Assoc. Prof. Eufemio G. Barcelon, Ph.D.

Faculty Member

Food Technology

PERSONAL

Name
Assoc. Prof. Eufemio G. Barcelon, Ph.D.
Position(s)
Faculty member
Discipline
Food Technology
Department
Food Technology
Phone (Office)
(63 2) 406-1611 local 8476
Email address (official)
eufemio.barcelon@ust.edu.ph
Consultation Period
FS, 1:30 – 12:30 PM
(2nd term, AY 2016-2017)
Qualifications
Degree
School
Year Graduated
Doctorate
Ph.D. Food Science
University of Ghent, Belgium
1996
Masterate
MS. (Adv. Studies) Food Science
University of Ghent, Belgium
1991
MS. Agricultural Engineering
UP Los Baños
1989
Undergraduate
BS. Agricultural Engineering
VSU
1983
Post-Doctorate
Food Engineering
Tokyo University of Agriculture and Technology
1999
Professional Memberships
Name of Organization
Position
Inclusive Years
Philippine Association of Food Technologist (PAFT)
Regular Member
Since 06/1996
Balik Scientist Association
Active/Regular Member
Since 12/1997 (Lifetime)
Philippine Association of Food Technologist (PAFT)
Regular Member
Since 06/1996
International Journal of Chemical and Biological Sciences
Editorial Board Member
Since 11/2014 (Lifetime)
International Journal of Current Research.
Editorial Board Member
Since 03/2014 (Lifetime)
Food Safety Team, NCR, DOST
Member
Since June 2012
World Academy of Science, Engineering and Technology,
Member
Since Aug 2011
Scientific Committee & Editorial Review Board on Engineering and Physical Sciences WASET, 2010
Member
Since July 2010

BIOGRAPHY

Associate Professor Eufemio G. Barcelon, Ph.D. has been teaching Food Technology courses for over two decades. His teaching is mainly focused on critical thinking in solving problems in Food Engineering, as applied to foods processing, innovation, and food safety, among others. He has also extended his services as consultant in several food industries and institutions. Several times, he is being invited as resource person/speaker in food trainings, sensory evaluation and food processing. He is a DOST Balik Scientist and a faculty member of the Graduate School MS Food Science Program.





TEACHING

Academic Year
Courses handled
2012-2013
FT 104B- Food Chemistry
FT 108 – Food Engineering
FT 116- Food Safety
FT 117- Food Laws
FT 118- Environmental Management for Food Industries
RES- MET- Research Methods for Food Science and Technology
Sensory Evaluation (MSFS)
Food Packaging (MSFS)
2013-2014
Food Chemistry
Food Engineering
Food Safety
Food Laws
Environmental Management for Food Industries
Research Methods for Food Science and Technology
Sensory Evaluation (MSFS)Food Packaging (MSFS)
2014-2015
Food Chemistry
Food Engineering
Food Safety
Food Laws
Environmental Management for Food Industries
Research Methods for Food Science and Technology
ensory Evaluation (MSFS)
Food Packaging (MSFS)
2015-2016
Food Chemistry
Food Engineering
Food Safety
Food Laws
Environmental Management for Food Industries
Research Methods for Food Science and Technology
Sensory Evaluation (MSFS)
Food Packaging (MSFS)
2016-2017
Food Chemistry, Food Engineering
Food Safety
Food Laws
Environmental Management for Food Industries
Research Methods for Food Science and Technology
Sensory Evaluation (MSFS)
Food Packaging (MSFS)

EXPERIENCE

Academic Year
Committee Memberships
Role/Position
Committee/Event
Inclusive Dates/Period

PUBLICATIONS AND CREATIVE WORKS

PUBLICATIONS (since 2011)

  1. Abdulmajid, N., Bautista, M. K., Bautista, S., Chavez, E., Dimaano, W. and Barcelon, E.G. (2014) Heavy metals assessment and sensory evaluation of street vended foods. International Food Research Journal, 21(6), 2127-2131.
  2. Acurato, M., Cosilet, A., Fernando C., Manuel, R., Mercado, K., Prades, V. and Barcelon, E.G. (2015). Sensory Acceptability and Physicochemical Contents of Dragon Fruit-based Ketchup. Proc. ASEAN Food Conference 2015. Manila
  3. Andaya C., Biol, M.A., De Los Santos, N.J., Reterta, A.J., and Barcelon, E.G. (2013). Consumer sensory response towards perceived health benefits of antioxidants from dragon fruit. As. J. Food Ag-Ind, 6(03), 149-156.
  4. Azotea, A.N., Cruz, C., Logan, E.J., Orcullo, O.J., Barcelon, E.G. (2013). Saltiness sensory threshold of hypertensive and normotensive consumers. As. J. Food Ag-Ind., 6(2), 100-105.
  5. Barcelon, E.G. and Velando, M.K.S. (2015). Survival ability of Bifidobacterium lactis & Lactobacillus acidophilus on Chocolate. Proc. ASEAN Food Conference 2015. Manila
  6. Barcelon, E.G. Survival ability of Bifidobacterium lactis & Lactobacillus acidophilus on Chocolate. Proc. VitaFoods Asia Conference 2014. Hongkong.
  7. Barcelon, E.G. Collado, D.M.R., Eustaquio, S.A., Luna, M.N.H., Santos, K.J.C., Sombrano, M.C.S., Villaceran, D.P. (2015). Microbiological Assessment of Street Food Dipping Sauce. Global Journal of Advance Engineering Technologies and Sciences, 2(4),19-24.
  8. Barcelon, E.G. Acurato, M., Fernando, C., Mercado, K., and Prades, V. (2015). Physicochemical Composition and Consumer Preference of Housewives on Dragon Fruit Ketchup. International Journal of Chemical and Biological Sciences, 1(11), 5-8.
  9. Barcelon, E.G. Capule A., Cruz, J.F., Macam, F., and Roblesa, R. (2014). A Survey on the Intake of Energy Drinks among College Students and Young Professionals in Metro Manila. Asian Journal of Agriculture and Food Sciences, 2(6), 554-559.
  10. Barcelon, E.G. Carreon, L., Guillermo, J., Jacob, E., Jocson, S., Panopio Jr., G., and Rosalinas, S. (2015). Consumer Acceptability and Physico-chemical Content of Red Flesh Dragon Fruit Spread. Australian Journal of Basic and Applied Science, 2(2), 223.
  11. Barcelon, E.G. Catapang, A. N., Gonzales, A.J., Laguardia, R., Pineda, W.L., Salcedo, M.E., and Villaruz, J.F. (2015). Consumer Acceptability and Physico-chemical Composition of Coconut Spreadable Cheese Substitute. Asian Journal of Agriculture and Food Sciences, 3(01), 82-87.
  12. Barcelon, E.G. Catapang, A.N., Gonzales, A.J., Laguardia, R., Pineda, W.L., Salcedom M.E., and Villaruz, J.F. (2015). Changes in Sensory Acceptability and Physico-chemical Composition of Coconut Spreadable Cheese Substitute during Storage. International Journal of Advanced Scientific and Technical Research, 2(5), 621-627.
  13. Barcelon, E.G. Chua J.N., Encinas J., Montemayor, J., Nagalinngam, M.J., Ocampo, A. and Ong, R.M. (2014). Online Consumer Preference and Sensory Acceptability of Vegetable-Added Pasta Noodles. J Food and Public Health, 4(6), 301-305.
  14. Barcelon, E.G. Chua, J.K.N., Encinas, J.B., Montemayor, J.E., Nagalinngam, M.G., Ocampo, A.K.E., and Ong, R.M.G. (2015). Vegetable-Added Pasta Noodles: Physico-chemical Composition and Consumer Acceptability. International Journal of Agriculture Innovations and Research, 3(6) :1171-1175.
  15. Barcelon, E.G. Chua, J.K.N., Encinas, J.B., Montemayor, J.E., Nagalinngam, M.G., Ocampo, A.K.E., and Ong, R.M.G. (2015). Acceptability of Vegetable-added Pasta Noodles Among Teenagers, Adults and Senior Consumers. JAFS, 4(50), 149-155.
  16. Barcelon, E.G. Collado, D.M., Eustaquio, S.A., Luna, M.N.H., Santos, K.J.C., Sombrano, M.C.S., and Villaceran, D.P. (2015). Consumer Perception and Microbiological Analysis on Safety of Street Food Dipping Sauces. Asian Journal of Agriculture and Food Sciences 2015, 3(1), 97-102.
  17. Barcelon, E.G. Isuga, A., Macadangdang, M., Resurreccion, I., Salipsip, A., Tan, R., Torres, V. Viability of Lactobacillus Casie and Lactobacilus Plantarum in Carrot Filled Chocolate Bites. Journal of Microbiology, Botechnology and Food Science, 4(4), 1.
  18. Barcelon, E.G. Isuga, A.L.E., Macadangdang, M.H., Resurreccion, I.V., Salipsip, A.D.L., Tan, R.A.F., and Torres, V.J.P. (2015). Proximate content and sensory acceptability of carrot and sweet potato- filled chocolate bites incorporated with Lactobacillus and Lactobacillus plantarum. Global Journal of Advanced Engineering Technologies and Sciences, 2(4), 25-29.
  19. Barcelon, E.G. Isuga, A.L.E., Macadangdang, M.H., Resurreccion, I.V., Salipsip, A.D.L., Tan, R.A.F., and Torres, V.J.P. (2015). Physico-chemical Content of Carrot and Sweet Potato-Filled Chocolate Bites Incorporated with Lactobacillus casei and Lactobacillus plantarum. Asian Journal of Agriculture and Food Sciences, 3(2),189-195.
  20. Barcelon, E.G. Montiflor, L., Berry, J., Jasmin, J. and Macam, F. (2014). Evaluation on the Sensory Preference and Microbiological Properties of Street Vended Ice Cream. Adv Dairy Res 2014, 2(2) 116-121.
  21. Bautista, S. R., Chavez, E., Dimaano, W., Lacambra, D. M. and Barcelon, E.G. (2014). Effect of Sweetener on the Glycemic Index and Sensory Properties of Homemade Peanut Butter. Asian Journal of Science and Technology, 5(11), 661-664.
  22. Berry, J., Jasmin, J., Macam, F., Montiflor, L. and Barcelon, E.G. (2013). Evaluation on the sensory preference and microbiological properties of street vended ice cream. As. J. Food Ag-Ind., 7(1), 13-18.
  23. Berry, J., Jasmin, J., Macam, F., Montiflor, L. and Barcelon, E.G. (2014). Evaluation on the Sensory Preference and Microbiological Properties of Street Vended Ice Cream. Asian Journal of Agriculture and Food Sciences. 2 (5)2321-2327
  24. Capule, A. and Barcelon, E.G. (2014). Influence of Colour on the Sensory Perception of Ready to Drink Soy Milk. Asian Journal of Science and Technology, 5(12), 879-882.
  25. Capule, A., Lacambra, D.M., Sarion, H., Uwimbabazi, M.C. and Barcelon, E.G. (2013). Perception of off-odour with pH and colour changes in street vended coconut juice. As. J. Food Ag-Ind., 7(1), 1-5.
  26. Carreon, L., Guillermo, J., Jacob, E., Jocson, S., Panopio Jr., G., Rosalinas, S. and Barcelon, E.G. Barcelon, E.G. (2015). Physico-chemical Contents and Acceptability of Dragon Fruit–based Spread. Proc. ASEAN Food Conference 2015. Manila
  27. Catapang, A., Gonzalez, A.J., Laguardia, R., Pineda, W. L., Salcedo, M.E., Villaruz, J.F., and Barcelon, E.G. (2015). Consumers Acceptability of Coconut Milk -based Spreadable Cheese Substitute. Proc. ASEAN Food Conference 2015. Manila
  28. Chua, J., Encinas, J., Montemayor, J., Nagalinngam, M., Ocampo, A., Ong, R.M. and Barcelon, E.G. (2015). Consumer Preference and Acceptability of Vegetable-Added Pasta Noodles. Proc. ASEAN Food Conference 2015. Manila
  29. Collado,D., Eustaquio, S.A., Luna, M.N.H., Santos, K.J.C., Sombrano, M.C.S., Villaceran, D.P. and Barcelon, E.G. (2015). Microbiological Analysis and Safety Perception of Street Food Dipping Sauces. Proc. ASEAN Food Conference 2015. Manila
  30. Cruz, C., Macam, F., Maglinao, F., Montiflor, M.L., Reyes, R., and Barcelon, E.G. (2013). Evaluation of Consumer Preference in packaging of Energy drinks. As. J. Food Ag-Ind., 6(2), 86-93.
  31. Cruz, J., Punzalan, M.E., Ramos, S., Reyes, R., and Barcelon, E.G. (2013). Consumer perception on safety and sensory evaluation of street-vended pork Dim Sum (Siomai). As. J. Food Ag-Ind., 6(6), 290-295.
  32. Freo, J.M., Aril, J., Serrano, J., Ramos, S., and Barcelon, E.G. (2015). Prevalence of the consumption of processed meats with nitrate and nitrite among pregnant women. International Journal of Nutrition and Food Science. In Review.
  33. Quinto, E. and Barcelon, E.G. (2011). Isolation and Characterization of Lactic - Acid Bacteria from Egg of Waiver Ant: A natural functional food. Proc 6th Pacific Biology Congress Mar 30, 2011, 230-238.
  34. Quinto, E. and Barcelon, E.G. (2011). Isolation and Characterization of Lactic - Acid Bacteria from Egg of Waiver Ant: A natural functional Food. Proc Assoc. of Systematic Biologist Philippines May 16-18, 2011, 128-133.
  35. Velando, M.K.S. and Barcelon, E.G. (2013). Survival of L. casei BD II and L. plantarum WCFS1 in gastro-intestinal stresses and viability in mango juice during storage. As. J. Food Ag-Ind., 6(4), 222-232.

