Carlos José Dias Pereira


  • Currently is professor at the Department of Food Science and Technology of the Polytechnic Institute of Coimbra – School of Agriculture. It is also a researcher at CERNAS (Research Center for Natural Resources, Environment and Society Studies) in the scientific area of dairy technology specifically on the application of membrane technologies for whey/food byproducts recovery.
  • Name: Carlos José Dias Pereira
    ORCID Number: http://orcid.org/0000-0003-1705-2301
    Scopus Number: 7202964185
    Institucional Adress: IPC/ESAC
    Email: cpereira@esac.pt
    Institutional Telephone: 00351 965411989
  • Paula Coutinho, Carlos Dias Pereira, Márcio Rodrigues, Paulo Poço, Ana Carreira, JoãoPedro Borges, Ana Soeiro, Teresa Paiva
    Jarmelo Value – a pilot study of livestock production and territorial eco valorisation. (2018)
    Abstracts/Journal of Biotechnology, vol.280S , pp.S32–S91
    http://doi.org/https://doi.org/10.1016/j.jbiotec.2018.06.132

    Ana C. Cassoni, Ricardo Freixo, Ana I. E. Pintado, Manuela Amorim, Carlos D. Pereira, Ana Raquel Madureira and Manuela M. E. Pintado
    Novel Eco-Friendly Method to Extract Keratin from Hair (2018)
    ACS Sustainable Chemistry & Engineering, vol.6 (9), pp. 12268-12274
    http://doi.org/https://doi.org/10.1021/acssuschemeng.8b02680

    Skryplonek, K., Gomes, D., Viegas, J., Pereira, C., Henriques, M.
    Lactose-free frozen yogurt: production and characteristics. (2017)
    Acta Sci. Pol. Technol. Aliment., vol.16 (2), pp.171–179
    http://doi.org/http://dx.doi.org/10.17306/J.AFS.2017.0478

    Marta Henriques, David Gomes, Carlos Pereira
    Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels. (2017)
    Food Technology and Biotechnology, vol.55 (4), pp.NA
    http://doi.org/http://dx.doi.org/10.17113/ftb.55.04.17.5248

    Amorim, M., Pereira, J.O., Gomes, D., Pereira, C.D., Pinheiro, H., Pintado, M.
    Nutritional ingredients from spent brewers yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. (2016)
    Journal of Food Engineering, vol.NA, pp.NA
    http://doi.org/10.1016/j.jfoodeng.2016.03.032

    Carlos Dias Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia, Graciela de Antoni
    Novel Functional Whey-Based Drinks with Great Potential to the Dairy Industry (2015)
    Food Technology and Biotechnology, vol.53 (3) , pp.NA
    http://doi.org/10.17113/ftb.53.03.15.4043

    R.P. Roberto da Costa, L. Vargas, M.A. Conceição, J. Varejão, C. Dias Pereira, R. Amaro, R. Costa, S. Santos, S. Ressurreição
    Comparison of intramuscular fat quality between piglets of bísaro and industrial breeds – a preliminary study. (2015)
    Journal of International Scientific Publications. Agriculture & Food, vol.3, pp.NA
    http://doi.org/http://www.scientific-publications.net/en/article/1000661/

    Pedro D. Gaspar, Rita Pinheiro, Cláudia Domingues, Celestino Almeida, Teresa Paiva, Carlos D. Pereira, Manuela Vaz Velho
    Training requirements for the agro-food industry in Portugal (2015)
    International Journal of Food Studies, , vol.4, pp.12-28
    http://doi.org/http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/269

    Carlos Dias Pereira, Marta Henriques, David Gomes, Ricardo Gouveia, Andrea Gomez-Zavaglia, Graciela de Antoni
    Fermented dairy products based on ovine cheese whey (2015)
    Journal of Food Science and Technology , vol.52 (11), pp.7401-7408
    http://doi.org/http://link.springer.com/article/10.1007%2Fs13197-015-1857-5#/page-1

    Marta Henriques, Gustavo Santos, Ana Rodrigues, David Gomes, Carlos Pereira, Maria Gil
    Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity (2013)
    Journal of Hygienic Engineering and Design, vol.NA, pp.NA
    http://doi.org/http://www.jhed.mk/categories/view/446

    Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Maria Pereira Gomes, Maria João Monteiro, Susana Maria Teixeira, Evandro Leite de Souza, Carlos José Dias Pereira, Maria Manuela Estevez Pintado
    Nutritional, textural and sensory properties of Coalho cheese made of goats, cows milk and their mixture. (2013)
    LWT – Food Science and Technology, vol.50, pp.538-544
    http://doi.org/10.1016/j.lwt.2012.08.011

    M.H.F. Henriques, David M.G.S. Gomes, Carlos J.D. Pereira, Maria H.M. Gil
    Effects of liquid whey protein concentrate on functional and sensorial properties of set yoghurts and fresh cheese (2012)
    Food and Bioprocess Technology, vol.6 (4), pp.952-963
    http://doi.org/10.1007/s11947-012-0778-9

    T.G. Tavares, M. Amorim, D. Gomes, M.E. Pintado, C.D. Pereira, F.X. Malcata
    Whey protein concentrates and bioactive hydrolyzates obtained in a pilot plant: process and characterization (2012)
    Journal of Food Engineering, vol.110, (4), pp.547–552
    http://doi.org/ 10.1016/j.jfoodeng.2012.01.009

    Marta Henriques, David Gomes, Daniela Rodrigues, Carlos Pereira, Maria Gil
    Performance of bovine and ovine liquid whey protein concentrate on functional properties of set yoghurts. (2011)
    Procedia Food Science, vol.1, pp.2007-2014
    http://doi.org/10.1016/j.profoo.2011.10.001

    M.H.F. Henriques, C.J.D. Pereira and M.H.M. Gil
    Characterization of Bovine and Ovine WPC Obtained by Different Membrane Configuration Processes (2011)
    J. Chemistry and Chemical Engineering, vol.5, pp.316-324
    http://doi.org/http://www.davidpublishing.com/show.html?919

    Olga Diáz, Carlos D. Pereira, Angel Cobos
    Aplicaciones de los concentrados y aislados de proteínas de lactosuero en la industria alimentaria (2009)
    Alimentaria, vol.400, pp.108-115
    DOI: NA

    Pereira C.D., Diaz O., Cobos A.
    Use of ovine whey protein concentrates and clarification by-products on whey cheese: impact on yield and quality (2007)
    Food Technology and Biotechnology, vol.45 (1), pp.32-37
    http://doi.org/http://www.ftb.com.hr/index.php/archives/74-volume-45-issue-no-1/354

    Diaz O., Pereira C.D., Cobos A.
    Rheological properties and microstructure of heat-induced gels of ovine whey protein concentrates obtained from clarified cheese whey (2006)
    Michwissenschaft, vol. 61(2), pp.193-196
    http://doi.org/http://cat.inist.fr/?aModele=afficheN&cpsidt=17605083

    Pereira C., Diaz O., Cobos A.
    Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration. (2005)
    International Dairy Journal, vol.12 (9), pp.773-783
    http://doi.org/10.1016/S0958-6946(02)00070-5

    Olga Diaz, Carlos D. Pereira., Angel Cobos
    Functional Properties of Ovine Whey Protein Concentrates Produced by Membrane Technology after Clarification of Cheese Manufacture By-products (2004)
    Food Hydrocolloids, vol.18, pp.601-610
    http://doi.org/10.1016/j.foodhyd.2003.10.003

  • Carvalho, F., Rodrigues. A., Gomes. D.M.G.S., Ferreira, F.M.L., Pereira, S.D., Pereira, C.J.D., Henriques, M.H.F.
    Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts. Volume 14. Progress of biotechnology in food industry. (2018)
    Chapter title: In: Grumezescu, Holban (Eds.) Handbook of Food Bioengineering (I-XX) Multi-Volume Set, Elsevier
    Elsevier
    ISBN:978-0-12-811443-8

    Marta Henriques, David Gomes, Kate Brennan, Katarzyna Skryplonek, Catarina Fonseca Carlos Pereira
    The Use of Whey Proteins as Fat Replacers for the Production of Reduced Fat Cheeses. (2017)
    Chapter title: In: Marta Henriques, Carlos Pereira (Eds.). Cheese Production, Consumption and Health Benefits.
    Nova Science Publishers. New York.
    ISBN: ISBN:978-1-53612-841-3.

    Marta Henriques, David Gomes, Carlos Pereira
    Whey Protein Edible Coatings: recent developments and applications (2016)
    Chapter title: in Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 1st Edition. Editors: Gustavo V. Barbosa-Cánovas, pp.177-196
    Springer
    ISBN:http://link.springer.com/chapter/10.1007/978-3-319-24040-4_1

    Marta Henriques, David Gomes, Carlos Pereira
    Valorisation of whey in small and medium dairy industries. Production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties (2013)
    Chapter title: in Handbook on Cheese: Production, Chemistry and Sensory Properties. Ed. Henrique Castelli and Luiz du Vale
    Nova Science Publishers Inc. USA
    ISBN:ISBN 978-1-62618-966-9

    Rodrigues R.C., Cabral de Almeida J., Pereira C., Gomes D., Madanelo J., Oliveira J., Fonseca L.
    Queijo Serra da Estrela – Processos tradicionais e Inovações Tecnológicas. Cadernos de Divulgação. (2000)
    Chapter title: Coimbra.
    DRABL
    ISBN:ISSN 1645-149X. Dep. Legal 168413/01

  • VALOR JARMELISTA
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: ACRIGUARDA
    Period: 10/17 – 10/22
    Grant: PDR 2020
    Project Code: Candidatura PDR2020-101-030748
    Funding value: Investimento Elegível IPC: 55.330,37 €
    Project site: http://

    LACTIES-PDR2020-Grupo Operacional: Inovação, Ecoeficiência e Segurança em PME’s do Setor dos Laticínios
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: Politécnico de Coimbra
    Period: 10/17 – 10/21
    Grant: PORTUGAL2020: PDR 2020
    Project Code: PDR2020-101-030768
    Funding value: 333.000€
    Project site: http://www.lacties.com/

    MobFood Mobilização de conhecimento científico e tecnológico em resposta aos desafios do mercado agroalimentar.

    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: PRIMOR S.A.
    Period: 10/17 – 10/20
    Grant: COMPETE 2020
    Project Code: SI-47-2016-10; LISBOA-01-0247-FEDER-024524
    Funding value: Investimento Elegível Global: 7.291.383,60 €; Investimento Elegível IPC: 129.704,00 €
    Project site: http://www.mobfood.pt

    Lab2factory-Reforço da transferência do conhecimento científico e tecnológico para as fileiras agroalimentar e florestal
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: Politécnico de Coimbra
    Period: 05/17 – 05/19
    Grant: CENTRO 2020
    Project Code: Código Universal: CENTRO-01-0246-FEDER-000020-Candidatura 664
    Funding value: 213000€
    Project site: http://www.lab2factory.eu

    Laboratório de Valorização de Recursos Endógenos e Naturais (VALOREN)
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 12/13 – 06/15
    Grant: Programa operacional MaisCentro
    Project Code: Operação (ID: 5346)
    Funding value: 740.000,00
    Project site: http://portal.ipc.pt/portal/portal/servicos/investigacao/unidadeied

    Laboratório de Sistemas Industriais Sustentáveis (SISUS)
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: IPC/ISEC/ESAC
    Period: 12/13 – 06/15
    Grant: Programa operacional MaisCentro
    Project Code: ICT_2013_05_015_5347 ID: 64768
    Funding value: 366.758,00
    Project site: http://

    AgriTraining
    Levantamento da oferta e das necessidades formativas do sector agro-alimentar
    Institution Main Investigator: Carlos José Dias Pereira
    Institution: UBI
    Period: 01/11 – 12/13
    Grant: COMPETE
    Project Code: NA
    Funding value: 450.000,00
    Project site: http://www.agritraining.pt/

