Dr. Barbara Franco Lucas

09/2022 – 08/2023: Microalgae as an alternative protein and a sustainable option to improve nutrition worldwide: Swiss consumer perceptions and attitudes.

03/2017 – 10/2021: Centres of Technological Vocation (CVTs) of the Agrobiodiversities Bailique - Rio Grande.

09/2017 – 11/2018: Tutorial Working Group on Biochemical Engineering (GTTEB).

03/2015 – 10/2021: Microalgae culture in Brazil: Food Security, Sustainable Development and Alternative Work.

03/2024 – 10/2024: Bentomo circular

2024 – 2027: HORIZON EUROPE: SUSTAIN-A-BITE (BFH)

Franco Lucas, B., & Brunner, T. (2024). Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study (Vol. 37). Elsevier. https://doi.org/10.24451/arbor.22558

LUCAS, BÁRBARA FRANCO; BRUNNER, THOMAS A. 2024. Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland. Algal Research, v. 78, 103386.

Beatrice Giacomuzzo, Minh Hai Ngo, Thanh Mai Ha, Evelyn Markoni, Mathilde Delley, Franziska Götze, Nhu Thinh Le, Thi Lam Bui, Anh Duc Nguyen, Bao Duong Pham, Thomas A. Brunner, Bárbara Franco Lucas. (2024). Determinants of the intention to increase vegetable consumption in Vietnam and Switzerland. Journal of Agriculture and Food Research, 100998.

Franco Lucas, B., Alberto Vieira Costa, J., & Brunner, T. (2023). Attitudes of consumers toward Spirulina and açaí and their use as a
food ingredient (Vol. 178). Elsevier. https://doi.org/10.24451/arbor.18887

Franco Lucas, B., Alberto Vieira Costa, J., & Brunner, T. (2022). How Information on Superfoods Changes Consumers’ Attitudes: an Explorative Survey Study (Vol. 11, Issue 13). MDPI. https://doi.org/10.24451/arbor.17966

Franco Lucas, B., Guelpa, R., Vaihinger, M., Brunner, T., COSTA, J. A. V., & Denkel, C. (2022). Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents (Vol. 42). Sociedade Brasileira de Ciencia e Tecnologia de Alimentos. https://doi.org/10.24451/arbor.17967

Brunner, T., Franco Lucas, B., Götze, F., & Vieira Costa, J. A. (2022). Consumer Perception Toward “Superfoods”: A Segmentation Study (Vol. 35, Issue 5). Taylor & Francis. https://doi.org/10.24451/arbor.16699

Brunner, T., Franco Lucas, B., & Costa, J. A. V. (2021). Superfoods: Drivers for Consumption. Routledge. https://doi.org/10.24451/arbor.14071

Costa, J. A. V.; Lucas, Bárbara Franco; Alvarenga, A. G. P.; Moreira, J. B.; Morais, M. G. (2021) Microalgae polysaccharides: an overview of production, characterization, and potential applications. Polysaccharides, 2, 759 - 772. https://doi.org/10.3390/polysaccharides2040046

Lucas, Bárbara Franco; Rosa, Ana Priscila Centeno Da; Carvalho, Lisiane Fernandes De; Morais, Michele Greque De; Santos, Thaisa Duarte; Costa, Jorge Alberto Vieira. (2020). Snack bars enriched with Spirulina for schoolchildren nutrition. Food Science and Technology (Campinas), 40, 146-152. http://dx.doi.org/10.1590/fst.06719

Franco Lucas, Bárbara. (2020). Microalgae as an alternative to improve nutrition. Future of Food: Journal on Food, Agriculture and Society (University of Kassel, Faculty of Organic Agricultural Sciences), 8(3), 2020. http://www.thefutureoffoodjournal.com/index.php/FOFJ/issue/view/22/23

Lucas, Bárbara Franco; Zambiazi, Rui Carlos; Vieira Costa, Jorge Alberto. (2018). Biocompounds and physical properties of açaí pulp dried by different methods. LWT-Food Science and Technology, 98, 335-340. https://doi.org/10.1016/j.lwt.2018.08.058

Lucas, Bárbara Franco; Morais, Michele Greque de; Santos, Thaisa Duarte; Costa, Jorge Alberto Vieira. (2018). Spirulina for snack enrichment: Nutritional, physical and sensory evaluations. LWT-Food Science and Technology, 90, 270 - 276. https://doi.org/10.1016/j.lwt.2017.12.032

