Currently working as a researcher @Amyris Bio Products Portugal – Alchemy Project – developing in vitro models to test bioactive properties from sugar cane functional by-products. Previously I was a Marie Skłodowska-Curie-Career FIT fellow at the Food Ingredients research group within the School of Food and Nutritional Sciences at University College Cork (UCC), in collaboration with a nutritional dairy ingredients Irish company. From 2016 to 2018, I was a postdoctoral researcher, working on a UCC-DPTC co-joint project for the valorisation of dairy side-streams. Between 2013 and 2015, I was a postdoctoral researcher @the Food for Health Science Centre of Lund University, Sweden - working on human gut microbiome and associated effects on metabolic risk markers and cognitive functions. I have BSc and a MSc in Food Engineering and Food Science and Human Nutrition, respectively, 4 years’ industrial experience as Food Technologist and a PhD from University of Reading, UK. My current research interests within the Food Science and Technology field are focused on bioactive compounds, functional ingredients and valorisation of by-products within a circular and sustainable economy framework.
Nelson Mota de Carvalho, Diana Luazi Oliveira, Mayra Anton Dib Saleh, Manuela Estevez Pintado, Ana Raquel Madureira (2020) Importance of gastrointestinal in vitro models for the poultry industry and feed formulations. Animal Feed Science and Technology. https://doi.org/10.1016/j.anifeedsci.2020.114730
Maria López-Pedrouso, Danijela Bursać Kovačević, Diana Oliveira, Predrag Putnik, Andres Moure, José M. Lorenzo, Herminia Domínguez and Daniel Franco (2020) In Vitro and in Vivo Antioxidant Activity of Antocyanins. In: Anthocyanins antioxidant properties, sources and health benefits. Nova Science Publishers, Inc. ISBN: 978-1-53617-816-6
Oliveira, D., Fox, P. and O'Mahony, J.A. (2019). Byproducts from Dairy Processing. In Byproducts from Agriculture and Fisheries (eds B.K. Simpson, A.N.A. Aryee and F. Toldrá). https://doi.org/10.1002/9781119383956.ch4
Oliveira, D., Puri, R., Fenelon, M.A. and O'Mahony, J.A. (2019). Delactosed permeate as a dairy processing co‐product with major potential value: a review. Int. J. Food Sci Technol, 54: 999-1008. https://doi.org/10.1111/ijfs.14064
Diana Oliveira and Anne Nilsson (2017). Effects of dark-chocolate on appetite variables and glucose tolerance: A 4 week randomised crossover intervention in healthy middle aged subjects. Journal of Functional Foods 37(C):390-399. https://doi.org/10.1016/j.jff.2017.08.010
Centre for Biotechnology and Fine Chemistry (CBQF)