Ana Pintado is graduated in Chemical Engineering at School of Engineering of the Polytechnic Institute of Porto in 1994 and holds a master’s degree in Energy Efficiency in the Chemical Industry in 2000. Ana is PhD student (write up phase) in Biotechnology (Food Science and Engineering) at College of Biotechnology, UCP. Research interests include development of new bioactive molecules and valorization of by-products and she has collaborated on several research projects in these areas. She has experience in analytical techniques, including chromatography, electrophoresis and spectrophotometry.
Currently, works at Alchemy project (collaborative project between Amyris Inc. and Biotechnology School of the Portuguese Catholic University (ESB-UCP)) at UCP and she is coordinator of the analytical platform. Author and co-author of 15 papers and 4 book chapters, 46 posters in conferences and 7 oral communications.
Pintado, A. I., Ferreira, J. A., Pintado, M. M., Gomes, A. M., Malcata, F. X., & Coimbra, M. A. 2019. Efficiency of purification methods on the recovery of exopolysaccharides from fermentation media. Carbohydrate Polymers, 115703. https://doi.org/10.1016/j.carbpol.2019.115703
Ana C. Cassoni, Ricardo Freixo, Ana I. E. Pintado, Manuela Amorim, Carlos D. Pereira, Ana Raquel Madureira, and Manuela M. E. Pintado. 2018. Novel Eco-Friendly Method to Extract Keratin from Hair, ACS Sustainable Chemistry & Engineering 2018 6 (9), 12268-12274 DOI: 10.1021/acssuschemeng.8b02680.
Pintado, A. I. E., Monteiro, M. J., Talon, R., Leroy, S., Scislowski, V., Fliedelc, G., Rakoto, D., Maraval, I., Costa, A., Silva, A., Palletc, D., Tomlins, K. and Pintado, M. M. 2016. Consumer acceptance and sensory profiling of reengineered Kitoza products. Journal of Food Chemistry, 198: 75-84. https://doi.org/10.1016/j.foodchem.2015.08.128
Centre for Biotechnology and Fine Chemistry (CBQF)