Dr. Mariana Egea | Food Science and Technology | Best Researcher Award

Professor, Goiano Federal Institute (IFGOIANO), Brazil

Mariana Buranelo Egea is a tenured professor at the Instituto Federal Goiano – Campus Rio Verde since 2013. She is involved in the Postgraduate Programs in Agrochemistry (PPGAG), Food Technology (PPGTA), and Food Science and Technology (PPGCTA) at the Federal University of Goiás (UFG). Egea holds a PhD in Food Engineering from the Federal University of Paraná (UFPR) with research at the University of Zaragoza, Spain. Her research interests are in functional foods, bioactive compounds, and food sensory analysis. She also collaborates as a visiting researcher at the Department of Food Science and Technology at Oregon State University (2019–2020) and contributes to various food technology innovations.

Profile

• Google Scholar
• Scopus

Strengths for the Award

1. Diverse Expertise & Academic Background:
   • Dr. Mariana Buranelo Egea has a robust academic background with a Doctorate in Food Engineering, a Master’s in Food Science, and multiple specializations, including a recent one in Nutrition. Her diverse education, spanning multiple disciplines such as Food Science, Technology, and Nutrition, underpins her comprehensive understanding of the food industry and its challenges.
   • Her postdoctoral experience at Oregon State University and collaboration with national and international research entities, such as the University of Zaragoza, has enabled her to develop expertise in a wide range of topics within food science.
2. Focus on Functional Foods & Innovation:
   • Dr. Egea is particularly recognized for her work in functional foods, bioactive compounds, and food technology. Her research on plant-based non-dairy functional foods, food quality monitoring, and sensory analysis has led to the development of innovative food preservation and quality indicators, such as intelligent nonwoven materials and biopolymer films.
   • She also focuses on food for specific metabolic and physiological conditions, addressing important global health issues such as obesity and metabolic diseases, with an emphasis on improving public health.
3. International Collaboration & Recognition:
   • Her collaborations with prominent research institutions like Oregon State University and the University of Zaragoza highlight her ability to integrate international perspectives into her work. This international exposure not only enhances the quality of her research but also reflects a recognition of her expertise globally.
   • Her continued involvement in high-level research as a permanent professor at the Federal University of Goiás and the Federal Institute of Goiás solidifies her leadership in the field.
4. Impactful Publications & Contributions:
   • Dr. Egea has published extensively, with articles addressing cutting-edge topics like bioactive peptides, sustainable production of smart food packaging, and innovations in beverage technology. Her publications in well-regarded journals like Food Hydrocolloids and Food Research International demonstrate her commitment to advancing food science and technology with a focus on sustainability and health.
5. Commitment to Education & Mentorship:
   • As a tenured professor and active mentor in postgraduate programs, Dr. Egea has contributed to the training and development of future food science professionals. Her work as a permanent professor for multiple postgraduate programs at respected universities demonstrates her commitment to fostering new research talent and contributing to academic growth.

Areas for Improvement

1. Broadening Research Impact Beyond Academia:
   • While Dr. Egea’s work is highly regarded in academic circles, her research could benefit from broader dissemination and engagement with industry stakeholders. Expanding her collaborations with food industry leaders and policymakers could help translate her research findings into tangible, real-world applications that benefit society at large.
2. Enhanced Focus on Outreach and Public Engagement:
   • Although her academic contributions are substantial, Dr. Egea could consider increasing her involvement in public outreach and communication, such as engaging in media platforms, public talks, or workshops aimed at non-specialists. This would help bridge the gap between academic research and the general public, improving societal awareness of her work in functional foods and public health.
3. Increased Interdisciplinary Collaboration:
   • Dr. Egea’s expertise spans food science, nutrition, and engineering; however, more interdisciplinary collaborations, particularly with researchers in fields such as social sciences and behavioral studies, could expand the scope of her research in food behavior and consumption patterns, which is a growing area of interest.

Education

• PhD in Food Engineering (2014): Federal University of Paraná (UFPR), Brazil (Sandwich internship at University of Zaragoza, Spain).
• Master’s in Food Science and Technology (2010): State University of Londrina (UEL), Brazil.
• Specialization in Statistics and Applied Sciences (2023): Leonardo da Vinci University Center (UNIASSELVT), Brazil.
• Undergraduate Degrees: Food Technology (2007), State University of Maringá (UEM), Brazil and Nutrition (2023), Leonardo da Vinci University Center.

Experience

Egea’s professional journey spans roles at universities and research institutes in Brazil. She has been a professor at the Instituto Federal Goiano since 2013 and a permanent professor at UFG in the Food Science and Technology programs. Her early career included roles as a research assistant at various Brazilian universities, including the State University of Maringá. Egea also contributed to multiple research projects and has worked as a visiting researcher at Oregon State University (2019-2020), enhancing her expertise in food technology and bioactive compounds.

Research Focus

Mariana Egea’s research revolves around functional foods, bioactive compounds from plant-based sources, and sensory analysis. She explores non-dairy functional foods and foods tailored for specific metabolic and physiological conditions. Additionally, she focuses on food selectivity and strategies for improving eating habits. Her interdisciplinary approach includes combining food chemistry, biotechnology, and health to enhance food quality and develop sustainable food products.

Publications

• Bioactive peptides and protein hydrolysates from food proteins in biopolymer films 🍽️
• Efficient and sustainable production of intelligent nonwovens for food spoilage monitoring 🌱
• Fast production of smart nanofiber mats for food quality monitoring 🍇
• Influence of Intercropping on Eugenia dysenterica (Mart.) DC. Fruit Quality 🍊
• Cerrado cagaita cloudy and clarified beverages: Kefir fermentation and inulin effects 🍷
• Innovative Craft Beers Added with Purple Grape Pomace 🍻
• Nanocomposite Coatings of Pectin and Oxide Zinc Nanoparticles for Papaya Shelf Life 🍍
• Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals 🥥
• Free Drawing vs Free Listing for Food Consumption in Brazil with Adolescents 🎨
• Daily intake of baru promotes changes in intestinal microbiota in obesity 🥜

Conclusion

Dr. Mariana Buranelo Egea is a highly qualified and accomplished researcher with significant contributions to the fields of food science and technology. Her work on functional foods, bioactive compounds, and sustainable food systems is innovative, and her publications in high-impact journals reflect her global influence. Given her extensive academic background, international collaborations, and research innovations, Dr. Egea is well-deserving of consideration for the Best Researcher Award. To maximize her impact, a greater focus on industry collaborations, public engagement, and interdisciplinary research would further elevate her profile in both the scientific community and broader society.