Mr. Stephen Carmelo Barrion

• MSc (Agric) in Food Science and Technology (Distinction) - University of Pretoria, RSA. 2008.

• BSc (Honours) in Food Science - University of Pretoria, RSA. 2002.

• BSc (Agric) with specialization in Food Science and Technology (Best Final Year Student) – University of Namibia, Namibia.2000.

Lecturer

Private Bag 13301, Windhoek,
Food Science Building, Room 043, Neudamm Campus. University of Namibia

+264 61 206 4060
+264 61 206 3013

sbarrion@unam.na 

Mr Barrion is a Namibian who has been lecturing at the Department of Food Science and Technology since 2004.  Prior to his appointment at the University of Namibia, he worked in some of Namibia’s Food Industries including Namibia Breweries Limited. He served as a Project Coordinator/Manager for Partnership for Food Industry Development project (2005 – 2007) – a USAID funded collaboration with the University of Louisiana Agricultural Center. The project was aimed at promotion of value addition in the Namibian food industry, enhancing food safety and quality capabilities and practices in the meat, seafood and poultry sectors and establishment of producer - processor linkages.

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• Seafood Technology (FSC3421)
• Cereal Science and Technology (FSC3462)
• Edible Fats and Oils Technology (FSE3411)
• Food Analysis, Instrumentation and Sensory Evaluation (AFST3782)
• Seminars (FSS3401)
• Research project (FSC3410)

Mr Barrion research interests are mainly in selected topics of fermentation technology, sensory evaluation and cereal science and technology. Projects that he has been involved with include the utilization of indigenous Namibian veld fruits for making country wine, the mapping of consumer preferences for selected cola drinks and has been involved in looking at the effects of the traditional Namibian and industrial milling processes on the nutritional quality of pearl millet flour. He has worked for the breweries in Namibia, where he was actively involved in the trials and product launch of Becks beer in Southern Africa.

Articles:

Barrion, S., Keya, E.L. and Ngwira, T.N. 2001.Country-wine making from Eembe fruit (Berchemia discolor) of Namibia. The Journal of Food Technology in Africa .Vol 6 3: 83-86.            

Taylor, J.R.N., Barrion, S.C. and Rooney, L.W. 2010. Pearl Millet- New Developments in Ancient Food Grain. Cereal Foods World. Vol 55. 16-19.

Scientific Poster:

Barrion, S.C. and De Kock, H.L. Preference Mapping of Selected Cola drinks (BSc Honours) project at the University of Pretoria. Scientific Poster presented at the SAAFoST. Congress held at the CSIR (Centre for Scientific and Industrial Research) In Pretoria, R.S.A. September 2003.

Supervision of 4th year Food Science and Technology final year research projects:

Kutaa, G. 2008. Formulation and Development of bread rolls from composite flour of Mahangu (Pearl millet) and Wheat using bread rolls premix for commercial purposes. Department of Food Science and Technology: University of Namibia.

Auala, P.N. 2007. Formulation and development of Choc-chip cookies from composite flour of mahangu and wheat for commercial purposes. Department of Food Science and Technology: University of Namibia.

Kashima, S.N. 2006.Development of Standardize Mahangu Bread for Commercial Purposes. Department of Food Science and Technology: University of Namibia.

Kamkuemah, A. 2005. Use of Pearl Millet, Pennisetum Glaucum (as a Composite Flour) in The Production of Pasta, and Analysis of Pasta’s Sensory, Chemical and Nutritional Aspects. Department of Food Science and Technology: University of Namibia.

Lifetime Member of the Golden Key International Honour Society. 2003

INTSORMIL-Directory of Experts in Sorghum and Millet. Food Science and Technology in Africa. 2008