Adilia Lemos

Adilia Lemos is a Part-time Lecturer in the Department of Built Environment and Life Sciences at Abertay University, Dundee. She holds a PhD in Biotechnology (specialising in Food Science and Engineering) from the Universidade Católica Portuguesa, Portugal, and has over two decades of experience in academia and research across Portugal and the UK.

Her educational background includes:

• PhD, Biotechnology (Food Science and Engineering), Universidade Católica Portuguesa, 1998
• Postgraduate qualification in Food Science and Engineering, Universidade Católica Portuguesa, 1993
• BSc (Hons) in Human Nutrition, Universidade do Porto, 1990

Dr. Lemos specializes in food processing technologies, particularly ultrasound and thermal treatments, with a focus on enzyme inactivation, preservation of bioactive compounds, and food safety. Her research integrates bioprocessing, food chemistry, and sustainable technologies to enhance food quality and functionality. She teaches across both undergraduate and postgraduate levels, covering topics such as food microbiology, biotechnology, nutrition, and sustainability in food packaging.

Her recent publications (2015–2025) highlight a strong trend in non-thermal food processing, especially ultrasound applications for preserving antioxidants, inactivating enzymes, and improving the bioaccessibility of bioactive compounds in fruit and vegetable systems. Her work frequently employs advanced analytical techniques such as time-resolved fluorescence and in vitro digestion models.

Scientific awards and recognitions include:

• Postdoctoral Fellowships from Fundação para a Ciência e Tecnologia (FCT), Portugal (1998–2001, 2003–2004)
• PhD and Master Fellowships from FCT
• Gulbenkian Grant for IUFoST World Congress participation
• Multiple COST and Erasmus mobility grants for international collaboration

Dr. Lemos has secured significant research funding, including a £73,850 R-LINCs PhD studentship as Researcher Leader, and several innovation voucher projects (£5,000 each) on food colouring and freeze-drying. She has supervised postgraduate students and contributed to major datasets on ultrasound effects and antidiabetic plant extracts. Her collaborative network spans institutions in Belgium (KU Leuven), Italy, and Portugal, reflecting her active role in European food science research.

She is affiliated with research initiatives supporting UN Sustainable Development Goals, particularly in health and sustainable food systems. Her work contributes to food innovation, waste reduction, and healthier food processing technologies.