Joana F. Fundo graduated in Food Engineering from the Faculty of Biotechnology of the Catholic University of Porto in 2002.  She completed her Master in Food Science and Technology from the Faculty of Biotechnology, Catholic University of Porto, in 2008. She obtained the PhD degree in Biotechnology, in the same faculty, in 2014.  In that year she becomes a researcher in Centre for Biotechnology and Fine Chemistry. Her research interests focus on food structure, food thermal and mild non-thermal processes, approaching quality and safety characteristics of fruit products.

She co-authored 1 book chapter, 18 peer-reviewed articles in scientific international journals, 10 papers in conference proceedings, 5 oral presentations and 19 posters in scientific congresses.

She participated in 2 international and 4 national projects.  She supervised several international master and PhD students.

Publications:

Joana F. Fundo, Mafalda A.C. Quintas, Cristina L. M. Silva (2015). Molecular dynamics and structure in physical properties and stability of food systems. Food Engineering Reviews, 7 (4): 384-392.

Joana F. Fundo, Alexandra Carvalho, Gabriel Feio, Cristina L.M. Silva, Mafalda A.C. Quintas (2015). Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films. Innovative Food Science and Emerging Technologies, 28: 81-85.

Joana F. Fundo, Rui Fernandes, Pedro M. Almeida, Alexandra Carvalho, Gabriel Feio, Cristina L.M. Silva, Mafalda A.C. Quintas (2014). Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films. Food Chemistry, 144: 2-8.

M. Helena Gomes, Tiago Vieira, Joana F. Fundo, Domingos P.F. Almeida (2014). Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biology and Technology, 91:32-38.

Ana L. Amaro, Joana F. Fundo, Ana Oliveira, John C. Beaulieu, Juan Pablo Fernández-Trujillo, Domingos P.F. Almeida (2013). 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of the Science of Food and Agriculture, 93: 828-837.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV