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
Adma Nadja Ferreira de Melo

Research Assistants

Lourenço Pinto de Rezende
Luís Miguel Cruz Soares
Maria Nogueira

PhD students

Ana Isabel Teixeira Carvalheira
Cláudia Maciel e Silva
Cristina Martins Rodrigues
Inês Gonçalves de Azevedo Moreira
Sofia Alexandra Araújo Pereira
Joana Maria Carvalho Gomes
Marta Carvalho
Ariana Filipa Macieira
Mónica Oliveira


Cardoso MJ, Ferreira V, Truninger M, Maia RL, Teixeira P (2021) Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry. International Journal of Food Microbiology, 338, 108984. DOI: 10.1016/j.ijfoodmicro.2020.108984

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

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

Azevedo I, Barbosa J, Albano H, Teixeira P (2020) Non meat-based alheiras– a safer novel trend? Food Control 113, 107177. DOI: 10.1016/j.foodcont.2020.107177

Komora N, Maciel C, Pinto CA, Ferreira V, Brandão TR, Saraiva JM, Castro SM, Teixeira P (2020) Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100. Food Microbiology 86, 103315. DOI: 10.1016/j.fm.2019.103315


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 Inês Figueiredo Nunes Ramos
Maria da Conceição Hogg
Maria de Fátima dos Reis Filipe Tavares Poças


Eduardo Luís Ribeirinha Cardoso de Carvalho
Maria João Nepomuceno Pereira Monteiro Palermo de Faria
Teresa Maria Ribeiro da Silva Brandão
Maria de Fátima Marques Alves Miller


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 firming research at the interface between public health nutrition and food science/technology, thereby maximizing research translation including dietary assessment tools improvement, setting of links between dietary intake and health, study of new functional products with food bioactives (algae/legumes/cereals) and their impact on biological function including gut microbiome. New encapsulation approaches are studied for bioactives/next generation probiotics;


Assistant professors

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


Joana Cristina Barbosa
Daniela Marlene da Silva Machado

PhD students

Ana Luiza Rodrigues Fontes
Ana Sofia Pimenta de Pinho Martins
Catarina Pereira de Melo Vila Real
Helena Alexandra Gonçalves Ferreira
Joana Clímaco Henggeler Antunes
Maria Margarida Lobo Machado Sousa Nazareth Almeida Sampaio
Sérgio Daniel da Cruz e Sousa
Tatiana Paula Vilela
Ana Sofia Nobre Salsinha
Manuela de Fátima Ferraz Machado
Luís Castro

MsC students

Diana Almeida
Jorge Pinto
Marta Coelho
Paulo Nova


Rodrigues D, Walton G, Sousa S, Rocha-Santos TAP, Duarte AC, Freitas AC, Gomes AMP. 2016. In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms. LWT- Food Science and Technology 73, 131-139.

Vila-Real C, Pimenta A, Gomes A, Pinto E, Maina N. How dietary intake has been assessed in African countries? A systematic review. Critical Reviews in Food Science and Nutrition 2016; 20: 1-21.

Pinto JMS, Sousa S, Rodrigues DM, Malcata FX, Duarte AC, Rocha-Santos TAP, Freitas AC, Gomes AM. 2017. Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk. International Dairy Journal, 72, 29–35.

Rodrigues D, Freitas AC, Sousa S, Amorim M, Vasconcelos MW, Costa J, Silva AMS, Rocha-Santos TAP, Duarte AC, Gomes AMP. 2017. Chemical and structural characterization of Pholiota nameko extracts with biological properties. Food Chemistry, 216, 176-185.

Silva C, Keating E, Pinto E. The impact of folic acid supplementation on gestational and long term health: critical temporal windows, benefits and risks. Porto Biomedical Journal 2017. https://dx.doi.org/10.1016/j.pbj.2017.05.006