Jazmin Osorio

Jazmin Osorio is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) at Catholic University of Portugal, where she is completing her PhD in Biotechnology specializing in Food Science and Engineering. Her work bridges nutritional science, sustainable agriculture, and food technology with a focus on legume-based solutions for healthy diets.

Her educational journey includes:

• Bachelor of Science in Nutrition from Rafael Landívar University (2015)
• Master of Science in Food Science and Technology from University of Montpellier (2017)
• Master of Science in Sustainable Management of Food Quality from Mediterranean Agronomic Institute of Zaragoza (2018)
• PhD in Biotechnology (in progress) from Catholic University of Portugal

Dr. Osorio's research examines how environmental factors influence legume nutritional quality, particularly faba beans, and develops practical applications for sustainable food systems. She pioneers analytical techniques like flow-based systems for polyphenol measurement while creating consumer-ready products such as legume-based porridges. Her work directly advances UN Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption).

Her publication pattern reveals deep specialization in legume science, with recent work emphasizing climate-soil interactions on nutritional composition and innovative analytical methodologies. This cohesive focus demonstrates her commitment to translating laboratory findings into real-world food solutions.

Dr. Osorio's scholarly recognition includes:

• Programa de Mentoria: Comendador Arménio Miranda (2023)
• New Food and Food Valorisation award (2020)

Funded through her doctoral project 'LEGUMES', she maintains active international collaborations, particularly with Spanish agricultural researchers, and regularly presents at conferences like the INCREASE II Annual Meeting. Though not yet supervising students, she contributes to laboratory training as part of her doctoral development within CBQF's interdisciplinary environment.

As a core member of CBQF, Dr. Osorio participates in this research center's mission to advance biotechnology applications in food systems, leveraging its infrastructure for nutritional analysis and product development while contributing to Portugal's leadership in sustainable food science.