Tânia Bragança Ribeiro

Tânia Bragança Ribeiro is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) affiliated with the Catholic University of Portugal's School of Biotechnology. She holds a PhD in Biotechnology (2021), a Master's in Food Technology and Safety (2011), and a Bachelor's in Biochemistry (2009). Her research focuses on food by-products valorisation, sustainable ingredients, and antioxidant dietary fiber. She has published 22 journal articles, contributed to 6 book sections, and holds 2 patents. Awards include the CBQF annual incentive (2022) and a mentoring prize (2018).

• Education:
• PhD in Biotechnology, Catholic University of Portugal (2021)
• Master's in Food Technology and Safety, New University of Lisbon (2011)
• Bachelor's in Biochemistry, University of Porto (2009)

Her work emphasizes sustainable food systems and gut health benefits. Projects include leading roles in initiatives like UPFibre and BioShoes4All, targeting bioactive materials and pet food formulations. She has supervised 1 MSc thesis and co-supervised 2 others, while also engaging in editorial roles and international collaborations.