Dehydration of Foods, University of Lleida, Spain<\/li>\n<\/ul>\n<p>Apr 1994<\/p>\n<ul>\n<li>Physical Properties of Foods, Universidad Nacional Experimental de Los Llanos\u00a0Ezequiel Zamora, San Carlos, Venezuela<\/li>\n<\/ul>\n<p>Apr 1994<\/p>\n<ul>\n<li>Physical Properties of Foods, Sim\u00f3n Bol\u00edvar University, Caracas, Venezuela<\/li>\n<\/ul>\n<p>Mar 1994<\/p>\n<ul>\n<li>Advances in Food Engineering, University of Lleida, Spain<\/li>\n<\/ul>\n<p>Nov 1993<\/p>\n<ul>\n<li>Dehydration of Foods, Graduate School, University of Chihuahua, M\u00e9xico<\/li>\n<\/ul>\n<p>Aug 1993<\/p>\n<ul>\n<li>Advances in Food Processing, Department of Food Science and Engineering, University\u00a0of Uruguay, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>May 1992<\/p>\n<ul>\n<li>Physical Properties of Foods, Department of Food Science, Catalunya Polytechnic\u00a0University, Lleida, Spain<\/li>\n<\/ul>\n<p>Aug 1991<\/p>\n<ul>\n<li>Physical Properties of Foods, Department of Food Science and Engineering, University\u00a0of Uruguay, Montevideo, Uruguay<\/li>\n<\/ul>\n<p>Oct 1990<\/p>\n<ul>\n<li>Food Rheology, Faculty and Graduate Students, Department of Chemical and Food\u00a0Engineering, Universidad de Las Am\u00e9ricas, Puebla, M\u00e9xico<\/li>\n<\/ul>\n<p>Dec 1986<\/p>\n<ul>\n<li>Better Process Control School:\u00a0 Instruction for Supervisors of Food Processing Plants in\u00a0Charge of Processing and Closure Operations as Prescribed by the Food and Drug\u00a0Administration (team of 5 instructors), University of Puerto Rico-USAID Agreement,\u00a0Manta, Ecuador<\/li>\n<\/ul><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p> <\/p>\n<h2>Professional Service<\/h2>\n<h4>to the Food Science \/ Engineering Community and Food Industry<\/h4>\n<p><a name=\"Chair-Organizer\"><\/a><br \/> <strong>Quick Links:<\/strong><br \/> <a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Chair-Organizer\">Chair \/ Organizer<\/a>\u00a0 \u00a0|\u00a0\u00a0\u00a0<a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Consultant\">Industrial Consultant\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Editor\">Editor \u00a0 |\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Lecturer\">Lecturer\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Presentations\">Presentations\u00a0 \u00a0|\u00a0\u00a0\u00a0<\/a><a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/#Short-Courses\">Short Courses<\/a><\/p>\n<h3>Chair \/ Organizer of Technical Meetings<\/h3>\n<p>Oct 2010\u00a0\u2013\u00a0 Lecture chair: Food Innova 2010, International Conference on Food Innovation, Modelling of Food and Food Processes, Valencia, Spain<\/p>\n<p>June 2009<\/p>\n<p>Moderator: Corporate-sponsored international skill-based volunteering in food production. IFT 09 Annual Meeting + Food Expo, Anaheim, CA<br \/> Session Chair &amp; Moderator: Opportunities for the production of novel foods in Latin America and the Caribbean. IFT 09 Annual Meeting + &#8230; <a href=\"https:\/\/labs.wsu.edu\/barbosa\/professional-service\/\" class=\"more-link\"><span class=\"more-default\">&raquo; More &#8230;<\/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\/31"}],"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=31"}],"version-history":[{"count":4,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/31\/revisions"}],"predecessor-version":[{"id":35,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/31\/revisions\/35"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_location?post=31"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_org?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}