Adma Melo

Adma Melo is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF), specializing in food science, microbiology, and antimicrobial applications. Their expertise includes organic acids, plant extracts, and biotechnology-driven solutions for food safety and preservation. Melo holds a PhD in Genomic characterization of mint essential oil effects on Salmonella (Universidade Federal da Paraíba, 2020), preceded by a Master’s (2016) and Bachelor’s (2013) in food-related studies.

• Affiliations: CBQF Researcher
• Education:
  • PhD: Genomic characterization of mint essential oil exposure on Salmonella enterica (2020)
  • Master’s: Effects of temperature and acidity on Salmonella survival (2016)
  • Bachelor’s: Characteristics of French salad dressing with brewer’s mannoprotein (2013)

Melo’s research focuses on antimicrobial textiles, food spoilage prevention, and sustainable applications of organic acids and plant extracts. Key projects include DETEX (antimicrobial textiles for skin dysbiosis), VIIAFOOD (agroindustrial innovation), and PLANTCOVID (plant extracts against SARS-CoV-2). Their work aligns with UN Sustainable Development Goals related to food safety and environmental sustainability.

Recent articles highlight edible films with essential oils, organic acid synergies in food preservation, and antimicrobial mechanisms against pathogens like Salmonella and E. coli. Awards include the 2023 CBQF Annual Incentive and a 2023 Honorable Mention.

Advising & Grants: Active in supervising research projects and participating in grant initiatives. Collaborates internationally, including at Universidade Federal de Campina Grande and institutions in Portugal.

Labs/Teams: Integral to CBQF’s biotechnology and food science teams, contributing to cross-disciplinary projects in antimicrobial solutions and sustainable food systems.