Edite Teixeira de Lemos


  • Current Designation: Full Professor, ESAV, Polytechnic Institute of Viseu
    Chair of Scientific Council of ESAV, Polytechnic Institute of Viseu
    Director of the Postgraduated Course of Nutrition and Food Quality
    Director of the Masters Degree in Food Quality and Technology
    Investigator, CI&DETS, Polytechnic Institute of Viseu
    Synopsis
    Edite Teixeira de Lemos received her PharmD from the Faculty of Pharmacy of the University of Coimbra, her MSc in Pharmacy from the Faculty of Medicine and Pharmacy of Poitiers, France, and her Ph.D. in Biomedical Sciences from the Faculty of Medicine of the University of Coimbra; Portugal in 1986; 1988 and 2008 respectively.
    After 10 years working in the Polytechnic Institute of Viseu as a professor responsible for the scientific areas of food chemistry, food analysis, nutrition and biotoxicology and as the head of the Department of Food Engineering, rising to the position of full professor in February 1999.
    At present she is a senior Professor at the Polytechnic Institute of Viseu, chairmain of Master and post-graduated courses of ESAV, Polythecnic Institute of Viseu and integrates the Research Centre CI&DETS in the Polythecnic Institute of Viseu. Since December 2014 she is Chairman of scientific council of ESAV, Polythecnic Institute of Viseu.
    Concerning Teaching
    She is responsible for teaching in the areas of Food Science and Health, Nutrition and Dietetics, Toxicology and Food Analysis. As teatching promoter/co-promoter of Thesis (pre-graduated; Masters Degree and PhD thesis). She has successfully supervised 20 pre-graduated theses, 7 MSc theses and 1 PhD thesis and is currently supervising 1 PhD student and 5 MSc students.
    Concerning scientific research
    E. Teixeira de Lemos started her research work in 1989 at the Faculty of Medicine and Pharmacy of Poitiers, France working in chronobiology, drugs’ nephrotoxicity and the use of chronobiology as a means to optimize antibiotherapy. In 2004 she initiated her research in Type 2 Diabetes Mellitus (T2DM) at the Department of Pharmacology and Therapeutics at the Faculty of Medicine of Coimbra. In her PhD thesis she studied the effects of exercise (acute and chronic) in inflammation and oxidative stress associated with T2DM. She then started researching the effects of DPP-IV inhibitor sitagliptin in diabetic dysmetabolism, pancreas, kidney and retina. Since 2009, she also focuses her research in hyperlipidaemia, aging and nutrition.
    At present she is conducting studies about the assessment and management of nutrition and its putative relation to balance and falls in the elderly. Furthermore, she is studying the ingestion of salt and food supplements by a population living in central Portugal. She is also exploring the existance of nutraceuticals in endogenous resourser and their putative use for increasing imunitary system.
    Prof. E. Teixeira de Lemos has co-authored over 60 papers in basic research, including review articles and textbook chapters, lectures and 200 presentations at national conferences and international symposia, having received 6 First Prizes in Scientific Meetings as author/co-author. She is also a Reviewer/Co-reviewer of scientific papers in several international journals.

    Research Interests
    Prof. E. Teixeira de Lemos’ main research interests are: metabolic and cardiovascular disease and experimental nephrology with a particular interest in cellular/molecular pathophysiological mechanisms of diseases and drugs’ actions. She also focuses upon the effects of exercise (training/acute) in cardiometabolic disease, vascular effects of antidiabetic drugs, dyslipidemia and the new markers of cardiovascular disease.
    More recently, she also started to develop work in nutrition and its importance in disease and in aging, focusing on the evaluation of nutritional status and body composition in the elderly, risk of falls in the elderly, polymedication, the use of herbal and dietary supplements in elderly and the nutritional patterns of adults and older persons.
    Expertise Key-words: cardiometabolic, type 2 diabetes, atherosclerosis, inflammation, exercise, nutrition, polymedication, elderly, nutritional supplements.
    Member of the following associations: College of Pharmacists (OF) since 1986, Portuguese Society of Atherosclerosis (SPA), since 2005; Portuguese Society of Pharmacology and Toxicology (SPFT), since 2005; Portuguese Society of Diabetes (SPD), since 2007; Portuguese Society of Hemorheology and Microcirculation (SPHM) since 2010, Portuguese Society of Science in Laboratory animals (SPCAL) since 2010.

  • Name: Edite Teixeira de Lemos
    ORCID Number: orcid.org/0000-0002-6346-8319
    Scopus Number: ID: 22836614300
    Institucional Adress: ESAV, Instituto Politécnico de Viseu
    Email: etlemos@esav.ipv.pt
    Institutional Telephone: (+351) 232 446 600

Marta Helena Fernandes Henriques


  • Associate Professor in the Department of Food Science & Technology of College of Agriculture of Coimbra. PhD in Chemical Engineering, by the University of Coimbra, in 2013. She is a researcher at CERNAS, with a focus on the development of novel products, food products and processes for the valorization of food processing by-products and effluents for sustainable development. Has participated in 5 national and 1 international R&D project. Currently coordinates a national project (SoSValor CENTRO-01-0145-FEDER-023631) and collaborates in more 6 projects.
    Registered 2 patents, edited a book, published 13 scientific papers in international scientific journals, 11 book chapters and more than 30 national and international communications. Has been awarded with 11 national and regional prizes/awards on the domains of food products innovation.
  • Name: Marta Helena Fernandes Henriques
    ORCID Number: 0000-0001-9214-0614
    Scopus Number: 7006664977
    Institucional Adress: Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
    Email: mhenriques@esac.pt
    Institutional Telephone: +351 239 802 940
  • Borges AR, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM
    Valorization of frozen chestnut byproducts: technological challenges for the production of gluten-free flour (2018)
    J Food Measurement Characterization, vol.(submitted), pp.NA
    DOI: NA

    Catarino MD, Alves-Silva J, Fernandes RP, Gonçalves MJ, Salgueiro L, Henriques MHF, Cardoso SM
    Development and performance of whey protein active coatings with Origanun virens essential oils in the quality and shelf-life improvement of processed meat products. (2017)
    Food Control, vol.80, pp.278-280
    http://doi.org/https://doi.org/10.1016/j.foodcont.2017.03.054

    Skryplonek K, Gomes D, Viegas J, Pereira C, Henriques M
    Lactose-free frozen yogurt: production and characteristics. (2017)
    Acta Scientiarum Polonorum, Technologia Alimentaria, vol.16(2), pp.171-179
    http://doi.org/https://doi:10.17306/J.AFS.0478

    Henriques, MHF, Gomes, DMGS, Pereira CJD
    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://doi: 10.17113/ftb.55.04.17.5248

    Pereira CJD, Henriques MHF, Gomes DMGS, Gomez-Zavaglia A and de Antoni G
    Novel Functional Whey-Based Drinks with Great Potential to the Dairy Industry (2015)
    Food Technology and Biotechnology, vol.53(3), pp.307-314
    http://doi.org/doi:10.17113/ftb.53.03.15.4043

    Pereira CJD, Henriques MHF, Gomes DMGS, Gouveia LR, Gomez-Zavaglia A and de Antoni G
    Fermented dairy products based on ovine cheese whey (2015)
    Journal of Food Science and Technology, vol.52(11), pp.7401-7408
    http://doi.org/doi:10.1007/s13197-015-1857-5

    Henriques MHF, Santos G, Rodrigues A, Gomes DMGS, Pereira CJD and Gil MHM
    Replacement of conventional cheese coating by natural whey protein edible coatings with antimicrobial activity (2013)
    Journal of Hygienic Engineering and Design, vol.3, pp.34-47
    http://doi.org/http://www.jhed.mk/filemanager/JHED%20Vol%203/03.%20FPP/Full%20paper%20-%20Marta%20Henriques.pdf

    Henriques MHF, Gomes DMGS, Pereira CJD and Gil MHM
    Effects of liquid whey protein concentrate on functional and sensorial properties of set yogurts and fresh cheese (2013)
    Food and Bioprocess Technology, vol.6(4) , pp.952-963
    http://doi.org/doi:10.1007/s11947-012-0778-9

    Henriques MHF, Gomes DMGS, Rodrigues D, Pereira CJD and Gil MHM
    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/doi:10.1016/j.profoo.2011.10.001

