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Nancy Mahmoud a PhD candidate in Food Science and Engineering at the School of Agriculture, University of Lisbon. She holds a Bachelor's degree in Nutrition and Food Manufacturing from Al-Balqa' Applied University in Jordan, and a Master's degree in Food Science and Nutrition from the Poznan University of Life Sciences in Poland (2021). Nancy continued her research journey as a PhD student at LEAF—Linking Landscape, Environment, Agriculture, and Food Research Center, Associate Laboratory TERRA. Her research focuses on exploring innovative strategies to improve the sensory characteristics of algae. As part of her PhD project, she was involved in the YUMalgae project, where enzymatic treatments were applied to microalgae to reduce their fishy flavor. Her role was to explore the impact of these treatments on the quality and sensory characteristics of bread products enriched with microalgae. Beyond her PhD research, Nancy was awarded a grant through the BLUEWAYSE - BLUE WAY to a Sustainable Europe project (reference SBEP/0004/2023), which runs from November 2024 to January 2027. Her role involves participating in the formulation and preparation of bakery prototypes enriched with microalgae biomass. She conducts proximate analyses (ash, moisture, fiber, and carbohydrates), and participates in both fundamental and empirical rheological assessments. Additionally, she contributes to the evaluation of antioxidant activity, mineral profile, and bioaccessibility of the prototypes. To date, Nancy has made significant contributions to the field, including publishing a scientific paper and a book chapter in international journals. She has also participated in numerous international and national conferences, where she presented her work. Notably, she received a Bronze Award for Best work at the AlgaEurop 2024 conference for her poster presentation titled "Unveiling the Sensory Profile of Microalgae: What Chemicals Are We Smelling?
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Identificação

Identificação pessoal

Nome completo
Nancy Mahmoud

Nomes de citação

  • Mahmoud, Nancy
  • Nancy Mahmoud
  • Refaey Nancy

Identificadores de autor

Ciência ID
1E13-D419-C638
ORCID iD
0009-0008-5767-5363

Telefones

Telemóvel
  • 937203087 (Pessoal)

Moradas

  • Tapada da Ajuda 1349-017 Lisbon, Portugal, 94, 1349-017, Lisbon, Lisbon, Portugal (Profissional)

Websites

Domínios de atuação

  • Ciências da Engenharia e Tecnologias

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador independente (B2) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Árabe (Idioma materno)
Formação
Grau Classificação
2022 - 2027
Em curso
 Sustainable Land use (Doutoramento)
Especialização em Food Science and Engineering
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2021
Concluído
 Food science and Nutrition (Mestrado)
Especialização em Food science and Technology
Uniwersytet Przyrodniczy w Poznaniu, Polónia
"Possibilities of using chia seeds in fermented beverages made from mare’s and cow’s milk" (TESE/DISSERTAÇÃO)
2016
Concluído
 Nutrition and food manufacturing (Bacharelato)
Especialização em Nutrition and Food science
Al-Balqa’ Applied University, Zarka University College, Jordânia
Projetos

Bolsa

Designação Financiadores
2024/11 - 2027/01 BLUE WAY to a Sustainable Europe, SBEP 2023, SBEP/0004/2023.
10.54499/SBEP/0004/2023
Investigador
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
 Fundação para a Ciência e a Tecnologia
Produções

Publicações

Artigo em revista
  1. Mahmoud, Nancy; Ferreira, Joana; Raymundo, Anabela; Nunes, Maria Cristiana. "Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii". Applied Sciences 14 6 (2024): 2483. http://dx.doi.org/10.3390/app14062483.
    Publicado • 10.3390/app14062483
Capítulo de livro
  1. Mahmoud, Nancy; Raymundo, Anabela; Nunes, Maria Cristiana. "Mahmoud N., Raymundo A., Nunes M.C. (2024). Assessing the Impact of Adding Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii Microalgae on the Structure of Wheat Dough and Bread. In: Raymundo A., Alves V.D., Sousa I., Galindo-Rosales F.J. (eds) Proceedings of the Iberian Meeting on Rheology. Springer Proceedings in Materia". 41-45. Springer Nature Switzerland, 2024.
    10.1007/978-3-031-67217-0_10
Poster em conferência
  1. Mahmoud, Nancy. "Mahmoud N, Machado C, Prista C, Raymundo A, Nunes MC.(2025). Exploring Sugar and Organic Acid Dynamics in Sourdough Fermentation Supplemented with Chlorella vulgaris and Spirulina: Impact on the Nutritional Quality and Digestibility of Wheat Bread. ICAP 2025, Lisbon. April 9-11". 2025.
  2. Mahmoud, Nancy. "Mahmoud N., Ferreira J., Rocha C., Ramos R.M., Lima R.C., R., Nunes M.C., Raymundo A. (2024). Unveiling the sensory profile of microalgae: What chemicals are we smelling? Book of Abstracts of AlgaEurope 2024, p. 407-409. Athens, Greece, December 10-13, Poster Presentation.". Paper presented in AlgaEurope 2024, 2024". 2024.
  3. Andreia Filipa Rodrigues Silva. "Silva A.F.R., Refaey N., Chung T.Y., Coelho M., Gomes M.H., Mota A., Sampaio A., Vieira D., Raymundo, A., Nunes, M.C. (2024). Impact of different vegetable proteins in microalgae-based egg analogues on pancake quality. Book of Abstracts of AlgaEurope 2024, p. 415-416. Athens, Greece, December 10-13, Poster Presentation.". Paper presented in AlgaEurope 2024, 2024.". Trabalho apresentado em AlgaEurope 2024, 2024.
  4. Ramos, Rita. "Santos, R.M., Barbosa, B., Baião, L., Lima, R.C., Rocha, C., Hernandéz, H., Mahmoud, N., Tavares, S., Carvalho, C.C.C.R, Nunes, M.C., Raymundo, A., Anjos, O., Cunha, L.M. (2024). Impact of microalgae incorporation on sensory profile and consumer’s expectations of bread and cheese. EuroSense 2024 – 11th European Conference on Sensory and Consumer Research, 8-11 September, Dublin, Ireland.". Paper p". Trabalho apresentado em EuroSense, 2024.
  5. Mahmoud, Nancy. "Mahmoud, Nancy; Raymundo, Anabela; Nunes, Maria Cristiana. "Assessing the impact of adding microalgae Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii on the structure of wheat dough and bread". Book of Abstracts of IBEREO 2024 – The Iberian Meeting on Rheology 2024. Paper presented in IBEREO 2024". 2024.
  6. Carla Pestana. "Pestana C., Mahmoud N., Sousa, I., Raymundo A., Nunes M.C., Prista C. (2023). Impact of Chlorella vulgaris in the sourdough microbiota and characteristics of sourdough bread. Book of abstracts of MicroBiotech 2023 – Congress of Microbiology and Biotechnology (7-9 December, Covilhã, Portugal), 291, Poster P2.15.". Paper presented in MicroBiotech 2023, 2023". 2023.
  7. Carla pestana. "Pestana C., Mahmoud N., Sousa, I., Raymundo A., Nunes M.C., Prista C. (2023). How does the microalga Chlorella vulgaris influence the microbiota and Techno-functional performance of sourdough bread? Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 306-308, Poster.". Paper presented in AlgaEurope 2023, 2023.". 2023.
  8. Mahmoud, Nancy. "Mahmoud N., Nunes M.C., Raymundo A. (2023). Exploring the potential of enzymatically treated microalgae in bread: improving color and flavor characteristics. Encontro Ciência 2023, Aveiro (Portugal), 05-07 July, Poster.". Paper presented in Encontro Ciência 2023, 2023". 2023.
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2024/10 Machado C., Mahmoud N., Prista C., Raymundo A., Nunes M.C. (2024). Exploring the Impacts of Chlorella vulgaris and Limnospira platensis in Sourdough Wheat Bread: Dough Rheology, Bread Quality. Book of Abstracts of XVII Encontro Nacional de Química dos Alimentos. Vila Real, Portugal, October 9-11 2024. Oral Communication XVII Meeting on Food Chemistry
(Portugal)
2024/06 Mahmoud, N.; Pestana, C.; Prista, C.; Raymundo, A.; Nunes, M.C. (2024). Enhancing Sourdough Wheat Bread with Chlorella Vulgaris: Impact on Bread Quality and Antioxidant Activity. Book of abstracts of the 21st European Young Cereal Scientists & Technologists workshop 2024 (3-5 June, Lisbon, Portugal), 30, Oral presentation.
21st European Young Cereal Scientists & Technologists workshop 2024 (Portugal)
2023/12 Mahmoud N., Steinrücken P., Kleinegris D.M.M., Ferreira J., Nunes M.C., Raymundo A. (2023). What is the impact of adding microalgae Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii on the structure, nutritive value and acceptance of wheat bread? Book of abstracts of AlgaEurope 2023 (12-15 December, Prague, Czech Republic), 116-118, Oral presentation. AlgaEurope 2023
(República Checa)
Distinções

Prémio

2024 Poster Presentation Award – Bronze at AlgaEurope 2024: Mahmoud N., Ferreira J., Rocha C., Ramos R.M., Lima R.C., R., Nunes M.C., Raymundo A. (2024). Unveiling the sensory profile of microalgae: What chemicals are we smelling?