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I am a PhD student in Food Science and Technology and Nutrition, awarded with Foundation for Science and Technology (FCT) PhD grant in collaboration between International Iberian Nanotechnology Laboratory (INL) and Centre of Biological Engineering (CEB). I worked as a junior research fellow at INL and I was working on development of structured vegetable oils (oleogels) with incorporation of red fruits in order to obtain clean label bakery products with low saturated fat and high antioxidant content. I had my master's degree in Food Science and Technology at the Faculty of Sciences of the University of Porto and the School of Engineering of the University of Minho. I participated to the Summer with Science program as a research fellow, which was created and funded by the FCT. My line of research was on temporal methodologies in sensory analysis and application to a product with protected designation of origin, which was integrated into the project "Hands-on Science for Sustainable AgriFood Production: From the Soil to the Fork". My interests in the area of food sciences include consumer science, sustainability of production and consumption, biotechnology, microbiology, and nanotechnology.
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Identificação

Identificação pessoal

Nome completo
Buse Naz Gürbüz
Data de nascimento
1995/08/01
Género
Feminino

Nomes de citação

  • Gürbüz, Buse Naz

Identificadores de autor

Ciência ID
9B18-C96C-861A
ORCID iD
0000-0002-0534-0966

Endereços de correio eletrónico

  • buse.gurbuz@inl.int (Profissional)

Websites

Domínios de atuação

  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar
  • Ciências Agrárias - Biotecnologia Agrária e Alimentar - Biotecnologia Agrária e Biotecnologia Alimentar
  • Ciências da Engenharia e Tecnologias - Nanotecnologia

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Turco (Idioma materno)
Inglês Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C1) Utilizador proficiente (C2) Utilizador proficiente (C2)
Português Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Alemão Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1)
Espanhol; Castelhano Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1)
Formação
Grau Classificação
2023/10 - 2027/10
Em curso
 Food Science and Technology and Nutrition (Doutoramento)
Universidade do Minho, Portugal
2022/05 - 2022/06
Concluído
 EIT Food New Product Development (NPD) Skills (Outros)
European Institute of Innovation & Technology, Hungria
2019/09 - 2021/11
Concluído
 Food Science and Technology (Mestrado)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Minho Centro de Engenharia Biológica, Portugal
"Effect of Different Base Preparation Matrices and Methods on Overall Liking of Food Products" (TESE/DISSERTAÇÃO)
 16/20
2021/07 - 2021/07
Concluído
 Nutrition and Food Science (Outros)
EUGLOH - The European University Alliance for Global Health EUGLOH , Portugal
2021/02
Concluído
 Food Allergy and Intolerance (Outros)
Food Standards Agency, Reino Unido
2021/02
Concluído
 Food Labelling (Outros)
Food Standards Agency, Reino Unido
2020/09 - 2020/12
Concluído
 Sustainability of Food Production and Consumption (Outros)
Universidade do Porto Faculdade de Engenharia, Portugal

Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
16/20
2020/10
Concluído
 Stanford Introduction to Food and Health (Outros)
Stanford University School of Medicine, Estados Unidos
2020/09
Concluído
 Epidemiology: The Basic Science of Public Health (Outros)
The University of North Carolina at Chapel Hill, Estados Unidos
2016/09 - 2019/01
Concluído
 Food Quality and Nutrition (Licenciatura)
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
"Analysis of lemon thyme (Thymus citriodorus) by-products extracts and its application to ice cream " (TESE/DISSERTAÇÃO)
 14/20
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2023/10 - 2027/10 Investigador (Investigação) Fundação para a Ciência e a Tecnologia, Portugal
International Iberian Nanotechnology Laboratory, Portugal
(...)
2022/03 - 2023/07 Investigador (Investigação) International Iberian Nanotechnology Laboratory, Portugal
2020/11 - 2021/07 Estagiário de Investigação (Investigação) Sense Test, Lda, Portugal
2020/07 - 2020/11 Investigador (Investigação) Universidade do Porto Faculdade de Ciências, Portugal
2018/05 - 2018/12 Estagiário de Investigação (Investigação) Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal

Outros

Categoria Profissional
Instituição de acolhimento 		Empregador
2021/07 - 2022/02 Laboratory Analyst Sense Test, Lda, Portugal
Projetos

Bolsa

Designação Financiadores
2020/07 - 2020/11 Hands on Science for Sustainable AgriFood Production: From the Soil to the Fork(FCUP/GreenUPorto)
Verão com Ciência-GreenUPorto
Bolseiro de Investigação
Universidade do Porto Faculdade de Ciências, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso

Outro

Designação Financiadores
2022/03 - 2023/06 hOLIVEcream - Healthy olive oil based creams enriched with berries for application in bakery and pastry
NORTE-01-0247-FEDER-046947
Bolseiro de Investigação
International Iberian Nanotechnology Laboratory, Portugal
 European Regional Development Fund
Em curso
Produções

Publicações

Artigo em revista
  1. Gürbüz, Buse Naz; Cunha, Luís Miguel; Rocha, Célia. Autor correspondente: Cunha, Luís Miguel. "Metodologias dinâmicas de avaliação da perceção sensorial: comparação da aplicação do desvanecimento automático (fading) na metodologia Temporal-Check-All-That-Apply para a caracterização de queijo de São Jorge DOP". Revista Captar: Ciência e Ambiente para Todos (2021): https://doi.org/10.34624/captar.v0i0.22738.
    Publicado
  2. Guiné, Raquel P. F.; Souta, Ana; Gürbüz, Buse; Almeida, Elisabete; Lourenço, Joana; Marques, Liliana; Pereira, Raquel; Gomes, Rubina. "Textural Properties of Newly Developed Cookies Incorporating Whey Residue". Journal of Culinary Science & Technology 18 4 (2019): 317-332. http://dx.doi.org/10.1080/15428052.2019.1621788.
    10.1080/15428052.2019.1621788
Capítulo de livro
  1. Gürbüz, Buse Naz; Cerqueira, Miguel A.; MARTINS, ARTUR J.; Rui C. Pereira; Mahnoor Ayub. "Oleogels for delivery and protection of bioactive molecules". In Advances in Oleogel Development, Characterization, and Nutritional Aspects. 2024.
    Publicado • 10.1007/978-3-031-46831-5_17
  2. Gürbüz, Buse Naz; Cerqueira, Miguel A.; Lorenzo M. Pastrana. Autor correspondente: Cerqueira, Miguel A.. "Research and Development Toward the Commercialization of Fat Mimetics". In Fat Mimetics for Food Applications, editado por Cerqueira, Miguel A.; Lorenzo M. Pastrana, 447-494. Portugal: John Wiley & Sons, 2023.
    Publicado • https://doi.org/10.1002/9781119780045.ch20
Poster em conferência
  1. Gürbüz, Buse; MARTINS, ARTUR J.; Cerqueira, Miguel Ângelo; Lorenzo M. Pastrana; Miguel Azevedo; Rui C. Pereira. Autor correspondente: Gürbüz, Buse. "Rheological characterization of bigels and hydrogels prepared with a natural fiber". Trabalho apresentado em International Symposium on Food Rheology and Structure (ISFRS), 2023.
  2. Gürbüz, Buse Naz; Cerqueira, Miguel A.; Rui C. Pereira; MARTINS, ARTUR J.; Lorenzo M. Pastrana; Miguel Azevedo. Autor correspondente: Gürbüz, Buse Naz. "Oleogels based on vegetable proteins: effect of glycerol monostearate concentration, water content and homogenization on gel formation". Trabalho apresentado em 2nd Edible Soft Matter, 2022.
  3. Gürbüz, Buse Naz. "Evaluation of the impact of different fading times on the sensory dynamic characterization of Queijo São Jorge (PDO) cheese and overall liking". Trabalho apresentado em Dare2Change, 2021.
  4. Gürbüz, Buse Naz; Rui Costa Lima; Rocha, Célia; Luís Miguel Soares Ribeiro Leite da Cunha. "Evaluation of the impact of different fading times on the sensory dynamic characterization of Queijo S. Jorge (PDO) cheese and overall liking". Trabalho apresentado em 14th Pangborn Sensory Science Symposium, 2021.
  5. Ana C. Ferreira; Gürbüz, Buse; Dulcineia F. Wessel. "Ice Cream Enriched with Aqueous Extract of Thymus Citriodorus by product : Phenolic Compounds and Antioxidant Activity Evaluation". Trabalho apresentado em XXIV Encontro Luso Galego de Química, 2018.
Atividades

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2023/09/29 - 2023/09/29 The European Researchers' Night (ERN) is an initiative promoted by the European Commission since 2005, with the aim of celebrating science and bringing it closer to citizens and it is framed in the Marie Sklodowska-Curie Actions. In Braga, INL prepared a Nano Quiz which had more than 100 participants. (2023/09/29 - 2023/09/29)
Outro (Outra)
2017/05/22 - 2017/05/22 2nd Workshop on Innovation and scientific and technological development in the Agri-Food Sector: To deepen knowledge and promote debate in the areas of innovation and development in the Scientific and technological domains in the Agri-food sector, from the production to the commercialisation of foodstuffs, and including transformation. (2017/05/22 - 2017/05/22)
Oficina (workshop) (Coorganizador)
 Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2022/09/19 - 2022/09/22 In this in-person workshop, practical approaches concluded successfully with several brainstorming activities about how to connect sensors to a digital layer.
Oficina (workshop)
 TrustEat - Summer School 2nd Edition
IBM Research Europe - Zurich, Suiça

