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I am a PhD student in the Doctoral Program in Agricultural Sciences at the Faculty of Sciences of the University of Porto, currently developing my thesis at the GreenUPorto research center. I have a strong interest in the areas of sensory analysis and consumer sciences and am currently working on the evaluation and development of advanced methods for assessing consumer perception of innovative novel foods.
Identification

Personal identification

Full name
Pedro Manuel Rodrigues de Sousa

Citation names

  • Sousa, Pedro Manuel
  • Sousa, P. M.

Author identifiers

Ciência ID
A018-4812-3AD6
ORCID iD
0000-0001-7477-5237

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages

Languages

Language Speaking Reading Writing Listening Peer-review
English Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2)
Spanish; Castilian Advanced (C1) Advanced (C1) Upper intermediate (B2) Advanced (C1)
Education
Degree Classification
2020/09 - 2024
Ongoing
 Ciências Agrárias (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2018/09 - 2020/11
Concluded
 Tecnologia e Ciência Alimentar (Mestrado integrado)
Universidade do Porto Faculdade de Ciências, Portugal
"Avaliação do uso de contextos de realidade virtual imersiva sobre a perceção de pastelaria de alta qualidade" (THESIS/DISSERTATION)
 17
2015/09 - 2018/07
Concluded
 Ciências de Engenharia (Licenciatura)
Major in Perfil Alimentar
Universidade do Porto Faculdade de Ciências, Portugal
"Análise Sensorial - Processos e Ensaios" (THESIS/DISSERTATION)
 15
Projects

Grant

Designation Funders
2022/01 - Current PhD Studentship - GreenUPorto
UI/BD/152303/2021
 Fundação para a Ciência e a Tecnologia
2020/07 - 2020/10 Hands on Science for Sustainable AgriFood Production: From the Soil to the Fork (GreenUPorto/FCUP)
Verão com Ciência – GreenUPorto
Research Fellow
Universidade do Porto Faculdade de Ciências, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
Outputs

Publications

Conference paper
  1. Alba-Martínez, Jose; Sousa, P. M.; Martínez-Monzó, Javier; Cunha, Luís M.; García-Segovia, Purificación. "“Eating with Your Eyes First”: Cross-Cultural Evaluation of Visual Expectations Generated by High-End Pastry". 2023.
    10.3390/foods2023-15003
Conference poster
  1. Sousa, P. M.. "Influence of discourse characteristics on the acceptance of chocolates and beverages". Paper presented in 5th Congress of the Spanish Association of Sensory Analysis Professionals, 2023.
  2. Sousa, P. M.. "Crosscultural conceptualization of high-end pastry cakes based on visual stimulus". Paper presented in 36th EFFoST International Conference 2022, 2022.
  3. Sousa, P. M.; Moreira, M. J.; Moura, A. P.; Cunha, L. M.. "Consumers conceptualization of Circular Economy and perspectives towards the valorization of by-products as new products/ingredients in the food context". Paper presented in Pangborn 2021, 2021.
  4. Sousa, P.M.; Alba-Martinéz, J.; Alcañiz Raya, M.; Martínez-Monzó, J.; Cunha, L. M.; García-Segovia, P.. "Impact of contexts on the visual evaluation of design pastry". Paper presented in 9th European Conference on Sensory and Consumer Research, 2020.
  5. Rocha, Célia; Ribeiro, José Carlos; Sousa, P. (A018-4812-3AD6); Lima, Rui Costa; Cunha, Luís M.. "Evaluation of pet food product and packaging perception using projective mapping and eye-tracking techniques". Paper presented in 9th European Conference on Sensory and Consumer Research, 2020.
Journal article
  1. Alba-Martinéz, J.; Sousa, P. M.; Alcañiz Raya, M.; Cunha, L. M.; Martínez-Monzó, J.; García-Segovia, P.. "Impact of context in visual evaluation of design pastry: comparison of real and virtual". Food Quality and Preference (2021): 104472-104472. http://dx.doi.org/10.1016/j.foodqual.2021.104472.
    10.1016/j.foodqual.2021.104472
  2. Sousa, P. M.; Moreira, M. J.; Moura, A. P.; Lima, R. C.; Cunha, L. M.. "Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach". Sustainability 13 20 (2021): 11340-11340. http://dx.doi.org/10.3390/su132011340.
    10.3390/su132011340
  3. Sousa, P. M.; Moreia M. J.; Moura, A. P.; Cunha, L. M.. "Conceptualização e perspetivas do consumidor face à Economia Circular na valorização de novos produtos/ingredientes em contexto alimentar: um estudo exploratório". CAPTAR (2021): https://doi.org/10.34624/captar.v0i0.22954.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2021/05/05 Impact of contexts on the visual evaluation of design pastry Encontro de Investigação Jovem
Universidade do Porto (Porto, Portugal)

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2023/11/25 - 2023/11/26 Participation in the 12-hour hackathon, organised by Seasoned, under the guidance of prof. Edgar Chambers IV, Prof. Laura Vazquez, Prof. Carolina Chaya, Prof. Amaparo Tárrega and Dr. Matín Ávila in San Sebastián. Sensory Science Hackaton
Basque Culinary Center, Spain
2023/09/11 - 2023/09/15 Participation in the 40-hour course, organised by the Spanish Association of Sensory Analysis Professionals (AEPAS), under the guidance of Prof. Carolina Chaya, Prof. Pascal Schlich, Prof. Mostafa Qannari, and Prof. Amaparo Tárrega in Madrid. I International Course on Sensometrics AEPAS
2021/06/02 - 2021/06/04 The program allowed to discuss the more recent achievement in the research field regarding wine and olive oil production and their importance on the Mediterranean Diet. 2nd Science & Wine World Congress - Wine and Olive Oil Production: The Fluid Aspect of Mediterranean Diet
2019/05/08 - 2019/05/10 The topic chosen for this 1st Science & Wine World Congress is “The Wine of the Future”. This was the moment to bring together the experience of experts from industry, academia, research institutions, service providers, regulatory agencies and policy makers and design the wine that will be consumed in the future.
Congress
 1st Science & Wine World Congress - The wine of the future
2019/04 - 2019/04 Participation in the "Wine Defects Olfactory Training", given by specialist Dr. Francisco Campos at the Sense Test Lda. premises, with a total duration of 7.5 hours.
Workshop
 Wine Defects Olfactory Training
Distinctions

Award

2020 2nd Prize Poster Awarded - Eurosense 2020
2019 Finalist ECOTROPHELIA Portugal 3ª Edição
PortugalFoods, Portugal