GROUP LEADER: PAULA TEIXEIRA

The overall objectives of the Food and Nutrition Group are centred on promoting the health and wellbeing of the citizen – focusing on the EU priorities for high standards of safe, nutritious and affordable food aligned with the 2030 Agenda goals. Challenges throughout the food chain are tackled using innovative research, education and outreach strategies by a multidisciplinary team focused on: i) Microbiological quality and safety of foods; ii) The interface between public health nutrition and food science/technology; iii) High quality and safe foods, through development and optimization studies using engineering as a tool

 

The group is organized in 3 laboratories:

 

FOOD

MICROBIOLOGY

 

 

FOOD PROCESSING

AND ENGINEERING

 

NUTRITION AND

HEALTH

 

FOOD MICROBIOLOGY

LEADER: PAULA TEIXEIRA
Working on safety and quality aspects, including the adaptation, survival and virulence of microorganisms to stresses imposed by the food chain, microbial ecology studies and impact of microbial metabolites. Molecular approaches are used to study new biocontrol techniques, in particular for Listeria (bacteriocins, phages, plant extracts) to be used in various food matrices;

 
LAB MEMBERS
 
Associate professors
  • Maria Isabel Andrade Mendes de Vasconcelos 
  • Timothy Alun Hogg
Assistant professor
  • José António Gomes Couto 
Researcher
  • Helena da Conceição Pereira Albano 
  • Susana Maria Socorro de Matos Peixoto Vidigal 
  • Vânia Alexandra Borges Ferreira 
Pos-doc
  • Joana Inês Bastos Barbosa 
PhD student
  • Adriana Nunes de Lima 
  • Ana Isabel Teixeira Carvalheira 
  • Cláudia Maciel e Silva 
  • Cristina Martins Rodrigues 
  • Inês Gonçalves de Azevedo Moreira 
  • Ingrid Collombel 
  • Sofia Alexandra Araújo Pereira 
Research fellow
  • Ariana Filipa Sarmento Manso da Silva Macieira 
  • Marta Carvalho 
  • Norton Komora da Silva 
  • Poliana Vanessa Monteiro Pinto e Silva
MSc student
  • Ana Sofia Campos 
  • Cláudia Santos 
  • Maria João Cardoso 
  • Mário Abrantes
  • Mariana Pinto Pêgas Ferreira da Silva 
  • Usman Ali Shah 
  • Vanessa Gomes 
 
SELECTED PUBLICATIONS
 
Carolina Bruschi, Norton Komora, Sónia Marília, Castro, Jorge Saraiva, Vânia Borges Ferreira, PaulaTeixeira (2017) High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2. Food Microbiology 64, 226-231.
 
Margarida Ferreira da Silva, Vânia Ferreira, Rui Magalhães, Gonçalo Almeida, Artur Alves, Paula Teixeira (2017) Detection of premature stop codons leading to truncated internalin A among food and clinical strains of Listeria monocytogenes. Food Microbiology  63, 6-11.
 
Ana Carvalheira, Rocio Casquete, Joana Silva, Paula Teixeira (2017) Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat. International Journal of Food Microbiology, 243, 58-63.
 
Sandra Borges, Joana Barbosa, Joana Silva, Ana M. Gomes, Manuela Pintado, Cristina L.M. Silva, Alcina M.M. Bernardo Morais, Paula Teixeira (2016) A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage. International Journal of Food Science and Technology, 51(2):381-388, doi:10.1111/ijfs.12975.
 
Rui Magalhaes, Gonçalo Almeida, Vânia Ferreira, Isabel Santos, Joana Silva, Maria Manuel Mendes, Joana Pita, Graça Mariano, Isabel Mâncio, Maria Manuela Sousa, Jeff Farber, Franco Pagotto, Paula Teixeira  (2015) Cheese-related listeriosis outbreak, Portugal, March 2009 to February 2012. Euro Surveillance 20: 1-6.
 
 

FOOD PROCESSING AND ENGINEERING

LEADER: CRISTINA SILVA
Contributing to high quality and safe food products, through development and optimization studies using engineering as a tool. Transport phenomena and kinetics are studied in order to improve thermal and non-thermal processes (osmotic dehydration, UV radiation or ozone treatments) and packaging systems as well as shelf-life prediction. Novel technological approaches are used in the development of added value foodstuffs with extended shelf-life.

 
LAB MEMBERS
 
Associate professor
  • Alcina Maria Miranda Bernardo
Researchers
  • Eduardo Luís Ribeirinha Cardoso de Carvalho
  • Maria de Fátima dos Reis Filipe Tavares Poças 
  • Maria João Nepomuceno Pereira Monteiro Palermo de Faria 
Pos docs
  • Joana de Freitas Salgado do Fundo
  • Maria Inês Figueiredo Nunes Ramos
  • Teresa Maria Ribeiro da Silva Brandão 
MSc Students 
  • Edoardo Galbiati 
  • Federica M Striglio
  • Gabriele Perico 
  • Sara Bonazzi 
  • Vichearavann Phuon 
 
SELECTED PUBLICATIONS
 
Fundo, J. F., Miller, F. A., Tremarin, A., Garcia, E., Brandão, T. R. S., & Silva, C. L. M. (2018). Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science and Emerging Technologies, 47, 461-466. doi:10.1016/j.ifset.2018.04.016.
 
Miller, F. A., Fundo, J., Silva, C. L. M., & Brandão, T. R. S. (2018). Physicochemical and bioactive compounds of 'Cantaloupe' melon: effect of ozone processing on pulp and seeds. Ozone: Science & Engineering, 40(3), 209-215. doi:10.1080/01919512.2017.1414582
 
Fernanda R. Assis, Rui M.S.C. Morais, Alcina M.M. Bernardo Morais (2016) Mass Transfer in the Osmotic Dehydration of Food Products: Comparison between Mathematical Models. Food Engineering Reviews, 8(2):116-133, doi:10.1007/s12393-015-9123-1.
 
Pereira, MJ, Amaro, AL. Pintado, M. Poças, MF. 2017. Modeling the effect of oxygen pressure and temperature on respiration rate of ready-to-eat rocket leaves. A probabilistic study of the Michaelis-Menten model. Postharvest Biology and Technology 131, 1–9
 
Tremarin, A., Brandão, T. R. S., & Silva, C. L. M. (2017). Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice. LWT - Food Science and Technology, 78, 138-142. doi:10.1016/j.lwt.2016.12.039
 

NUTRITION AND HEALTH

LEADER: ANA GOMES
Focusing on firming research at the interface between public health nutrition and food science/technology, thereby maximizing research translation including dietary assessment tools improvement, setting of links between dietary intake and health, study of new functional products with food bioactives (algae/legumes/cereals) and their impact on biological function including gut microbiome. New encapsulation approaches are studied for bioactives/next generation probiotics;

 
LAB MEMBERS
 
Assistant professor
  • Elisabete Cristina Bastos Pinto 
Guest assistant professor
  • Inês Margarida Araújo Soares Costa Tomada Marques 
  • Margarida João Ribeiro de Liz Martins 
  • Pedro Miguel Fernandes Ramos de Carvalho 
Researcher
  • Ana Cristina Cardoso Freitas Lopes de Freitas
  • Luis Miguel Rodríguez Alcalá
Pos-doc
  • Daniela Marlene da Silva Machado 
  • Dina Maria Ferreira Rodrigues
  • Ligia Leão Pimentel 
PhD student
  • Ana Luiza Rodrigues Fontes 
  • Ana Rita Santos Inácio 
  • Ana Sofia Pimenta de Pinho Martins 
  • Augusto Rodrigues 
  • Catarina Pereira de Melo Vila Real 
  • Helena Alexandra Gonçalves Ferreira 
  • Isabella Ribeiro de Figueiredo Vieira 
  • Maria Margarida Lobo Machado Sousa Nazareth Almeida Sampaio
  • Sérgio Daniel da Cruz e Sousa
  • Tatiana Paula Vilela 
Research fellow
  • Ana Sofia Nobre Salsinha 
  • Joana Isabel Ferrão Silveira 
  • Manuela de Fátima Ferraz Machado 
MsC student
  • Ana Margarida Portugal
  • Ana Rita Moreira
  • Beatriz Santos
  • Catarina Simões 
  • Cátia Teixeira 
  • Carla Teixeira 
  • Catarina Trindade
  • Diana Almeida 
  • Inês Figueiredo 
  • Márcia Barbosa 
  • Margarida Faustino 
  • Mariana Duarte
  • Patrícia Vaz
 
SELECTED PUBLICATIONS
 
Rodrigues D, Walton G, Sousa S, Rocha-Santos TAP, Duarte AC, Freitas AC, Gomes AMP. 2016. In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms. LWT- Food Science and Technology 73, 131-139.
 
Vila-Real C, Pimenta A, Gomes A, Pinto E, Maina N. How dietary intake has been assessed in African countries? A systematic review. Critical Reviews in Food Science and Nutrition 2016; 20: 1-21. 
 
Pinto JMS, Sousa S, Rodrigues DM, Malcata FX, Duarte AC, Rocha-Santos TAP, Freitas AC, Gomes AM. 2017. Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk. International Dairy Journal, 72, 29–35.
 
Rodrigues D, Freitas AC, Sousa S, Amorim M, Vasconcelos MW, Costa J, Silva AMS, Rocha-Santos TAP, Duarte AC, Gomes AMP. 2017. Chemical and structural characterization of Pholiota nameko extracts with biological properties. Food Chemistry, 216, 176-185.
 
Silva C, Keating E, Pinto E. The impact of folic acid supplementation on gestational and long term health: critical temporal windows, benefits and risks. Porto Biomedical Journal 2017. http://dx.doi.org/10.1016/j.pbj.2017.05.006