    Programa Social e Humanitário Angola-Suiça (PSH-Angola-Suíça).
    Institution Main Investigator: Carlos José Dias Pereira
    Institution: NA
    Period: 04/09 – 08/13
    Grant: PSH
    Project Code: NA
    Funding value: 1.200.000,00 (ESAC:200.000,00)
    Project site: http://www.centrostreinamento.com/

    In_AGRI
    Rede de Oficinas de Inovação para o Sector Agro-Industrial
    Institution Main Investigator: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 04/11 – 04/13
    Grant: QREN
    Project Code: NA
    Funding value: 380.000,00
    Project site: http://inagri.org/

    Cheesearoma
    Caracterização e identificação de componentes voláteis associados às características sensoriais dos principais queijos tradicionais
    Research Team Member: Carlos José Dias Pereira
    Institution: ESB/UCP
    Period: 04/05 – 04/09
    Grant: POCTI
    Project Code: NA
    Funding value: 99.609,00
    Project site: http://www.fct.mctes.pt/projectos/pub/2004/painel_result/vglobal_projecto.asp?idProjecto=60794&idElemConcurso=22

    Emas@School
    Implementação do Sistema Comunitário de Ecogestão e Auditoria numa Instituição de Ensino Diversificada
    Research Team Member: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 09/04 – 01/07
    Grant: CE
    Project Code: Life (ENV/03/000501)
    Funding value: NA
    Project site: http://ec.europa.eu/environment/life/project/Projects/index.cfm?fuseaction=search.dspPage&n_proj_id=2342&docType=pdf

    AGRO 44
    Aplicação da metodologia HACCP (autocontrolo) na fileira dos laticínios
    Research Team Member: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 04/02 – 04/05
    Grant: Programa AGRO
    Project Code: NA
    Funding value: 157.825,00
    Project site: http://

    AGRO 243
    Caracterização sensorial de queijos e requeijão elaborados a partir de leites de ovinos e caprinos da região centro – Aplicação ao Queijo da Serra Velho e Requeijão
    Research Team Member: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 01/02 – 04/05
    Grant: Acção 8.1 da Medida 8 do Programa AGRO
    Project Code: NA
    Funding value: 97.000,00
    Project site: http://

    AGRO 312
    Utilização de processos de membrana para a melhoria da qualidade higiénica dos leites crus de ovelha/cabra e para a minimização do impacte ambiental dos efluentes de queijarias
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 09/99 – 09/02
    Grant: Acção 8.1 da Medida 8 do Programa AGRO
    Project Code: NA
    Funding value: 180.000,00
    Project site: http://www.drapc.min-agricultura.pt/base/projectos/AGRO/projecto_agro_312.htm

    XUGA 26202b97
    As lipoproteínas dos sueros de queseria: separación e aplicación na elaboración de produtos lácteos
    Research Team Member: Carlos José Dias Pereira
    Institution: Universidad de Santiago de Compostela
    Period: 04/97 – 04/00
    Grant: Xunta de Galicia
    Project Code: XUGA 26202b97-GI-1771 – Grupo I+D+I de Tecnología de los Alimentos
    Funding value: NA
    Project site: http://www.usc.es/es/investigacion/grupos/tecnal/investigadores.jsp

    PAMAF/IED nº 3025
    Melhoramento do Processo de Produção de Queijo Serra da Estrela
    Main Investigator/Coordinator: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 04/95 – 04/98
    Grant: Programa PAMAF
    Project Code: IED 3025
    Funding value: 170.000,00
    Project site: http://

    PAMAF/IED nº 3043
    Melhoramento da Caprinicultura em Regime Silvo Pastoril
    Research Team Member: Carlos José Dias Pereira
    Institution: IPC/ESAC
    Period: 04/96 – 04/98
    Grant: Programa PAMAF
    Project Code: NA
    Funding value: NA
    Project site: http://

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