Dr. Sibele Santos Fernandes | chemical engineering | Women Researcher Award
Professor at Federal University of Rio Grande, Brazil.
๐ฌ Short Biographyย ๐ฟ๐๐
Dr. Sibele Santos Fernandes ๐ฉโ๐ฌ, born in 1990 in Rio Grande, Brazil ๐ง๐ท, is a leading researcher in food and chemical engineering. With a passion for sustainable innovation and functional foods ๐ฑ, 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 ๐ซ. Dr. Fernandes has authored numerous peer-reviewed articles ๐ and actively participates in international research networks. Her main expertise includes chia-based food technologies, biodegradable packaging ๐ฅ๐ฆ, and biotechnological solutions for effluent treatment ๐ง. Having completed her doctorate with a sandwich program in Mexico ๐ฒ๐ฝ, she brings a global perspective to her work. Fluent in Spanish and proficient in English ๐ฃ๏ธ, she promotes collaboration across borders. With multiple awards to her name ๐ , Dr. Fernandes is a respected name in food science and sustainability research.
PROFILEย
๐ Summary of Suitability:
Dr. Sibele Santos Fernandes is a shining example of a woman excelling in STEM ๐. 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 ๐งช๐ฑ.
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 ๐ช๐ก.
๐ Education & Experience
Dr. Sibele Santos Fernandes holds dual undergraduate degrees in Food Engineering (2013) and Chemical Engineering (2017) from FURG ๐๏ธ. She completed her Masterโs in Food Science and Technology (2016) and earned a PhD in the same field (2020), with a sandwich PhD stint at Universidad Autรณnoma de Yucatรกn in Mexico ๐ฒ๐ฝ. Her thesis focused on the nanoencapsulation of chia oil for food applications ๐งช๐ฅฃ. She has completed postdoctoral research at IF Goiano and FURG ๐ฌ. Professionally, she has served as a substitute professor at UFMA and UNIPAMPA and is now a full-time Adjunct Professor at FURG ๐. She teaches in chemical, food, and biochemical engineering and is active in postgraduate education ๐ฉโ๐ซ. 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 ๐๐.
Professional Development ๐๐
Dr. Sibele Fernandes has demonstrated an unwavering commitment to professional development ๐. She has completed more than 30 certified short courses on diverse subjects including food safety ๐งซ, environmental planning ๐ฑ, nanobiotechnology ๐งฌ, and pedagogy ๐. Notably, she engaged in โPedagogia Universitรกriaโ and โPlanejamento Ambientalโ to enhance her teaching methodologies ๐. She also took specialized training in laboratory management, HACCP systems, design thinking ๐ก, and entrepreneurial skills with SEBRAE ๐ง๐ท. Her international exposure includes attending conferences in Mexico ๐ฒ๐ฝ, Peru ๐ต๐ช, 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 ๐, 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 ๐๐ ๏ธ, always aligning her growth with sustainability and educational impact ๐ฟ.
Research Focus ๐๐ค
Dr. Sibele Santos Fernandes focuses her research on sustainable food engineering ๐๐ฅฃ and biodegradable materials. Her work explores innovative uses of chia seeds ๐ฑโspecifically chia mucilage and chia oilโin food development, fat substitution, and nanoencapsulation. She has developed edible films, oral disintegration systems, and gluten-free formulations enriched with functional ingredients ๐๐งช. Her research also dives into effluent treatment using biocoagulants ๐ง, valorization of agricultural by-products ๐พ, and smart food packaging. With expertise spanning chemical engineering and food science ๐ฌ, 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 ๐ฆ๐งซ. Her work contributes to advancing health-oriented food systems and environmentally friendly materials, making her a pioneer in Latin American agroindustrial biotechnologies ๐๐. Dr. Fernandes is not just a researcherโshe is a solutions architect for tomorrowโs food and environmental challenges.
Awards and Honors ๐๐๏ธ
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๐ฅ 2024: “Efeito da luz sobre caracterรญsticas bioativas de ora-pro-nรณbis” โ III Simpรณsio Sulamericano de Ciรชncia de Alimentos
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๐ฅ 2018: “Anรกlise sensorial de pรฃes sem glรบten com proteรญna de soja e รณleo de coco” โ Universidade de Passo Fundo
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๐ฅ 2018: “Characterization of chia mucilage films” โ Universidad Autรณnoma de Yucatรกn
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๐ 2018: “Efeito da adiรงรฃo de farinha de soja e รณleo de coco nas caracterรญsticas de pรฃo sem glรบten” โ UPF
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๐ 2018: “Evaluation of films from chia mucilage” โ UFSC
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๐๏ธ 2015: “Substituiรงรฃo da gordura por mucilagem de chia em bolo” โ Universidade de Passo Fundo
Publications & Citations ๐
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๐ Addition of chia seed mucilage for reduction of fat content in bread and cakes โ 292 citations, 2017
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๐ Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources โ 114 citations, 2019
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๐ฟ Yield and quality of chia oil extracted via different methods โ 87 citations, 2019
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๐ฅช Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia Mucilage โ 87 citations, 2018
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๐งด Chia seeds to develop new biodegradable polymers for food packaging โ 57 citations, 2020
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๐ฑ Selected plants producing mucilage as functional ingredients in plant-based foods โ 35 citations, 2023
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๐ Production of gluten free bread with flour and chia seeds (Salvia hispรขnica L) โ 29 citations, 2021
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๐ Development of cake mix with reduced fat and high practicality by adding chia mucilage โ 26 citations, 2021
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๐งซ Chia mucilage carrier systems: a review of emulsion, encapsulation, and film strategies โ 25 citations, 2023
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๐จ Intelligent and active biodegradable biopolymeric films containing carotenoids โ 23 citations, 2024
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๐ฅ Association between diet, health, and bioactive compounds in foods โ 21 citations, 2019
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๐งช Production of carbonic anhydrase by marine and freshwater microalgae โ 20 citations, 2016
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๐ฅฉ The techno-functionality of chia seed and its fractions as ingredients for meat analogs โ 19 citations, 2024
๐ 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 challengesโand inspire future generations of female scientists worldwide ๐๐๐.