Biography:

Prof. Dr. Frederico Barros is an associate professor at Federal University of Vicosa/Brazil. He earned his MS and Ph.D. degrees in Food Science and Technology from Texas A&M University/USA. He has collaborations with universities in Brazil, USA and Italy, and has over 60 peer-reviewed publications and book chapters. Dr. Barros was awarded a Visiting Professor Scholarship (CAPES/Brazil) and joined, in September 2023, the Whistler Center for Carbohydrate Research/Food Science Department at Purdue University/USA for his sabbatical year. Dr. Barros’s research areas are: carbohydrate and health; cereal chemistry and processing; and bioactive compounds in foods.