    Henriques MHF, Pereira CJD and Gil MHM
    Characterization of bovine and ovine WPC obtained by different membrane configuration processes (2011)
    Journal of Chemistry & Chemical Engineering, vol.5(4), pp.316-324
    http://doi.org/http://www.airitilibrary.com/Publication/alDetailedMesh?docid=19347375-201104-201108230035-201108230035-316-324

    Forján E, Garbayo I, Henriques MHF, Rocha JMS, Vega JM and Vílchez C
    UV-A mediated modulation of photosynthetic efficiency, xanthophyll cycle and fatty acid production of Nannochloropsis (2010)
    Marine Biotechnology, vol.13(3), pp.366-375
    http://doi.org/doi:10.1007/s10126-010-9306-y

    Fariña LSC, Rodrigues IMMA, Henriques MHF and Saraiva RJL
    Carrot juice yield optimization in the production process (2007)
    Revista Brasileira de Tecnologia Agroindustrial, vol.1(1), pp.64-81
    http://doi.org/http://revistas.utfpr.edu.br/pg/index.php/rbta/article/view/251

    Rocha JMS, Garcia JEC, Henriques MHF
    Growth aspects of the marine microalga Nannochloropsis gaditana (2003)
    Biomolecular Engineering, vol.20, pp.237-242
    http://doi.org/10.1016/S1389-0344(03)00061-3

  • Alves-Silva J, Catarino M, Fernandes Rui, Salgueiro L, Cardoso S, Henriques M
    Edible Whey Protein Coatings with Antimicrobial and Antioxidant Activity: Development, Properties and Efficacy in Meat Products (2018)
    Chapter title: Edible Films and Coatings: Advances in Research and Applications
    Nova Science Publishers, Inc. USA
    ISBN:978-1-53613-010-2 (ebook)

    Carvalho F, Rodrigues A, Gomes DMGS, Ferreira FML, Pereira SD, Pereira CJD, Henriques MHF
    Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts (2018)
    Chapter title: Advances in Biotechnology for Food Industry, volume 14, Handbook of Food Bioengineering (I-XX) Multi-Volume
    Academic Press
    ISBN:9780128114957 (ebook), ISBN: 9780128114438 (paperback)

    Carvalho F, Rodrigues A, Gomes DMGS, Henriques MHF, Ferreira FML, Pereira CJD
    Desenvolvimento de Novos Produtos Naturais à Base de Tomilho Bela-luz: um Projeto com Reconhecido Interesse para a Indústria Alimentar e para o Consumidor (2017)
    Chapter title: Ciências Aplicadas: Coletânea de estudos
    CINEP/IPC
    ISBN:978-989-99463-0-9 (impresso), ISBN: 978-989-99463-1-6 (ebook

    Henriques MHF, Ferreira A
    Aprender com Projetos de Investigação, o seu Papel como Ferramenta Educacional (2017)
    Chapter title: Ciências Aplicadas: Coletânea de estudos
    CINEP/IPC
    ISBN:978-989-99463-0-9 (impresso), ISBN: 978-989-99463-1-6 (ebook

    Henriques M, Gomes D, Brennan K, Skryplonek K, Fonseca C, Pereira C
    The Use of whey proteins as fat replacers for the production of reduced fat cheeses (2017)
    Chapter title: Cheese: Production, Consumption and Health Effects
    Nova Science Publishers, Inc. USA
    ISBN:978-1-53612-841-3

    Gomes F, Botelho G, Franco J, Rodrigues I, Henriques M, Pato RL, Santos S, Plácito F, Clemente M, Melo F, Figueiredo P, Gama J, Machado H, Santos C, Caldeira I, Guerreiro A, Antunes D, Galego L, Costa R
    Valorização dos recursos endógenos da floresta: O medronheiro e o castanheiro (2017)
    Chapter title: Biorregiões, Valorização Agroindustrial e Produção Animal
    Minerva – Artes Gráficas, Lda.
    ISBN:198-605-537-X

    Gomes F, Pato R.L, Guilherme R, Botelho G, Franco J, Casau F, Rodrigues I, Henriques M, Bingre P, Gama J, Machado H, Capelo J, Barrento M.J, Sousa R
    Manual de Boas Práticas para a Cultura do Medronheiro (2017)
    Chapter title: Coimbra
    IPC – Instituto Politécnico de Coimbra, ESAC – Escola Superior Agrária de Coimbra, CERNAS – Centro de Estudos e Recursos Naturais Ambiente e Sociedade
    ISBN:978-972-99205-6-1

    Henriques M & Pereira C
    Cheese: Production, Consumption and Health Effects (2017)
    Chapter title: NA
    Nova Science Publishers, Inc. USA
    ISBN:978-1-53612-841-3 https://www.novapublishers.com/catalo

    Delgado F e Henriques M
    Criação de caprinos: manual do Produtor (2017)
    Chapter title: NA
    Câmara Municipal de Vila Nova de Poiares (Ed.), POIARES CAPRILAND®, Vila Nova de Poiares
    ISBN: ebook http://www.cm-vilanovadepoiares.pt/images/investidores

    Henriques MHF, Gomes DMGS and Pereira CJD
    Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016)
    Chapter title: Whey protein edible coatings: recent developments and applications
    Springer International Publishing AG, Cham
    ISBN:978-3-319-24038-1. (doi10.1007/978-3-319-24040-4)

    Pereira CJD, Henriques MHF e Gomes DMGS
    Alternativas para a valorização do lactosoro (2015)
    Chapter title: Guia Queijos de Portugal 2015
    Enigma Editores
    ISBN:Depósito Legal n.º346852/12. <http://pt.calameo.com/read/000

    Henriques MHF, Gomes DMGS and Pereira CJD
    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: Handbook on Cheese: Production, Chemistry and Sensory Properties
    Nova Science Publishers, Inc.
    ISBN:978-1-62618-966-9

    Henriques MHF, Silva A and Rocha JMS
    Extraction and quantification of pigments from a marine microalga: a simple and reproducible method (2007)
    Chapter title: Communicating Current Research and Educational Topics and Trends in Applied Microbiology
    Wiley-VCH
    ISBN:13:978-84-611-9423-0

    Henriques MHF and Rocha JMS
    The Influence of temperature and type of illumination on the biochemical composition and EPA production of Nannochloropsis gaditana (2006)
    Chapter title: Modern Multidisciplinary Applied Microbiology. Exploiting Microbes and Their Interactions
    Wiley-VCH
    ISBN:10:3-527-31611-6

  • MobFood: PPS2 Resíduos e Utilização Eficiente de Recursos – integrado no MobFood – Mobilização de conhecimento Científico e Tecnológico em resposta aos desafios do mercado agroalimentar
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: I.T.S.-INDÚSTRIA TRANSFORMADORA DE SUBPRODUTOS, S.A.; SEBOL-COMÉRCIO E INDÚSTRIA DE SEBO, S.A.; A POVEIRA; PRIMOR; VITACRESS; UCP–ESB; BLC3 EVOLUTION, LDA; UNL-FCT; IPC-ESAC; CIIMAR; UM
    Period: 12/17 – 10/20
    Grant: Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico (SI I&DT)
    Project Code: SI-47-2016-10; LISBOA-01-0247-FEDER-024524 (POCI-01-0247-FEDER-024524)
    Funding value: 7 021 739 €
    Project site: http://https://www.ceb.uminho.pt/Projects/Details/6088

    +Agro: Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: Universidade Beira Interior
    Period: 12/16 – 10/19
    Grant: COMPETE 2020
    Project Code: Projeto 04/SIAC/2015 – SIAC 16159
    Funding value: 1M Euros
    Project site: http://www.poci-compete2020.pt/newsletter/detalhe/Proj16159_+Agro

    LACTIES – Inovação, Eco-Eficiência e Segurança em PME’s do Setor dos Lacticínios
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: IPC
    Period: 10/17 – 10/19
    Grant: União Europeia – Fundo europeu Agrícola de Desenvolvimento Rural. PDR2020 – Programa de Desenvolvimento Rural 2014 – 2020. Portugal2020
    Project Code: PDR2020-101-030768
    Funding value: 285 000 €
    Project site: http://

    Lab2Factory: Reforço da transferência do conhecimento científico e tecnológico para as fileiras agroalimentar e florestal
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: IPC
    Period: 06/17 – 06/19
    Grant: União Europeia, FEDER, Programa CENTRO2020
    Project Code: CENTRO-01-0246-FEDER-000020
    Funding value: 213 000 €
    Project site: http://lab2factory.eu/

    SoSValor: Sustainable Solutions for the Valorisation of Plant Natural Products and Industrial Waste
    Main Investigator/Coordinator: Marta Helena Fernandes Henriques
    Institution: IPC
    Period: 09/17 – 03/19
    Grant: Fundo Europeu de Desenvolvimento Regional (FEDER), através do Acordo de Parceria Portugal 2020 – Programa Operacional Regional do Centro (CENTRO 2020)
    Project Code: CENTRO-01-0145-FEDER-023631
    Funding value: 150 000 €
    Project site: http://sosvalor.com/en/home-2/

    2bio4cartilage: Integrated intervention program for prevention and treatment of cartilage lesions
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: IPLeiria
    Period: 09/17 – 03/19
    Grant: Fundo Europeu de Desenvolvimento Regional (FEDER), através do COMPETE 2020
    Project Code: POCI-01-0145-FEDER-023423
    Funding value: 150 000 €
    Project site: http://2bio4cartilage.ipleiria.pt/

    DermoBio: The development of dermo-biotechnological applications using natural resources in the Beira and Serra da Estrela regions
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: IPGuarda
    Period: 10/17 – 03/19
    Grant: Fundo Europeu de Desenvolvimento Regional (FEDER), através do Acordo de Parceria Portugal 2020 – Programa Operacional Regional do Centro (CENTRO 2020)
    Project Code: SAICT-POL/23925/2016
    Funding value: 125 000 €
    Project site: http://

    Inovação na cadeia de produção da castanha: competitividade e sustentabilidade
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: CERTIFRUTEIRAS (entidade proponente); IPC/ESAC; INIAV; GreenClon; GEOSIL; Susana Dias; EFAO
    Period: 12/14 – 12/17
    Grant: PRODER, medida 4.1, Cooperação para a Inovação
    Project Code: Ref.ª 53590
    Funding value: NA
    Project site: http://

    Projeto CTeSP´s 2015/2017
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: IPC
    Period: 09/15 – 07/17
    Grant: CCDRC, Programa de Financiamento P2020/Centro2020/FSE
    Project Code: NA
    Funding value: NA
    Project site: http://

    Laboratório de Sistemas Industriais Sustentáveis (SISUS)
    Research Team Member: Marta Helena Fernandes Henriques
    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 euros
    Project site: http://iia.pt/sisus/

    Projecto Ecofriendly
    Main Investigator/Coordinator: Marta Helena Fernandes Henriques
    Institution: ESAC/IPC
    Period: 10/10 – 10/14
    Grant: QREN
    Project Code: NA
    Funding value: NA
    Project site: http://

    Projeto Escolher Ciência PEC257
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: NA
    Period: 01/13 – 08/14
    Grant: A Ciência Viva – Agência Nacional para a Cultura Científica e Tecnológica.
    Project Code: NA
    Funding value: NA
    Project site: http://

    Lifelong Learning Programme Erasmus – Intensive Programmes (IP): Functional Foods: Science, engineering and myths
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: Kempen University College, Biosciences and Technology (Geel- Belgium)
    Period: 10/09 – 10/12
    Grant: Erasmus Programme for the IPs
    Project Code: 2009-1-TR1-ERA10-08062
    Funding value: NA
    Project site: http://

    ACÇÕES INTEGRADAS Luso-Espanholas (2006) – The marine microalga Nannochloropsis gaditana: technical improvement of its cultivation towards the commercial exploitation
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: Universidade de Coimbra
    Period: 10/06 – 10/08
    Grant: NA
    Project Code: NA
    Funding value: NA
    Project site: http://

    Projeto AGRO 691 – Aplicação de um novo método natural na prevenção do abrolhamento e monitorização em tempo real da maturação de alimentos de origem vegetal
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: ESAC/IPC
    Period: 10/03 – 10/07
    Grant: União Europeia Fundos Estruturais e pelo Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, através do Programa Operacional Agricultura e Desenvolvimento Rural (AGRO), medida 8, acção 8.1- Desenvolvimento Experimental e Demonstração (DE&D)
    Project Code: AGRO 691
    Funding value: NA
    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
    Research Team Member: Marta Helena Fernandes Henriques
    Institution: ESA/IPC
    Period: 09/99 – 09/02
    Grant: União Europeia Fundos Estruturais e pelo Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, através do Programa Operacional Agricultura e Desenvolvimento Rural (AGRO), medida 8, acção 8.1- Desenvolvimento Experimental e Demonstração (DE&D)
    Project Code: NA
    Funding value: 180.000,00 euros
    Project site: http://

  • Mariana Vallejo. Research Grant: MSc Grant.
    Topic: 2Bio4Cartilage: Integrated intervention program for prevention and treatment of cartilage lesions (POCI-01-0145-FEDER-023423). FEDER, COMPETE 2020.
    Period: 10/18 – 03/19

    Ana Raquel Duarte Borges. Research Grant: MSc Grant.
    Topic: SoSValor: Sustainable Solutions for the Valorisation of Plant Natural Products and Industrial Waste (CENTRO-01-0145-FEDER-023631). FEDER, Portugal 2020, CENTRO 2020.
    Period: 03/18 – 03/19

    Catarina Fonseca. Research Grant: Scientific Initiation Grant.
    Topic: Vale Inovação e I&DT “NORTE-01-0246-FEDER-019149, PALAVRA SURPRESA LDA. – Desenvolvimento e otimização de formulações de Frozen Yogurt”
    Period: 05/17 – 07/17

    Filipa Carreira. Research Grant: MSc Grant.
    Topic: Inovação na cadeia de produção da castanha: competitividade e sustentabilidade. PRODER, medida 4.1, Cooperação para a Inovação, Ref.ª 53590; Organismos Participantes: CERTIFRUTEIRAS (entidade proponente); IPC/ESAC; INIAV; GreenClon; GEOSIL; Susana Dias; EFAO.
    Period: 03/15 – 08/16

    Marcelo Dias Catarino, Jorge Miguel Alves Silva, Rui Pedro Félix Baptista Fernandes. Research Grant: MSc Grant.
    Topic: Projeto nº1596 – Aplicação de extratos / óleos essenciais de origem vegetal em produtos cárneos para melhoramento da sua conservação.
    “Passaporte para o Empreendedorismo” Programa estratégico para o Empreendedorismo e Inovação (Programa estratégico +E+I) em consonância com o Plano Estratégico de Iniciativas de Promoção de Empregabilidade Jovem e Apoio às pequenas e Médias Empresas (impulso Jovem) (Portaria n.º 370-A/2012, de 15 de Novembro). IAPMEI.
    Period: 01/14 – 11/14

    Filipa Carvalho e Ana Rodrigues . Research Grant: MSc Grant.
    Topic: Projeto nº 1007 – Aplicação do tomilho bela-luz na produção biológica de queijo: os benefícios da redução do teor de sal e eliminação de produtos químicos durante o processo de cura.
    “Passaporte para o Empreendedorismo” Programa estratégico para o Empreendedorismo e Inovação (Programa estratégico+E+I) em consonância com o Plano Estratégico de Iniciativas de Promoção de Empregabilidade Jovem e Apoio às Pequenas e Médias Empresas (impulso Jovem) (Portaria n.º 370-A/2012, de 15 de Novembro). IAPMEI.
    Period: 11/13 – 09/14

    MSc.: Ana Raquel Duarte .
    Thesis Topic: Desenvolvimento de produtos alimentares sem glúten à base castanha.
    Financing program: NA
    Date of conclusion: 11/17

    MSc.: Isabel Cristina Morais Garcia.
    Thesis Topic: Influência de diferentes variedades de arroz carolino no seu comportamento em cozedura.
    Financing program: NA
    Date of conclusion: 11/17

    MSc.: Carla Filipa Santos Pereira.
    Thesis Topic: Bolachas sem glúten: desenvolvimento da formulação e processo de fabrico. Paupério – Bolachas e Biscoitos.
    Financing program: NA
    Date of conclusion: 02/16

    MSc.: André Duarte Borralho.
    Thesis Topic: Contribuição para desenvolvimento de suplemento alimentar proteico e antioxidante produzido a partir de subprodutos da indústria alimentar. Mestrado em Segurança Alimentar, Faculdade de Farmácia da Universidade de Coimbra (FFUC).
    Financing program: NA
    Date of conclusion: 09/15

    MSc.: Inês Manuel Reis Magalhães.
    Thesis Topic: Controlo de processo de fabrico de bolachas. Cerealis – Produtos Alimentares S.A..
    Financing program: NA
    Date of conclusion: 01/15

    MSc.: Vânia Guimarães Silva.
    Thesis Topic: Optimização de um processo produtivo e controlo da qualidade na Panrico. Panrico, Produtos Alimentares.
    Financing program: NA
    Date of conclusion: 01/15

    MSc.: Cristiana Loureiro Pires.
    Thesis Topic: Desenvolvimento de um preparado fermentado com base em subprodutos da transformação do arroz (co-orientação). Ernesto Morgado .
    Financing program: NA
    Date of conclusion: 01/15

    MSc.: Hélder José Lopes Ramos.
    Thesis Topic: Avaliação das propriedades de biofilmes à base de proteínas de soro (co-orientação). ESAC-IPC .
    Financing program: NA
    Date of conclusion: 02/10

Maria Joao Cunha e Silva Reis Lima


  • Teacher at Agrarian School of Viseu (ESAV) since 1998. Actually Vice-President of the Directive Council, Head of Department of Food Engineering from 20012-16, Director of the Master Degree in Food Quality and Technology (2013-2015 and from 2017), Director of Course of Food Engineering (2008-2012).
    Responsible for teaching in the areas of Food Science and Health, Biochemistry and Nutrition. She has successfully supervised about 30 pos-graduated thesis and 7 MSc theses. Author and co-author of about 16 articles published in International Scientific Journals with scientific arbitration and about 60 oral communications.
  • Name: Maria Joao Cunha e Silva Reis Lima
    ORCID Number: https://orcid.org/0000-0003-0597-7892
    Scopus Number: 6506360268
    Institucional Adress: Escola Superior Agrária- Instituto Politécnico Viseu
    Email: mjoaolima@esav.ipv.pt
    Institutional Telephone: 913467312
  • Lima, M.J.R. Toth I.V. and Rangel, A.O.S.S.
    A new approach for the sequential injection spectrophotometric determination of the total antioxidant activity
    (2005)
    Talanta, vol.68, pp.207-213
    http://doi.org/DOI: 10.1016/j.talanta.2005.06.058EID: 2-s2.0-27744487542

  • MJ Reis Lima, E Teixeira Lemos, Jorge Oliveira, LP Teixeira Lemos, António Monteiro, JM Costa
    Nutritional and Health Profile of Goat Products: Focus on Health Benefits of Goat Milk (2018)
    Chapter title: 2018
    Reino Unido
    ISBN:NA

  • Projeto QClasse “Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da saúde” (Projeto nº 023290), projeto em co-promoção com Ancose, Escola Superior Agrária de Bragança e Escola Superior Agrária de Coimbra.
    Main Investigator/Coordinator: Maria Joao Cunha e Silva Reis Lima
    Institution: NA
    Period: 08/17 – 03/19
    Grant: FCT
    Project Code: 23290
    Funding value: NA
    Project site: http://

  • Luísa Fontes. Research Grant: Scientific Initiation Grant.
    Topic: FCT/Compete 2020
    Period: 08/17 – 03/19

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://

Raquel P. F. Guiné


  • License degree in Chemical Engineering (1991), MsC in Engineering Science (1997), PhD in Chemical Engineering (2005), all at the Faculty of Science and Technology of the University of Coimbra (Portugal). Teaching Habilitation in Food Science (2015) from the University of Algarve (Portugal). Certificate of Proficiency in English (CPE, 1986) by the University of Cambridge (United Kingdom).
    University Teacher since 1994, being presently a Coordinating Professor with Habilitation at the Food Industry Department in Polytechnic Institute of Viseu – IPV (Portugal). Has been President of the Scientific Board; President of the Assembly of Representatives; Director of Licence Course, Director of MsC Course, and presently is Head of Department all at ESAV, IPV (Portugal).
    Author of about 20 books, 50 chapters, 200 research papers and 250 conference proceedings. Has authored about 160 oral communications and 120 posters presented at scientific conferences.
    Research interests include food engineering, food processing, food properties, food chemistry and nutrition.
    Presently is the global leader of a team of 76 researchers working under the International Project “Psycho-social motivations associated with food choices and eating practices (EATMOT)”, which is coordinated by her from Portugal but also takes place in another 17 countries: Argentina, Brazil, Croatia, Cyprus, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Macedonia, Netherlands, Poland, Serbia, Slovenia, Romania and United States of America (website of the project: https://raquelguine.wixsite.com/eatmot )
    He is responsible for the CERNAS Pole at the IPV, and coordinates the respective team of researchers and collaborators.
    More detailed information on the personal website of the researcher: www.raquelguine.pt
    ORCID: https://orcid.org/0000-0003-0595-6805
    Scopus ID: 6603138390
    Research Gate Profile: https://www.researchgate.net/profile/Raquel_Guine
  • Name: Raquel P. F. Guiné
    ORCID Number: 0000-0003-0595-6805
    Scopus Number: 6603138390
    Institucional Adress: ESAV, Quinta da Alagoa, Esrada de Nelas, Ranhados, 3500-606 VISEU
    Email: raquelguine@esav.ipv.pt
    Institutional Telephone: 232 446 641

Rui Manuel Machado da Costa


  • My research experience is mainly in transport phenomena in food processing (mainly salting, drying and frying) and its relation with structural changes and texture changes. Other interests include food fermentation, liquid waste treatment and its application (reuse) in food processing and fish processing. Recent interests include the mass production of insects and its use in food and feed.
  • Name: Rui Manuel Machado da Costa
    ORCID Number: 0000-0003-2488-0914
    Scopus Number: 35317128100
    Institucional Adress: ESAC
    Email: ruicosta@esac.pt
    Institutional Telephone: 239802940
  • Costa R, Fusco F, Gândara JFM
    Mass transfer dynamics in soaking of chickpea (2018)
    Journal of Food Engineering, vol.227, pp.42-50
    http://doi.org/10.1016/j.jfoodeng.2018.02.004

    Kalenik, T.K., Costa, R., Motkina, E. V, Kosenko, T.A., Skripko, O. V, Kadnikova, I.A.
    Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products (2017)
    Acta Sci. Pol. Technol. Aliment, vol.16, pp.255-268
    http://doi.org/10.17306/J.AFS.0501

    Silva, C. L. M., Costa, R., & Pittia, P.
    Responsible research and innovation in the food value chain (2017)
    Journal of Food Engineering, vol.213, pp.1
    http://doi.org/https://doi.org/10.1016/j.jfoodeng.2017.07.018

    Helena Oliveira, Amparo Gonçalves, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
    nfluence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process (2016)
    Journal of the Science of Food and Agriculture, vol.96(13), pp.4457-64
    http://doi.org/DOI: 10.1002/jsfa.7657

    Helena Oliveira, Amparo Gonçalves, Sónia Pedro, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
    Quality changes during salt-curing of cod (Gadus morhua) at different temperatures (2016)
    Journal of Aquatic Food Product Technology, vol.25(6), pp.953-965
    http://doi.org/DOI: 10.1080/10498850.2014.994153

    Helena Oliveira, Amparo Gonçalves, Maria L Nunes, Paulo Vaz-Pires, Rui Costa
    Quality changes during cod (Gadus morhua) desalting at different temperatures (2015)
    Journal of the Science of Food and Agriculture, vol.95, pp.2632-2640
    http://doi.org/10.1002/jsfa.6995

    Silva CLM, Costa R, Oreopoulou V.
    Food Science and Technology for a Sustainable Bioeconomy – ISEKI-Food 2014 (Editorial) (2015)
    Journal of Food Engineering, vol.167, pp.1
    http://doi.org/dx.doi.org/10.1016/j.jfoodeng.2015.07.040

    Irina A. Kadnikova, Rui Costa, Tatiana K. Kalenik, Olga N. Guruleva, Shi Yanguo
    Chemical composition and nutritional value of the mushroom Auricularia auricula-judae (2015)
    Journal of Food and Nutrition Research, vol.3(8), pp.478-482
    http://doi.org/10.12691/jfnr-3-8-1

    Virginia Giannou, Zoltan Lakner, Paola Pittia, Luis Mayor, Rui Costa, Cristina L.M. Silva, Vassiliki Oreopoulou
    Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market (2015)
    International Journal of Food Studies, vol.4, pp.173-187
    http://doi.org/10.7455/ijfs/4.2.2015.a6

    Costa, R. P. R. da, Vargas, L., Conceição, M. A., Varejão, J., Pereira, C. D., Amaro, R., … Ressurreição, S.
    Comparison of intramuscular fat quality between piglets of Bísaro and industrial breeds – a preliminary study (2015)
    Agriculture & Food, vol.3, pp.121-129
    DOI: NA

    Luis Mayor, Katherine Flynn, Efimia Dermesonluoglu, Paola Pittia, Erik Baderstedt, Barbara Ruiz Bejarano, Mihaela Geicu, Mafalda A.C. Quintas, Zoltan Lakner, Rui Costa
    Skill development in food professionals: a European study (2015)
    European Food Research and Technology, vol.240(5), pp.871-884
    http://doi.org/10.1007/s00217-014-2400-z

    Vassiliki Oreopoulou; Virginia Giannou; Zoltan Lakner; Paola Pittia; Luis Mayor; Cristina L Silva; Rui Costa
    Career path of food science and technology professionals: entry to the world of work (2015)
    Trends in Food Science and Technology, vol.42, pp.183-192
    http://doi.org/10.1016/j.tifs.2014.12.006

    Costa, R., Možina, S.S., Pittia, P.
    The Regulation of Food Science and Technology Professions in Europe (2014)
    International Journal of Food Studies, vol.3(1), pp.125-135
    http://doi.org/10.7455/ijfs/3.1.2014.a10

    Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa
    PhD Competences in Food Studies (2014)
    International Journal of Food Studies, vol.3(1), pp.136-144
    http://doi.org/10.7455/ijfs/3.2.2014.a1

    Silva, M.C., Silva, L.R., Guedes-de-Pinho, P., Andrade,P., Valentão, P., Costa, R.
    Volatile compounds in salted dried codfishes from different species collected in several origins subjected to two curing processes (2012)
    Acta Alimentaria, vol.41(3), pp.375-388
    http://doi.org/10.1556/AAlim.41.2012.3.9

    Oliveira H., Pedro S., Nunes M.L., Costa R., Vaz-Pires P.
    Processing cod (Gadus spp.): a review (2012)
    Comprehensive Reviews in Food Science and Food Safety, vol.11, pp.546-564
    http://doi.org/10.1111/j.1541-4337.2012.00202.x

    Brás, A., Costa, R.
    Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species (2010)
    Journal of Food Engineering, vol.100(3), pp.490-495
    http://doi.org/10.1016/j.jfoodeng.2010.04.036

    Costa, R.M., Oliveira, F.A.R., Boutcheva, G.
    Structural changes and shrinkage of potato during frying (2001)
    International Journal of Food Science and Technology, vol.36, pp.11-23
    http://doi.org/10.1046/j.1365-2621.2001.00413.x

    Costa, R.M., Oliveira, F.A.R.
    Modelling the kinetics of water loss during potato frying with a compartmental dynamic model (1999)
    Journal of Food Engineering, vol.41(3), pp.177-185
    http://doi.org/10.1016/S0260-8774(99)00095-3

    Costa, R.M., Oliveira, F.A.R., Delaney, O., Gekas, V.
    Analysis of the heat transfer coefficient during potato frying (1999)
    Journal of Food Engineering, vol.39(3), pp.293-299
    http://doi.org/10.1016/S0260-8774(98)00169-1

    Costa, R.M., Malcata, F.X.
    Multisubstrate Michaëlis-Menten kinetics: explicit dependence of substrate concentration on time for batch reactors (1994)
    Bioprocess Engineering, vol.10, pp.155-159
    http://doi.org/10.1007/BF00387523

  • Costa, R.
    Teaching food ethics (2017)
    Chapter title: FOOD ETHICS EDUCATION
    Springer International Publishing
    ISBN:978-3-319-64738-8

    Costa, R., & Pittia, P.
    FOOD ETHICS EDUCATION (2017)
    Chapter title: NA
    Springer International Publishing
    ISBN:978-3-319-64738-8

    Oliveira H, Nunes ML, Vaz-Pires P, Costa Rui
    Salting and Drying of Cod (2016)
    Chapter title: Traditional Foods: General and Consumer Aspects
    Springer
    ISBN:978-1-4899-7646-8

    Luís R. Silva, Rui Costa
    Recent Advances in Gallate Research (2014)
    Chapter title: Health benefits of nongallated and gallated flavan-3-ols: a prospectus
    Nova Science Publishers
    ISBN:978-1-63117-072-0

    Costa, Rui; Kristbergsson, Kristberg (Eds.)
    PRECDICTIVE MODELING AND RISK ASSESSMENT (2009)
    Chapter title: NA
    Springer
    ISBN:978-0-387-33512-4

    Costa, Rui; Gomes, David
    Centrifugation of milk (2009)
    Chapter title: EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS
    Springer
    ISBN:978-0-387-33513-1

  • Lifelong Learning for Sustainable Development
    Institution Main Investigator: Rui Manuel Machado da Costa
    Institution: SZKOLA GLOWNA GOSPODARSTWA WIEJSKIEGO
    Period: 10/16 – 12/19
    Grant: Erasmus+ Capacity Building in Higher Education
    Project Code: 574056-EPP-1-2016-PL-EPPKA2-CBHE-SP
    Funding value: 712.683,00
    Project site: http://www.susdev.confer.uj.edu.pl/

    University-enterprise cooperation via spin-off companies network
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: UNIVERSITY OF SANTIAGO DE COMPOSTELA
    Period: 10/17 – 10/19
    Grant: Erasmus+ Capacity Building in Higher Education
    Project Code: 573555-EPP-1-2016-1-ES-EPPKA2-CBHE-JP
    Funding value: 674.629,00
    Project site: http://iia.pt/unison/

    Healthy Eating of Pasta with Algae
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: INSTITUTO POLITÉCNICO DE COIMBRA
    Period: 09/17 – 04/19
    Grant: P2020
    Project Code: CENTRO-01-0145-FEDER-023780
    Funding value: 148.923,92
    Project site: http://iia.pt/4-2/

    European FooD Studies & Training Alliance
    Institution Main Investigator: Rui Manuel Machado da Costa
    Institution: Universität für Bodenkultur
    Period: 01/15 – 12/17
    Grant: Erasmus+ Knowledge Alliances
    Project Code: 5543121-12014-1-AT-EPPKA2-KA
    Funding value: 1 million euros
    Project site: http://https://www.food-sta.eu/

    TRACK_FAST – Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
    Institution Main Investigator: Rui Manuel Machado da Costa
    Institution: Universidade Católica Portuguesa
    Period: 09/09 – 02/13
    Grant: Comissão Europeia
    Project Code: FP7-KBBE-2008-2B
    Funding value: 1 000 000€
    Project site: http://

    Evaluation of the exposure to fish allergens in fish processing industry
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: Escola Superior Agrária de Coimbra
    Period: 12/06 – 11/08
    Grant: Autoridade das Condições do Trabalho
    Project Code: ISHST 071/06
    Funding value: 65.975,46€
    Project site: http://

    Innovation in the codfish industry: development of a new fermented product and the reuse of brines
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: Escola Superior Agrária de Coimbra
    Period: 10/04 – 09/08
    Grant: Direção-Geral de Pescas
    Project Code: MARE 22-05-01-DR-00027
    Funding value: 127 000€
    Project site: http://

  • PhD.: Helena Oliveira.
    Thesis Topic: Studies on salt-curing and desalting processes of salted cod (Gadus morhua).
    Financing program: NA
    Date of conclusion: 05/13

Sandrine Katy Matias da Ressurreição


  • Bachelor of Science in Biotechnology by Polythechnic Institute of Coimbra – Coimbra College of Agriculture. Currently studying for a Master of Science in Industrial Pharmaceutical Chemistry by University of Coimbra – Faculty of Pharmacy.

    Currently working as a Tecnician in the Chemistry and Biochemistry Laboratory at the Coimbra College of Agriculture.

    First Place awarded in the 11th Competition Poliempreende (2014) by Polythechnic Institute of Coimbra with the project Capsaroma.

  • Name: Sandrine Katy Matias da Ressurreição
    ORCID Number: 0000-0002-1596-8722
    Scopus Number: 57191665949
    Institucional Adress: IPC – Escola Superior Agrária de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
    Email: sandrine@esac.pt
    Institutional Telephone: +351239802940
  • Mariana F. G. Assunção, Raquel Amaral, Clara B. Martins, Joana D. Ferreira, Sandrine Ressurreição, Sandra Dias Santos, Jorge M. T. B. Varejão, Lília M. A. Santos
    Screening microalgae as potential sources of antioxidants (2016)
    Journal of Applied Phycology , vol.NA, pp.1-13
    http://doi.org/10.1007/s10811-016-0980-7

    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.121-129
    http://doi.org/https://www.scientific-publications.net/get/1000010/1432394760151159.pdf

    Mariana F.G. Assunção, Raquel Amaral, Clara B. Martins, Joana D. Ferreira, Sandrine da Ressurreição, Sandra Dias Santos, Jorge M.T.B. Varejão, Lília M.A. Santos
    Determination of antioxidant capacity across different taxa of microalgae (2015)
    European Journal of Phycology, vol.50: sup1, pp.156
    http://doi.org/10.1080/09670262.2015.1069493

    Mariana F.G. Assunção, Sandrine Da Ressurreição, Joana D. Ferreira, Clara B. Martins, Raquel Amaral, Sandra Dias Santos, Lilia M.A. Santos, Jorge M.T.B. Varejão
    Screening of antioxidant activity in microalgae (2014)
    Frontiers in Marine Science, vol.NA, pp.60
    http://doi.org/10.3389/conf.fmars.2014.02.00060

  • Filomena Gomes, Goreti Botelho, Sandra Santos, Diogo Godinho, Filipe Melo, Neusa Nazaré, Ana Frias, Sandrine Ressurreição, João Gama, Patrícia Figueiredo, Rosinda Pato, Fátima Curado, Justina Franco
    O medronheiro: o material vegetal e a fertilização à instalação, o efeito na produção e qualidade de fruto (2016)
    Chapter title: V Colóquio Nacional da Produção de Pequenos Frutos – Actas Portuguesas de Horticultura nº 26
    Associação Portuguesa de Horticultura
    ISBN:978-972-8936-20-4

    Sandra D. Santos, Sandrine da Ressurreição, Rui F. Marques, Cristiana V. Santos, Jorge M.S. Rocha, Aida M. da Silva, Manuela E. Pintado
    Essential oils encapsulated in cyclodextrins and fresh aromatic plants applied to dairy products (2011)
    Chapter title: Book of Abstracts of the 11th International Chemical and Biological Engineering Conference (ChemPor)
    Faculdade de Ciências e Tecnologias, Universidade de Lisboa
    ISBN:978-972-8893-30-9

    Sandra Dias Santos, Sandrine Matias Ressurreição, Rui Filipe Marques, Cristiana Valente Santos, Aida Moreira Silva, Manuela Estevez Pintado
    Encapsulation of natural flavors for use in dairy products (2011)
    Chapter title: Food Process Engineering in a Changing World – Proceedings of the 11th International Congress on Engineering and Food
    School of Chemical Engineering, National Technical University of Athens
    ISBN:978-960-89789-5-9

    Sandra Dias Santos, Sandrine da Ressurreição, David Gomes, Cristiana Valente Santos, Rui Filipe Marques, Aida Moreira da Silva, Manuela Pintado
    Encapsulamento de aromas/aditivos naturais para aplicação em matrizes alimentares (2010)
    Chapter title: Abstract book of XIX SILAE Congress Fernando Cabieses Molina
    SILEA – Società ItaloLatinoamericana di Etnomedicina
    ISBN:88-8160-218-0

    Sandrine Da Ressurreição, Jorge M. T. B. Varejão, Sandra Maria Dias Dos Santos
    Análise Multi-resíduos de Pesticidas em frutas e vegetais – aplicação do método QuEChERS, GC-ECD-NPD e GC-MS (2009)
    Chapter title: 6º Encontro Nacional de Química – Sociedade Portuguesa de Química
    Sociedade Portuguesa de Química
    ISBN:978-972-789-302-7

  • INOVCAST – Inovação na cadeia de produção da castanha: competitividade e sustentabilidade
    Research Team Member: Sandrine Katy Matias da Ressurreição
    Institution: CERTIFRUTEIRAS (entidade proponente); Instituto Politécnico de Coimbra; INIAV; GreenClon, Lda.; GEOSIL: Empreendimentos Agrosilvícolas, S.A.; Susana Dias; EFAO: Organização de Cooperação para o Desenvolvimento Sustentável Integrado
    Period: 04/14 – 08/17
    Grant: PRODER-IFAP
    Project Code: Ref.ª 53590
    Funding value: 112 934,57€
    Project site: http://iia.pt/cs2-castanha/

    Lab2Factory – Reforço da transferência do conhecimento científico e tecnológico para as fileiras agroalimentar e florestal
    Research Team Member: Sandrine Katy Matias da Ressurreição
    Institution: Instituto Politécnico de Coimbra
    Period: 05/17 – 04/17
    Grant: CENTRO-46-2016-01 do Programa Operacional Regional do Centro 2014-2020 (PO Centro 2020)
    Project Code: CENTRO-01-0246-FEDER-000020-Candidatura 6644
    Funding value: 213.438,39 €
    Project site: http://iia.pt/agro/lab2factory/

Maria Teresa Pita Pegado Gonçalves Rodrigues Coelho


  • Name: Maria Teresa Pita Pegado Gonçalves Rodrigues Coelho
    ORCID Number: 0000-0002-4461-6670
    Scopus Number: 24831942500
    Institucional Adress: Escola Superior Agrária de Castelo Branco, Quinta da Senhora de Mércules, Apartado 119, 6001-909 Castelo Branco
    Email: mteresacoelho@ipcb.pt
    Institutional Telephone: 272339900
  • PhD.: Maria Teresa Pita Pegado Gonçalves Rodrigues Coelho.
    Thesis Topic: Estudos de propagação in vitro, caracterização e valorização de carqueja
    (Pterospartum tridentatum (L.) Willk) .
    Financing program: Parcialmente financiado pelo programa PROTEC 2.
    Date of conclusion: 06/15

Maria Manuel Balseiro Vidal


  • Name: Maria Manuel Balseiro Vidal
    ORCID Number: 0000-0001-9757-5043
    Scopus Number: 7202765052
    Institucional Adress: Departamento Ciências Exatas/Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Escola Superior Agrária, Instituto Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
    Email: balseiro@esac.pt
    Institutional Telephone:
  • Olga M.S. Filipe, Sónia A.O. Santos, M. Rosário M. Domingues, Maria M. Vidal, Armando J.D. Silvestre, Eduarda B.H. Santos
    Effect of copper ions on the degradation of thiram in aqueous solution: Identification of degradation products by HPLC–MS/MS (2014)
    Journal of Hazardous Materials, vol.279, pp.125–132
    http://doi.org/10.1016/j.jhazmat.2014.06.051

    O.M.S.Filipe, S.A.O.Santos, M.R.M.Domingues, M.M.Vidal, A.J.D.Silvestre, C.P.Neto, E.B.H. Santos
    Photodegradation of the fungicide thiram in aqueous solutions. Kinetic studies and identification of the photodegradation products by HPLC-MS/MS (2013)
    Chemosphere , vol.91, pp.993-1001
    http://doi.org/10.1016/j.chemosphere.2013.01.092

    O.M.S.Filipe, C.A.E.Costa, M.M.Vidal, E.B.H.Santos
    Influence of soil copper content on the kinetics of thiram adsorption and on thiram leachability from soils – Review (2013)
    Chemosphere , vol.90, pp.432-440
    http://doi.org/10.1016/j.chemosphere.2012.07.057

    C.Paulo, M.Vidal, L.Ferreira
    Antifungal nanoparticles and surfaces (2011)
    24th European Conference on Biomaterials – Annual Conference of the European Society for Biomaterials , vol.NA, pp.NA
    DOI: NA

    C.S.O.Paulo, M.Vidal, L.S.Ferreira
    Antifungal nanoparticles and surfaces (2010)
    Biomacromolecules , vol.11 (10), pp. 2810-2817
    http://doi.org/10.1021/bm100893r

    O.M.Filipe, M.M.Vidal, H.W.Scherer, et al.
    Effect of long term organic amendments on adsorption-desorption of thiram onto a luvisol soil derived from loess (2010)
    Chemosphere, vol.80 (3), pp.293-300
    http://doi.org/10.1016/j.chemosphere.2010.04.003

    M.M.Vidal, O.M.S.Filipe, M.C.C.Costa
    A simple laboratory project for introducing nonpoint source pollution concept to students of environmental and agricultural related courses (2009)
    Revista de Ciências , vol.32 (1), pp.436-444
    DOI: NA

    O.M.S.Filipe, M.M.Vidal, A.C.Duarte, et al.
    Influence of fulvic acids and copper ions on thiram determination in water (2008)
    Journal of Agricultural and Food Chemistry, vol.56 (16), pp.7347-7354
    http://doi.org/10.1021/jf800774t

    M.M.Vidal, I.Delgadillo, M.H.Gil, et al.
    Study of an enzyme coupled system for the development of fibre optical bilirubin sensors (2008)
    Biosensors and Bioelectronics , vol.11 (4), pp.347-354
    http://doi.org/10.1016/0956-5663(96)82730-8

    O.M.S.Filipe, M.M.Vidal, A.C.Duarte, et al.
    A solid-phase extraction procedure for the clean-up of thiram from aqueous solutions containing high concentrations of humic substances (2007)
    Talanta, vol.72 (3), pp.1235-1238
    http://doi.org/10.1016/j.talanta.2007.01.005

    M.M.Vidal, O.M.S.Filipe, M.C.Cruz Costa
    Reducing the use of agrochemicals: A simple experiment (2006)
    Journal of Chemical Education , vol.83 (2), pp. 245-247
    http://doi.org/10.1021/ed083p245

    L.Ferreira, M.M.Vidal, C.F.G.C.Geraldes, et al.
    Preparation and characterization of gels based on sucrose modified with glycidyl methacrylate (2003)
    Carbohydrate Polymers , vol.41 (1), pp.15-24
    http://doi.org/10.1016/S0142-9612(98)00228-2

    L.Ferreira, M.M.Vidal, M.H.Gil
    Evaluation of poly(2-hydroxyethyl methacrylate) gels as drug delivery systems at different pH values (2000)
    International Journal of Pharmaceutics , vol.194 (2), pp.169-180
    http://doi.org/10.1016/S0378-5173(99)00375-0

    M.M.Vidal, M.H.Gil, I.Delgadillo, et al.
    Study of the thermal stability and enzymatic activity of an immobilised enzymatic system for the bilirubin oxidation (1999)
    Biomaterials, vol.20 (8), pp.757-763
    http://doi.org/10.1016/S0142-9612(98)00228-2

    M.M.B.Vidal, M.H.Gil, I.Delgadillo, et al.
    Swelling and thermal properties of poly(vinyl alcohol) containing hemoglobin membranes (1999)
    Journal of Bioactive and Compatible Polymers, vol.14 (3), pp.243-257
    DOI: NA

    M.ManuelB.Vidal, R.López, et al.
    Determination of probable alcohol yield in musts by means of an SPR optical sensor (1993)
    Sensors and Actuators: B. Chemical , vol.11 (1-3), pp.455-459
    http://doi.org/10.1016/0925-4005(93)85287-K

  • M.M. Vidal, O. Filipe, M.C.Costa

    Química no Laboratório (2010)
    Chapter title: Castro Verde
    100Luz
    ISBN:978-972-99886-3-9

Goreti Maria dos Anjos Botelho


  • Name: Goreti Maria dos Anjos Botelho
    ORCID Number: 0000-0003-3857-3544
    Scopus Number: 24780235100
    Institucional Adress:
    Email: goreti@esac.pt
    Institutional Telephone:
  • Botelho G., Gomes F., Ferreira F.M., Caldeira I.
    Influence of Maturation Degree of Arbutus (Arbutus unedo L.) Fruits in Spirit Composition and Quality. (2015)
    International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, vol.9(6), pp.551-556
    DOI: NA

    Marco Aguiar, Goreti Botelho, Bruno Gonçalves, Koen Lemmink and Jaime Sampaio
    Footballers’ movement behaviour during 2-, 3-, 4- and 5-a-side small-sided games. (2015)
    Journal of Sports Sciences: Science and Medicine in Football, vol.33 (12), pp.1259-1266
    http://doi.org/DOI: 10.1080/02640414.2015.1022571

    Carolina Santos, Goreti Botelho, Ilda Caldeira, Amílcar Torres, Fernanda M. Ferreira
    Antioxidant activity assessment in fruit liquors and spirits: methods comparison. (2014)
    Ciência Téc. Vitiv., vol.29 (1), pp.28-34
    http://doi.org/http://dx.doi.org/10.1051/ctv/20142901028

    Pedro L. Neves, Carlos Lebres, Goreti Botelho, Nuno M. Fonseca Ferreira
    Prototype to control alcoholic fermentation temperature in winemaking. (2013)
    Ciência Téc. Vitiv. , vol.28 (2), pp.71-76
    DOI: NA

    Marco Aguiar, Goreti Botelho, Bruno Gonçalves, Jaime Sampaio
    Physiological responses and activity profiles of football small-sided games. (2013)
    Journal of Strength and Conditioning Research, vol.27 (5), pp.1287-1294
    http://doi.org/10.1519/JSC.0b013e318267a35c

    Goreti Botelho, António Ferrão, Marco Aguiar
    Gender and age differences in physical activity and sedentary behavior among Portuguese adolescents. (2013)
    Journal of Physical Education and Sport. , vol.13(2), Art 31, pp.184-194
    http://doi.org/10.7752/jpes.2013.02031

    Goreti Botelho, Marco Aguiar, Catarina Abrantes,
    How critical is the effect of body mass index in physical fitness and physical activity performance in adolescents. (2013)
    Journal of Physical Education and Sport, vol.13(1), Art 4, pp.19-26
    http://doi.org/10.7752/jpes.2013.01004

    Marco Aguiar, Goreti Botelho, Carlos Lago, Victor Maçãs, Jaime Sampaio
    A review on the effects of soccer small-sided games. (2012)
    Journal of Human Kinetics, vol.Section III – Sports Training, 33, pp.103-113
    http://doi.org/10.2478/v10078-012-0049-x

  • Goreti Botelho, Sara Canas, Jorge Lameiras
    “Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields”. (2016)
    Chapter title: In Alexandru Grumezescu (Ed), series entitled Nanotechnology in the Food Industry, Chapter 14.
    Elsevier Inc., USA.
    ISBN:(in press)

    Goreti Botelho, Ludovina Galego
    Manual de Boas Práticas de Fabrico de Aguardente de Medronho. (2015)
    Chapter title: NA
    Ed. Instituto Politécnico de Coimbra, Escola Superior Agrária de Coimbra, CERNAS. Coimbra. 63 p.
    ISBN:978-972-99205-5-4

    Goreti Botelho, Marco Aguiar
    “Vitamin C role in human health, disease and sport” (2013)
    Chapter title: In Guiné R. (Ed), Vitamin C: Dietary Sources, Technology, Daily Requirements and Symptoms of Deficiency. Chapter 12.
    ova Science Publishers, Inc., USA. E-book edition.
    ISBN:978-1-62948-159-3

    Goreti Botelho, Maria Cristina Clímaco
    “The human nose as a detector: importance to wine aroma study”. (2011)
    Chapter title: In Logan E. Weiss and Jason M. Atwood (Ed), The Biology of Odors: Sources, Olfaction and Response. Chapter 3, pp. 97-130,
    Nova Science Publishers, Inc., USA.
    ISBN:978-1-61122-952-3

    Carlos Dias Pereira, Goreti Botelho, Ivo Rodrigues, Justina Franco, Vítor Esteves,
    Manual de Conservação e Transformação de Produtos de Origem Vegetal. (2011)
    Chapter title: NA
    Edição digital: Ministério da Agricultura do Desenvolvimento Rural e das Pescas. República de Angola.
    ISBN:NA

  • “Melhoramento da espécie e a valorização do Medronheiro”.
    Research Team Member: Goreti Maria dos Anjos Botelho
    Institution: GreenClon

    Period: 04/14 – 02/17
    Grant: PRODER
    Project Code: Projeto nº 53.106, Medida 4.1
    Funding value: 390 576,53 €
    Project site: http://

    Melhoramento das plantas e da qualidade dos produtos de Arbutus unedo para o sector agro-florestal.
    Research Team Member: Goreti Maria dos Anjos Botelho
    Institution: Universidade de Coimbra
    Period: 04/13 – 06/15
    Grant: co-financiado pela Fundação para a Ciência e a Tecnologia I.P. (PIDDAC) e pelo Fundo Europeu de Desenvolvimento Regional – FEDER, através do COMPETE – Programa Operacional Factores de Competitividade (POFC)
    Project Code: PTDC/AGR-FOR/3746/2012
    Funding value: 166.859,00 €
    Project site: http://

    “O Medronho – Conversão da planta silvestre numa espécie fruteira rentável.”
    Research Team Member: Goreti Maria dos Anjos Botelho
    Institution: Instituto Politécnico de Coimbra/Escola Superior Agrária de Coimbra

    Period: 01/12 – 12/14
    Grant: PRODER
    Project Code: Projeto nº 43748, Medida 4.1
    Funding value: 161.990,26 €
    Project site: http://

Rui-Costa

 

 

 

 

 

  • My research experience is mainly in transport phenomena in food processing (mainly salting, drying and frying) and its relation with structural changes and texture changes. Other interests include food fermentation, liquid waste treatment and its application (reuse) in food processing and fish processing. Recent interests include the mass production of insects and its use in food and feed.
  • Name: Rui Manuel Machado da Costa
    ORCID Number: 0000-0003-
    Scopus Number: 35317128100
    Institucional Adress: ESAC
    Email: ruicosta@esac.pt
    Institutional Telephone: 239802940
  • Helena Oliveira, Amparo Gonçalves, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
    nfluence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process (2016)
    Journal of the Science of Food and Agriculture, vol.NA, pp.NA
    http://doi.org/DOI: 10.1002/jsfa.7657

    Helena Oliveira, Amparo Gonçalves, Sónia Pedro, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
    Quality changes during salt-curing of cod (Gadus morhua) at different temperatures (2016)
    Journal of Aquatic Food Product Technology, vol.NA, pp.NA
    http://doi.org/DOI: 10.1080/10498850.2014.994153

    Luis Mayor, Katherine Flynn, Efimia Dermesonluoglu, Paola Pittia, Erik Baderstedt, Barbara Ruiz Bejarano, Mihaela Geicu, Mafalda A.C. Quintas, Zoltan Lakner, Rui Costa
    Skill development in food professionals: a European study (2015)
    European Food Research and Technology, vol.240(5), pp.871-884
    http://doi.org/10.1007/s00217-014-2400-z

    Vassiliki Oreopoulou; Virginia Giannou; Zoltan Lakner; Paola Pittia; Luis Mayor; Cristina L Silva; Rui Costa
    Career path of food science and technology professionals: entry to the world of work (2015)
    Trends in Food Science and Technology, vol.42, pp.183-192
    http://doi.org/10.1016/j.tifs.2014.12.006

    Costa, R., Možina, S.S., Pittia, P.
    The Regulation of Food Science and Technology Professions in Europe (2014)
    International Journal of Food Studies, vol.3(1), pp.125-135
    http://doi.org/10.7455/ijfs/3.1.2014.a10

    Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa
    PhD Competences in Food Studies (2014)
    International Journal of Food Studies, vol.3(1), pp.136-144
    http://doi.org/10.7455/ijfs/3.2.2014.a1

    Oliveira H., Pedro S., Nunes M.L., Costa R., Vaz-Pires P.
    Processing cod (Gadus spp.): a review (2012)
    Comprehensive Reviews in Food Science and Food Safety, vol.11, pp.546-564
    http://doi.org/10.1111/j.1541-4337.2012.00202.x

    Silva, M.C., Silva, L.R., Guedes-de-Pinho, P., Andrade,P., Valentão, P., Costa, R.
    Volatile compounds in salted dried codfishes from different species collected in several origins subjected to two curing processes (2012)
    Acta Alimentaria, vol.41(3), pp.375-388
    http://doi.org/10.1556/AAlim.41.2012.3.9

    Brás, A., Costa, R.
    Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species (2010)
    Journal of Food Engineering, vol.100(3), pp.490-495
    http://doi.org/10.1016/j.jfoodeng.2010.04.036

    Costa, R.M., Oliveira, F.A.R., Boutcheva, G.
    Structural changes and shrinkage of potato during frying (2001)
    International Journal of Food Science and Technology, vol.36, pp.11-23
    http://doi.org/10.1046/j.1365-2621.2001.00413.x

    Costa, R.M., Oliveira, F.A.R.
    Modelling the kinetics of water loss during potato frying with a compartmental dynamic model (1999)
    Journal of Food Engineering, vol.41(3), pp.177-185
    http://doi.org/10.1016/S0260-8774(99)00095-3

    Costa, R.M., Oliveira, F.A.R., Delaney, O., Gekas, V.
    Analysis of the heat transfer coefficient during potato frying (1999)
    Journal of Food Engineering, vol.39(3), pp.293-299
    http://doi.org/10.1016/S0260-8774(98)00169-1

    Costa, R.M., Malcata, F.X.
    Multisubstrate Michaëlis-Menten kinetics: explicit dependence of substrate concentration on time for batch reactors (1994)
    Bioprocess Engineering, vol.10, pp.155-159
    http://doi.org/10.1007/BF00387523

  • Oliveira H, Nunes ML, Vaz-Pires P, Costa Rui
    Salting and Drying of Cod (2016)
    Chapter title: Traditional Foods: General and Consumer Aspects
    Springer
    ISBN:978-1-4899-7646-8

    Luís R. Silva, Rui Costa
    Recent Advances in Gallate Research (2014)
    Chapter title: Health benefits of nongallated and gallated flavan-3-ols: a prospectus
    Nova Science Publishers
    ISBN:978-1-63117-072-0

    Costa, Rui; Kristbergsson, Kristberg (Eds.)
    PRECDICTIVE MODELING AND RISK ASSESSMENT (2009)
    Chapter title: NA
    Springer
    ISBN:978-0-387-33512-4

    Costa, Rui; Gomes, David
    EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS (2009)
    Chapter title: Centrifugation of milk
    Springer
    ISBN:978-0-387-33513-1

  • European FooD Studies & Training Alliance
    Institution Main Investigator: Rui Manuel Machado da Costa
    Institution: Universität für Bodenkultur
    Period: 01/15 – 12/17
    Grant: Erasmus+ Knowledge Alliances
    Project Code: 5543121-12014-1-AT-EPPKA2-KA
    Funding value: 1 million euros
    Project site: http://https://www.food-sta.eu/

    TRACK_FAST – Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
    Institution Main Investigator: Rui Manuel Machado da Costa
    Institution: Universidade Católica Portuguesa
    Period: 09/09 – 02/13
    Grant: Comissão Europeia
    Project Code: FP7-KBBE-2008-2B
    Funding value: 1 000 000€
    Project site: http://

    Evaluation of the exposure to fish allergens in fish processing industry
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: Escola Superior Agrária de Coimbra
    Period: 12/06 – 11/08
    Grant: Autoridade das Condições do Trabalho
    Project Code: ISHST 071/06
    Funding value: 65.975,46€
    Project site: http://

    Innovation in the codfish industry: development of a new fermented product and the reuse of brines
    Main Investigator/Coordinator: Rui Manuel Machado da Costa
    Institution: Escola Superior Agrária de Coimbra
    Period: 10/04 – 09/08
    Grant: Direção-Geral de Pescas
    Project Code: MARE 22-05-01-DR-00027
    Funding value: 127 000€
    Project site: http://

Ivo Manuel Mira Abreu Rodrigues


  • Name: Ivo Manuel Mira Abreu Rodrigues
    ORCID Number: orcid.org/0000-0002-1141-9822
    Scopus Number:
    Institucional Adress: Instituto Politécnico de Coimbra – Escola Superior Agrária
    Email: ivorod@esac.pt
    Institutional Telephone: 239 802 940
  • Alexandre, E.M.C., Rodrigues, I.M.M.A., Saraiva, J.M.A.
    Influence of thermal and pressure treatments on inhibition of potato tuber sprouting (2015)
    Czech Journal of Food Sciences, vol.33, (6), pp.:524–530
    http://doi.org/doi: 10.17221/241/2015-CJFS