Patrícia Costa completed her Integrated Master in Biological Engineering and received her Ph.D. in Biological Sciences with specialization in Biotechnology, from the University of Algarve, Portugal. Patrícia Costa is a Senior Researcher in the Alchemy project - an Biotechnology School of the Portuguese Catholic University (ESB-UCP)/Amyris joint-collaboration project, working in the economic valorization of Amyris’ industrial fermentation coproducts/residues, aiming at developing innovative products for cosmetic, food, animal feed, agricultural, and pharmaceutical applications.
During her Ph.D. she worked on extraction and identification of bioactive molecules, biosynthesis of secondary metabolites, and assessment of biological activities using both in vitro and in vivo systems. As Post-Doctoral Researcher in Chemical Engineering in University of Porto, Portugal, she worked on topics related to fragrance and flavor performance modeling, extraction and chemical characterization of fragrances and flavors, and valorization of bioproducts from Portuguese aromatic plants. Patrícia Costa co-authored 31 scientific papers in international peer-reviewed journals and 12 communications in conference proceedings. She supervised 1 PhD student, 2 Master students, and 5 Bachelor students and 3 project researchers, and co-supervised 2 Ph.D. students and 2 Master students.
Almeida RN, Costa P, Pereira J, Cassel E, Rodrigues AE (2019). Evaporation and permeation of fragrance applied to the skin. Industrial Engineering and Chemical Research 2019, 58, 22, 9644-9650.
Pereira J, Costa P, Coimbra MC, Rodrigues AE (2018). The trail of perfumes. AIChE Journal, 64: 2890-2897.
Costa P, Velasco CV, Loureiro JM, Rodrigues AE (2016). Effect of cosmetic matrices on the release and odour profiles of the supercritical CO2 extract of Origanum majorana L. International Journal of Cosmetic Science, 38, 364-374.
Costa P, Gonçalves S, Valentão P, Andrade PB, Romano A (2013). Accumulation of phenolic compounds in in vitro cultures and wild plants of Lavandula viridis L’Hér and their antioxidant and anti-cholinesterase potential. Food and Chemical Toxicology, 57, 69-74.
Costa P, Gonçalves S, Andrade PB, Valentão P, Romano A (2011). Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, and antioxidant and anti-cholinesterase properties. Food Chemistry, 126, 1779-1786.
Centre for Biotechnology and Fine Chemistry (CBQF)