• 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
    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 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 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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

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

    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

    Costa, Rui; Kristbergsson, Kristberg (Eds.)
    Chapter title: NA

    Costa, Rui; Gomes, David
    Chapter title: Centrifugation of milk

  • 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://

    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://

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