Filipa Sofia Dinis Reis

Filipa Sofia Dinis Reis is a prominent researcher at the Instituto Politécnico de Bragança (IPB), specifically within the Department of Agricultural and Food Engineering at the School of Technology and Management. With over 114 publications in the last decade, she has established herself as a leading expert in food science, natural products chemistry, and sustainable food technologies. Her research spans multiple domains including functional foods, mushroom biochemistry, and food waste valorization.

Dr. Dinis Reis completed her Master of Biotechnology at the Instituto Politécnico de Bragança, where she was recognized as the best student of her cohort (2008-2010). She later earned her PhD from the Universidad Complutense de Madrid, receiving the Extraordinary Doctoral Prize for her outstanding work. Her educational background provided the foundation for her current research in food science and natural product chemistry.

Her research interests focus on identifying and characterizing bioactive compounds in natural sources, particularly mushrooms and plant byproducts. She investigates the antioxidant, antimicrobial, and antiproliferative properties of these compounds, with special emphasis on food waste valorization through circular economy approaches. Her work on apple pomace, walnut biostimulants, and mushroom extracts has significant implications for sustainable food production and health-promoting ingredients.

Analysis of her recent publications reveals a clear trajectory toward sustainable food systems, with increasing focus on circular economy applications, food waste valorization, and natural alternatives to synthetic additives. Her research bridges fundamental chemistry with practical food industry applications, particularly in the areas of natural preservatives and functional ingredients derived from agricultural byproducts.

• Iacobus Program - Stays (2023)
• Erasmus+ Programme (STT Staff Mobility) (2023)
• Ideas with potential for innovative pilot projects (2023)
• Iacobus Program - Scientific papers (2022)
• CEECIND - Concurso Estímulo ao Emprego Científico Individual (2022)
• Extraordinary Doctoral Prize from Universidad Complutense de Madrid (2018)
• PhD Grant from FCT (2015)

As Principal Investigator of the CYPonins project (2022-2028), funded by the Fundação para a Ciência e Tecnologia, Dr. Dinis Reis leads research on cypress saponins as bio-based alternatives for high-mortality rate tumors. Her work attracts significant research funding and has practical applications in both the food and pharmaceutical industries, demonstrating the translational potential of her research. She actively collaborates with international researchers, as evidenced by numerous co-authored publications with scientists from various countries.

Her laboratory focuses on advanced analytical techniques for characterizing bioactive compounds in natural sources, with particular expertise in chromatographic methods, antioxidant assays, and antimicrobial testing. The research group works at the intersection of food science, pharmacology, and sustainable technology, developing innovative solutions for food waste reduction and natural product utilization.