Bruno A.M. Carciofi

Bruno A.M. Carciofi is an Assistant Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. His research focuses on food processing engineering, predictive microbiology, and innovative food technologies. He holds multiple degrees from the Federal University of Santa Catarina, Brazil, including a Ph.D. in Food Engineering.

Education:

• B.S. in Food Engineering (Federal University of Santa Catarina)
• B.S. in Chemical Engineering (Federal University of Santa Catarina)
• M.S. in Food Engineering (Federal University of Santa Catarina)
• Ph.D. in Food Engineering (Federal University of Santa Catarina)

Research interests include non-thermal processing technologies, agro-industrial by-product valorization, and mathematical modeling of food systems. Recent work emphasizes cold plasma applications for food safety and sustainability, microwave drying optimization for plant-based products, and microbial growth modeling.

His publications span food engineering innovations, such as plasma-activated water for pest control and advanced drying techniques for nutrient retention. He actively contributes to Sustainable Development Goals through biotechnology solutions for food waste reduction.

Notable contributions include development of antimicrobial packaging systems and engineered plant-based protein structures. His research bridges food science, engineering, and biotechnology to address global challenges in food safety and resource efficiency.