José António Gomes Couto

Centre for Biotechnology and Fine Chemistry (CBQF)

José António Gomes Couto

jcouto@porto.ucp.pt

Assistant Professor at the College of Biotechnology of the Portuguese Catholic University and Researcher of CBQF (Fine Chemistry and Biotechnology Centre) (2006 – present). He got his B.Sc. degree in Biology (Scientific-Technological branch) from the Faculty of Sciences of the University of Porto in 1988 and his Ph.D. degree in Biotechnology (Microbiology) from the Portuguese Catholic University in 1996. He was coordinator of the Inovation and Technology Center of the College of Biotechnology Industry Association and Assessor for this same institution (1998-2005). His research interests are focused on food science and microbiology, specially wine. He published several papers in refereed international journals and has participated in several professional meetings and international congresses. He coordinated 8 and contributed to other 16 externally funded research and development projects. He coordinates academic teaching programmes from undergraduate degrees to doctoral studies: master's degree in Applied Microbiology (ESB-UCP) since 2007; post-graduation on enology (ESB-UCP) since 2017; member of the coordination team of the Doctoral Program in Enology and Viticulture (ESB-UCP ​​and UTAD) since 2014.

 

 

Publications:

Jesus, D., Campos, F.C., Ferreira, M. and Couto J.A. 2017. Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat. European Food Research and Technology. DOI: 10.1007/s00217-016-2841-7

Dias R., Vilas-Boas E., Campos F.M., Hogg T. and Couto J. A. 2015. Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine. Food Microbiology, 49, 6-11. DOI:10.1016/j.fm.2015.01.007. Q1 (Food Science, Microbiology), 5-Year IF 4.214

Fras, P. Campos, F. Hogg, T. Couto J.A. 2014. Production of volatile phenols by Lactobacillus plantarum in wine conditions. Biotechnology Letters, 36: 281-285. DOI: 10.1007/s10529-013-1351-y. Q2 (Biotechnology), IF 1.639 (2015)

Ferreira D, Diana Moreira, Eduardo M. Costa, Sara Silva, M. Manuela Pintado, José António Couto. 2013. The antimicrobial action of chitosan against the wine spoilage yeasts Brettanomyces/Dekkera. Journal of Chitin and Chitosan Science, Vol 1 (3), 240-245. DOI: http://dx.doi.org/10.1166/jcc.2013.1037

Vaz, M., Hogg, T. and Couto, J.A., 2012. The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions. Food Control, 28, 230-236 (10.1016/j.foodcont.2012.05.034). Q1 (Biotechnology, Food Science), 5-Year IF 3.458

 

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV