Jaqueline Gilmara Barboza Januário is a Food Engineer and holds a Master’s degree in Food Science from the State University of Maringá (Brazil), as well as a Ph.D. in Chemical Engineering from the University of Sherbrooke (Québec, Canada), where she received an excellence mention for her thesis. She is currently a postdoctoral researcher at the Biomass Technology Laboratory (BTL), where she develops innovative maple-based products. Her career combines scientific rigor, applied research, and a strong commitment to technology transfer to the food industry.
Jaqueline has expertise in the valorization of food by-products, consolidated through more than twelve years of research conducted in Brazil, France, and Canada, both in academia and industry. Her work integrates physicochemical characterization, fermentation, extraction of bioactive compounds, volatile compound analysis, and sensory evaluation of food products. The outcomes of her research led to the development of a maple wine commercialized by Distillerie du Granit under the QUÉBECOL brand, as well as several high-impact scientific publications in the field of food science.