Alcina Maria Miranda Bernardo

Alcina Maria Miranda Bernardo is Associate Professor at the School of Biotechnology, Universidade Católica Portuguesa (UCP-ESB), and President of the Pedagogic Council. She is a founding member of the Centre for Biotechnology and Fine Chemistry (CBQF) and has coordinated the M.Sc. in Food Engineering from 2006 to 2021. She teaches in engineering, technology, and mathematics and leads the course on Sustainable Production of Plant-based Products in the European BiFTec-FOOD4S M.Sc. program.

• B.Sc. in Chemical Engineering, University of Porto, 1985
• M.Sc. in Food Processing, ENSIA, France, 1986
• Ph.D. in Food Processing, ENSIA, France, 1990
• Postdoctoral training, University of Florida and UC Davis, USA

Her research focuses on Food Science and Engineering, particularly sustainable food technologies, edible films and coatings, bioactive compounds, and postharvest processing. She investigates innovative methods for food preservation, nutrient enrichment, and functional food development using plant-based and marine-derived materials.

The recent publications highlight a strong trend in sustainable food packaging, functional foods, and bioactive compound utilization. Her work bridges food engineering with environmental sustainability, emphasizing climate change mitigation through biodegradable materials and valorization of natural resources. Research spans from mathematical modeling of food processes to biomedical applications of algal polysaccharides.

She has received recognition for her research, notably being spotlighted by Elsevier in 2015.

• Research spotlighted by Elsevier in 2015

She has supervised M.Sc. students through practical training placements and has been responsible for student placement in the Food Engineering program. Her academic leadership includes curriculum development and pedagogical governance. While specific grants are not mentioned, her long-standing CBQF membership suggests involvement in competitive research projects. She continues to contribute to European collaborative education through the BiFTec-FOOD4S program.

She is a key member of the Centre for Biotechnology and Fine Chemistry (CBQF), where she conducts interdisciplinary research in food science, biotechnology, and sustainable production systems.