Ana Maria Pereira Gomes

Profile

Academic degrees:

Year Academic degree Institution
1999 Ph.D. (Biotechnology; Food Engineering) Universidade Católica Portuguesa – Escola Superior de Biotecnologia
1991 Curricular part of the M.Sc on Food Science and Engineering Universidade Católica Portuguesa – Escola Superior de Biotecnologia
1990 B.Sc. in Pharmacy – Option B Pharmaceutical Industry Faculdade de Farmácia, Universidade de Coimbra

 

Professional activities:

Period Position or category Institution
from 2007/07 to present date Key Contact in DIETS Network DIETS Network – Competencies for Dietitians
from 2008/10 to present date Coordinator B.Sc in Biosciences-Nutrition Sciences  Universidade Católica Portuguesa – Escola Superior de Biotecnologia
from 2006/10 to 2008/06 Coordinator B. Sc in Biosciences – Nutrition Sciences Universidade Católica Portuguesa – Escola Superior de Biotecnologia
from 2006/06 to present date  Assistant Professor Universidade Católica Portuguesa – Escola Superior de Biotecnologia
from 2006/01 to present date  Coordinator of Post-Graduation Course on Food Innovation and Health Universidade Católica Portuguesa – Escola Superior de Biotecnologia
from 2003/07 to 2006/04  Co-coordinator of dairy task-force in AESBUC Associação Escola Superior de Biotecnologia da Universidade Católica
from 2003/04 to 2006/04 Senior Consultant Associação para a Escola Superior de Biotecnologia da Universidade Católica Portuguesa
from 2000/02 to 2000/10  Assistant Professor Instituto Superior de Ciências da Saúde – Norte (CESPU)
from 1999/12 to 2003/03  Post-doc student in the Biotechnology field – biochemical properties of probiotic strains  Universidade Católica Portuguesa -Escola Superior de BIotecnologia
from 1996/04 to 1999/09  Invited Assistant Faculdade de Farmácia – Universidade de Porto
from 1987 to 1990/09 Monitor Faculdade de Farmácia – Universidade de Coimbra

 

Scientific areas of activity

Functional foods and ingredients:

(i) characterisation of physiological, biochemical and technological properties of probiotic strains, prebiotic compounds and associated beneficial role: performance as sole starter and nonstarter dairy cultures,

(ii) dairy product technology, microbiology, biochemistry, sensory analysis and microstructure;

(iii) characterization/improvement of traditional dairy products,

(iv) novel functional foods -biotechnology applications, biological activity evaluation of functional ingredients;

(v) enzymes:production, purification and kinetics; and

(vi) consumer science: nutrition communication and education.

Research interests:

  • Probiotics: Biochemical characterization and associated nutritional and therapeutical role of strains incorporated in different food matrices
  • Optimization of processing techniques (e.g. microencapsulation) to assure viability of probiotic strains throughout the food chain and gastrointestinal tract or other functional ingredients.
  • Food and Health: Nutraceuticals (probiotics, prebiotics, antioxidants, antimicrobials, biopeptides, beta-glucans etc.) and validation of bioactivity
  • Milk and Dairy Products: Microbiology, Chemistry, Biochemistry, Technology, Sensory Analysis and Microstructure of traditional cheeses
  • Selection and characterization of lactic acid bacteria – assessment of technological and safety properties for use as starter cultures. Evaluation and characterization of antimicrobial substances (bacteriocins) thereby.
  • Upgrading of food industry by-products for production of value-added foods (whey, fish, fruit peels etc.)

 

ORCID

 

Assistant Professor
School of Biotechnology

225580084