Inés María Santos Dueñas | Chemical Engineering | Editorial Board Member

Published on by Chemical Scientist

Dr. Inés María Santos Dueñas | Chemical Engineering | Editorial Board Member

Professor | University of Cordoba | Spain

Dr. Ines Maria Santos Dueñas is an accomplished scholar in biochemical engineering, microbial biotechnology, and fermentation science, widely recognized for her influential contributions to acetic acid fermentation and industrial bioprocess optimization. With over 15 peer-reviewed publications and a scholarly record exceeding 993 citations, she has established a strong scientific footprint demonstrated by an h-index of 18 and an i10-index of 25. Her research portfolio spans high-impact works on gluconic acid production, microbial viability assessment, amino acid transformation during fermentation, dynamic modeling of acetification, and the development of advanced kinetic and identifiability approaches for biotechnological systems. Several of her most cited contributions such as studies on gluconic acid properties and biovalorization, rapid determination of viable and non-viable acetic acid bacteria, vinegar engineering, and the multi-part series on acetic acid fermentation modeling are regarded as foundational references within the fermentation and food biotechnology sectors. Dr. Santos Dueñas has also advanced the integration of omic technologies into fermentation research, contributing to metaproteomic and quantitative proteomic analyses that have improved understanding of microbial community dynamics in submerged acetification systems. Her collaborative work with experts across biochemical engineering, systems modeling, microbiology, and process control has resulted in impactful insights into fermentation rate estimation, nitrogen composition changes, and optimization strategies for producing high-quality fermented products. Through her extensive contributions, she has supported innovations in sustainable bioprocessing, valorization of agro-industrial by-products, and improved efficiency of microbial-driven production systems. Dr. Santos Dueñas’s research continues to influence industrial practice, guiding advancements in fermentation technology, process modeling, and microbial performance evaluation, while strengthening the scientific basis for modern biochemical and industrial biotechnology applications.

Profiles : Google Scholar

Featured Publications

  1.  Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jimenez-Hornero, J. E., et al. (2016). Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-   products and waste bio-valorization. Process Biochemistry, 51(12), 1891–1903. Cited by: 242

  2.  Baena-Ruano, S., Jiménez-Ot, C., Santos-Dueñas, I. M., Cantero-Moreno, D., et al. (2006). Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process.   Process Biochemistry, 41(5), 1160–1164. Cited by: 80

  3.  García-García, I., Santos-Dueñas, I. M., Jiménez-Ot, C., Jiménez-Hornero, J. E., et al. (2009). Vinegar engineering. In Vinegars of the World (pp. 97–120). Cited by: 62

  4.  Jiménez-Hornero, J. E., Santos-Dueñas, I. M., García-García, I. (2009). Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model. Biochemical Engineering   Journal, 45(1), 1–6. Cited by: 53

  5.  Maestre, O., Santos-Dueñas, I. M., Peinado, R., Jiménez-Ot, C., García-García, I., et al. (2008). Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator. Process   Biochemistry, 43(8), 803–807. Cited by: 51

Dr. Ines Maria Santos Dueñas advances microbial biotechnology and fermentation engineering, developing efficient and sustainable bioprocesses that elevate scientific understanding and industrial practice. Her work contributes to global improvements in food production, resource valorization, and environmentally responsible technologies.

Sibele Santos Fernandes | chemical engineering | Women Researcher Award

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Dr. Sibele Santos Fernandes | chemical engineering | Women Researcher Award

Professor at Federal University of Rio Grande, Brazil.

🔬 Short Biography 🌿💊📚

Dr. Sibele Santos Fernandes 👩‍🔬, born in 1990 in Rio Grande, Brazil 🇧🇷, is a leading researcher in food and chemical engineering. With a passion for sustainable innovation and functional foods 🌱, she has contributed significantly to the scientific community. She is currently an Adjunct Professor at the Federal University of Rio Grande (FURG) and a permanent professor in the Postgraduate Program in Chemical Engineering 🏫. Dr. Fernandes has authored numerous peer-reviewed articles 📚 and actively participates in international research networks. Her main expertise includes chia-based food technologies, biodegradable packaging 🥗📦, and biotechnological solutions for effluent treatment 💧. Having completed her doctorate with a sandwich program in Mexico 🇲🇽, she brings a global perspective to her work. Fluent in Spanish and proficient in English 🗣️, she promotes collaboration across borders. With multiple awards to her name 🏅, Dr. Fernandes is a respected name in food science and sustainability research.

PROFILE 

ORCID 

GOOGLE SCHOLAR 

🔍 Summary of Suitability:

Dr. Sibele Santos Fernandes is a shining example of a woman excelling in STEM 🌟. As an accomplished academic and researcher, she has built a career on impactful, socially relevant, and environmentally sustainable research. From developing chia-based functional foods to pioneering biodegradable packaging materials, her work bridges the gap between laboratory science and real-world application 🧪🌱.

Her recognition as a professor, mentor, scientific author, and peer reviewer places her among the most influential female scientists in her domain. Her success, despite the gender imbalance in engineering and applied sciences, stands as a powerful testament to resilience, brilliance, and innovation 💪💡.

