Markus Walkling-Ribeiro completed his certified engineering degree (Dipl.-Ing./M.Eng.Sc.) in food technology at Technische Universitaet Berlin (Germany) in 2004. Thereafter, he was awarded a Ph.D. in food science from University College Dublin (Ireland) before he commenced his postdoctoral fellowship in the Canadian Research Institute for Food Safety at the University of Guelph (Canada) in 2009. Following offers for postdoctoral research associate positions in the Department of Food Science at Cornell University (USA) in 2013 and 2014 Dr. Walkling-Ribeiro joined two different research groups there to extend his food engineering expertise further. Subsequently, he returned to Canada as a visiting scientist before joining the Biotechnology and Food Engineering Program of GTIIT in 2018.
Utilizing his specialization in food process engineering Dr. Walkling-Ribeiro studies and optimizes the application of diverse emerging food and bioprocessing technologies (e.g. high voltage pulsed electric fields, high hydrostatic pressure, ultraviolet light, lytic bacteriophage) in combination for enhanced microbial decontamination, better retention of natural quality attributes, and improved system sustainability.
Emerging Food and Bioprocessing Technologies,
Minimal Processing with Novel Hurdle Strategies,
Next-Generation Process Engineering Design,
Health-Promoting Food Ingredients,
Food Preservation and Consumer Acceptability,
Environmentally Sustainable Production Systems and Waste Recycling.
Papers
Cadesky, L., Markus Walkling-Ribeiro, Karwe, M.V., & Moraru, C.I. “Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates”. Journal of Dairy Science, Volume100, 7055-7070, 2017.
Adi M. Sikin, Markus Walkling-Ribeiro, Syed S. H. Rizvi, “Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature”. Food Control, Volume 70, Pages 174-182, 2016.
Hanie Ahmadi, Hany Anany, Markus Walkling-Ribeiro, Mansel W. Griffiths, “Biocontrol of Shigella flexneri in ground beef and Vibrio cholerae in seafood with bacteriophage-assisted high hydrostatic pressure (HHP) treatment”. Food and Bioprocess Technology, Volume 8, Pages 1160-1167, 2015.
Markus Walkling-Ribeiro, Oscar Rodríguez-González, Shesha, Jayaram, Mansel W. Griffiths, “Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk”. International Journal of Food Microbiology, Volume 144, Pages 379-386, 2011.
Markus Walkling-Ribeiro, Francesco Noci, Denis A. Cronin, James G. Lyng, Desmond J. Morgan, “Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields”. LWT - Food Science and Technology, Volume 43, Pages 1067-1073, 2010.
Markus Walkling-Ribeiro, Francesco Noci, Denis A. Cronin, James G. Lyng, Desmond J. Morgan, “Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields”. Food and Bioproducts Processing, Volume 87, Pages 102-107, 2009.
Francesco Noci, Joerg Riener, Markus Walkling-Ribeiro. Denis A. Cronin, Desmond J. Morgan, James G. Lyng, ”Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for a preservation of fresh apple juice”. Journal of Food Engineering, Volume 85, Pages 141-146, 2008.
Book Chapters
Mansel W. Griffiths and Markus Walkling-Ribeiro, “Implementation of microbially safe foods with pulsed electric fields” in “Novel Food Preservation and Microbial Assessment Techniques”, Edited by Ioannis S. Boziaris, pp 25-66. Taylor & Francis - Science Publishers - CRC Press, Boca Raton, FL, USA, ISBN 9781466580756, 2014.
Mansel W. Griffiths and Markus Walkling-Ribeiro, “Pulsed electric field processing of liquid foods and beverages” in “Emerging Technologies for Food Processing, 2nd Edition”, Edited by Da-Wen Sun, pp 115-145. Elsevier Academic Press, London, UK, ISBN 9780124114791, 2014.
Mansel W. Griffiths and Markus Walkling-Ribeiro, “Microbial decontamination of milk and dairy products” in “Microbial Decontamination in the Food Industry: Novel methods and applications”, Edited by Ali Demirci, Michael O. Ngadi, pp 190-238. Woodhead Publishing Ltd, Cambridge, UK, ISBN 9780857090850, 2012.
