At present, Alcina M.M. Bernardo is Associate Professor and Coordinator of the M.Sc. course in Food Engineering at the College of Biotechnology of Portuguese Catholic University (ESB-UCP).
She got her B.Sc. in Chemical Engineering from the University of Porto, in 1985; her M.Sc., in 1986, and Ph.D., in 1990, in Food Processing from Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, France.
In 1985, she was hired by the ESB-UCP, where she became Assistant Professor in 1990. In 1991, she attended a Postharvest Technology course at University of California in Davis and she pursued a postdoctoral programme at University of Florida in Gainesville, USA.
She carries out research in Food Science and Engineering, focused mainly on Fruit and Vegetables. She is co-author of more than 70 papers in refereed international journals (h-index of 22, SCOPUS®). She is responsible for and professor of Fruits & Vegetables to the european M.Sc. BiFTec.
Morais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C., Afonso, M.J., Ramalhosa, E.C.D. (2018) Functional dehydrated foods for health preservation. Journal of Food Quality. doi.org/10.1155/2018/1739636.
Emser, K., Barbosa, J., Teixeira, P., Morais, A.M.M.B. (2017) Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple. Journal of Functional Foods, 38, 519-528, doi:10.1016/j.jff.2017.09.021.
Assis, F.R., Morais, R.M.S.C., Morais, A.M.M.B. (2017) Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes. Journal of Food Science and Technology, 54(10), 3152-3160; doi: 10.1007/s13197-017-2751-0.
Assis, F.R., Morais, R.M.S.C., Morais, A.M.M.B. (2016) Mathematical modelling of osmotic dehydration kinetics of apple cubes. Journal of Food Processing and Preservation, 41(3), 1-16; doi:10.1111/jfpp.12895.
Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B. (2013) Bioactivity and applications of sulphated polysaccharides from marine microalgae. Marine Drugs, 11(1), 233-252; doi:10.3390/md11010233.
Centre for Biotechnology and Fine Chemistry (CBQF)