Alcina Maria Miranda Bernardo

Centre for Biotechnology and Fine Chemistry (CBQF)

Alcina Maria Miranda Bernardo

Alcina M.M. Bernardo is Associate Professor and President of the Pedagogic Council of UCP-ESB. She is a CBQF member since its foundation. She was Coordinator of the M.Sc. course in Food Engineering at UCP-ESB, from 2006 to 2021.

She got her B.Sc. in Chemical Engineering from the University of Porto, in 1985, her M.Sc., in 1986, and Ph.D., in 1990, in Food Processing from the Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, France. In 1985, she was hired by UCP-ESB where she became Assistant Professor in 1990.  In 1991, she attended a Postharvest Technology course at the University of California Davis and she pursued a postdoctoral programme at the University of Florida in Gainesville, USA.

She carries out research in Food Science and Engineering and Technology. Her research work was spotlighted in 2015 by Elsevier.

She is responsible for and professor of several curricular units in Engineering, Technology and Mathematics to UCP-ESB courses and of Sustainable Production of Plant based Products: Fruits & Vegetables to the BiFTec-FOOD4S European M.Sc. course. She was also in charge of the Food Engineering M.Sc. Students' Placement in Practical Training from 2006 to 2021.




Martins, V.F.R., Pintado, M.E., Morais, R.M.S.C., Morais, A.M.M.B. (2022) Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability. Foods, 12, 32.

Morais, A.M.M.B., Morais, R.M.S.C., Drew,, D., Mustakhimov I., Lackner, M. (2022) Biodegradable Bio-based Plastics Toward Climate Change Mitigation. In: Lackner M., Sajjadi B., Chen WY. (eds) Handbook of Climate Change Mitigation and Adaptation. Springer, New York, NY;

Morais, A.M.M.B., Alves, A., Kumla, D., Morais, R.M.S.C. (2021) Pharmaceutical and Biomedical Potential of Sulphated Polysaccharides from Algae. In: Oliveira J., Radhouani H., Reis R.L. (eds) Polysaccharides of Microbial Origin. Springer, Cham;

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.

Morais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C., Afonso, M.J., Ramalhosa, E.C.D. (2018) Functional dehydrated foods for health preservation.Journal of Food Quality;

Emser, K., Barbosa, J., Teixeira, P., Morais, A.M.M.B. (2017) Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple. Journal of Functional Foods, 38, 519-528; doi:10.1016/j.jff.2017.09.021.

Assis, F.R., Morais, R.M.S.C., Morais, A.M.M.B. (2016) Mathematical modelling of osmotic dehydration kinetics of apple cubes. Journal of Food Processing and Preservation41(3), 1-16; doi:10.1111/jfpp.12895.

Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B. (2013) Bioactivity and applications of sulphated polysaccharides from marine microalgae. Marine Drugs, 11(1), 233-252; doi:10.3390/md11010233.


Associate Professor

Academic CV