Rui Manuel Machado da Costa


  • A minha experiência de investigação é sobretudo em fenómenos de transferência no processamento de alimentos (principalmente em salga, secagem e fritura) e sua relação com alterações estruturais e de textura. Outros interesses incluem a fermentação de alimentos, tratamento de resíduos líquidos e sua aplicação (reutilização) no processamento de alimentos e processamento de pescado. Recentemente iniciei trabalho na produção em massa de insetos para uso em alimentação humana e em alimentação animal.
  • Nome: Rui Manuel Machado da Costa
    Número ORCID: 0000-0003-2488-0914
    Scopus Number: 35317128100
    Morada Institucional: ESAC
    Email: ruicosta@esac.pt
    Telefone Institucional: 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

    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

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

    Costa, R., & Pittia, P.
    FOOD ETHICS EDUCATION (2017)
    Capítulo do Livro: 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)
    Capítulo do Livro: Traditional Foods: General and Consumer Aspects
    Springer
    ISBN:978-1-4899-7646-8

    Luís R. Silva, Rui Costa
    Recent Advances in Gallate Research (2014)
    Capítulo do Livro: 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)
    Capítulo do Livro: NA
    Springer
    ISBN:978-0-387-33512-4

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

  • Lifelong Learning for Sustainable Development
    Investigador Responsável da Instituição: Rui Manuel Machado da Costa
    Instituição: SZKOLA GLOWNA GOSPODARSTWA WIEJSKIEGO
    Período: 10/16 – 12/19
    Grant: Erasmus+ Capacity Building in Higher Education
    Código do projecto: 574056-EPP-1-2016-PL-EPPKA2-CBHE-SP
    Valor do financiamento: 712.683,00
    site do projeto: http://www.susdev.confer.uj.edu.pl/

    University-enterprise cooperation via spin-off companies network
    Investigador Coordenador/Principal: Rui Manuel Machado da Costa
    Instituição: UNIVERSITY OF SANTIAGO DE COMPOSTELA
    Período: 10/17 – 10/19
    Grant: Erasmus+ Capacity Building in Higher Education
    Código do projecto: 573555-EPP-1-2016-1-ES-EPPKA2-CBHE-JP
    Valor do financiamento: 674.629,00
    site do projeto: http://iia.pt/unison/

    Healthy Eating of Pasta with Algae
    Investigador Coordenador/Principal: Rui Manuel Machado da Costa
    Instituição: INSTITUTO POLITÉCNICO DE COIMBRA
    Período: 09/17 – 04/19
    Grant: P2020
    Código do projecto: CENTRO-01-0145-FEDER-023780
    Valor do financiamento: 148.923,92
    site do projeto: http://iia.pt/4-2/

    European FooD Studies & Training Alliance
    Investigador Responsável da Instituição: Rui Manuel Machado da Costa
    Instituição: Universität für Bodenkultur
    Período: 01/15 – 12/17
    Grant: Erasmus+ Knowledge Alliances
    Código do projecto: 5543121-12014-1-AT-EPPKA2-KA
    Valor do financiamento: 1 million euros
    site do projeto: http://https://www.food-sta.eu/

    TRACK_FAST – Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
    Investigador Responsável da Instituição: Rui Manuel Machado da Costa
    Instituição: Universidade Católica Portuguesa
    Período: 09/09 – 02/13
    Grant: Comissão Europeia
    Código do projecto: FP7-KBBE-2008-2B
    Valor do financiamento: 1 000 000€
    site do projeto: http://

    Evaluation of the exposure to fish allergens in fish processing industry
    Investigador Coordenador/Principal: Rui Manuel Machado da Costa
    Instituição: Escola Superior Agrária de Coimbra
    Período: 12/06 – 11/08
    Grant: Autoridade das Condições do Trabalho
    Código do projecto: ISHST 071/06
    Valor do financiamento: 65.975,46€
    site do projeto: http://

    Innovation in the codfish industry: development of a new fermented product and the reuse of brines
    Investigador Coordenador/Principal: Rui Manuel Machado da Costa
    Instituição: Escola Superior Agrária de Coimbra
    Período: 10/04 – 09/08
    Grant: Direção-Geral de Pescas
    Código do projecto: MARE 22-05-01-DR-00027
    Valor do financiamento: 127 000€
    site do projeto: http://

  • Doutoramento: Helena Oliveira.
    Tópico da tese: Studies on salt-curing and desalting processes of salted cod (Gadus morhua).
    Programa financiador: NA
    Data Conclusão: 05/13

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