Dina Rodrigues, PhD in Chemistry by University of Aveiro (Portugal) in 2016. Main research areas have been Food Science, Biochemistry in the Biotechnology domain applied to Food and Environment, with focus on the development of novel foods incorporating bioactive compounds derived from different biological sources. In 2017 until date she joined to CBQF/ESB-UCP to develop work on the project Arroz BIG “Development of rice products with low glycemic index” (POCI-01-0247-FEDER-017931) where she has been responsible for supporting the development of monitoring of starch hydrolysis, as well as preparation of composition, stability and bioavailability assays. In the meantime she has been participating in the co-orientation of two masters’ students and on supervision of a research training period of 1 graduate student.

Publications:

Rodrigues et al. (2017) Food Chemistry 216, 176-185.

Rodrigues et al. (2017) Journal of Food Processing and Preservation doi:10.1111/jfpp.12977

Rodrigues et al. (2016) LWT-Food Science And Technology 73, 131-139.

Rodrigues et al. (2015) Journal of Agricultural and Food Chemistry 63, 12, 3177-3188.

Rodrigues et al. (2015) Journal of Food Science and Technology 52, 11, 6927-6939.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV