Professor Juliano Smanioto Barin of the Federal University of Santa Maria (UFSM) has received the 'O Futuro da Terra 2025' award for Rural Innovation and Technology. This award recognizes individuals and companies committed to advancing agribusiness through sustainable and pioneering practices.
Professor Barin's research is at the forefront of AgFood Tech, a field that integrates agriculture, food production, and technological advancements. His work focuses on critical areas such as post-harvest processing and the development of advanced laboratory equipment for quality control. By utilizing cameras and sensors, Barin's innovations enable on-site chemical and microbiological analyses, bringing sophisticated diagnostic capabilities directly to agricultural settings. A key achievement is his patented microwave-induced combustion device for chemical analysis, which has been commercialized globally in over 30 countries. Additionally, his rapid microbiological analyzer has led to the creation of the startup Auftek Tecnologia, which provides real-time insights into production processes.
Beyond analytical tools, Professor Barin has contributed to product development, including sugar-reduced ginger and hibiscus sodas for Cervejaria Zagaia, emphasizing natural flavorings and reduced sugar content. He also leads the FoodTech FabLab at UFSM, a crucial prototyping hub that offers agribusiness companies and universities access to cutting-edge technologies like 3D printers and extruders. This initiative is part of a larger national trend; Brazil hosts over 1,700 agtech startups, reflecting a strong commitment to technological advancement in agriculture, with significant investments, such as $550 million raised in 2024, fueling this growth.
Key trends propelling the AgFood Tech sector include artificial intelligence, the Internet of Things, and bioinputs. Professor Barin's research in advanced analysis and sustainable ingredient development aligns perfectly with these trends. He also champions the circular economy by repurposing food waste, transforming fruit peels and seeds into nutritious ingredients. For instance, he uses orange and beet peels to naturally color and flavor chocolates, enhancing fiber and nutrient content while replacing artificial additives. This approach addresses the growing demand for sustainable food solutions, a central focus for Brazil's burgeoning AgFood Tech ecosystem.
Professor Barin's influence is further solidified by his active participation in foodtech regulatory and market groups. Recognized as one of Latin America's most influential AgFood Tech leaders and a recipient of UFSM's 'Innovation in the Market Award' for his technology transfer contributions, Professor Barin exemplifies how academic research can yield tangible market solutions. The collaborative environment fostered by initiatives like the FoodTech FabLab is instrumental in driving Brazil's agricultural competitiveness and sustainability goals, positioning the nation as a leader in global agribusiness innovation.