Ana Maria Gomes is Associate Professor at Universidade Católica Portuguesa, Escola Superior de Biotecnologia (ESB-UCP); she is currently member of the Directive Board of the Research Center, CBQF, and member of the Ethics Committee of UCP – Porto Regional Centre and of the Management Board of Integralar - Knowledge division (PortugalFoods), both in representation of ESB-UCP. She got her degree in Pharmaceutical Sciences from University of Coimbra in 1990, and her PhD degree in Biotechnology (Food Science and Technology) from ESB-UCP in 1999. She has co-authored +120 papers in international journals and has supervised/co-supervised 14 PhD theses.
Her major research interests focus: (i) development, characterization and biological validation of nutraceutical ingredients and functional foods (dairy, legume and cereal-based); (ii) valorization of marine-derived by-products and resources (algae); (iii) use of probiotic strains as cell factories, and (iv) micro- or nanoencapsulation. Her teaching activity involves Biochemistry, Nutrition and Health and Pharmacodynamics and Nutrition.
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.
Meireles M., Rodríguez-Alcalá L.M, Marques C., Norberto S., Freitas J., Fernandes I., Mateus N., Gomes A.M., Faria A. and Calhau C. 2016. Effect of chronic consumption of blackberry extract on high- fat induced obesity in rats and its correlation with metabolic and brain outcomes. Food Funct. 7:127-139.
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.
Fontes, A. L., Pimentel, L.L., Simões, C. D., Gomes, A. M. P. & Rodríguez-Alcalá, L. (2017). Evidences and Perspectives in the Utilization of CLNA Isomers as Bioactive Compounds in Foods. Critical Reviews in Food Science and Nutrition, 57 (12): 2611-2622.
Campos, D.A., Madureira, A.R., Sarmento, B., Pintado, M.M., Gomes, A.M. 2017. Technological stability of solid lipid nanoparticles loaded with phenolic compounds: Drying process and stability along storage. Journal of Food Engineering 196, 1-10.
Centre for Biotechnology and Fine Chemistry (CBQF)