My academic education includes a bachelor degree in biotechnology followed by a master degree in food biotechnology, both from University of Aveiro.
The several investigation projects I participated in as research grant were food based:
I am currently a PhD student at ESB-UCP on the Food Science and Technology and Nutrition doctoral program. This project aims to develop innovative multifunctional sustainable breakfast cereal products, by means of using fruit and vegetable by-products as fibre ingredients to increase fibre content.
Thus, my main research areas are food chemistry, food development, sensory analysis, bioactive compounds and functional food, and food by-products valorisation.
Publications
Papers:
Jesus, Diva; Voss, Hans-Peter; Monteiro, M. J.; Ramos, Paulo; Alcalá, Luís; Gama, Ivo; Teixeira, Ricardo F. M.; et al. "Nutritional and sensory characterization of semi-intensively and intensively grown beef". MENU: Journal of Food and Hospitality Research (ISSN 2275-5748) 8 (2019): https://recherche.institutpaulbocuse.com/fr/revue-menu/menu-journal-of-food-and-hospitality-research-11234.kjsp?RH=1551112027651.
Acesso aberto • Publicado
Jesus, Diva; Campos, Francisco M.; Ferreira, Miguel; Couto, José A.. "Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat". European Food Research and Technology 243 7 (2017): 1277-1285. https://dx.doi.org/10.1007/s00217-016-2841-7.
Dos Santos, Diva A. Simões; Rudnitskaya, Alisa; Evtuguin, Dmitry V.. "Modified kraft lignin for bioremediation applications". Journal of Environmental Science and Health, Part A 47 2 (2012): 298-307. https://dx.doi.org/10.1080/10934529.2012.640909.
Researcher Center
Centre for Biotechnology and Fine Chemistry (CBQF)
Role
PhD student
Academic CV
