I carried out my studies at University of Trás-os-Montes e Alto Douro. In 2011 I received my BSc degree in Food Science and in 2013 my MSc degree in Biotechnology and Food Quality. During the period between 2014 to 2017 I had research fellow at University of Trás-os-Montes e Alto Douro, and I developed works in phytochemical characterization of some food matrix (olives, olive oils, blueberries, chocolate), and characterization of anthocyanins profile of red grapes produced in Douro region. Therefore, my research interest is focused in food and analytical chemistry. Currently I have a research fellow at CBQF in the FunctionalTuna project. In this project my research work is related to the development of novel functional tuna products, and your lipid profile analysis.

Publications:

Manuela Machado, Nelson Machado, Irene Gouvinhas, Raúl Domínguez-Perles, Ana I.R.N.A. Barros, FTIR chemometrical approach for clonal assessment: selection of Olea europaea L. optimal phenotypes from cv. Cobrançosa, Journal of Chemometrics, 2017, 31: e2860, DOI: 10.1002/cem.2860.

Manuela Machado, Nelson Machado, Irene Gouvinhas, Maria Cunha, José M.M.M. de Almeida, Ana I.R.N.A. Barros, Quantification of chemical characteristics of olive fruit and oil of cv Cobrançosa in two ripening stages using MIR spectroscopy and chemometrics, Food Analytical Methods, 2015, 8, 1490-1498.

Manuela Machado, Carlos Felizardo, Anabela A. Fernandes-Silva, Fernando M. Nunes, Ana Barros, Polyphenolic compounds, antioxidant activity and L-phenylalanine ammonia-lyase activity during ripening of olive cv. "Cobrançosa" under different water irrigation regimes, Food Research International, 2013, 51, 412-421.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV