Academic Qualification:

Since 2017 – PhD Student: "Tradition, science and innovation: bioactive substances to mitigate microbiological risks of “innovative” alheiras" 

2012 – Master's degree in Food Innovation: “Food Safety in the domestic environment"

2005 – Post Graduate studies in Food

2003 – Microbiology Degree

Main Research Areas: Microbiology; Food Safety; Molecular Biology; Metagenomics; Biocontrol.

Current Position: PhD Student

Important Functions:

• Classic microbiology methodologies;
• Molecular Biology characterization of typical food pathogens;
• Metagenomic approaches to characterize pathogenic organisms and lactic acid bacteria often present in fermented meat sausages;
• Development of new strategies to mitigate possible microbiological risks, using for example bacteriocinogenic lactic acid bacteria and plant-based preservatives, which have demonstrated a biocontrol effect without a negative impact in sensorial characteristics of fermented meat products.

Publications:

Antibiotic Resistance of Enterobacteriaceae isolated from the Domestic Food Related Environments. Journal of Food Quality and Hazards Control. Volume 2 (2015) Pages 51-55.

Food Safety in the Domestic Environment. Food Control. Volume 37 (2014) Pages 272-276.

Incidence of Listeria spp. in domestic refrigerators in Portugal. Food Control. Volume 16 (2005) Pages 121-124.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV