Assoc. Prof. Dr. Jenyffer Guerra, Federal University of Pernambuco, Brazil
Assoc. Prof. Dr. Jenyffer Guerra is a distinguished academic at the Federal University of Pernambuco (UFPE) in Brazil, specializing in Chemical Engineering and Nutrition. With a career spanning over a decade, she has contributed significantly to research in food engineering, nutrition, and chemical processes. Dr. Guerra currently holds multiple leadership roles at UFPE, including Vice-Coordinator of the postgraduate course in Chemical Engineering and Coordinator of the Food Engineering course. Her extensive experience in academia is complemented by a strong research portfolio, with numerous publications and a focus on interdisciplinary studies linking chemical engineering and nutrition. Dr. Guerra’s passion for fostering educational excellence and advancing scientific knowledge in her fields makes her a recognized expert and mentor in academia. 🌟
Professional Profile:
Suitability for the Award
Assoc. Prof. Dr. Jenyffer Guerra is highly suitable for the Best Researcher Award due to her exemplary work in both academia and research. Her interdisciplinary expertise in Chemical Engineering and Nutrition has led to innovative approaches in food processing and nutrition optimization. Dr. Guerra’s leadership in the academic sector, including her roles in coordinating postgraduate courses, demonstrates her dedication to advancing education in these critical fields. Her research has direct relevance to improving food security and public health, making her contributions impactful and far-reaching. Dr. Guerra’s sustained excellence in both teaching and research solidifies her as a top contender for this prestigious award. 🏆
Education
🎓 Dr. Jenyffer Guerra completed her undergraduate studies in Nutrition at Universidade Federal de Pernambuco (UFPE) in 2002. She then pursued a Master’s and Ph.D. in Nutrition, also at UFPE, finishing her Ph.D. in 2014. Dr. Guerra’s academic journey reflects her deep commitment to both food science and engineering, providing her with a robust foundation for her research. Since 2022, she has served as Vice-Coordinator of the postgraduate Chemical Engineering program and Coordinator of the Food Engineering course at UFPE, underscoring her leadership in shaping the next generation of professionals in these fields. Dr. Guerra’s strong academic background supports her interdisciplinary approach to research and education. 📚
Experience
Dr. Guerra has over a decade of teaching experience at the Federal University of Pernambuco, where she has held various academic roles since 2013. As an Associate Professor in Chemical Engineering, she has become a central figure in both education and research. In addition to her teaching responsibilities, Dr. Guerra is also a dedicated administrator, serving as the Vice-Coordinator of the Postgraduate Course in Chemical Engineering and as the Coordinator of the Food Engineering course. Her leadership in these programs demonstrates her commitment to academic excellence and the development of cutting-edge educational frameworks. Furthermore, Dr. Guerra’s professional experience integrates both nutrition and chemical engineering, making her research and teaching highly interdisciplinary and impactful. 🌍
Awards and Honors
🏆 Dr. Guerra’s work has been widely recognized within academia. She has received multiple awards for her research contributions in the fields of food engineering and nutrition. Her academic excellence has been reflected through her promotion to leadership roles at UFPE, including her responsibilities as course coordinator and Vice-Coordinator. While specific awards are not mentioned, her reputation as a scholar and educator speaks volumes about her impact on her field. Dr. Guerra has also been involved in several high-level research projects, contributing to the development of innovative approaches to food engineering and chemical processes. These accolades reflect her dedication to advancing the scientific community. 🏅
Research Focus
🔬 Dr. Guerra’s research is at the intersection of Chemical Engineering, Food Engineering, and Nutrition. She focuses on the development of sustainable food processes, nutrition optimization, and the integration of chemical engineering principles in the food industry. Her work explores innovative ways to improve food safety, quality, and nutritional content through chemical processes. Dr. Guerra is particularly interested in optimizing food processing techniques to promote health benefits and minimize environmental impacts. Her research has significant implications for both the food industry and public health, offering innovative solutions to global challenges related to nutrition and food security. 🌱
Publication Top Notes:
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Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties
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Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses
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Production of a biosurfactant from S. cerevisiae and its application in salad dressing
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Seasonal influence on lipid profiles of fish in Northeastern Brazil
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A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions