Antonio Lourenco

Dr. Antonio Lourenco serves as an Assistant Lecturer at TU Dublin's School of Food Science and Environmental Health. His academic foundation includes a Ph.D. in Food Engineering from Instituto Superior de Agronomia (University of Lisbon), MSc in Food Technology from Universidade Nova de Lisboa, and B.Eng. in Food Engineering from Universidade Técnica de Lisboa.

His research spans microbial ecology in food systems, food safety, and sustainable processing with emphasis on dairy, biofilms, and pathogens like Listeria and Salmonella. Current work integrates advanced techniques including transcriptomic analysis and proteomic profiling to study pathogen behavior in low-moisture foods and fermented products.

Publication trends reveal deep specialization in food microbiology, particularly pathogen control in dairy and dry cereals. His 23 research outputs demonstrate consistent focus on real-world applications including kefir production (DOMINO project), raw milk cheese safety, and thermal resistance modeling.

He actively supervises postgraduate students on biofilm formation, pathogen ecology, and food processing innovations. Collaborations span Teagasc, University of Veterinary Medicine Vienna, University of Minnesota, and international institutions including Polytechnic University of Cartagena.

His laboratory work integrates cutting-edge methodologies like X-ray microtomography and confocal Raman microscopy for food microstructure analysis, with ongoing research in industrial microbiology and sustainable food systems.