Maria Manuela Pintado is Full Professor and Director of CBQF research center at Universidade Católica Portuguesa's Faculty of Biotechnology. She leads interdisciplinary research in sustainable food systems and functional ingredients. Research domains include: Valorization of agro-industrial byproducts Development of bioactive edible films Design of functional foods for chronic disease prevention Circular economy applications in food systems Recent publications (2023-2025) show strong focus on sustainable biomaterials and health-promoting ingredients, with notable increases in circular economy applications and precision nutrition studies. Key innovations include antiviral biopolymers from yeast and bioactive films for food preservation. Awards include recognition for circular economy innovations and upcycling research. Directs extensive EU-funded projects including THRIVE (€4M) and CIRCUL-A-BILITY, supervising large research teams and industrial partnerships.
Ana Maria Gomes is an Associate Professor at the Faculty of Biotechnology of Universidade Católica Portuguesa (UCP), affiliated with the Centre for Biotechnology and Fine Chemistry (CBQF). She holds a PhD in Biotechnology (1999) and specializes in probiotics, functional foods, and bioactive compounds. Her research focuses on enhancing food systems through innovative processing techniques and valorizing byproducts for health benefits. Education: PhD in Biotechnology (1999) Affiliations: CBQF, UCP Faculty of Biotechnology Key Projects: PeptiBiotics (2023-2024), AWARE (2022-2026), VIIAFOOD (2021-2025) Research Interests: Probiotics, functional food development, antioxidant mechanisms, and food biotechnology. She explores applications in antimicrobial peptides, alternative proteins, and sustainable food systems through interdisciplinary collaborations. Recent work includes studies on diatom bioactivity, avocado oil metabolism effects, and high-pressure cheese processing. Awards include the NEWFOOD 2020 prize for food innovation and recognition for obesity-prevention yogurt research. Supervised 46 academic works at UCP Active in grants: FIND4S (2024-2027), STARGATE (2021-2023) Labs/Teams: Leads CBQF’s food biotechnology initiatives and collaborates with the VIIAFOOD innovation platform.
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.
Mahsa Farrokhi is a researcher at the Centre for Biotechnology and Fine Chemistry (CBQF), currently pursuing a PhD in biotechnology. With a background in food technology, she specializes in gluten-free products, functional foods, and sustainable processing techniques. Her academic journey includes a Master's degree in Valorization of Immature Wasted Tomato into Innovative Fermented Functional Foods from the University of Algarve (2020-2022). Education: Master's in Valorization of Immature Wasted Tomato, University of Algarve Key Research Areas: Gluten-free breadmaking, ultrasound applications, functional foods, food waste valorization, lactic acid bacteria fermentation Her research focuses on leveraging ultrasound technology to improve gluten-free bread quality using composite flours while addressing food sustainability through fermentation and waste valorization. Recent publications highlight innovative approaches to breadmaking and circular economy practices in food production. Notable achievements include receiving the 3rd place for Best Young Presenter award at a conference in 2025. She actively participates in international conferences like the GHI World Congress on Food Safety and Security and the World Congress of Food Science and Technology.
Cristina L. M. Silva is an Associate Professor at the Escola Superior de Biotechnology within Universidade Católica Portuguesa . She specializes in Food Science and Engineering with a focus on modeling and optimization of food processes , sustainable food systems , and preservation technologies like ultrasound, ozone, and UV-C radiation. Her work extends to by-product valorization , particularly in fruit and vegetable processing. She was elected a Fellow of the International Academy of Food Science and Technology (IAFoST) in 2022, reflecting her global leadership in food engineering education. She chairs the IUFoST Education Working Group 1.2 and serves on the advisory board of the ISEKI-Food International Association . Additionally, she is editor-in-chief of the International Journal of Food Studies and associate editor for multiple journals. Research Interests: Food process modeling, sustainable technologies, microbial safety, by-product valorization, and educational innovation in food science. Leadership: Deputy Director for Internationalization at ESB; led the CBQF Food Processing Engineering lab . Scientific Awards: IAFoST Fellow (2022).
Johanna Volpert serves as Associate Professor of Marketing at KEDGE Business School's Bordeaux campus, bringing expertise from dual academic training in accounting and marketing at ENS Cachan and doctoral research at IAE Paris (Sorbonne Business School). Her extensive teaching portfolio spans business schools, hotel schools, and preparatory institutions for business education. Her educational foundation includes: Double major in accounting and marketing from ENS Cachan's Department of Economics and Management Doctoral thesis in marketing completed at IAE Paris Volpert's research program critically examines brand heritage narratives, resurrection strategies for dormant brands, motherhood's influence on consumer behavior, and marketing dynamics within immersive gaming environments. This work bridges historical brand analysis with contemporary digital consumption patterns, particularly investigating how utilitarian brands leverage past narratives to regain market relevance as demonstrated in her Journal of Business Research publication. Her recent output consists primarily of case studies analyzing streaming platforms (Netflix, Wednesday), luxury fashion (Gucci), food brands (Nutella, Cémoi, plant proteins), and second-hand marketplaces (Vinted), revealing consistent focus on digital disruption, cultural branding, and consumer ethics within competitive markets. The 2022 journal article establishes her methodological approach to measuring consumer reactions toward resurrected brands through narrative frameworks. No scientific awards were documented in available materials. Teaching responsibilities encompass marketing and accounting disciplines, though specific advising relationships or research grants remain unreported. Professional activities show no involvement with dedicated research laboratories or collaborative teams beyond standard academic functions.
João Miguel Rocha is an academic with diverse roles in Food Science and Engineering. He holds a PhD from the University of Lisbon (2011) and a B.Sc. in Biological Engineering from the University of Minho (1991-1996). His career includes positions such as Assistant Professor at the University of Minho (2017-2018), Lecturer at the Instituto Superior de Engenharia do Porto (2023-2024), and Researcher roles at institutions like the University of Helsinki (2000) and Universidade Nova de Lisboa (2011). Currently, he serves as a Technology Valorization Technician at INESC TEC (2024-2025). His research focuses on food microbiology, fermentation processes, and sustainable food systems, with emphasis on sourdough biotechnology, functional foods, and valorization of industry by-products. He has led and contributed to projects such as SOURDOMICS (COST Action CA18101) and NUTRALLERPHEN , exploring dietary polyphenols and microbial metabolites. His work bridges academia and industry, addressing food safety, nutrition, and environmental sustainability. Key collaborations include studies on colostrum, probiotics, and plant extracts for health applications. Education PhD in Food Science and Engineering, University of Lisbon (2011) B.Sc. (5-year) in Biological Engineering, University of Minho (1991–1996) Research Interests Dr. Rocha’s work spans food microbiology , fermentation technology , and nutraceutical development . He investigates microbial communities in sourdough, biopreservation strategies, and the application of food by-products for functional ingredients. His studies on gamma-aminobutyric acid (GABA) formation in legumes and phytochemicals in plants highlight his focus on health-promoting compounds. He also explores life cycle assessment (LCA) for sustainable food systems. Grants & Projects EU-funded SOURDOMICS (2019–2023): Network for sourdough biotechnology innovation NUTRALLERPHEN (2019–present): Dietary polyphenols as allergy prophylactics SAVAGE : Wild fruit nutritional characterization in Morocco Labs & Teams He leads the Food Polyphenol Lab , focusing on extraction and application of bioactive compounds from agri-food by-products. Collaborates with institutions like the University of Helsinki , INESC TEC , and the International Society for Microbial Ecology (ISME) .
Débora Campos is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) at Catholic University of Portugal (UCP). She holds a PhD in Biotechnology and Food Science and Engineering from UCP (awarded in 2019) and has conducted international research missions at Universidad de Rosario (Argentina), International Nanotechnology Lab (Portugal), UC Davis (USA), and MIT Food Systems Lab (USA). Her research focuses on food waste valorization with emphasis on: Functional ingredients development from agricultural by-products Bioactive compounds extraction and stabilization Sustainable food systems and circular economy approaches Nanotechnology applications in food delivery systems Dr. Campos has 24 h-index (Google Scholar), with 49 research and review papers, 10 book chapters, and over 40 conference abstracts. Her recent publications demonstrate strong focus on pineapple, mango, and fish by-products valorization, with particular expertise in bromelain extraction and applications. Her work shows consistent emphasis on sustainable extraction methods, bioactive compound preservation, and development of functional food ingredients from waste streams. Her scientific contributions have been recognized with multiple awards, including: R&D+i in sustainability category at Born from Knowledge (BfK) Idea Award Letter of Commendation for contribution on polyphenols and Health Five consecutive Annual CBQF incentives for outstanding professional performance (2020-2024) 1st place at 2024 Tech Validation Winners from EIT Food Accelerator Network Dr. Campos actively supervises students, serving as co-supervisor for 3 PhD FCT grant students (2020-24), a PhD mobility student from Algeria, and has supervised 2 BSc students from Turkey. She is also the founder of AgroGrIN Tech, a UCP spin-off focused on sustainable nutraceutical ingredients from food waste.
Lusophone University of Humanities and TechnologiesPortugal
António Raposo is a faculty member at Universidade Lusófona, affiliated with the Faculty of Health Sciences and the Department of Nutrition and Food Sciences. He holds a PhD and has established a robust research profile in nutrition, food science, public health, and sustainability. His work spans multiple continents, with collaborations in Brazil, Saudi Arabia, and Ecuador, reflecting a global perspective on food and health challenges. PhD in Food Safety and Risk Management (2013) Extensive research in nutrition, food behavior, and sustainable food systems Active publication record in peer-reviewed journals His research interests are centered on improving public health through better nutrition and sustainable food practices. Key areas include gut microbiota, plant-based diets, celiac disease, food waste reduction, and food security. He investigates how dietary patterns influence health outcomes, particularly among vulnerable populations such as university students, low-income communities, and individuals with chronic conditions. The analysis of his recent publications reveals a strong trend toward interdisciplinary research that bridges nutrition, environmental sustainability, and behavioral science. His work frequently employs systematic reviews, meta-analyses, and cross-sectional studies to assess dietary behaviors, food safety practices, and the health impacts of functional foods. There is a clear emphasis on translating research into practical interventions for healthier and more sustainable food systems. While no formal scientific awards are listed in the provided text, his prolific output and leadership in thematic reviews suggest recognition within the academic community. He has contributed to consensus documents, such as the Ibero-American consensus on low- and no-calorie sweeteners, indicating expert status. António Raposo has likely supervised or co-supervised students, given his extensive research output and doctoral degree, though specific names are not listed. His work often involves large datasets (e.g., NHANES) and international collaborations, suggesting involvement in grant-funded projects. He has explored topics ranging from vending machine nutrition to jellyfish as a sustainable food source, demonstrating innovative and applied research directions. He is associated with research initiatives focused on food safety, allergen management, and sustainable food services. His work on hygiene assessment systems, food spoilage, and HACCP implementation indicates engagement with food industry standards and public health policy. The development of tools for evaluating green restaurants and food waste in food services further highlights his commitment to operational sustainability in real-world settings.
Daniela Machado is a researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) within the Escola Superior de Biotecnologia (ESB-UCP) at Universidade Católica Portuguesa. Holding a PhD in Chemical and Biological Engineering from Universidade do Minho (2017) funded by an FCT grant, she specializes in probiotics, intestinal microbiota, and encapsulation technologies. Her work bridges microbiology with food science, focusing on delivery systems for probiotics in food matrices, biological validation, and antimicrobial activity research. Education : PhD in Chemical and Biological Engineering (Universidade do Minho, 2017) Research Trends : Recent publications highlight innovations in probiotic encapsulation, functional food development, and bacterial vaginosis treatment. Her work with Akkermansia muciniphila and Faecalibacterium species demonstrates expertise in gut microbiota modulation. Scientific Awards : Individual Call to Scientific Employment Stimulus (2017) CBQF Annual Incentives (2021–2025) Advising & Leadership : She supervises biotechnology internships and co-organizes scientific outreach events like the International Microorganism Day and Open Week at ESB. Her editorial role at MDPI underscores her academic engagement.
Sara A. Cunha is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) within the Universidade Católica Portuguesa (UCP). She is affiliated with the Escola Superior Biotecnologia (ESB-UCP) and focuses on biotechnology research, particularly in marine bioactives. Her PhD project studies bioactive peptides from marine sources like algae and mussels for anti-aging and anti-inflammatory cosmetic ingredients. She holds a bachelor’s in biochemistry and a master’s in health biochemistry from the Polytechnic Institute of Porto. She has contributed to projects such as B4Brain (neurodegenerative disease research) and ValorMar (marine resource valorization). Research Interests: Marine Biotechnology Enzymatic Hydrolysis of Algae and Mussels Antioxidant and Anti-Inflammatory Properties of Bioactives Food and Environmental Microbiology Molecular Biology Applications Awards: 1st Place on Pitch Presentation (2023) 2nd Place in BFK Ideas Competition (2021) Finalist of Blue Bio Value Ideation (2022) CBQF Productivity Incentive (2021-2023) Activities: Invited assistant in chemistry courses at Escola Superior de Saúde do Politécnico do Porto. Active in international conferences and project pitches, focusing on marine-derived bioactives and sustainable technologies.
Paula Teixeira is an Associate Professor in Food Microbiology at the Universidade Católica Portuguesa (UCP), affiliated with the Faculty of Biotechnology and the Centre for Biotechnology and Fine Chemistry (CBQF). She leads the Food & Nutrition research group and has held roles such as Coordinator of the Post-Graduation Course in Food Safety (2002–present) and the Master's Course in Food Innovation (2007–present). Her work focuses on Food Microbiology/Food Safety, with a focus on Listeria monocytogenes, Salmonella, and antimicrobial resistance. She has supervised over 17 PhD and 50+ Master’s theses, currently guiding 8 PhD students and 2 Post-Docs. Key projects include INSECTSAFE (2024–2026), CATALYSE (2024–2026), and MICROORC (2023–2027). Awards include the Mentorship Program Award (2020) and EIT Jumpstarter Prize (2024). She is an Editor for International Journal of Food Microbiology and Associate Editor for Frontiers in Food Microbiology . Research interests span foodborne pathogens, microbial safety in supply chains, and sustainable food systems. Her work contributes to UN SDGs related to food safety and sustainable development. Recent studies address edible insects' safety, microbial resilience, and innovative preservation techniques.
Lusophone University of Humanities and TechnologiesPortugal
Patrícia Branco is an Assistant Professor at the Faculty of Engineering, Universidade Lusófona, Lisbon, where she also serves as the coordinator of the Bioengineering and Sustainability Research Group (BioRG) and Co-director of the Master’s program in Food and Molecular Biotechnology. She maintains a dual research affiliation as a researcher at LEAF (Linking Landscape, Environment, Agriculture, and Food), School of Agriculture, University of Lisbon. Her academic journey includes a PhD in Food Engineering from the Instituto Superior de Agronomia, University of Lisbon, a Master’s in Molecular Biology from Egas Moniz Higher School of Health, and a Bachelor’s in Biotechnology Engineering from Universidade Lusófona. PhD in Food Engineering, Instituto Superior de Agronomia, University of Lisbon (2018) MSc in Molecular Biology in Health, Egas Moniz Higher School of Health (2011) BSc in Biotechnology Engineering, Faculty of Engineering, Universidade Lusófona (2008) Her research lies at the intersection of molecular biology, microbiology, and food engineering, with a focus on developing sustainable biopreservatives and biocontrol methods. She investigates antimicrobial peptides (AMPs) produced by microorganisms—particularly Saccharomyces cerevisiae —and their applications in food preservation, fermentation, and even cosmetic safety. Her work spans fundamental biochemical characterization to applied solutions for foodborne pathogens and cultural heritage biodeterioration. Analysis of her recent publications reveals a strong trend in the development of molecular detection tools (e.g., DNA/RNA-FISH probes) for microbial contaminants in food and cosmetics, alongside ongoing work on valorizing agro-industrial by-products like brewer’s spent grain. Her research consistently addresses food safety, sustainability, and innovation in biotechnology, with increasing interdisciplinary reach into cosmeceuticals and environmental microbiology. She has received notable recognition, including: Best Research Paper Award from the International Union of Microbiological Societies Patrícia Branco has supervised 11 diploma theses and served on seven thesis committees, demonstrating active mentorship. She has participated in three postdoctoral projects and currently coordinates the ART-BIOCIDES and BIO-PHYTOFABs scientific projects, securing research funding and collaboration. Since 2022, she has served as an invited editor for the journal Antibiotics (MDPI), further contributing to the scientific community. Her lab, BioRG, focuses on sustainable biotechnological solutions, particularly in food and environmental applications.
Maria João P. Monteiro is an Assistant Professor of Sensory Evaluation at the Faculty of Biotechnology (ESB-UCP), Universidade Católica Portuguesa. She leads research in food sensory science, consumer perception, and cross-cultural studies. Her roles include membership in the European Sensory Network (ESN) and presidency of Portugal's National Technical Commission for Sensory Analysis since 2008. She is also an ISO 17025 auditor for food testing laboratories since 2002. Education : Ph.D. in Biotechnology (Food Science & Engineering), Universidade Católica Portuguesa (ESB-UCP) M.Sc. in Oenology & Ampelology, University of Bordeaux II B.Sc. in Chemical Engineering, Faculty of Engineering, University of Porto Research Interests : Chemical-sensory properties of foods and consumer acceptance Sensory optimization of plant-based products Cultural effects on sensory perception Repeated exposure and sensory congruency in food adoption Sensory lexicons development Key Projects (2021–2026): ProxIMed: Exploring alternative proteins in Mediterranean regions VIIAFOOD: Agro-food innovation platform STF-EDIH: Smart Sustainable Farms & Foods European Hub Labs/Teams : Active in the Centre for Biotechnology and Fine Chemistry (CBQF) and Católica Lisbon Research Unit in Business and Economics (CUBE).
International Iberian Nanotechnology LaboratoryPortugal
Artur Martins is a Post-Doctoral Research Engineer at the International Iberian Nanotechnology Laboratory (INL) within the Food Processing and Nutrition Group. His research focuses on developing bio-based food structures using edible oil structuring mechanisms to create oleogels and emulgels, alongside engineering nano-structures for delivering functional compounds in healthier food formulations. Education: PhD in Chemical and Biological Engineering, University of Minho (UM) Dr. Martins' expertise spans lipid nanostructuring, oil gelation, compound encapsulation, and food processing technologies including ohmic heating and electrospinning. His work pioneers novel methodologies for characterizing food materials and developing products across diverse categories, with emphasis on sustainable fat substitution and bioactive delivery systems. Analysis of his 2019-2023 publications reveals a cohesive research trajectory centered on oleogel technology. Key advancements include multicomponent sterol-based systems, wax-structured organogels, and water-in-oleogel emulsions, demonstrating applications in meat products, sausages, and nutraceutical delivery. His studies systematically address stability, digestibility, and process-parameter modulation to optimize functional food properties. Scientific Awards: Food & Nutrition Award for Research and Development (2017) Research Environment: Dr. Martins contributes to the Pastrana Research Group at INL, collaborating on international projects with institutions including the Academy of Sciences of the Czech Republic and Brazilian universities (UNICAMP, FURG), advancing food innovation through lipid nanostructuring and delivery system engineering.
