Camila Perussello

Camila Perussello is an Assistant Professor in Sustainable Biosystems Engineering at University College Dublin (UCD), Ireland. She holds academic appointments in food engineering, with a focus on integrating theoretical, computational, and experimental methods to advance sustainable agri-food systems. Her research spans food processing engineering, multiphysics modeling, and valorization of food waste. She has held postdoctoral positions at institutions including the Federal University of Paraná (Brazil), University of Parma (Italy), and Technological University Dublin (Ireland), and worked as a Research Officer at Teagasc. Perussello has degrees from the Pontifical Catholic University of Paraná and a PhD from Queensland University of Technology. She is fluent in English, Portuguese, Italian, and Spanish. Her work emphasizes ethical responsibility and has produced influential publications like Food for Thought, analyzing the environmental and social impacts of animal agriculture. She advises food industries on sustainable practices and has secured grants such as the OBRSS Research Support Scheme (2016–2023). Her research teams focus on innovative food technologies, alternative proteins, and life cycle assessments.

Education:

• MEng, Pontifical Catholic University of Paraná
• MSc, Pontifical Catholic University of Paraná
• PhD, Federal University of Paraná
• PhD, Queensland University of Technology

Research Interests:

• Sustainable food processing and equipment design
• Microencapsulation of bioactive materials
• Thermophysical properties of agri-food materials
• Alternative protein technologies
• Animal rights and vegan advocacy
• Climate-resilient food systems

Grants:

• OBRSS Research Support Scheme (2016–2023)

Advisory & Consulting:

• Industry consulting on formulation design, clean labeling, and process optimization
• Expertise in nonthermal food technologies and shelf-life extension

Labs/Teams: Leads UCD’s Sustainable Biosystems Engineering research group focusing on agri-food innovation and environmental sustainability.