António César da Silva Ferreira

Profile

Academic degrees:

Year  Academic degree Institution
1998  PhD in Medical and Biological Sciences Op. Oenology and Ampelology  Université de Bordeaux II (France) 
1996  MsD in Medical and Biological Sciences Op. Oenology and Ampelology Université de Bordeaux II (France) 
1991  Food Engineer Degree (5 year)  Faculty of Biotechnology of the Catholic University of Portugal 

 

 

Professional activities:

Period  Position or category  Institution 
01-3-2014 – present  Product Development Director  Corksupply SA 
01-3-2014- present  Invited Assistance Professor (50%)  Biotechnology College of the Portuguese Catholic University 
01-1-2011-present  Professor flavour chemistry (20 %)  IWBT- DVO Stellenbosch University South Africa
01-3-2007 to 31-12-2013  Senior Researcher   Biotechnology College of the Portuguese Catholic University 
March 1st, 2008  Researcher  Biotechnology College of the Portuguese Catholic University 
September 1st, 2006  Assistant Researcher Biotechnology College of the Portuguese Catholic University 
November 1st, 2002  Researcher Biotechnology College of the Portuguese Catholic University 
July 1999 to September 2002  Postdoc  Biotechnology College of the Portuguese Catholic University 
September 1st 1991 to March 31st 1992 Quality Control Officer  ROZES Lda (Port Wine Co.)

 

Scientific areas of activity

Flavour Chemistry

Research interests:

​Enology:

  • Relationship between production technological parameters (pH, Temperature, Oxygen regimens) and the sensory perceived quality of wines.
  • Identification of key substances, the “quality indicators”, suited to be used as set-points to monitor “quality” during the entire wine production process from grapes to bottle storage.

Analytical_Chemistry:

  • Instrumental methods of analysis, chromatography techniques in gas and liquid phase (detectors FID, FPD, NPD, ECD, MS, IR, UV-Vis, DAD, Fluorescence
  • Applications of non-destructive measurements to molecule quantification using UV-vis-SWNIR; FTIR and electrochemical techniques manly cyclic Voltammetry
  • Specialized in mass spectrometric detection.

Sensory Analysis:

  • Techniques of sensory data extraction using a trained panel. Correlation between sensory and chemical data: 1. – Gas Chromatography-Olfactometry (sequential approach): (i) Dilution to threshold (ii) Direct intensity measurements (iii) Frequency methods. 2. -APCI-MS (global approach).

Chemometrics / Signal Processing:

  • Multivariate data treatment: “The holistic approach”. Identify substances responsible for samples variance (sensory or chemical) using non-supervised or supervised procedures such as PCA and PLS respectively. Application of process analytical technology (PAT) to wine production. Pattern recognition model development applied to non-destructive chemical sensors.
 

School of Biotechnology

225580001