BOOK CHAPTER (since 2011)

CREATIVE WORKS (since 2011)

  1. Barcelon, E, and Narvaez M. (2012). Whipping up a healthy mayo. DVD, EdTech Center, University of Santo Tomas




AWARDS/RECOGNITIONS

(since 2011 including fellowships)

Type(Academic Honors, Professorship, Fellowships)
Details
Year
Volunteer Award
Australian Volunteer for International Development
2014








SPEAKERSHIP

(since 2011)

Role
(Speaker, Expert Panel Member, Trainor, etc.)
Seminar/Workshop/Conference/Training – Sponsoring Organization
Year
Resource Person
Fishery Symposium, National Fishery Research and Development Institute
Sept 25-27, 2017
Speaker
VitaFoods Asia Conference 2014. Hong Kong. World Convention and Exhibition Center, Hong Kong.
September 3-4, 2014
Speaker
International Congress on Plant Biotechnology, Melbourne International Convention and Exhibition Center, Australia.
August 10-15, 2014
Speaker
Food Safety and Hygiene. DOST and City of Bacoor Food Safety Program, Bacoor Public Market, Bacoor, Cavite
April 24, 2014.
Resource Person
Food Safety for Street Food Vendor. DOST and City of Bacoor Food Safety Program. ABC Hall Bacoor, Cavite.
Feb 28, 2014.
Speaker
Research on Food Science and Nutrition. College of Education, UST.
July 14, 2013.



SUPERVISION

Undergraduate researches supervised (since 2011)

  1. Acurato, M., Cosilet, A., Fernando C., Manuel, R., Mercado, K., Prades, V. (2015). Sensory Acceptability and Physicochemical Contents of Dragon Fruit-based Ketchup. International Journal of Chemical and Biological Sciences, 1(11), 5-8.
  2. Carreon, L., Guillermo, J., Jacob, E., Jocson, S., Panopio Jr., G., and Rosalinas, S. (2015). Consumer Acceptability and Physico-chemical Content of Red Flesh Dragon Fruit Spread. Australian Journal of Basic and Applied Science, 2(2), 223.
  3. Catapang, A.N., Gonzales, A.J., Laguardia, R., Pineda, W.L., Salcedom M.E., and Villaruz, J.F. (2015). Consumer Acceptability and Physico-chemical Composition of Coconut Spreadable Cheese Substitute. Asian Journal of Agriculture and Food Sciences, 3(1), 82-87.
  4. Chua J.N., Encinas J., Montemayor, J., Nagalinngam, M.J., Ocampo, A. and Ong, R.M. (2015). Acceptability of Vegetable-Added Pasta Noodles Among Teenagers, Adults and Senior Consumers. JAFS, 4(50), 149-155.
  5. Collado, D.M., Eustaquio, S.A., Luna, M.N.H., Santos, K.J.C., Sombrano, M.C.S., and Villaceran, D.P. (2015). Microbiological Analysis on Safety of Street Food Dipping Sauces. Global Journal of Advance Engineering Technologies and Sciences, 2(4), 19-24.
  6. Isuga, A., Macadangdang, M., Resurreccion, I., Salipsip, A., Tan, R., Torres, V. (2015). Viability of Lactobacillus Casie and Lactobacilus Plantarum in Carrot Filled Chocolate Bites. Journal of Microbiology, Biotechnology and Food Science, 4(4), 1.
  7. Isuga, A.L.E., Macadangdang, M.H., Resurreccion, I.V., Salipsip, A.D.L., Tan, R.A.F., and Torres, V.J.P. (2015). Proximate content and sensory acceptability of carrot and sweet potato- filled chocolate bites incorporated with Lactobacillus and Lactobacillus plantarum. Global Journal of Advanced Engineering Technologies and Sciences, 2(4), 25-29.