Wageningen University & Research, Países Baixos

International Iberian Nanotechnology Laboratory, Portugal
2022/07 - 2022/07 I presented a poster of my work at the conference 2nd Edible Soft Matter which was held at Wageningen University.
Conferência
 2nd Edible Soft Matter
Wageningen University, Países Baixos
2022/05/11 - 2022/05/12 In this in-person meeting of the TrustEat project, besides networking, the topic of "how to connect sensors to to IT systems in order to improve food blockchain" was discussed.
Oficina (workshop)
 TrustEat Technical Workshop
International Iberian Nanotechnology Laboratory, Portugal

Wageningen University & Research, Países Baixos
2022/04 - 2022/04 I volunteered to help the organizing committee for the 3.º BioIberoAmerica 2022 congress which is a unique congress that brings together scientists, entrepreneurs, industry, and clinicians, who develop their research and work in the area of Biotechnology.
Congresso
 BioIberoAmerica
International Iberian Nanotechnology Laboratory, Portugal
2020/11/02 - 2020/11/02 The concept of food risk and benefit assessment was described and the challenges in food risk and benefit assessment were explained with examples of applications.
Oficina (workshop)
 Opportunities & challenges for Risk-Benefit Assessment of Foods
International Life Sciences Institute, Estados Unidos
2020/10/06 - 2020/10/06 To obtain knowledge about the main functionalities of the CIÊNCIAVITAEsystem and the creation of a CV on the platform.
Oficina (workshop)
 Webinar CIÊNCIAVITAE
Fundação para a Ciência e a Tecnologia, Portugal
2018/09/28 - 2018/09/28 European Researchers' Night in Viseu: The European Researchers' Night brought together researchers and the general public in an informal, fun and educational get-together and occurred through activities such as workshops, lectures, field trips, storytelling, among others.
Encontro
 Noite Europeia dos Investigadores de Viseu
Instituto Politécnico de Viseu, Portugal
2018/06/05 - 2018/06/05 1st International Meeting on Innovation&Development in the food sector: To deepen knowledge and promote the debate in the areas of innovation and development in the scientific and technological domains in the Agro-Food Sector, from the production and transformation to the commercialization of foods.
Encontro
 1st International Meeting on Innovation&Development in the Food Sector
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
2017/10/16 - 2017/10/16 ESAV's 3rd Food & Nutrition Workshop: The Challenges of Sustainability in the 21st Century: Sharing knowledge and enriching all participants, through communications and debate on areas related to the industrial and nutritional valorisation of by-products through sustainable practices.
Oficina (workshop)
 3º Workshop de Alimentação & Nutrição da ESAV: os Desafios da Sustentabilidade no Séc. XXI
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal
2017/05/22 - 2017/05/22 2nd Workshop on Innovation and scientific and technological development in the Agri-Food Sector: To deepen knowledge and promote debate in the areas of innovation and development in the Scientific and technological domains in the Agri-food sector, from the production to the commercialisation of foodstuffs, and including transformation.
Oficina (workshop)
 2º Workshop de Inovação e Desenvolvimento Científico e Tecnológico no Sector Agroalimentar
Instituto Politécnico de Viseu Escola Superior Agrária de Viseu, Portugal

Comissão de avaliação

Descrição da atividade
Tipo de assessoria 		Instituição / Organização Entidade financiadora
2021/04 - 2023/09 I was a member of the external evaluation committees of A3ES - Agency for the Assessment and Accreditation of Higher Education as a student evaluator for the accreditation process of the Bachelor of Sciences (BSc) course Dietetics & Nutrition.
Outro
 A3ES - Agency for the Assessment and Accreditation of Higher Education, Portugal
Distinções

Outra distinção

2023 European Researchers' Night 2023 Photo Competition : Participation to the photo competition with one photo that was taken using polarized microscope to demonstrate the microstructure citrus fiber in water.
2022 European Researchers' Night 2022 Photo Competition : Participation to the photo competition with two photos that were taken using polarized microscope to demonstrate the microstructure of oleogels
2021 Ecotrophelia Portugal: Participation to the competition on innovation and entrepreneurship in the European agro-food sector
ECOTROPHELIA Portugal, Portugal