T Brandão graduated in Chemical Engineering from Faculty of Engineering / University of Porto in 1990. She completed the curricular part of the Master in Food Science and Technology at ESB-UCP, in 1992. She obtained the Ph.D. degree in Biotechnology with specialization in Food Science and Engineering at ESB-UCP, in 2004. During her Ph.D. programme, she attained post-graduate courses in data analysis and experimental design at University of California, Davis, USA.

Her research interests focus on food thermal and mild non-thermal processes, approaching quality and safety characteristics and exploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit wastes. Currently she is a researcher at CBQF.

From 1991 to present, she has been lecturing as Invited Assistant Professor at ESB-UCP a wide range of disciplines in engineering domain: Biostatistics, Physics, Thermodynamics and Mathematical Analysis are her current main commitments.

Publications:

Miller, F.A., Fundo, J.F., Garcia, E., Silva, C.L.M. and Brandão, T.R.S. (2018). Physicochemical and bioactive compounds of ‘Cantaloupe’ melon: Effect of ozone processing on pulp and seeds. Ozone: Science & Engineering (DOI: 10.1080/01919512.2017.1414582)

Fundo, J.F., Miller, F.A., Garcia, E., Santos, J.R., Silva, C.L.M. and Brandão, T.R.S. (2018). Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization 12(1):292–300.

Tremarin, A., Brandão, T.R.S. and Silva, C.L.M. (2017). Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation. Food Control, 73: 18-23.

Gil, M.M., Miller, F.A., Silva, C.L.M. and Brandão, T.R.S. (2014). Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics. Journal of Food Engineering, 134: 59-66.

Alexandre, E.M.C., Brandão, T.R.S. and Silva, C.L.M. (2013). Impact of non-thermal technologies and sanitizer solutions on microbial loads reduction and quality factors retention of frozen red bell peppers. Innovative Food Science and Emerging Technologies, 17: 99-105.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV