Holds a MSc in Biological Engineering and a BSc in Bioengineering by the Faculty of Engineering of the University of Porto, with an academic internship at the Research Group of Industrial Microbiology and Food Biotechnology (Vrije Universiteit Brussel, Belgium) on sourdough fermentation processes. Francisca developed her master thesis on the encapsulation of a natural antioxidant into biopolymer-based microparticles for cosmetic applications. In 2016 she worked as a Junior Scientist at Vitasquare B.V. (Netherlands), a biotechnology company specialized in spray-dried ingredients and final product solutions. In 2017 she participated in a research project within the emerging circular economy concept. She was a Process Engineer for Infant Nutrition and Healthy Cereal Solutions at Nestlé S.A.
Currently Lab Assistant at the ALCHEMY project and PhD student.
F. Casanova, B.N. Estevinho, L. Santos. (2016) Preliminary studies of rosmarinic acid microencapsulation with chitosan and modified chitosan for topical delivery. Powder Technol., 297: 44-49. doi: 10.1016/j.powtec.2016.04.014
Casanova F, Santos L. (2016) Encapsulation of cosmetic active ingredients for topical application – A Review. J Microencapsul., 33(1): 1-17. doi: 10.3109/02652048.2015.1115900.
Van Kerrebroeck S, Bastos FC, Harth H, De Vuyst L. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. Int J Food Microbiol, 2016. doi: 10.1016/j.ijfoodmicro.2016.07.019
Centre for Biotechnology and Fine Chemistry (CBQF)