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
  • Modeling mass transfer in brine salting of chickpea
    Heat and Mass Transfer
    2021-09-27
    DOI: 10.1007/s00231-021-03036-7

    Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties
    International Agrophysics
    2021-02-11
    DOI: 10.31545/intagr/131801

    Water Extraction Kinetics of Bioactive Compounds of Fucus vesiculosus
    Molecules
    2019-09-19
    DOI: 10.3390/molecules24183408

    Modelling Drying Kinetics of Black Soldier Fly (Hermetia Illucens, L.) Larvae
    E3S Web of Conferences
    2019
    SOURCE-WORK-ID: cv-prod-id-1684818
    DOI: 10.1051/e3sconf/201912809011
    EID: 2-s2.0-85075511929

    A Review of the Scientific Literature for Optimal Conditions for Mass Rearing \textlessi\textgreaterTenebrio molitor\textless/i\textgreater (Coleoptera: Tenebrionidae)
    Journal of Entomological Science
    2018-10
    DOI: 10.18474/jes17-67.1

    Seaweeds in gluten free pasta: sensory assessment of a novel food product
    1st International Meeting on I&D in the Food Sector
    2018-06-05
    SOURCE-WORK-ID: cv-prod-id-1684964
    ISBN: 9789899693746

    Mass transfer dynamics in soaking of chickpea
    Journal of Food Engineering
    2018-06
    DOI: 10.1016/j.jfoodeng.2018.02.004

    The development of green technologies in the food industry in Russian Fderation
    Food Processing Industry
    2018
    SOURCE-WORK-ID: cv-prod-id-1688223

    Responsible research and innovation in the food value chain
    Journal of Food Engineering
    2017-11
    SOURCE-WORK-ID: cv-prod-id-1687860
    OTHER-ID: https://doi.org/10.1016/j.jfoodeng.2017.07.018

    Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products
    Acta Scientiarum Polonorum Technologia Alimentaria
    2017-09-30
    SOURCE-WORK-ID: cv-prod-id-1684585
    ISSN: 1644-0730
    ISSN: 1898-9594
    DOI: 10.17306/j.afs.0501

    Method of production of a fermented dairy product

    2017
    SOURCE-WORK-ID: cv-prod-id-1688247

    Responsible research and innovation in the food value chain
    Journal of Food Engineering
    2017
    DOI: 10.1016/j.jfoodeng.2017.07.018
    EID: 2-s2.0-85025689216

    Safety and quality of food – a competitive advantage
    Food Processing Industry
    2017
    SOURCE-WORK-ID: cv-prod-id-1688220

    Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process
    Journal of the Science of Food and Agriculture
    2016
    DOI: 10.1002/jsfa.7657
    EID: 2-s2.0-84982134919

    Method of production of a functional food product from germinated grains

    2016
    SOURCE-WORK-ID: cv-prod-id-1688227

    Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures
    Journal of Aquatic Food Product Technology
    2016
    DOI: 10.1080/10498850.2014.994153
    EID: 2-s2.0-84979008522

    Salting and Drying of Cod
    Traditional Foods
    2016
    SOURCE-WORK-ID: cv-prod-id-1684376
    ISBN: 9781489976468
    ISBN: 9781489976482
    DOI: 10.1007/978-1-4899-7648-2_21

    Career path of food science and technology professionals: Entry to the world of work
    Trends in Food Science and Technology
    2015
    DOI: 10.1016/j.tifs.2014.12.006
    EID: 2-s2.0-84925343134

    Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae
    Journal of Food Nutrition and Research
    2015
    DOI: 10.12691/jfnr-3-8-1

    Food Science and Technology for a Sustainable Bioeconomy – ISEKI-Food 2014
    Journal of Food Engineering
    2015
    DOI: 10.1016/j.jfoodeng.2015.07.040
    EID: 2-s2.0-84942244206

    Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014
    Journal of Food Engineering
    2015
    SOURCE-WORK-ID: cv-prod-id-1688014
    OTHER-ID: https://doi.org/10.1016/j.jfoodeng.2015.07.040

    Qualifications of Food Science and Technology / Engineering professionals at the entrance in the job market
    International Journal of Food Studies
    2015
    DOI: 10.7455/ijfs/4.2.2015.a6

    Quality changes during cod (Gadus morhua) desalting at different temperatures
    Journal of the Science of Food and Agriculture
    2015
    DOI: 10.1002/jsfa.6995
    EID: 2-s2.0-84940795709

    Skill development in food professionals: a European study
    European Food Research and Technology
    2015
    DOI: 10.1007/s00217-014-2400-z
    EID: 2-s2.0-84939997983

    Health benefits of nongallated and gallated flavan-3-ols: A prospectus
    Recent Advances in Gallate Research
    2014
    EID: 2-s2.0-84949493544

    Health benefits of nongallated and gallated flavan-3-ols: a prospectus
    Recent Advances in Gallate Research
    2014
    SOURCE-WORK-ID: cv-prod-id-1684503
    ISBN: 9781631170720

    PhD Competences in Food Studies
    International Journal of Food Studies
    2014
    DOI: 10.7455/ijfs/3.2.2014.a1

    The Regulation of Food Science and Technology Professions in Europe
    International Journal of Food Studies
    2014
    DOI: 10.7455/ijfs/3.1.2014.a10

    Alignment of learning outcomes with programme objectives and cycle descriptors: example of the Food Engineering Master’s degree in IPC
    Food Processing Industry
    2013
    SOURCE-WORK-ID: cv-prod-id-1688210

    The ISEKI_Food projects and network: Strategies and activities to implement skills and abilities of the future generation of graduates in food studies
    The Second International Conference Employability of Graduates and Higher Education Management Systems
    2012-09-27
    SOURCE-WORK-ID: cv-prod-id-1684982

    Prior experiential learning (APEL): a way to short-cut the university studies in technical degrees?
    AgroLife Scientific Journal
    2012
    SOURCE-WORK-ID: cv-prod-id-1684615
    ISSN: 2285-5718

    Processing of Salted Cod (Gadus spp.): A Review
    Comprehensive Reviews in Food Science and Food Safety
    2012
    DOI: 10.1111/j.1541-4337.2012.00202.x
    EID: 2-s2.0-84867690131

    Volatile compounds in salted dried codfishes from different species
    Acta Alimentaria
    2012
    DOI: 10.1556/aalim.41.2012.3.9
    EID: 2-s2.0-84865260352

    Screening of Allergies and respiratory symptoms in Portuguese Fish Industries
    ICEF11 – 11th International Congress on Engineering and Food
    2011-05
    SOURCE-WORK-ID: cv-prod-id-1685054
    ISBN: 9789608978942

    Recognition of Prior Learning – a research under ISEKI_Food 3 project
    11th International Congress on Engineering and Food
    2011
    DOI: 10.1016/j.profoo.2011.09.277
    WOSUID: wos:000314355500275

    Screening of Allergies and respiratory symptoms in Portuguese Fish Industries
    11th International Congress on Engineering and Food
    2011

    Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species
    Journal of Food Engineering
    2010
    DOI: 10.1016/j.jfoodeng.2010.04.036
    EID: 2-s2.0-77953611162

    Isohalic sorption isotherms of codfish
    5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
    2009
    EID: 2-s2.0-74549190539

    Predictive Modeling and Risk Assessment
    Springer US
    2009
    SOURCE-WORK-ID: cv-prod-id-1684289
    DOI: 10.1007/978-0-387-68776-6

    Tangential filtration of used salting brines
    Second International Congress: Novel Technologies and Food Quality, Safety and Health, SAFE Consortium
    2009

    Centrifugation of milk
    Experiments in Unit Operations and Processing of Foods
    2008
    SOURCE-WORK-ID: cv-prod-id-1684540
    ISBN: 9780387335131
    ISBN: 9780387686424
    DOI: 10.1007/978-0-387-68642-4_4

    Structural changes and shrinkage of potato during frying
    International Journal of Food Science and Technology
    2001
    DOI: 10.1046/j.1365-2621.2001.00413.x
    EID: 2-s2.0-0035585437

    Analysis of the heat transfer coefficient during potato frying
    Journal of Food Engineering
    1999
    DOI: 10.1016/s0260-8774(98)00169-1
    EID: 2-s2.0-0033077980

    Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
    Journal of Food Engineering
    1999
    DOI: 10.1016/s0260-8774(99)00095-3
    EID: 2-s2.0-0033365455

    Application of image analysis to study water losses from potato slices during frying
    Proceedings of the “7th International C ongress on Engineering and Food (IC EF)” – Part I, Brighton, UK, 13-17 Abril, Ronald Jowitt(Ed.), P.A157. Sheffield Academic Press, Sheffield, UK.
    1997-04-13

    Multisubstrate Michaëlis-Menten kinetics: Explicit dependence of substrate concentration on time for batch reactors
    Bioprocess Engineering
    1994
    DOI: 10.1007/bf00387523
    EID: 2-s2.0-0028221552

  • Healthier eating of pasta with algae
    2017-09 to 2019-09 | contract
    Associação para a Inovação e Desenvolvimento da FCT
    GRANT_NUMBER: SAICT_ID23780
    Source: CIÊNCIAVITAE

    Evaluation of the exposure to fish allergens in fish processing industry
    2006-12 to 2008-11 | contract
    Autoridade para as condicoes do trabalho
    GRANT_NUMBER: ISHST 071/06
    Source: CIÊNCIAVITAE

    Innovation in the codfish industry: development of a new fermented product and the reuse of brines
    2004-10 to 2008-09 | contract
    Direcção-Geral das Pescas e Aquicultura
    GRANT_NUMBER: MARE 22-05-01-DR-00027
    Source: CIÊNCIAVITAE

    QUARSU – Qualifications recognition support for Ukrainian universities
    2019-10 to 2023-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: E+ KA2: 609995-EPP-1-2019-1-PL-EPPKA2-CBHE-SP
    Source: CIÊNCIAVITAE

    ENTEP – Enhancing teaching practice in higher education in Russia and China
    2017-10 to 2021-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 586225-EPP-1-2017-1- DE-EPPKA2-CBHE-JP
    Source: CIÊNCIAVITAE

    SUSDEV – Lifelong Learning for Sustainable Development
    2016-10 to 2019-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: SUSDEV – Lifelong Learning for Sustainable Development
    Source: CIÊNCIAVITAE

    European FooD Studies & Training Alliance
    2015-10 to 2018-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 554312-EPP-1-2014-1-AT-EPPKA2-KA
    Source: CIÊNCIAVITAE

    IQA – Independent quality assurance model for degree programmes in Russia
    2012-10 to 2015-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 530838-TEMPUS-1-2012-1-RUTEMPUS-SMGR
    Source: CIÊNCIAVITAE

    DREFUS – Development of Qualification Framework for Food Science Studies at Russian Universities
    2011-10 to 2014-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 517336-TEMPUS-1-2011-1-PLTEMPUS-SMHES (2011-2536/001-001)
    Source: CIÊNCIAVITAE

    ISEKI_Food-4 Towards the innovation of the food chain through the modernization of Food Studies
    2011-10 to 2014-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 518415-LLP-1-2011-1-IT-ERASMUS-ENW
    Source: CIÊNCIAVITAE

    Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe
    2009-09 to 2013-02 | contract
    European Commission Seventh Framework Programme for Research and Technological Development Food Agriculture and Fisheries Biotechnology
    GRANT_NUMBER: info:eu-repo/grantAgreement/EC/FP7/227220/EU
    Source: CIÊNCIAVITAE

    ISEKI_Food 3 Innovative Developments and Sustainability of ISEKI-Food
    2008-10 to 2011-10 | contract
    N/A
    GRANT_NUMBER: 142822-LLP-1-2008-PT-ERASMUS-ENW
    Source: CIÊNCIAVITAE

    Elaboration of Food Safety Educational Two-level Program
    2007-10 to 2010-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: JEP_27166_2006
    Source: CIÊNCIAVITAE

    ISEKI_Mundus – Integrating Safety and Environment Knowledge In World Food Studies
    2007-10 to 2008-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 136263 – EM – 1 – 2007 – 1 – PT – ERA MUNDUS – EM4EATN
    Source: CIÊNCIAVITAE

    ISEKI_Food 2 Integrating Safety and Environment Knowledge In Food towards European Sustainable Development
    2005-10 to 2008-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 226032 – CP – 1 – 2005 – 1 – PT – ERASMUS – TN
    Source: CIÊNCIAVITAE

    ISEKI – Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development
    2002-10 to 2005-10 | contract
    Education Audiovisual and Culture Executive Agency
    GRANT_NUMBER: 104934 – CP – 1 – 2002 – 1 – PT – ERASMUS – TN
    Source: CIÊNCIAVITAE

  • 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

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