Costa, Jorge Alberto Vieira; Moreira, Juliana Botelho; Lucas, Bárbara Franco; Braga, Vagner Silva; Cassuriaga, Ana Paula Aguiar; Morais, Michele Greque de. (2018). Recent advances and future perspectives of PHB production by cyanobacteria. Industrial Biotechnology, 14, 249 - 256.
https://doi.org/10.1089/ind.2018.0017

Lucas, Bárbara Franco; Morais, Michele Greque De; Santos, Thaisa Duarte; Costa, Jorge Alberto Vieira. (2017). Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks. Food Science and Technology, 37, 16-23. http://dx.doi.org/10.1590/1678-457x.06217

Menegazzo, Mariana Lara; Franco Lucas, Bárbara; Boarin Alcade, Lígia; Petenucci, Maria Eugenia; Graciano Fonseca, Gustavo. (2015). Production of biodiesel via methyl and ethyl routes from Nile tilapia and hybrid Sorubim crude oils. Journal of Environmental Chemical Engineering, 3, 150 - 154. https://doi.org/10.1016/j.jece.2014.12.011

Jessica Duarte, Bárbara Franco Lucas, Priscilla Bezerra, Juliana Moreira, Michele Greque de Morais, and Jorge Alberto Vieira Costa. Microalgal liquid, solid, and gaseous biofuels: Cultivation and production strategies for biofuel accumulation. In: Microalgal Biomass for Bioenergy Applications.1 ed. Cambridge: Elsevier, 2024, p. 113-144. https://doi.org/10.1016/B978-0-443-13927-7.00004-9

Juliana Botelho Moreira; Bárbara Franco Lucas; Thaisa Duarte Santos; Jessica Hartwig Duart; Jorge Alberto Vieira Costa; Michele Greque De Morais. Microalgal Biotechnology: From Cultivation To Incorporation In A Range Of Foods. In: Algal Farming Systems. 1. ed. 2024, Apple Academic Press, p.

Morais, Michele Greque de; Zaparoli, Munise.; Lucas, Bárbara Franco; Costa, Jorge Alberto Vieira. Microalgae for bioremediation of pesticides: Overview, challenges, and future trends. In: Algal Biotechnology.1 ed. Cambridge: Elsevier, 2022, p. 63-78.
https://doi.org/10.1016/B978-0-323-90476-6.00010-8

BARRA DE CEREAIS COM MICROALGA(S), 2018. Category: Product. Institution where it was deposited: INPI - National Institute of Industrial Property. Country: Brazil. Type: Patent of Invention. Number of the registration: BR1020180111493. Date of deposit: 30/05/2018. Inventors: Jorge Alberto Vieira Costa, Michele Greque de Morais, Ana Priscila Centeno da Rosa, Thaisa
Duarte Santos, Bárbara Franco Lucas, Lisiane Fernandes de Carvalho,. Depositor/Owner: Federal University of Rio Grande.

SNACK ENRIQUECIDO COM Spirulina E/OU OUTRA(S) CIANOBACTÉRIA(S) E/OU OUTRA(S) MICROALGA(S), 2017. Category: Product. Institution where it was deposited: INPI - National Institute of Industrial Property. Country: Brazil. Type: Patent of Invention. Number of the registration: BR1020170137899. Date of deposit: 26/06/2017. Inventors: Jorge Alberto Vieira Costa Bárbara Franco Lucas, Michele Greque de Morais, Thaisa Duarte Santos. Depositor/Owner: Federal University of Rio Grande.

LUCAS, B. F.; GUELPA, R.; BRUNNER, T.; DENKEL, C.; COSTA, J. A. V.
Development of snacks enriched with açaí pulp powder. In: 7o Symposium of Food Security, 2020, Bento Gonçalves – RS, Brazil. http://schenautomacao.com.br/ssa7/envio/files/trabalho3_9.pdf

LUCAS, B. F.; GUELPA, R.; BRUNNER, T.; DENKEL, C.; COSTA, J. A. V.
Effect of açaí pulp on the physical properties of cereal-based extrudates. In: 7o Symposium of Food Security, 2020, Bento Gonçalves – RS, Brazil.
http://schenautomacao.com.br/ssa7/envio/files/trabalho3_8.pdf

LUCAS, B. F.; ROSA, A. P. C.; SANTOS, T. D.; CARVALHO, L. F.; COSTA, J. A. V.
Barra de cereal adicionada de Spirulina: desenvolvimento e avaliação nutricional. In: 6o Symposium of Food Security, 2018, Gramado – RS, Brazil.
http://www.schenautomacao.com.br/ssa/envio/files/326_arqnovo.pdf

LUCAS, B. F.; ZAMBIAZI, R. C.; COSTA, J. A. V.
Efeito dos métodos de secagem na retenção de biocompostos do açaí (Euterpe oleracea Mart.). In: 6o Symposium of Food Security, 2018, Gramado – RS, Brazil.
http://www.schenautomacao.com.br/ssa/envio/files/325_arqnovo.pdf

LUCAS, B. F.; ZAMBIAZI, R. C.; COSTA, J. A. V.
Influência do método de secagem nas propriedades físicas do açaí (Euterpe oleracea Mart.). In: 6o Symposium of Food Security, 2018, Gramado – RS, Brazil.
http://www.schenautomacao.com.br/ssa/envio/files/321_arqnovo.pdf

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Influence of Spirulina biomass on the color parameters of extrudate food. In: XXI National Bioprocess Symposium -SINAFERM, 2017, Aracajú –SE, Brazil.
https://proceedings.science/sinaferm/sinaferm-2017/papers/influence-of-spirulina-biomass-on-the-color-parameters-of-extrudate-food

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Desenvolvimento de snacks a partir de farinhas de arroz e milho orgânicas adicionados de Spirulina. In: XXV Brazilian Congress of Food Science and Technology, 2016, Gramado - RS, Brazil.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Efeito da adição de Spirulina nas propriedades estruturais de snacks extrusados. In: XXV Brazilian Congress of Food Science and Technology, 2016, Gramado - RS, Brazil.

LUCAS, B. F.; MELO, R. M.; CAVENAGHI, A. D.; PINEDO, R. A.
Elaboração e caracterização sensorial de embutidos tipo “salame” elaborados com diferentes proporções de carne. In: 3° Graduation Teaching Meeting, 5° Postgraduate Meeting, 6° Scientific Initiation Meeting - ENEPE, 2012, Dourados – MS, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; ALCADE, L. B.; FONSECA, G. G.
Produção de biodiesel a partir de óleo de pescado. In: XVIII National Bioprocess Symposium, 2011, Caxias do Sul - RS, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; ALCADE, L. B.; FONSECA, G. G.
Obtenção de óleo a partir do processamento de surimi de CMS de tilápia do Nilo. In: 7º Brazilian Congress of Oleaginous Plants, Oils, Fats and Biodiesel, 2010, Belo Horizonte – MG, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; FONSECA, G. G.
Obtenção e Caracterização de Óleo de Tilápia do Nilo e Pintado. In: 1° Graduation Teaching Meeting, 3° Postgraduate Meeting, 4° Scientific Initiation Meeting - ENEPE, 2010, Dourados – MS, Brazil.

Bárbara Franco Lucas; Kate Dassesse; Anna Nicolet; Joachim Marti; Thomas Brunner. Consumer’s knowledge and attitude towards true cost accounting and true price: Evidence from a pilot survey conducted in Switzerland. Agroecology Science days, Lausanne - Switzerland, 2024.

Bárbara Franco Lucas; Evelyn Markoni; Franziska Götze; Minh Hai Ngo; Thanh Mai Ha; Nhu Thinh Le; Thi Lam Bui; Anh Duc Nguyen; Bao Duong Pham; Thomas A. Brunner. Segmentation of consumers in Switzerland and Vietnam by psychological drivers and stages of behaviour change in meat consumption reduction. 11th European Conference on Sensory and Consumer Research - EUROSENSE 2024, Dublin-Ireland, 2024.

Bárbara Franco Lucas; Thomas A. Brunner. Determinanten der Bereitschaft zum Kauf und Verzehr von Lebensmitteln auf Mikroalgenbasis in der Schweiz: eine explorative Studie. D-A-CH Algen Summit 2024 - AGROSCOPE, Liebefeld-Switzerland, 2024

Sophie Ghvanidze; Bárbara Franco Lucas; Thomas A. Brunner; J. H. Hanf. Unveiling Wine and Cannabis Consumption Motivations: A Segmentation Study of Wine Consumers in Germany. 16th Annual Conference of the American Association of Wine Economists, Lausanne - Switzerland, 2024.
2024.

