Elisabete Muchagato MaurícioView profile
Assistant Professor
Elisabete Muchagato Maurício is an Assistant Professor and researcher at Universidade Lusófona , affiliated with the Escola de Ciências e Tecnologias da Saúde . She holds a PhD in Biomedicine (Biotechnology and Food Industries) from the University of Alcalá de Henares and a Master’s degree in Food Technology and Quality from Universidade Nova de Lisboa. Education: PhD in Biomedicine (Biotechnology and Food Industries), University of Alcalá de Henares MSc in Food Technology and Quality, Universidade Nova de Lisboa Postgraduate in Management of Chemical-Biological Analysis Laboratories Postgraduate in Advanced Course in Dermo-cosmetic Sciences Degree in Environmental Engineering Her research focuses on Engineering Sciences and Technologies , particularly in microbiology, food technology, valorization of food by-products, and detection of pathogens in food and cosmetic products. She also drives sustainability initiatives as coordinator of the Sustainability Research Area in the BioRG-Bioengineering & Sustainability Research Group and leads the Eco-Schools project on campus. Elisabete has published over 20 articles in specialized journals and presented at international conferences. Her work spans food waste valorization, nanotechnology applications, and natural preservatives. She is a collaborator in the IPQ Technical Committee and ISO/TC 217-Cosmetics , and contributed to the development of the Masters in Food and Molecular Biotechnology , which she directs. Key trends in publications: Food waste valorization, antimicrobial peptides, nanotechnology in cosmetics, and sustainable extraction methods dominate her research output. Applications include functional foods, eco-friendly preservatives, and innovative topical formulations. Labs and teams: Active in the BioRG-Bioengineering & Sustainability Research Group , she collaborates with national and international projects while integrating academic supervision and industry partnerships into her career spanning over 20 years.








