- 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.2018.02.004Kalenik, 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.0501Silva, 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.2017.07.018Helena 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.7657Helena 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: 10.1080/10498850.2014.994153Helena 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.6995Silva 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.2015.07.040Irina 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-3-8-1Virginia 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.a6Costa, 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: NALuis 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-zVassiliki 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.2014.12.006Costa, 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.a10Chelo 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.a1Silva, 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.41.2012.3.9Oliveira 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.xBrás, 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.2010.04.036Costa, 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.xCosta, 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)00095-3Costa, 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)00169-1Costa, 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:978-3-319-64738-8Costa, R., & Pittia, P.
FOOD ETHICS EDUCATION (2017)
Chapter title: NA
Springer International Publishing
ISBN:978-3-319-64738-8Oliveira H, Nunes ML, Vaz-Pires P, Costa Rui
Salting and Drying of Cod (2016)
Chapter title: Traditional Foods: General and Consumer Aspects
Springer
ISBN:978-1-4899-7646-8Luís 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:978-1-63117-072-0Costa, Rui; Kristbergsson, Kristberg (Eds.)
PRECDICTIVE MODELING AND RISK ASSESSMENT (2009)
Chapter title: NA
Springer
ISBN:978-0-387-33512-4Costa, 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
