Joana Odila Pereira is a Researcher in Alchemy project (collaborative project between Amyris Inc. and Biotechnology School of the Portuguese Catholic University (ESB-UCP)) involved in the extraction of proteins and peptides and their biological valorization.
Holds a PhD in Biotechnology, specialization in Food Science and Engineering, and a BSc degree in Microbiology from Portuguese Catholic University.
She have been associated with R&D projects focusing on developing alternatives for the valorization of products and by-products, with emphasis on products that have relevant biological potential. As well as, in the production and characterization of peptide extracts for application in the food, feed and nutraceutical area.
Pereira, J.O.,Soares, J.,Monteiro, M.J.P.,Amaro, A.,Gomes, A.,Pintado, M. (2019) Cereal bars functionalized through: Bifidobacterium animalis subsp. Lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate. Food and Function 10 (10), pp.6892.
Pereira, J.O.,Soares, J.,Costa, E.,Silva, S.,Gomes, A.,Pintado, M. (2019) Characterization of edible films based on alginate or whey protein incorporated with Bifidobacterium animalis subsp. lactis BB-12 and prebiotics. Coatings 2019, 9(8), 493
M. Amorim, C. Marques, J. O. Pereira, L. Guardão, M. J. Martins, H. Osório, D. Moura, C. Calhau, H. Pinheiro, M. Pintado (2018). Antihypertensive effect of spent brewer yeast peptide. Process Biochemistry, In press.
Odila Pereira, J., Soares, J., Monteiro, M. J. P., Gomes, A. & Pintado, M. (2018). Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties. Meat Science, 139, 125-133.
Pereira, Joana O., and M. Manuela Pintado. "Edible Packaging: A Vehicle for Functional Compounds." Edible Food Packaging: Materials and Processing Technologies (2017). CRC Press. 215-242
Centre for Biotechnology and Fine Chemistry (CBQF)