Elisabetta Tomé

Elisabetta Tomé is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF), specializing in food microbiology and biopreservation. Her work focuses on enhancing food safety through natural antimicrobial agents, particularly lactic acid bacteria and bacteriocins, to control pathogens like Listeria monocytogenes in diverse products including cold-smoked salmon, plant-based meat analogues, and fruit fillings.

Her research spans fundamental studies of bacteriocin mechanisms to applied preservation techniques. Key interests include biopreservation systems for ready-to-eat foods, microbial safety of novel food matrices, and replacing chemical preservatives with natural alternatives. Recent work addresses emerging challenges in vegan product safety and fungal spoilage control, demonstrating adaptability to evolving food industry demands while maintaining core expertise in lactic acid bacteria applications.

Analysis of her 2008-2024 publications reveals consistent innovation in food safety: early work established lactic acid bacteria efficacy against Listeria in smoked salmon, while 2024 outputs pivot toward contemporary challenges like microbiological profiling of plant-based meats and natural preservative systems for fruit fillings. This progression highlights her ability to translate fundamental microbiology into practical solutions for modern food production.

Scientific Awards:

• Prize for the poster 'Substituição de sorbato de potássio por conservantes naturais em recheio de banana: avaliação da estabilidade durante o armazenamento' (2024)

While student advising details aren't specified, her collaborative publication pattern (frequent co-authorship with P. Teixeira, B.N. Silva, and others) indicates active mentorship within research teams. Grant involvement is implied through multi-author applied studies but not explicitly documented.

Her research operates within the Centre for Biotechnology and Fine Chemistry (CBQF), leveraging interdisciplinary teams focused on food biotechnology. Network analysis shows strong national collaborations and emerging international partnerships, particularly in lactic acid bacteria applications across diverse food matrices.