Professor, ESAV – Polytechnic University of Viseu, Portugal
Raquel Guiné is a distinguished Professor and Coordinator with aggregation at the Instituto Politécnico de Viseu (IPV), where she contributes to the development of food engineering and chemical engineering programs. She is affiliated with the CI&DETS research center and has an extensive academic background in food processing, drying technologies, and food quality. Raquel has built a reputation for her pioneering work on food preservation, particularly on the impact of drying treatments on the texture and nutritional value of food. She has published widely in peer-reviewed journals and co-authored several book chapters, making significant contributions to the fields of food science, bioactive compounds, and sustainability. Her research intersects food technology, consumer behavior, and environmental impacts, particularly in the context of modern food systems and innovations.
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Strengths for the Award
Raquel Guiné demonstrates exceptional expertise and leadership in the field of food engineering, with a particular focus on food preservation, drying techniques, and sustainable food technologies. Her extensive body of work, reflected in her numerous high-impact publications, showcases her pioneering research in the areas of drying kinetics, nutritional evaluation, and bioactive compounds in food. Here are some key strengths that make her a strong candidate for the Best Researcher Award:
- Extensive Publication Record: With over 340 citations for her work on drying treatments of vegetables, and significant contributions to journals like Foods, Food and Bioproducts Processing, and Food Chemistry, her research is highly regarded globally.
- Innovative Research Focus: Raquel’s work on food preservation using advanced drying technologies addresses crucial issues in food quality, sustainability, and consumer health. She also investigates novel topics such as the role of edible insects and the impact of non-thermal food processing techniques.
- Interdisciplinary Approach: Her research spans across food chemistry, engineering, sustainability, and consumer behavior, reflecting a well-rounded, multidisciplinary approach to solving complex food industry challenges.
- Impact on Food Industry and Sustainability: Her studies on consumer preferences, food safety, and the environmental impact of food packaging align with contemporary global concerns, ensuring that her work has real-world applications that can positively influence both the food industry and society.
- Leadership and Collaboration: As a senior professor and leader of numerous research projects, Raquel is highly regarded for her collaborative spirit, mentoring younger researchers, and fostering international partnerships that enhance the visibility and impact of her work.
Areas for Improvement
While Raquel Guiné’s research is robust and influential, there are always areas for growth and further impact:
- Expansion into Emerging Technologies: Although her research has touched on some innovative techniques like non-thermal food processing, expanding further into cutting-edge fields like artificial intelligence (AI) and machine learning for food production optimization could offer new dimensions to her work.
- Broader Industry Collaboration: Increased collaboration with industry partners, especially from the private sector, could enhance the translational aspect of her research. This could lead to more direct applications in food manufacturing, packaging, and processing technologies.
- Diversity of Research Scope: Although Raquel’s research covers important aspects of food quality and preservation, further exploration into niche areas such as personalized nutrition, food waste reduction technologies, or the circular economy in food production could bring additional recognition to her work.
- Public Outreach and Knowledge Dissemination: Enhancing public understanding of her research and its societal benefits could lead to broader recognition of her work. More involvement in media outreach, policy-making bodies, or public policy advocacy would strengthen the impact of her contributions to global food security and sustainability.
Education
Raquel Guiné holds a PhD in Food Engineering and Chemical Engineering, with specialized expertise in food drying processes, quality evaluation, and consumer preference research. Throughout her academic career, she has pursued research focused on improving food processing techniques, enhancing product sustainability, and understanding the effects of various preservation methods on food quality. In addition to her formal education, Raquel has attended numerous specialized courses in food technology, chemical engineering, and sustainable agricultural practices. Her education laid the foundation for her multidisciplinary approach to food science, combining knowledge of engineering with practical applications in the food industry. She continues to advance her learning by engaging in international collaborations and staying at the forefront of emerging trends in food processing and technology.
Experience
Raquel Guiné has over two decades of experience in both teaching and research in the fields of food engineering and chemical engineering. As a professor at the Instituto Politécnico de Viseu, she has coordinated undergraduate and postgraduate programs, developing curricula that bridge engineering principles with practical food applications. In addition to her teaching responsibilities, Raquel leads research projects that explore food preservation, drying techniques, and quality evaluation, contributing to advancements in food processing. She has collaborated with various industry partners and research institutions, working on projects that address food sustainability, safety, and innovation. Throughout her career, Raquel has been involved in numerous international research consortia and has supervised many graduate and postdoctoral researchers. Her leadership in academic and research initiatives has earned her recognition within the global food science community, particularly in areas concerning consumer food preferences, bioactive compounds, and environmental impact assessment.
Awards and Honors
Raquel Guiné has received several prestigious awards and honors in recognition of her contributions to the fields of food engineering and food science. She has been recognized for her groundbreaking research on food drying, preservation methods, and their effects on food quality and consumer health. Notably, she has received the “Best Paper” award from renowned journals, including Food and Bioproducts Processing and Foods, for her work on drying kinetics and the development of innovative food preservation techniques. Her expertise in sustainable food technologies and environmental impact assessment has also earned her accolades from various scientific bodies and professional organizations. Additionally, Raquel has been invited to serve on editorial boards for leading journals in her field and has been a keynote speaker at numerous international conferences. Her accolades reflect her commitment to advancing food science, sustainability, and improving food quality through engineering innovations.
Research Focus
Raquel Guiné’s primary research focus lies in the intersection of food processing technologies, food quality, and sustainability. Her work is particularly centered around the effects of drying processes on the physical, chemical, and sensory attributes of food products, with an emphasis on maintaining nutritional value and improving food safety. Raquel investigates various drying techniques, including convective, microwave, and freeze-drying, and their impact on the quality of food products like vegetables, fruits, and edible mushrooms. Another key area of her research is the role of bioactive compounds in food, exploring their health benefits and processing aspects. She also delves into consumer behavior, studying preferences related to food taste, environmental impact, and food innovation. Recently, her work has expanded to include sustainable food production methods, such as edible insects, and the use of non-thermal technologies in food preservation. Raquel’s interdisciplinary approach to food science aims to improve food quality, safety, and sustainability.
Publication Top Notes
- Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper) 🌱🍂
- Mycotoxins affecting animals, foods, humans, and plants: Types, occurrence, toxicities, action mechanisms, prevention, and detoxification strategies—A revisit 🍄⚠️
- Convective drying of onion: Kinetics and nutritional evaluation 🧅💨
- Handbook of fruit and vegetable flavors 🍓🍊📚
- Study of the convective drying of pumpkin (Cucurbita maxima) 🎃💨
- The link between the consumer and the innovations in food product development 🛍️🍽️
- The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties 🍞💧
- Edible mushrooms: A comprehensive review on bioactive compounds with health benefits and processing aspects 🍄💪
- The role of edible insects to mitigate challenges for sustainability 🦗🌍
- Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments 🍌🤖
- Covid-19 pandemic effects on food safety-Multi-country survey study 🦠🍽️
- Analysis of the drying kinetics of chestnuts 🌰💨
- Study of the drying kinetics of green bell pepper and chemical characterization 🌶️💨
- Recent Advances in Drumstick (Moringa oleifera) Leaves Bioactive Compounds: Composition, Health Benefits, Bioaccessibility, and Dietary Applications 🌿💪
- Drying kinetics and product quality for convective drying of apples (cvs. Golden Delicious and Granny Smith) 🍏💨
- Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021) 🍲🔬
- Plastic food packaging: perceptions and attitudes of Portuguese consumers about environmental impact and recycling 🛍️♻️
- Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality 🎃💧
- Factors affecting consumer food preferences: food taste and depression‐based evoked emotional expressions with the use of face reading technology 🍴💭
Conclusion
Raquel Guiné stands out as a top contender for the Best Researcher Award due to her remarkable achievements in food science, particularly in the areas of food preservation, drying technologies, and sustainable food systems. Her interdisciplinary approach, extensive research contributions, and impact on both the academic and practical spheres of food science are commendable. While there are opportunities for further growth in terms of technological advancement and industry collaborations, her ongoing influence in food engineering and her commitment to addressing critical global challenges make her an outstanding candidate for this award.