Ana Pintado, received her Degree in Chemical Engineering in 1994 followed by a Specialization in Energy Efficiency in the Chemical Industry in 2000, both from School of Engineering (ISEP) of the Polytechnic Institute of Porto (IPP). Ana is PhD student (write up phase) in Biotechnology (Food Science and Engineering) at College of Biotechnology, UCP.
Since November 2016, she is a research of the collaborative project between Amyris US Biotechnology Company and ESB, for the valorization of Amyris fermentation processes by-products with the development of new ingredients.
Her current research interests are development of new bioactive molecules and valorization of by-products and she has collaborated on several research projects in these areas. She has experience in analytical techniques, metabolomic analyses including chromatography, electrophoresis and spectrophotometry.
Author and co-author of 13 papers and 3 book chapters, 44 posters in conferences and 7 oral communications.
Pintado, A. I. E., Monteiro, M. J., Talon, R., Leroy, S., Scislowski, V., Fliedelc, G., Rakoto, D., Maraval, I., Costa, A., Silva, A., Palletc, D., Tomlins, K. and Pintado, M. M., 2016. Consumer acceptance and sensory profiling of reengineered Kitoza products. Journal of Food Chemistry, 198: 75-84. https://doi.org/10.1016/j.foodchem.2015.08.128
Pintado, A.I., Tavares, T.G., Tavaria, F.K., Malcata, F.X. 2010. Tradition versus modernism in cheesemaking technology: a Portuguese case study encompassing plant coagulant, non-bovine milks and adventitious microflora. Australian Journal of Dairy Technology, 65 (3): 128-134.
Pintado, A.I.E., Pinho, O., Ferreira, I.M., Pintado M.E., Gomes, A.M.P., Malcata, F.X. 2008. Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. International Dairy Journal, 18: 631-640.
Centre for Biotechnology and Fine Chemistry (CBQF)