About this research group...

The overall objectives of the Food and Nutrition Group are centred on promoting the health and wellbeing of the citizen – focusing on the EU priorities for high standards of safe, nutritious and affordable food aligned with the 2030 Agenda goals. Challenges throughout the food chain are tackled using innovative research, education and outreach strategies by a multidisciplinary team focused on: i) Microbiological quality and safety of foods; ii) The interface between public health nutrition and food science/technology; iii) High quality and safe foods, through development and optimization studies using engineering as a tool

The group is organized in 3 laboratories:

Group Leader

Paula Teixeira

Graduate of Escola Superior de Biotecnologia, Universidade Católica Portuguesa (ESB-UCP) with a B.Sc. in Food Engineering (1990) and a PhD in Biotechnology(...)


Food Microbiology

Food and Nutrition


Working on safety and quality aspects, including the adaptation, survival and virulence of microorganisms to stresses imposed by the food chain, microbial ecology studies and impact of microbial metabolites. Molecular approaches are used to study new biocontrol techniques, in particular for Listeria (bacteriocins, phages, plant extracts) to be used in various food matrices;


Associate professors

Maria Isabel Andrade Mendes de Vasconcelos
Timothy Alun Hogg

Assistant professor

José António Gomes Couto


Vânia Alexandra Borges Ferreira
Joana Inês Bastos Barbosa
Marta Isabel Correia Coelho

Research Assistants

Luís Miguel Cruz Soares
Catarina Isabel Ventura Pereira
Teresa Bento Carvalho

PhD students

Cláudia Maciel e Silva
Cristina Martins Rodrigues
Inês Gonçalves de Azevedo Moreira
Joana Maria Carvalho Gomes
Marta Carvalho
Ariana Filipa Macieira
Mónica Oliveira
Jéssica Tavares
Lourenço Pinto de Rezende


Alves Â, Santos-Ferreira N, Magalhães R, Ferreira V, Teixeira P (2022). From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination. Food Control, 2022, 137, 108959. DOI: https://doi.org/10.1016/j.foodcont.2022.108959

Junqueira, L.Truninger, M.Almli, V.L., ...Maia, R.L.Teixeira, P. (2022). Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points. Food Control, 2022, 133, 108635. DOI: https://doi.org/10.1016/j.foodcont.2021.108635

Lima AN, Magalhães M, Campos FM, Couto JA (2021) Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Food Microbiology 93, 103617. DOI: 10.1016/j.fm.2020.103617

Komora, N.Maciel, C.Amaral, R.A., ... Saraiva, J.A.Teixeira, P (2022). Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici. Food Research International, 2021, 148, 110628. Doi: https://doi.org/10.1016/j.foodres.2021.110628

Alves A, Magalhães R, Brandão TR, Pimentel L, Rodríguez-Alcalá LM, Teixeira P, Ferreira V (2020). Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenesstrains. Food Microbiology, 87, 103351 Doi: 10.1016/j.fm.2019.103351


Food Processing and Engineering

Food and Nutrition


Contributing to high quality and safe food products, through development and optimization studies using engineering as a tool. Transport phenomena and kinetics are studied in order to improve thermal and non-thermal processes (osmotic dehydration, UV radiation or ozone treatments) and packaging systems as well as shelf-life prediction. Novel technological approaches are used in the development of added value foodstuffs with extended shelf-life.


Associate professor

Alcina Maria Miranda Bernardo

Assistant Professors

Maria da Conceição Hogg
Maria de Fátima dos Reis Filipe Tavares Poças


Eduardo Luís Ribeirinha Cardoso de Carvalho
Maria Inês Figueiredo Nunes Ramos
Maria João Nepomuceno Pereira Monteiro Palermo de Faria
Teresa Maria Ribeiro da Silva Brandão
Maria de Fátima Marques Alves Miller
Asma Sharkawy
Hafsae Lamsaf

Research assistants

Srishti Singh

PhD students

Ana Catarina Campos Araújo
Ana Rita Mendes
Francisco Garrett Soares da Silva
Melissa Garcìa Torres
Valter Filipe Reis Martins

MSc students

Anabela Tomás
Eduarda Oliveira
Pedro Xavier


Gonçalves, E.M., Abreu, M., Pinheiro, J. Brandão, T.R.S. and Silva, C.L.M. (2020). Quality changes of carrots under different frozen storage conditions: A kinetic study. Journal of Food Processing and Preservation, 44(12): e14953. Doi:10.1111/jfpp.14953

Lopez, M.M.L. Morais, R.M.C.S., Morais, A.M.M.B. (2020) Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation. British Food Journal; doi: 10.1108/BFJ-03-2020-0176.

Miller, F.A., Fundo, J.F., Garcia, E., Santos, J.R., Silva, C.L.M. and Brandão, T.R.S. (2020). Physicochemical and bioactive characterisation of edible and waste parts of “Piel de Sapo” melon. Horticulturae, 6(4):60. Doi: 10.3390/horticulturae6040060

Rajbux, C., Pereira, J., Selbourne, C., Costa-Pinto, A.R., Poças, F. 2020. Assessment of baby Bibs. GC-MS screening, migration into saliva and insight of toxicity with QSAR tools. Food Control. Doi:10.1016/j.foodcont.2019.106951

Tremarin, A, Canbaz, E.A., Brandão, T.R.S. and Silva, C.L.M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments LWT - Food Science and Technology, 102: 159-163. Doi:10.1016/j.lwt.2018.12.027

Ramos, I. N.; Brandão, T. R. S.; Silva, C. L. M. (2017) Simulation of food solar drying. In Prakash, Om; Kumar, Anil (Eds.). Solar Drying Technology - Concept, Design, Testing, Modeling, Economics, and the Environment, Springer, pp.403-417. Doi:10.1007/978-981-10-3833-4_13.

Fernanda R. Assis, Rui M.S.C. Morais, Alcina M.M. Bernardo Morais (2016) Mass Transfer in the Osmotic Dehydration of Food Products: Comparison between Mathematical Models. Food Engineering Reviews, 8(2):116-133, Doi:10.1007/s12393-015-9123-1.

Nutrition and Health

Food and Nutrition


Focusing on food and healthy diet research to foster a critical understanding of nutritional intake of population groups (nutritional epidemiology) and generate new knowledge and innovation solutions to develop/improve sustainable, multifunctional foods/delivery systems for human health and disease prevention, implicating citizens in this knowledge construction. Plant-based foods, algae, microbes’ functional role including next-generation probiotics are studied using In vitro models: simulated digestion, human cell models and microbiome, and human intervention trials.


Assistant professors

Marta Correia
Inês Margarida Araújo Soares Costa Tomada Marques
Paulo Fonseca Matos Silva Ramos
Pedro Miguel Fernandes Ramos de Carvalho


Catarina Pereira
Catarina Pereira de Melo Vila Real
Daniela Marlene da Silva Machado
Joana Cristina Barbosa
Marta Isabel Correia Coelho

Research Assistants

Rita da Costa Vedor

PhD students

Ana Luiza Rodrigues Fontes
Ana Sofia Pimenta de Pinho Martins
Ana Sofia Nobre Salsinha
Diana Isabel Almeida
Helena Alexandra Gonçalves Ferreira
Joana Clímaco Henggeler Antunes
Jorge Silva Pinto
Maria Margarida Lobo Machado Sousa Nazareth Almeida Sampaio
Manuela de Fátima Ferraz Machado
Melissa Garcìa Torres
Paulo Nova
Sérgio Daniel da Cruz e Sousa
Luís Castro

Other Collaborators

Maria Inês Costa Moreira


Barbosa, J.C., Machado, D., Almeida, D., Sousa, S., Freitas, A.C., Andrade, J.C., Gomes, A.M. 2022. Spray-Drying Encapsulation of the Live Biotherapeutic Candidate Akkermansia muciniphila DSM 22959 to Survive Aerobic Storage. Pharmaceuticals, 15 (5), art. no. 628, DOI: 10.3390/ph15050628

Machado, D, Barbosa, J.C., Domingos, M., Almeida, D., Andrade, J.C., Freitas, A.C., Gomes, A.M. 2022. Revealing antimicrobial resistance profile of the novel probiotic candidate Faecalibacterium prausnitzii DSM 17677. International Journal Food Microbiology 2022 Feb 16;363:109501. doi: 10.1016/j.ijfoodmicro.2021.109501. 

Sousa, S.C.; Machado, M.; Freitas, A.C.; Gomes, A.M.; Carvalho, A.P. 2022. Can Growth of Nannochloropsis oculata under Modulated Stress Enhance Its Lipid-Associated Biological Properties? Marine Drugs, 20, x. https://doi.org/10.3390/xxxxx

Vila-Real, C, Pimenta-Martins, A, Kunyanga, C, Mbugua, S, Katina, K, Maina, NH, Gomes, AM,  Pinto, E. 2022. Nutritional intake and food sources in an adult urban Kenyan population, Nutrition Bulletin 00:1-15,  https://doi.org/10.1111/nbu.12582

Correia, M.M., Moreira, I.C., Irving, S.C., Cabral, S., Magalhães, B., Santos, L.L., Castro, C., Cruz, A. Neoadjuvant gastric cancer treatment associated nutritional critical points for the optimization of care pathways: a systematic review. PROSPERO 2021 CRD42021266760 Available from: https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42021266760

Ferreira H, Vasconcelos M, Gil A, Pinto E. 2020. Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials. Critical Reviews in Food Science and Nutrition 2020. ISSN: 1040-8398 (Print) 1549-7852 (Online).doi.org/10.1080/10408398.2020.1716680

Nova P, Martins AP, Teixeira, C, Abreu, H, Silva JG, Silva AM, Freitas AC, Gomes AM. 2020. Foods with Microalgae, Seaweeds and Salicornia Fostering Consumers Health: a Review on Scientific and Market Innovations. Journal of Applied Phycology. Accepted. JAPH-D-20-00005