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Licenciado em Ciências da Nutrição (Universidade do Porto, 2014) e Mestre em Tecnologia e Segurança Alimentar (Universidade Nova de Lisboa, 2017). Atualmente está inscrito no doutoramento em Ciência e Tecnologia Alimentar e Nutrição (Universidade de Aveiro, Universidade Católica Portuguesa e Universidade do Minho) desde 2019, encontrando-se a concluir a escrita da tese. Investigador no LAQV-REQUIMTE (Departamento de Química, Universidade de Aveiro), publicou artigos como autor e co-autor em revistas especializadas e participou com comunicações orais e poster em congressos nacionais e internacionais. Antes do doutoramento, foi bolseiro de investigação em dois projetos e conta com diversas experiências enquanto nutricionista. Atualmente trabalha com tecnologias de alta pressão para conservar alimentos perecíveis, nomeadamente o armazenamento hiperbárico, estudando o impacto da variação do pH e atividade de água do alimento, tendo realizado análises microbiológicas, físico-químicas e de compostos voláteis (GC-MS). Trabalho de investigação ocorrido antes do doutoramento inclui a formulação de revestimentos edíveis para frutos e a extração de compostos bioativos para valorização de sub-produtos alimentares (sumos de fruta, bagaço de uva), realizando atividades de caracterização nutricional, cromatografia (HPLC) e atividade antioxidante, entre outras.
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Identification

Personal identification

Full name
Vasco José Costa de Lima

Citation names

  • Lima, Vasco
  • Lima, V.
  • Lima, V. J.

Author identifiers

Ciência ID
ED16-DBCF-2BB6
ORCID iD
0000-0001-6078-4538

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese Proficiency (C2) Proficiency (C2) Proficiency (C2) Proficiency (C2) Proficiency (C2)
English Advanced (C1) Proficiency (C2) Advanced (C1) Proficiency (C2) Intermediate (B1)
Spanish; Castilian Beginner (A1) Intermediate (B1) Beginner (A1) Beginner (A1)
Education
Degree Classification
2019/10/01 - 2023/09/30
Ongoing
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
"Impact of pH and water activity on food preservation by hyperbaric storage" (THESIS/DISSERTATION)
2015/09 - 2017/11/20
Concluded
 Tecnologia e Segurança Alimentar (Mestrado)
Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal
"Valorisation of phenolic compounds from grape pomace" (THESIS/DISSERTATION)
 18
2014/10/17
Concluded
 Ciências da Nutrição (Licenciatura)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
"Revestimentos edíveis de pectina para aumentar o tempo de prateleira de melão cortado" (THESIS/DISSERTATION)
 15
Affiliation

Science

Category
Host institution 		Employer
2019/03/19 - Current Researcher (Research) LAQV-REQUIMTE , Portugal
Universidade de Aveiro Departamento de Química, Portugal
2019/03/16 - 2019/09/30 Researcher (Research) Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
2018/06/01 - 2018/11/30 Researcher (Research) Universidade de Coimbra Faculdade de Farmácia, Portugal
2017/02/01 - 2017/07/06 Researcher (Research) Università degli Studi di Bologna Dipartimento di Scienze Biologiche Geologiche ed Ambientali, Italy

Other Careers

Category
Host institution 		Employer
2015/03/02 - 2015/09/02 Nutricionista Estagiário (Técnico Nutricionista) Santa Casa da Misericórdia de Espinho, Portugal

Others

Category
Host institution 		Employer
2018/12/01 - 2019/03/17 Nutricionista Academia José Moreira, Portugal
2017/10/17 - 2018/04/30 Nutricionista Academia José Moreira, Portugal
Projects

Grant

Designation Funders
2019/03/17 - 2019/09/09 ValorMar - Full Valorisation of Marine Resources: Potential, Technological Innovation and New Applications”. Study of the application of High Pressure Processing to fish products. Project meetings
POCI-01-0247-FEDER-024517
Research Fellow

Contract

Designation Funders
2018/06/01 - 2018/11/30 Valorization of Industrial fruits byProducts and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses
ARIMNET2/0003/2016
Research Fellow
Concluded
2014/02/10 - 2014/07/11 SMART and SUSTAINABLE FOOD PACKAGING UTILIZING FLEXIBLE PRINTED INTELLIGENCE and MATERIALS TECHNOLOGIES
info:eu-repo/grantAgreement/EC/SEVENTH FRAMEWORK PROGRAMME/289829/EU
 European Commission
Outputs

Publications

Book chapter
  1. "Development of fermented food products assisted by ultrasound". 275-298. Elsevier, 2021.
    10.1016/b978-0-12-818275-8.00006-4
  2. Pinto, Carlos Alberto Cruz; Lima, Vasco; Amaral, Renata A.; SARAIVA, JORGE. "Tailoring structure of foods using high hydrostatic pressure". In Food Structure and Functionality, 69-93. Elsevier, 2021.
    10.1016/b978-0-12-821453-4.00002-8
Conference poster
  1. Lima, Vasco; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Hyperbaric storage as possible simultaneous moderate pressure pasteurization methodology: impact of pH and pressure level on microbial inactivation". Paper presented in MicroBiotec Congress of Microbiology and Biotechnology, 2023.
  2. Lima, Vasco; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Impact of pH on the microbial inactivation by hyperbaric storage of watermelon juice". Paper presented in 37th EFFoST International Conference 2023, 2023.
  3. Enrique Pino-Hernández; Marco Alves; Lima, Vasco; Pinto, Carlos Alberto Cruz; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Comparing equivalent thermal, ultrasound, pulsed electric field, and high-pressure processes for pasteurization of apple puree". Paper presented in 37th EFFoST International Conference 2023, 2023.
  4. Lima, Vasco; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Food preservation by hyperbaric storage: a study with Saccharomyces cerevisiae". Paper presented in XXVIII Encontro Nacional da SPQ, 2023.
  5. Pinto, Carlos Alberto Cruz; Lima, Vasco; Maria Holovicova; Habán, M.; Marta Habanova; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Nonthermal germination-activation strategies of A. acidoterrestris endospores for subsequent inactivation by moderate-pressure (150-250 MPa) at 20 °C". Paper presented in Nonthermal Processing Division Workshop and Short Course – Realizing the True Potential of Nonthermal Processing Technologies in Future Food Production, 2022.
  6. Lima, Vasco; Pinto, Carlos Alberto Cruz; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Impact of pH on food preservation by hyperbaric storage and potential of a novel food pasteurization process". Paper presented in XVI Encontro de Química dos Alimentos, 2022.
  7. Pinto, Carlos Alberto Cruz; Lima, Vasco; Amaral, Renata A.; SARAIVA, JORGE. Corresponding author: SARAIVA, JORGE. "Hyperbaric inactivation of Alicyclobacillus acidoterrestris spores in apple juice – a new strategy for spore inactivation at room temperature?". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  8. Sardão, Rita; Alexandre, Elisabete; Lima, Vasco; Saraiva, Jorge; Pintado, Manuela. "Effect of high pressure processing to extend the shelf life of a functional acorn beverage". Paper presented in 2nd Food Chemistry Conference, 2019.
  9. Andrade, Mariana; Lima, Vasco; Silva, Ana Sanches; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, Fernando. "Industrial fruits by-products and their application in active food packaging". 2019.
  10. Lima, Vasco; Andrade, Mariana A.; Silva, Ana Sanches; Vilarinho, Fernanda; Castilho, Maria Conceição; Kwhaldia, Khaoula; Ramos, Fernando. "Bioactive compounds extracted from industrial fruit juices by-products". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  11. Andrade, Mariana A.; Lima, Vasco; Silva, Ana Sanches; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, Fernando. "Citrus by-products and their biological properties applied to food industry". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  12. Andrade, Mariana A.; Lima, Vasco; Silva, Ana Sanches; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, Fernando. "Grape by-products as a source of active compounds for food packaging application". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  13. Lima, Vasco; Fernando, Ana Luísa; Tassoni, Annalisa. "Nutritional added value of grape pomace". Paper presented in XVII Congress of Food and Nutrition | I International Congress of Food and Nutrition, 2018.
  14. Lima, Vasco; Andrade, Mariana; Sanches Silva, Ana; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, Fernando. "Bioactive compounds extracted from fruit juice by products". Paper presented in XIV EQA - Encontro de Química dos Alimentos, 2018.
  15. Andrade, Mariana; Lima, Vasco; Sanches Silva, Ana; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, Fernando. "Grape by products as a source of active compounds for food packaging applications". Paper presented in XIV EQA - Encontro de Química dos Alimentos, 2018.
  16. Lima, Vasco; Rocha, João M.; Torres, Duarte; Gonçalves, Maria do Pilar; Rocha, Cristina M. R.. "Pectin-based coatings for shelf-life improvement of fresh-cut melon". Paper presented in XII Encontro de Química dos Alimentos, 2014.
Journal article
  1. André Horta; Ana M. Duarte; Sónia Barroso; Filipa R. Pinto; Susana Mendes; Vasco Lima; Jorge A. Saraiva; Maria M. Gil. "Extraction of Antioxidants from Brown Macroalgae Fucus spiralis". Molecules (2024): https://doi.org/10.3390/molecules29102271.
    10.3390/molecules29102271
  2. Enrique Pino-Hernández; Marco Alves; Nicole Moreira; Vasco Lima; Carlos A. Pinto; Jorge A. Saraiva. "Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree". Applied Sciences (2024): https://doi.org/10.3390/app14073088.
    10.3390/app14073088
  3. Vasco Lima; Jorge A. Saraiva. "Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology". Trends in Food Science & Technology (2023): https://doi.org/10.1016/j.tifs.2023.104126.
    10.1016/j.tifs.2023.104126
  4. Vasco Lima; Carlos A. Pinto; Jorge A. Saraiva. "The dependence of microbial inactivation by emergent nonthermal processing technologies on pH and water activity". Innovative Food Science & Emerging Technologies (2023): http://dx.doi.org/10.1016/j.ifset.2023.103460.
    10.1016/j.ifset.2023.103460
  5. Maura Ferri; Vasco Lima; Alessandro Zappi; Ana Fernando; Dora Melucci; Annalisa Tassoni. "Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study". Foods (2023): https://doi.org/10.3390/foods12050959.
    10.3390/foods12050959
  6. Carlos A. Pinto; Maria Holovicova; Marta Habanova; Vasco Lima; Ricardo V. Duarte; Francisco J. Barba; Jorge A. Saraiva. "Effects of High Hydrostatic Pressure on Fungal Spores and Plant Bioactive Compounds". Encyclopedia (2022): https://doi.org/10.3390/encyclopedia2030098.
    10.3390/encyclopedia2030098
  7. Renata A. Amaral; Carlos A. Pinto; Vasco Lima; Jéssica Tavares; Ana P. Martins; Liliana G. Fidalgo; Ana M. Silva; et al. "Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review". Foods 10 10 (2021): 2300-2300. https://doi.org/10.3390/foods10102300.
    10.3390/foods10102300
  8. Jéssica Tavares; Ana Martins; Liliana G. Fidalgo; Vasco Lima; Renata A. Amaral; Carlos A. Pinto; Ana M. Silva; Jorge A. Saraiva. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies". Foods (2021): https://doi.org/10.3390/foods10040780.
    10.3390/foods10040780
  9. Mariana A. Andrade; Vasco Lima; Ana Sanches Silva; Fernanda Vilarinho; Maria Conceição Castilho; Khaoula Khwaldia; Fernando Ramos. "Pomegranate and grape by-products and their active compounds: are they a valuable source for food applications?". Trends in Food Science & Technology (2019): https://doi.org/10.1016%2Fj.tifs.2019.02.010.
    10.1016/j.tifs.2019.02.010
Thesis / Dissertation
  1. Lima, Vasco José Costa de. "Valorisation of phenolic compounds from grape pomace". Master, 2017.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2024/10/01 Impact of hyperbaric storage and moderate pressure pasteurization on the volatile compounds of watermelon juice 12th International conference on High Pressure Bioscience and Biotechnologies
(Lyon, France)
2023/11/17 Food preservation by hyperbaric storage the effect of pH on the inactivation of Listeria monocytogenes Farm to Fork International Congress
(Castelo Branco, Portugal)
2023/07/12 Impact of pH on food preservation by hyperbaric storage. Research Summit Research Summit
Universidade de Aveiro (Aveiro, Portugal)
2022/10/17 Impacto do pH em alimentos conservados por armazenamento hiperbárico e potencial novo processo de pasteurização não térmica Microbiologia 2022
(online, Portugal)
2022/07/13 Impact of pH and water activity on food preservation by hyperbaric storage Research Summit
Universidade de Aveiro (Aveiro, Portugal)
2021/07/07 Impact of pH and water activity on food preservation by hyperbaric storage Research Summit
Universidade de Aveiro (Aveiro, Portugal)
Distinctions

Award

2018 Diploma de Melhor Aluno do Curso 2016/2017
Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal