Degree in Microbiology (ESB-UCP), a Master’s degree in Biotechnology (Engineering Biochemistry) (IST-UTL) and a Ph.D. in Biotechnology (Microbiology) (2008 – ESB-UCP). Currently, have a contract as a researcher for the project Bio - n2 - value; Biological tools for adding and defending value in key agro-food chains with the task: “Food quality and safety barriers; biological antimicrobial strategies for assuring microbiological safety in high-value traditional meat products”. The main research areas are: Traditional Fermented meat products and "innovative" fermented products; Metagenomics in food matrix, more precisely in traditional fermented products, for deciphering the complexities of food systems; Food quality and safety barriers; Biological antimicrobial strategies for assuring microbiological safety in high-value traditional products, such as bacteriocins, Essential oils, between others.
Publications:
Joana Barbosa, Helena Albano and Paula Teixeira. Chapter Three: Clinical and Food Enterococci Isolates: The Significance of Their Antibiotic Resistance in Enterococci and Bacterial Diseases: Risk Factors, Molecular Biology and Antibiotic Resistance. Ed. Cary G. Henderson, ISBN: 978-1-53612-194-0. (2017).
Tekla Engelhardt, Helena Albano, Gabriella Kisk, Csilla Moh_acsi-Farkas, Paula Teixeira “Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions”. Food Microbiology, 48 (2015) 109-115. http://dx.doi.org/10.1016/j.fm.2014.11.015
Inês Azevedo, Helena Albano, Joana Silva, Paula Teixeira. “Food Safety in the Domestic Environment” Food Control Vol. 37, March 2014, 272-276, http://dx.doi.org/10.1016/j.foodcont.2013.09.058
Inês Azevedo, Helena Albano, Joana Silva, Paula Teixeira “Antibiotic Resistance of Enterobacteriaceae isolated from the Domestic Food Related Environments”. Journal of Food Quality and Hazards Control 2 (2015) 51-55.
Helena Albano, Catarina Pinho, Daniela Leite, Joana Barbosa, Joana Silva, Luísa Carneiro, Rui Magalhães, Tim Hogg, Paula Teixeira. “Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage”. Food Control, Volume 20, Issue 8, August 2009: 764-770.
Researcher Center
Centre for Biotechnology and Fine Chemistry (CBQF)
Academic CV
