Débora Andreia Campelo Campos

Centre for Biotechnology and Fine Chemistry (CBQF)

Débora Andreia Campelo Campos

dcampos@porto.ucp.pt

Post-Doc in Biotechnology at the Escola Superior de Biotecnologia, Universidade Católica Portuguesa (ESB-UCP). Débora has a scientific career with over 10 years of experience: i) search of natural antimicrobials; ii) development of novel and green extraction methods; iii) development and characterization of lipid nanocarriers; iv) industrial process development and scale up; v) knowledge transfer to industry.

She began her professional path as fellow researcher at CBQF in the ESB-UCP and thereafter, progressed to her PhD (ended at 2019) and recent post-doc in the area of development of novel technologies for industrial implementation. While working as researcher at CBQF, she started to be involved in entrepreneur activities and programs, since 2016. In 2017, developed AgroGrIN Tech project to efficiently manage the fruit waste produced within companies. She also worked as junior researcher at AZTI a technological centre and knowledge transfer centre, developing business models, within a European project – SmartChain2020.

 

 

Publications

Débora A. Campos, Ezequiel R. Coscueta, Ana A. Vilas-Boas, Sara Silva, José A. Teixeira, Lorenzo M. Pastrana and Maria Manuela Pintado (2020). Impact of functional flours from pineapple by-products on human intestinal microbiota. The journal of Functional Foods 67: 103830.

Ricardo Gómez-García, Débora A. Campos, Cristóbal Aguilar, Ana R. Madureira and M. Manuela Pintado (2020). Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances. Trends in Foods Science & Technology, 99: 507-519.

Débora A. Campos, Ezequiel Coscueta, Nadia Woitovich Valetti, Lorenzo M. Pastrana-Castro, José A. Teixeira, Guillermo A. Picó and Maria M. Pintado, 2019. Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids 87, 792-804. https://doi.org/10.1016/j.foodhyd.2018.09.009

Débora A. Campos, Ana Raquel Madureira, Bruno Sarmento, Maria Manuela Pintado and Ana Maria Gomes, 2017. Technological stability of solid lipid nanoparticles loaded with phenolic compounds: Drying process and stability along storage. Journal of Food Engineering 196, 1-10.  https://doi.org/10.1016/j.jfoodeng.2016.10.009

Débora A. Campos Nadia Woitovich Valetti, Ana Oliveira, Lorenzo M. Pastrana-Castro, José A. Teixeira, Maria M. Pintado and Guillermo A. Picó, 2017. Platform design for extraction and isolation of Bromelain: complex formation and precipitation with carrageenan. Process Biochemistry 54, 156-161.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV