Catarina Paula Guerra Geoffroy Prista. Completed the Doutoramento in Engenharia Agro-Industrial in 2001 by Universidade Técnica de Lisboa-Instituto Superior de Agronomia, Mestrado in Food Science and Technology in 1996/05/20 by Universidade de Lisboa and Licenciatura in Applied Chemistry in 1993 by Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia. Is Coordination of MSc Course in Gastronomical Sciences in Universidade de Lisboa Instituto Superior de Agronomia, Member of the Coordination Board of the PhD in Biology in Universidade de Lisboa Instituto Superior de Agronomia, Assistant Professor in Universidade de Lisboa Instituto Superior de Agronomia, Member of the Coordination Board of the Graduation in Biology in Universidade de Lisboa Instituto Superior de Agronomia, Researcher in Universidade de Lisboa Centro de Investigação em Agronomia Alimentos Ambiente e Paisagem, Partner and Scientific consultant of CookLab, Lda. in CookLab,Lda, Vice-Presidente da Assembleia de Escola in Universidade de Lisboa Instituto Superior de Agronomia, Member of Plataforma REDE INOVAR in Plataforma REDE INOVAR, Member of Plataforma SKAN in Plataforma SKAN and Membro da Red Ibero-americana de Investigación en Valorización de Resíduos y Subprodutos de Origen Alimentario (VALORAL) in Asociación Universitaria Iberoamericana de Postgrado. Published 75 articles in journals. Has 2 section(s) of books and 1 book(s). Organized 4 event(s). Supervised 5 PhD thesis(es) e co-supervised 2. Supervised 34 MSc dissertation(s) e co-supervised 3. Has received 16 awards and/or honors. Participates and/or participated as Master Student Fellow in 1 project(s), PhD Student Fellow in 1 project(s), Post-doc Fellow in 3 project(s), Principal investigator in 4 project(s), Researcher in 17 project(s) and Technical development in 1 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Agrarian and Food Biotechnology, Natural sciences with emphasis on Biological Sciences with emphasis on Microbiology, Engineering and Technology with emphasis on Industrial Biotechnology with emphasis on Biofuels, Agrarian Sciences with emphasis on Agrarian and Food Biotechnology with emphasis on Agricultural Biotechnology and Food Biotechnology, Agrarian Sciences with emphasis on Agrarian and Food Biotechnology with emphasis on Agricultural Biotechnology and Food Biotechnology, Engineering and Technology with emphasis on Industrial Biotechnology with emphasis on Fermentation, Natural sciences with emphasis on Biological Sciences with emphasis on Microbiology, Engineering and Technology with emphasis on Industrial Biotechnology with emphasis on Fermentation and Engineering and Technology with emphasis on Other Engineering and Technologies with emphasis on Food and Beverages. In their professional activities interacted with 270 collaborator(s) co-authorship of scientific papers. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: Saccharomyces cerevisiae; wine fermentation; ethanol; fermentação vinária; etanol; tempeh; fermentation; legumes; inoculum; Rhizopus oligosporus; spore viability; Kombucha; Microbiota; Análise sensorial; Nata de Kombucha; Hidrocolóides; Gastronomia molecular; Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias; hygiene and food safety; case study; audits; validation; Manual Ilustrado de Boas Práticas Eurest; Rhizopus oligosporus inoculum; texture (TPA); colour; snacks gelificados; textura; alegações; hidrocoloides; análise sensorial; proton homeostasis; regulatory pathways; stress response; Fermented foods; miso; grass pea; microbiota; preservation capacity; challenge tests; Domínio/Área Científica::Engenharia e Tecnologia::Engenharia Química; stress conditions; apoptosis; necrosis; condições de stress; apoptose; necrose; grapevine; aquaporins; mel; fermentação alcoólica; células imobilizadas; espumante de mel; saccharo