Conceição Hogg

Conceição Hogg is an Assistant Professor at the Faculty of Biotechnology, Universidade Católica Portuguesa (UCP), affiliated with the Centre for Biotechnology and Fine Chemistry (CBQF). She holds a PhD in a relevant field (details unspecified). Her research focuses on food safety, preservation techniques using organic acids, extending shelf life of perishable foods, and combating foodborne pathogens. Key areas include antimicrobial applications of organic acids, modified atmosphere packaging for shellfish, and sustainable food innovations.

Current projects include:

• "Bio Economia Azul" (2021–2025): Developing blue bioeconomy innovations involving microalgae.
• "VIIAFOOD" (2021–2025): Agrofood valorization platform focusing on clean label solutions and food conservation techniques.

Research highlights synergies between organic acids and food safety, with studies on clam shelf life, berry pathogens, and yogurt preservation. Supervised work includes co-supervising PhD projects on algal biomass biorefinery and clean label food development. She also participated in a 2022 examination of an alcoholic beverage analysis system.

Publications span peer-reviewed articles and conference posters, emphasizing practical applications in food technology and sustainability.