Bárbara Franco Lucas; Evelyn Markoni; Franziska Götze; Minh Hai Ngo; Thanh Mai Ha; Nhu Thinh Le; Thi Lam Bui; Anh Duc Nguyen; Bao Duong Pham; Thomas A. Brunner. Drivers and barriers of the intention to increase vegetable consumption: a cross-cultural study with Swiss and Vietnamese consumers. 187 th Seminar of the European Association of Agricultural Economists (EAAE), Frick-Switzerland, 2024.

LUCAS, B. F.; BRUNNER, T.
Consumers attitude change after providing information about microalgae-based foods. In: 15th Pangborn Sensory Science Symposium, 2023, Nantes, France. Meeting new challenges in a changing world, 2023.

LUCAS, B. F.; COSTA, J.A.V.; BRUNNER, T.
Consumer attitudes toward superfoods: a study in Switzerland. In: 13th Pangborn Sensory Science Symposium, 2019, Edinburgh, Scotland.

COSTA, J. A. V.; LUCAS, B. F.; MORAIS, M.G.; SANTOS, T. D.; ROSA, A. P. C.
Development of snack bars with Spirulina biomass: effect of microalga concentration in color and microbiological parameters. In FFC’s 26th International Conference and Expo on Functional Foods, 2019, San Diego, USA.

LUCAS, B. F.; ROSA, A. P. C.; SANTOS, T. D.; COSTA, J. A. V.
Influence of Spirulina on textural and microstructural properties of cereal bars. In: XII CIBIA - Iberoamerican Congress of Food Engineering, 2019, Faro - Portugal.

LUCAS, B. F.; ROSA, A. P. C.; SANTOS, T. D.; COSTA, J. A. V.
Snack bars enriched with microalga: sensory evaluation by schoolchildren. In: XII CIBIA - Iberoamerican Congress of Food Engineering, 2019, Faro - Portugal.

LUCAS, B. F.; CORA, J.; SANTOS, T. D.; COSTA, J. A. V.
Influence of Spirulina addition on physical properties of ready-to-eat extrudates. In: 12º Latin American Symposium of Food Science - 12 SLACA, 2017, Campinas – SP, Brazil. https://proceedings.science/slaca/slaca-2017/papers/influence-of-spirulina-addition-on-physical-properties-of-ready-to-eat-extrudates

LUCAS, B. F.; MORAIS, M. G.; SANTOS, T. D.; COSTA, J. A. V.
Nutritional enrichment of snacks developed by thermoplastic extrusion using Spirulina. In: Algae Biomass Summit 2017, 2017, Salt Lake City, USA.

LUCAS, B. F.; CORA, J.; SANTOS, T. D.; COSTA, J. A. V.
Sensory evaluation of snacks enriched with Spirulina. In: 12º Latin American Symposium of Food Science - 12 SLACA, 2017, Campinas – SP, Brazil. https://proceedings.science/slaca/slaca-2017/papers/sensory-evaluation-of-snacks-enriched-with-spirulina?lang=pt-br

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Caracterização de biomassa microalgal para aplicação em alimentos. In: 2º Ibero-American Congress of Food Engineering - CIIAL 2016, 2016, Punta del Este - Uruguay.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Efeito da temperatura de extrusão no desenvolvimento de snacks adicionados de Spirulina In: 2º Ibero-American Congress of Food Engineering - CIIAL 2016, 2016, Punta del Este - Uruguay.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Efeito da umidade nas propriedades físicas de snacks extrusados adicionados de Spirulina. In: 2º Ibero-American Congress of Food Engineering - CIIAL 2016, 2016, Punta del Este - Uruguay.