📘 Education & Experience

Dr. Sibele Santos Fernandes holds dual undergraduate degrees in Food Engineering (2013) and Chemical Engineering (2017) from FURG 🏛️. She completed her Master’s in Food Science and Technology (2016) and earned a PhD in the same field (2020), with a sandwich PhD stint at Universidad Autónoma de Yucatán in Mexico 🇲🇽. Her thesis focused on the nanoencapsulation of chia oil for food applications 🧪🥣. She has completed postdoctoral research at IF Goiano and FURG 🔬. Professionally, she has served as a substitute professor at UFMA and UNIPAMPA and is now a full-time Adjunct Professor at FURG 📘. She teaches in chemical, food, and biochemical engineering and is active in postgraduate education 👩‍🏫. Her career is marked by strong interdisciplinary engagement, hands-on teaching, and collaborative research. Her work blends scientific rigor with real-world applicability, fostering innovation in food sustainability and health 🌍🍞.

Professional Development 🚀📖

Dr. Sibele Fernandes has demonstrated an unwavering commitment to professional development 📈. She has completed more than 30 certified short courses on diverse subjects including food safety 🧫, environmental planning 🌱, nanobiotechnology 🧬, and pedagogy 🎓. Notably, she engaged in “Pedagogia Universitária” and “Planejamento Ambiental” to enhance her teaching methodologies 📖. She also took specialized training in laboratory management, HACCP systems, design thinking 💡, and entrepreneurial skills with SEBRAE 🇧🇷. Her international exposure includes attending conferences in Mexico 🇲🇽, Peru 🇵🇪, and Brazil, where she presented pioneering work on chia-based technologies. As a scientific referee for top journals like Food Chemistry, Starch, and Surfaces and Interfaces 📄, she stays at the forefront of academic excellence. Dr. Fernandes’ dedication to lifelong learning ensures she remains an innovator in food and chemical engineering fields 🔍🛠️, always aligning her growth with sustainability and educational impact 🌿.

Research Focus 🔍🤖

Dr. Sibele Santos Fernandes focuses her research on sustainable food engineering 🌍🥣 and biodegradable materials. Her work explores innovative uses of chia seeds 🌱—specifically chia mucilage and chia oil—in food development, fat substitution, and nanoencapsulation. She has developed edible films, oral disintegration systems, and gluten-free formulations enriched with functional ingredients 🍞🧪. Her research also dives into effluent treatment using biocoagulants 💧, valorization of agricultural by-products 🌾, and smart food packaging. With expertise spanning chemical engineering and food science 🔬, Dr. Fernandes integrates molecular-level innovations with industrial applications. She leads projects on chia-based nanoemulsions, active and intelligent packaging, and techno-functional plant polysaccharides 📦🧫. Her work contributes to advancing health-oriented food systems and environmentally friendly materials, making her a pioneer in Latin American agroindustrial biotechnologies 🌎💚. Dr. Fernandes is not just a researcher—she is a solutions architect for tomorrow’s food and environmental challenges.

Awards and Honors 🏆🎖️

  • 🥇 2024: “Efeito da luz sobre características bioativas de ora-pro-nóbis” – III Simpósio Sulamericano de Ciência de Alimentos

  • 🥈 2018: “Análise sensorial de pães sem glúten com proteína de soja e óleo de coco” – Universidade de Passo Fundo

  • 🥉 2018: “Characterization of chia mucilage films” – Universidad Autónoma de Yucatán

  • 🏅 2018: “Efeito da adição de farinha de soja e óleo de coco nas características de pão sem glúten” – UPF

  • 🏆 2018: “Evaluation of films from chia mucilage” – UFSC

  • 🎖️ 2015: “Substituição da gordura por mucilagem de chia em bolo” – Universidade de Passo Fundo

Publications & Citations 📚

  • 📘 Addition of chia seed mucilage for reduction of fat content in bread and cakes – 292 citations, 2017

  • 🍇 Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources – 114 citations, 2019

  • 🌿 Yield and quality of chia oil extracted via different methods – 87 citations, 2019

  • 🥪 Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia Mucilage – 87 citations, 2018

  • 🧴 Chia seeds to develop new biodegradable polymers for food packaging – 57 citations, 2020

  • 🌱 Selected plants producing mucilage as functional ingredients in plant-based foods – 35 citations, 2023

  • 🍞 Production of gluten free bread with flour and chia seeds (Salvia hispânica L) – 29 citations, 2021

  • 🎂 Development of cake mix with reduced fat and high practicality by adding chia mucilage – 26 citations, 2021

  • 🧫 Chia mucilage carrier systems: a review of emulsion, encapsulation, and film strategies – 25 citations, 2023

  • 🎨 Intelligent and active biodegradable biopolymeric films containing carotenoids – 23 citations, 2024

  • 🥗 Association between diet, health, and bioactive compounds in foods – 21 citations, 2019

  • 🧪 Production of carbonic anhydrase by marine and freshwater microalgae – 20 citations, 2016

  • 🥩 The techno-functionality of chia seed and its fractions as ingredients for meat analogs – 19 citations, 2024

🔍 Conclusion:

Dr. Sibele Santos Fernandes is not only an outstanding researcher but also a trailblazer for women in science and technology. Her interdisciplinary expertise, commitment to sustainability, and role as an educator and mentor position her as a deserving recipient of the Women Researcher Award. Honoring her would highlight the vital role of women in solving global food and environmental challenges—and inspire future generations of female scientists worldwide 👏🏆🌎.