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Pedro E. D. Augusto is Associate Professor at the University of São Paulo (USP, Brazil), in the field of Food Process Engineering, where he leads a research group (Ge²P) focused on using conventional and non-conventional technologies to obtain safer food products, with better nutritional and sensorial properties, and with a minor environmental impact. Prof. Augusto’s group study different aspects of food processing and their impact on food structure, properties, stability and consumption, such as food structure and functionality, physical and Engineering properties of foods, kinetics of reactions, the phenomena involved in food processing and preservation, aiming describing, mathematical modelling, developing, design and optimizing different processes to tailor human necessities.
He is Associate Editor of Food Research International (area of "Food Engineering and Materials Science of Food") and Scientia Agricola (area of "Food Science and Technology"). He is also Invited Editor of Current Opinion in Food Science and board of Food and Bioprocess Technology.
Prof. Augusto is the Coordinator of the graduate program on Food Science and Technology (both M.Sc. and Ph.D) of University of São Paulo, and the Brazilian Deputy at ISEKI Food Association (Integrating Food Science and Engineering Knowledge Into the Food Chain).
He has published about 120 peer-reviewed articles in high-ranking journals, 1 book, 12 international book chapters, 1 patent and more than 170 contributions at various scientific meetings.