LUCAS, B. F.; ALTEMIO, A. D. C.
Avaliação Sensorial de Queijo Tipo Minas Frescal Acrescido de Frutas Cristalizadas. In: 10 SLACA - Latin American Symposium of Food Science, 2013, Campinas – SP, Brazil. https://proceedings.science/slaca/slaca-2013/papers/avaliacao-sensorial-de-queijo-tipo-minas-frescal-acrescido-de-frutas-cristalizadas?lang=pt-br

LUCAS, B. F.; MURAD, S. L.; OHATA, S. M.
Utilização de ferramentas da qualidade em indústria de embalagens flexíveis. In: 10 SLACA - Latin American Symposium of Food Science, 2013, Campinas. https://proceedings.science/slaca/slaca-2013/papers/utilizacao-de-ferramentas-da-qualidade-em-industria-de-embalagens-flexiveis-?lang=pt-br

MENEGAZZO, M. L.; LUCAS, B. F.; ALCADE, L. B.; PETENUCI, M.E.; FONSECA, G. G.
Extraction of oil from waste fish. In: XIV Congress and exhibition on fats and oils of the Latin American section of AOCS., 2011, Cartagena, Colombia.

MENEGAZZO, M. L.; LUCAS, B. F.; ALCADE, L. B.; PETENUCI, M.E.; FONSECA, G. G.
Extraction of waste fatty fish from surimi production of Nile tilapia. In: XIV Congress and exhibition on fats and oils of the Latin American section of AOCS., 2011, Cartagena, Colombia.

LUCAS, B. F.; GOMES, B. S.; MENEGAZZO, M. L.; FONSECA, G. G.
Obtenção e caracterização de óleo bruto de tilápia. In: V Scientific Initiation Meeting, 2010, Dourados – MS, Brazil.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Elaboração e análise sensorial de snacks enriquecidos com Spirulina. In: 16ª University Production Conference of FURG - MPU, 19º Postgraduate Meeting, 2017, Rio Grande – RS, Brazil.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Desenvolvimento de extrusados enriquecidos com microalga. In: III Symposium of Biochemical Engineering and Bioprocesses, 2016, Rio Grande – RS, Brazil.

LUCAS, B. F.; SANTOS, T. D.; COSTA, J. A. V.
Incorporação de Spirulina em snacks extrusados. In: 15ª University Production Conference of FURG - MPU, 2016, Rio Grande – RS, Brazil.

AILIM YUKI NAKASHIMA; ALESSANDRA DE OLIVEIRA DE QUEIROZ; BÁRBARA FRANCO LUCAS, et al. Avaliação da rotulagem de produtos alimentícios comercializados em feiras livres no município de Dourados/MS. In: IX ECONPET - IX Central-West and North Meeting of P.E.T Groups, 2011, Palmas – TO, Brazil.

NAKASHIMA, Ailim Yuki; QUEIROZ, Alessandra de Oliveira; LUCAS, Bárbara Franco et al. Avaliação e elaboração da rotulagem de produtos alimentícios comercializados em feiras livres de Dourados/MS. In: XVI ENAPET - National Meeting of the Groups of the Tutorial Education Program (PET), 2011, Goiânia –GO, Brazil.

PEIXOTO, T. S.; LUCAS, B. F.; SANTOS, L. N. B.; SANJINEZ-ARGANDOÑA, E.J; OHATA, S.M.; FILGUEIRAS, C.T. Avaliação e elaboração das rotulagens de conservas alimentícias comercializadas nas feiras livres de Dourados-MS. In: 14º Workshop of Medicinal Plants from Mato Grosso do Sul, 2011, Dourados-MS, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; FONSECA, G. G.
Caracterização do óleo de tilápia do Nilo obtido a partir de duas diferentes metodologias. In: II International Symposium on Agricultural and Agroindustrial Waste Management - II SIGERA, 2011, Foz do Iguaçu-PR, Brazil.

LUCAS, B. F.; FERREIRA, L. O.; PEIXOTO, T. S.; FRIPP, M. C.; ARGANDOÑA, E. J. S. Desidratação de Fatias de Batata Inglesa. In: 2° Graduation Teaching Meeting, 4° Postgraduate Meeting, 5° Scientific Initiation Meeting - ENEPE, 2011, Dourados-MS, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; FONSECA, G. G.
Obtenção e caracterização de óleo de pescado pintado. In: II International Symposium on Agricultural and Agroindustrial Waste Management - II SIGERA, 2011, Foz do Iguaçu-PR, Brazil.

MENEGAZZO, M. L.; LUCAS, B. F.; FONSECA, G. G.
Obtenção e Caracterização de Óleo de Tilápia do Nilo. In: II International Symposium on Agricultural and Agroindustrial Waste Management - II SIGERA, 2011, Foz do Iguaçu-PR, Brazil.