About this research group...

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:

Group Leader

Paula Teixeira

Graduate of Escola Superior de Biotecnologia, Universidade Católica Portuguesa (ESB-UCP) with a B.Sc. in Food Engineering (1990) and a PhD in Biotechnology(...)

read more...

Food Microbiology

Food and Nutrition

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

Food and Nutrition

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

Food and Nutrition

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