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Isabel Sousa, PhD in Food Science from Nottingham University UK, full professor of Food Science and Engineering at the Department Biosystems Science & Engineering from Instituto Superior de Agronomia (ISA)/ Universidade de Lisboa. Head of the LEAF (Linking Landscape Environment Agriculture and Food) research centre from the Portuguese Foundation for Science and Technology (FCT) and former head of the Research Group G3-Food&Feed, actual Member of General Council of the Universidade de Lisboa (21-25). Former President of the ISA School Assembly (18-22) and President of the Association for the Development of ISA: ADISA (13-18). Vice-President of the ISA Executive board from jan 2007 to dec 2010. Coordinator of the teaching areas in the Industry interface: Food Industry plant lay-outs and related equipment; Plant design for the Food Industry, and on the Cereal and Biopolymers technology (food structure creation and evaluation) with extension to the Gastronomy area. Pioneered the studies on Food Texture and Rheology in Portugal and set up the Food Rheology and Cereal Technology Labs to support research in these areas. Her work is related with sustainability and efficiency, involved in projects with the Industry, by incorporating functional ingredients, from industry by-products and underexplored food sources, in staple foods, with strong impact on consumer’s wellbeing and health. Expert evaluator for: i) the Eurostar program of the Eureka Secretariat; ii) the Research Executive Agency of EU and iii) the Danish Agency for Science Technology and Innovation.
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Identification

Personal identification

Full name
Isabel Maria Nunes de Sousa

Citation names

  • Sousa, Isabel

Author identifiers

Ciência ID
8113-9DC6-277F
ORCID iD
0000-0001-9384-7646
Scopus Author Id
Scopus Author ID: 6701317947

Telephones

Telephone
  • 213653246 (Professional)

Addresses

  • Instituto Superior de Agronomia/Universidade de Lisboa. DCEB, Edifício Ferreira Lapa, Tapada da Ajuda, 1349-017, Lisboa, Lisboa, Portugal (Professional)

Websites

Knowledge fields

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

Languages

Language Speaking Reading Writing Listening Peer-review
English Advanced (C1) Proficiency (C2) Advanced (C1) Advanced (C1)
Portuguese Proficiency (C2) Proficiency (C2) Proficiency (C2) Proficiency (C2)
French Elementary (A2) Advanced (C1) Elementary (A2) Elementary (A2)
Spanish; Castilian Intermediate (B1) Advanced (C1) Elementary (A2) Intermediate (B1)
Education
Degree Classification
2001
Concluded
 Habilitation (Título de Agregado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
" Rheology of an Emulsion System - food emulsions stabilised by vegetable proteins " (THESIS/DISSERTATION)
 unanimous
1994
Concluded
 Food Science (Doutoramento)
University of Nottingham - Sutton Bonington Campus, United Kingdom
"Functional Properties of lupin proteins" (THESIS/DISSERTATION)
 Approved (with minor corrections)
1988
Concluded
 Aptidão Pedagógica e Capacidade Científica (Curso de mestrado (conclusão do curso de especialização))
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"Food Rheology: non-Newtonian flow and viscoelastic behaviour (a review). " (THESIS/DISSERTATION)
 Very Good (highest grade)
1984
Concluded
 Engenharia Agro-Industrial (Licenciatura)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"The use of emulsifiers on bread dough physical properties" (THESIS/DISSERTATION)
 15 out of 20
Affiliation

Teaching in Higher Education

Category
Host institution 		Employer
2023/10/01 - Current Full Professor (University Teacher) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
1994/05/02 - 2001/01/22 Assistant Professor (University Teacher) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
1989/01/01 - 1994/05/02 Assistant (University Teacher) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
1985/05/02 - 1988/12/31 Trainee Assistant (University Teacher) Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Positions / Appointments

Category
Host institution 		Employer
2020/04/08 - Current Coordination or direction of a research centre, department or equivalent Universidade de Lisboa, Portugal
LEAF (Linking Landscape, Environment, Agriculture and Food) FCT research Centre, Portugal

Others

Category
Host institution 		Employer
2013/12/10 - 2023/10/01 Associate Professor with Habilitation Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2001/01/22 - 2013/12/10 Assistant Professor with Habilitation Universidade de Lisboa Instituto Superior de Agronomia, Portugal
1985/01/02 - 1985/05/02 Technical Assistant for product development at the market launch of the Quick Frozen Foods in Portugal Iglo-Industria de Gelados Unilever/Jerónimo Martins, Portugal
Projects

Contract

Designation Funders
2023 - Current Agenda VIIAFOOD - Platform for Valorization, Industrialization and Commercial Innovation for Agro-Food
C644929456-00000040
Researcher
ULisboa/ISA/LEAF research Centre, Portugal
 Agência para a Competitividade e Inovação IP
Ongoing
2021 - 2023/10/01 YUM Algae: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods
EEAgrants.org
Researcher
ULisboa/ISA/LEAF research Centre, Portugal
Concluded
2021 - 2023 DoMAR
EEAgrants.org
Researcher
ULisboa/ISA/LEAF research Centre, Portugal
Concluded
2018/10/01 - 2021/09/30 Vegetable protein milk from european pulses with bioactive potential
PTDC/BAA-AGR/28370/2017
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
2018/09/01 - 2021/08/31 Atividades anti-inflamatórias e anticancerígenas de uma proteína isolada de sementes de Lupinus e a sua aplicação em alimentos funcionais
PTDC/BAA-AGR/28608/2017
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
2018/07/26 - 2021/07/25 Novos IngreDiEntes Alimentares de Plantas MarítimaS
PTDC/BAA-AGR/29305/2017
Universidade de Coimbra, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
2011/03/01 - 2014/08/31 New ebible bioactive coatings for the improvement of food products quality
PTDC/AGR-ALI/114706/2009
Instituto de Biologia Experimental e Tecnológica, Portugal

Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2007/06/01 - 2010/11/30 PIGMENTS, ANTIOXIDANTS AND PUFA'S IN MICROALGAE-BASED FOOD PRODUCTS - FUNCTIONAL AND STRUCTURAL IMPLICATIONS
PTDC/AGR-ALI/65926/2006
Laboratório Nacional de Energia e Geologia - Campus do Lumiar, Portugal

Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Instituto Português do Mar e da Atmosfera, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2007/04/09 - 2010/11/30 Nanoencapsulamento e libertação controlada de compostos bioactivos na melhoria da qualidade dos alimentos e saúde humana.
PTDC/AGR-ALI/67194/2006
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Universidade do Minho, Portugal

Universidade de Aveiro, Portugal

Universidade de Lisboa Instituto Superior Técnico, Portugal

Instituto de Biologia Experimental e Tecnológica, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book
  1. Raymundo, A.; Torres, M.D.; Sousa, Isabel. Corresponding author: Raymundo, A.. Rheology and Quality Research of Cereal-Based Food. MDPI. 2021.
    10.3390/books978-3-0365-0505-3
  2. Sousa, I; A. Raymundo; Torres, MD. Corresponding author: Sousa, I. Eco-Novel Food and Feed. United Kingdom: mdpi. 2020.
    Published • Editor
  3. Cidade, MT; Sousa, Isabel; Franco, JM. Rheology Trends: From Nano to Macro Systems (Ibero 2011): From nano to macro systems (Ibereo 2011). United Kingdom: mdpi. 2011.
    Published
  4. Gouveia, L.; Batista, A.P.; Sousa, I.; Raymundo, A.; Bandarra, N.M.. Microalgae in novel food products. 2009.
  5. Moldão-Martins, M.; Moreira, N.; Sousa, I.; Beirão da Costa, M.L.. Effect of processing conditions on volatile composition of apple jellies and jams. 1998.
    10.1016/S0167-4501(98)80060-5
Book chapter
  1. Santos, Maria Isabel S.; Lima, Ana Isabel G.; Pedroso, Laurentina; Sousa, Isabel. "Industrial Waste Whey as a Low-Cost, Efficient, and Environmentally Safe Disinfectant, with Potential Applications for Minimally Processed Foodstuff". In Current Approaches in Science and Technology Research Vol. 14, 112-128. Bengal, India: Book Publisher International (a part of SCIENCEDOMAIN International), 2021.
    Published • 10.9734/bpi/castr/v14/10188d
  2. Sousa, Isabel. "Shelf-life extension of cheese: frozen storage". 2013.
    http://dx.doi.org/10.3920/978-90-8686-766-0
  3. Alves, Vítor D.; Freitas, Filomena; Cristiana A. V. Torres; Ferreira, Ana R. V.; Coelhoso, Isabel; Sousa, Isabel; Oliveira, Rui; Reis, Maria A. M.. "Polissacáridos microbianos: produção, caracterização e aplicações na indústria alimentar". In --- Cem temas de investigação no centenário do ISA ---, 355. Portugal: Edições Colibri, 2011.
    Published
Conference abstract
  1. G. Lima, Ana; Santos, Maria Isabel A51A-99B9-F911; Rebelo, Patrícia; Sousa, Isabel; Ferreira, Maria Adélia; M. S. Boavida Ferreira, Ricardo. "Foodborne proteins and peptides with strong antibacterial activity: are they a turning point against bacterial resistance?". Paper presented in IC2AR 2019, 3rd INTERNATIONAL CAPARICA CONGRESS IN ANTIBIOTIC RESISTANCE, Caparica, 2019.
    Published
Conference paper
  1. Duarte, Sónia; Limão, João; Geirinhas, Henrique; Barros, Graça; Raymundo, Anabela; Sousa, Isabel; Martins, Luisa Louro; MOURATO, MIGUEL; Carvalho, Maria Otilia. "Nutritional composition of red flour beetle and its impact on wheat flour properties.". Paper presented in XVII Congresso Ibérico de Entomologia, 2021.
  2. Batista, Ana Paula; Nobre, Beatriz P.; Oliveira, A. C.; Passarinho, Paula C.; Marques, Paula Alexandra; Marques, Isabel Paula Ramos; Ribeiro, Belina; et al. "Food and fuel microalgae applications: insights from portuguese experience [Resumo]". 2015.
  3. Pereira, M.; Malfeito-Ferreira, M.; De Sousa, I.. "Ethanol production from hominy feed - Byproduct from corn milling". 2012.
  4. Isailovic, B.; Kaluševic, A.; Žuržul, N.; Coelho, M.T.; Dordevic, V.; Alves, V.D.; Sousa, I.; et al. "Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems". 2012.
  5. Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa; Gouveia, Luisa. "Healthier foods with naturally encapsulated functional ingredients - microalgae". 2010.
Conference poster
  1. Sheyma Khemiri; Simões, Sara; Santos, A.J.M.; Figueira, Diogo; Sousa, Isabel; Raymundo, Anabela. "Chemical and functional characterization of clean-label food emulsion with microalgae added to the aqueous phase.". Paper presented in XXII EuroFoodChem, 2023.
  2. Sheyma Khemiri; Simões, Sara; Santos, A.J.M.; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela. "Microalgae-based emulsion: Trending clean-label ingredient for innovative products.". Paper presented in Young Algaeneers Symposium (YAS), 2023.
  3. Santos, Joel; Sheyma Khemiri; Simões, Sara; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela. "Determination of cobalamin (vitamin B12) in microalgae biomass by HPLC-UV". Paper presented in Dare2Change, 2023.
  4. Simões, Sara; Santos, Rafaela; Bento-Silva, Andreia; Santos, Marisa Viegas; Mota, Mariana; Duarte, Noélia; Sousa, Isabel; Prista, Catarina; Raymundo, Anabela. "Development of a fermented green tomato salad dressing". Paper presented in XV Encontro de Química dos Alimentos, 2021.
  5. Santos, Rafaela; Simões, Sara; Santos-Silva, João; Sousa, Isabel; Mota, Mariana; Prista, Catarina; Raymundo, Anabela. "Development of an innovative fermented paste from green tomato to produce new foods with added nutritional value". Paper presented in The 22nd Food Innovation Asia Conference 2020 (FIAC 2020): Innovation for Future Food and Nutrition Security, 2020.
Journal article
  1. Saeed Salari; Joana Ferreira; Ana Lima; Isabel Sousa. "Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces". Foods (2024): https://doi.org/10.3390/foods13050710.
    10.3390/foods13050710
  2. Sónia Oliveira; Isabel Sousa; Anabela Raymundo; Carlos Bengoechea. "Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability". Gels (2024): https://doi.org/10.3390/gels10030166.
    10.3390/gels10030166
  3. Joana Ferreira; Karolina Tkacz; Igor Piotr Turkiewicz; Maria Isabel Santos; Adriana Belas; Ana Lima; Aneta Wojdylo; Isabel Sousa. "Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace". Foods (2023): https://doi.org/10.3390/foods12234325.
    10.3390/foods12234325
  4. Santos, Joel; Khemiri, S.; Simões, Sara; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela. Corresponding author: Santos, Joel. "The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review". Food Chemistry 426 (2023): 136606. http://dx.doi.org/10.1016/j.foodchem.2023.136606.
    Published • 10.1016/j.foodchem.2023.136606
  5. Joana P. A. Ferreira; Madalena Grácio; Isabel Sousa; António Pagarete; M. Cristiana Nunes; Anabela Raymundo. "Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction". Marine Drugs (2023): https://doi.org/10.3390/md21090472.
    10.3390/md21090472
  6. Estefanía Álvarez-Castillo; Sonia Oliveira; Carlos Bengoechea; Isabel Sousa; Anabela Raymundo; Antonio Guerrero. "A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention". Sustainability (2023): https://doi.org/10.3390/su151512088.
    10.3390/su151512088
  7. Rita Lousada Falcão; Valentina Pinheiro; Cátia Ribeiro; Isabel Sousa; Anabela Raymundo; Maria Cristiana Nunes. "Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance". Food Technology and Biotechnology (2023): https://doi.org/10.17113/ftb.61.02.23.7851.
    10.17113/ftb.61.02.23.7851
  8. Simões, Sara; Santos, Rafaela; Sousa, Isabel; Prista, Catarina; Raymundo, Anabela. "Fermented unripe tomato paste ¿ Development of innovative salad dressings as a contribution to circular economy". Food Science and Technology International (2022): 108201322211444. http://dx.doi.org/10.1177/10820132221144482.
    10.1177/10820132221144482
  9. Ana Luiza Coeli Cruz Ramos; Ana Carolina do Carmo Mazzinghy; Vinícius Tadeu da Veiga Correia; Bruna Vieira Nunes; Lucas Victor Ribeiro; Viviane Dias Medeiros Silva; Reginaldo Ferreira Weichert; et al. "An Integrative Approach to the Flavonoid Profile in Some Plants’ Parts of the Annona Genus". Plants (2022): https://doi.org/10.3390/plants11212855.
    10.3390/plants11212855
  10. Duarte, Carla Margarida; Mota, Joana; Assunção, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; et al. "New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health". Frontiers in Nutrition 9 (2022): http://dx.doi.org/10.3389/fnut.2022.852907.
    10.3389/fnut.2022.852907
  11. Adèle Gautier; Carla Margarida Duarte; Isabel Sousa. "Moringa oleifera Seeds Characterization and Potential Uses as Food". Foods 11 11 (2022): 1629-1629. https://doi.org/10.3390/foods11111629.
    10.3390/foods11111629
  12. Elsa Clavel-Coibrié; Joana Ride Sales; Aida Moreira da Silva; Maria João Barroca; Isabel Sousa; Anabela Raymundo. "Sarcocornia perennis: A Salt Substitute in Savory Snacks". Foods (2021): https://doi.org/10.3390/foods10123110.
    10.3390/foods10123110
  13. Maria Isabel Santos; Ana Lima; Joana Mota; Patrícia Rebelo; Ricardo Boavida Ferreira; Laurentina Pedroso; Maria Adélia Ferreira; Isabel Sousa. "Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9". International Journal of Molecular Sciences 22 20 (2021): 11130-11130. https://doi.org/10.3390/ijms222011130.
    10.3390/ijms222011130
  14. Carla Graça; Ana Lima; A. Raymundo; Isabel Sousa. "Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products". Fermentation (2021): https://www.mdpi.com/2311-5637/7/4/246.
    10.3390/fermentation7040246
  15. Simões, Sara; Santos, Rafaela; Bento-Silva, Andreia; Santos, Marisa V; Mota, Mariana; Duarte, Noélia; Sousa, Isabel; Raymundo, Anabela; Prista, Catarina. "Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria". Journal of the Science of Food and Agriculture 102 4 (2021): 1422-1429. http://dx.doi.org/10.1002/jsfa.11476.
    Published • 10.1002/jsfa.11476
  16. M.D. Torres; P. Fradinho; A. Raymundo; I. Sousa; E. Falqué; H. Domínguez. "The key role of thermal waters in the development of innovative gelled starch-based matrices". Food Hydrocolloids (2021): 106697-106697. https://doi.org/10.1016/j.foodhyd.2021.106697.
    10.1016/j.foodhyd.2021.106697
  17. Antonio Roberto Giriboni Monteiro; Akihiro Nakagawa; Tatiana Colombo Pimentel; Isabel Sousa. "Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch". LWT 146 (2021): 111451-111451. https://doi.org/10.1016/j.lwt.2021.111451.
    10.1016/j.lwt.2021.111451
  18. Otilia Carvalho; Maria N. Charalambides; Ilija Djekic; Christos Athanassiou; Serafim Bakalis; Jose Benedito; Aurelien Briffaz; et al. "Modelling Processes and Products in the Cereal Chain". Foods (2021): https://doi.org/10.3390/foods10010082.
    10.3390/foods10010082
  19. Anabela Raymundo; María Dolores Torres; Isabel Sousa. "Special Issue: Rheology and Quality Research of Cereal-Based Food". Foods (2020): https://doi.org/10.3390/foods9111517.
    10.3390/foods9111517
  20. Mariana Lopes; Chloé Pierrepont; Carla Margarida Duarte; Alexandra Filipe; Bruno Medronho; Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives". Foods (2020): https://doi.org/10.3390/foods9101458.
    10.3390/foods9101458
  21. Carla Graça; Joana Mota; Ana Lima; Ricardo Boavida Ferreira; Anabela Raymundo; Isabel Sousa. "Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition". Foods (2020): https://doi.org/10.3390/foods9101410.
    10.3390/foods9101410
  22. Carla Graça; Anabela Raymundo; Isabel Sousa. "Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment". Applied Sciences 10 19 (2020): 6868-6868. https://doi.org/10.3390/app10196868.
    10.3390/app10196868
  23. Isabel Sousa; Anabela Raymundo; María Dolores Torres. "Special Issue: Eco-Novel Food and Feed". Applied Sciences 10 13 (2020): 4641-4641. https://doi.org/10.3390/app10134641.
    10.3390/app10134641
  24. Maria Cristiana Nunes; Isabel Fernandes; Inês Vasco; Isabel Sousa; Anabela Raymundo. "Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity". Foods 9 5 (2020): 579-579. https://doi.org/10.3390/foods9050579.
    10.3390/foods9050579
  25. Christine Macedo; Maria Cristiana Nunes; Isabel Sousa; Anabela Raymundo. "Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour". Fluids 5 2 (2020): 50-50. https://doi.org/10.3390/fluids5020050.
    10.3390/fluids5020050
  26. Nunes, M.Cristiana; Graça, Carla; Vlaisavljevic, Sanja; Tenreiro, Ana; Sousa, Isabel; Raymundo, Anabela. "Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread". (2020): http://hdl.handle.net/10400.5/19227.
    https://doi.org/10.1016/j.algal.2019.101749
  27. Graça, Carla; Raymundo, Anabela; Sousa, Isabel. "Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads". (2020): http://hdl.handle.net/10400.5/19754.
    10.3390/foods9020111
  28. Fradinho, Patrícia; Niccolai, Alberto; Soares, Rita; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R.; Sousa, Isabel; Raymundo, Anabela. "Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta". (2020): http://hdl.handle.net/10400.5/19228.
    https://doi.org/10.1016/j.algal.2019.101743
  29. Fradinho, Patrícia; Flórez-Fernández, N.; Sousa, Isabel; Raymundo, Anabela; Dominguez, H.; Torres, M.D.; Fradinho, Patrícia. "Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties". Journal of Applied Phycology (2020): http://hdl.handle.net/10400.5/22046.
    https://doi.org/10.1007/s10811-019-01958-8
  30. Fradinho, Patrícia; Soares, Rita; Niccolai, Alberto; Sousa, Isabel; Raymundo, Anabela; Fradinho, Patrícia. "Psyllium husk gel to reinforce structure of gluten-free pasta?". LWT (2020): http://hdl.handle.net/10400.5/22049.
    https://doi.org/10.1016/j.lwt.2020.109787
  31. Fradinho, Patrícia; Oliveira, A.; Dominguez, H.; Torres, M.D.; Sousa, Isabel; Raymundo, Anabela; Fradinho, Patrícia. "Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract". Innovative Food Science & Emerging Technologies (2020): http://hdl.handle.net/10400.5/22048.
    https://doi.org/10.1016/j.ifset.2020.102374
  32. Patrícia Fradinho; Anabela Raymundo; Isabel Sousa; Herminia Domínguez; María Dolores Torres. "Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation". Foods 8 12 (2019): 622-622. https://doi.org/10.3390/foods8120622.
    10.3390/foods8120622
  33. Carla Graça; Anabela Raymundo; Isabel Sousa. "Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties". Applied Sciences (2019): https://doi.org/10.3390/app9194101.
    10.3390/app9194101
  34. Maria S. Santos; Patrícia Fradinho; Sandro Martins; Ana G. Lima; Ricardo M. S. Boavida Ferreira; Laurentina Pedroso; Maria S. S. Ferreira; Isabel Sousa. "A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine". Applied Sciences 9 14 (2019): 2800-2800. https://doi.org/10.3390/app9142800.
    10.3390/app9142800
  35. Carvalho, Maria Otília; Fradinho, Patrícia; Martins, M.João; Magro, Ana; Raymundo, Anabela; Sousa, Isabel. "Paddy rice stored under hermetic conditions: the effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality". (2019): http://hdl.handle.net/10400.5/16388.
    https://doi.org/10.1016/j.jspr.2018.11.002
  36. Fradinho, Patrícia; Raymundo, Anabela; Sousa, Isabel; Dominguez, Herminia; Torres, Maria Dolores. "Psyllium and Laminaria partnership - An overview of possible food gel applications". (2019): http://hdl.handle.net/10400.5/18582.
    10.3390/app9204356
  37. Valdez-Meza, Eduardo Enrique; Raymundo, Anabela; Figueroa-Salcido, Oscar Gerardo; Ramírez-Torres, Giovanni Isaí; Fradinho, Patrícia; Oliveira, Sónia; Sousa, Isabel. "Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties". (2019): http://hdl.handle.net/10400.5/18271.
    10.3390/foods8080282
  38. Batista, Ana Paula; Niccolai, Alberto; Bursic, Ivana; Sousa, Isabel; Raymundo, Anabela; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R.. "Microalgae as functional ingredients in savory food products: application to wheat crackers". (2019): http://hdl.handle.net/10400.5/18995.
    10.3390/foods8120611
  39. Carvalho, M.O.; Fradinho, P.; Martins, M.J.; Magro, A.; Raymundo, A.; de Sousa, I.. "Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality". Journal of Stored Products Research 80 (2019): 21-27. http://www.scopus.com/inward/record.url?eid=2-s2.0-85059296847&partnerID=MN8TOARS.
    10.1016/j.jspr.2018.11.002
  40. Graça, C.; Fradinho, Patrícia; Sousa, Isabel; Raymundo, Anabela; Fradinho, Patrícia. "Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture". LWT (2018): http://hdl.handle.net/10400.5/16394.
    https://doi.org/10.1016/j.lwt.2017.11.024
  41. Sousa, Isabel. "Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan". Emirates Journal of Food and Agriculture. 2017. 29(11):893-898 (2017): http://www.ejfa.me/.
    10.9755/ejfa.2017.v29.i11.1498
  42. Ana Paula Batista; Alberto Niccolai; Patrícia Fradinho; Solange Fragoso; Ivana Bursic; Liliana Rodolfi; Natascia Biondi; et al. "Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility". Algal Research 26 (2017): 161-171. https://doi.org/10.1016/j.algal.2017.07.017.
    10.1016/j.algal.2017.07.017
  43. Trujillo-Cayado, L.A.; Alfaro, M.C.; Raymundo, A.; Sousa, I.; Muñoz, J.. "Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant". Colloids and Surfaces B: Biointerfaces 145 (2016): 430-437. http://www.scopus.com/inward/record.url?eid=2-s2.0-84969795600&partnerID=MN8TOARS.
    10.1016/j.colsurfb.2016.05.015
  44. Trujillo-Cayado, L.A.; Alfaro, M.C.; Muñoz, J.; Raymundo, A.; Sousa, I.. "Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides". Colloids and Surfaces B: Biointerfaces 141 (2016): 53-58. http://www.scopus.com/inward/record.url?eid=2-s2.0-84960881084&partnerID=MN8TOARS.
    10.1016/j.colsurfb.2015.11.046
  45. Santos, M.I.S.; Lima, A.I.; Monteiro, S.A.V.S.; Ferreira, R.M.S.B.; Pedroso, L.; Sousa, I.; Ferreira, M.A.S.S.. "Preliminary study on the effect of fermented cheese whey on listeria monocytogenes, Escherichia coli O157:H7, and salmonella goldcoast populations inoculated onto fresh organic lettuce". Foodborne Pathogens and Disease 13 8 (2016): 423-427. http://www.scopus.com/inward/record.url?eid=2-s2.0-84981268235&partnerID=MN8TOARS.
    10.1089/fpd.2015.2079
  46. Balanc, B.; Kaluševic, A.; Drvenica, I.; Coelho, M.T.; Djordjevic, V.; Alves, V.D.; Sousa, I.; et al. "Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract". Journal of Food Science 81 1 (2016): E65-E75. http://www.scopus.com/inward/record.url?eid=2-s2.0-84953807473&partnerID=MN8TOARS.
    10.1111/1750-3841.13167
  47. Graça, C.; Raymundo, A.; de Sousa, I.. "Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing". LWT - Food Science and Technology 74 (2016): 263-270. http://www.scopus.com/inward/record.url?eid=2-s2.0-84979752753&partnerID=MN8TOARS.
    10.1016/j.lwt.2016.07.055
  48. Torres, C.A.V.; Ferreira, A.R.V.; Freitas, F.; Reis, M.A.M.; Coelhoso, I.; Sousa, I.; Alves, V.D.. "Rheological studies of the fucose-rich exopolysaccharide FucoPol". International Journal of Biological Macromolecules 79 (2015): 611-617. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930623954&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2015.05.029
  49. Tomé, A.S.; Pires, C.; Batista, I.; Sousa, I.; Raymundo, A.. "Protein gels and emulsions from mixtures of Cape hake and pea proteins". Journal of the Science of Food and Agriculture 95 2 (2015): 289-298. http://www.scopus.com/inward/record.url?eid=2-s2.0-84918807124&partnerID=MN8TOARS.
    10.1002/jsfa.6717
  50. Santos, M.I.S.; Martins, S.R.; Pedroso, L.; Sousa, I.; Ferreira, M.A.S.S.. "Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce". Food Control 50 (2015): 477-481. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908583981&partnerID=MN8TOARS.
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    10.1007/s13197-015-1841-0
  52. Torres, M.D.; Fradinho, P.; Raymundo, A.; Sousa, I.. "Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours". Food and Bioprocess Technology 7 4 (2014): 1171-1182. http://www.scopus.com/inward/record.url?eid=2-s2.0-84894861161&partnerID=MN8TOARS.
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    10.1016/j.carbpol.2013.06.018
  55. Køcks, M.; Banke, S.O.; Madsen, B.; Vaz, T.; Carvalheira, M.; Pandega, N.; Sousa, I.; Nygaard, S.D.. "Real-time monitoring of lycopene content in tomato-derived products during processing: Implementation of a novel double- slit Raman spectrometer". Applied Spectroscopy 67 6 (2013): 681-687. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880008677&partnerID=MN8TOARS.
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    10.1016/j.jfoodeng.2011.05.044
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    10.1017/S0022029910000841
  58. Batista, A.P.; Nunes, M.C.; Raymundo, A.; Gouveia, L.; Sousa, I.; Cordobés, F.; Guerrero, A.; Franco, J.M.. "Microalgae biomass interaction in biopolymer gelled systems". Food Hydrocolloids 25 4 (2011): 817-825. http://www.scopus.com/inward/record.url?eid=2-s2.0-79851507539&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2010.09.018
  59. Freitas, F.; Alves, V.D.; Torres, C.A.V.; Cruz, M.; Sousa, I.; Melo, M.J.; Ramos, A.M.; Reis, M.A.M.. "Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139". Carbohydrate Polymers 83 1 (2011): 159-165. http://www.scopus.com/inward/record.url?eid=2-s2.0-77957306531&partnerID=MN8TOARS.
    10.1016/j.carbpol.2010.07.034
  60. Torres, C.A.V.; Marques, R.; Antunes, S.; Alves, V.D.; Sousa, I.; Ramos, A.M.; Oliveira, R.; Freitas, F.; Reis, M.A.M.. "Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47". Journal of Biotechnology 156 4 (2010): 261-267. http://www.scopus.com/inward/record.url?eid=2-s2.0-82955232864&partnerID=MN8TOARS.
    10.1016/j.jbiotec.2011.06.024
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  62. Pintado, C.M.B.S.; Ferreira, M.A.S.S.; Sousa, I.. "Properties of whey protein-based films containing organic acids and nisin to control listeria monocytogenes". Journal of Food Protection 72 9 (2009): 1891-1896. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349413160&partnerID=MN8TOARS.
  63. Gouveia, L.; Coutinho, C.; Mendonça, E.; Batista, A.P.; Sousa, I.; Bandarra, N.M.; Raymundo, A.. "Functional biscuits with PUFA-¿3 from Isochrysis galbana". Journal of the Science of Food and Agriculture 88 5 (2008): 891-896. http://www.scopus.com/inward/record.url?eid=2-s2.0-40649127448&partnerID=MN8TOARS.
    10.1002/jsfa.3166
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    10.1017/S0022029908003191
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    10.1016/j.postharvbio.2006.10.002
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    10.1016/j.foodhyd.2005.03.011
  67. Gouveia, L.; Raymundo, A.; Batista, A.P.; Sousa, I.; Empis, J.. "Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions". European Food Research and Technology 222 3-4 (2006): 362-367. http://www.scopus.com/inward/record.url?eid=2-s2.0-32244444564&partnerID=MN8TOARS.
    10.1007/s00217-005-0105-z
  68. Piteira, M.F.; Maia, J.M.; Raymundo, A.; Sousa, I.. "Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties". Journal of Non-Newtonian Fluid Mechanics 137 1-3 (2006): 72-80. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748309401&partnerID=MN8TOARS.
    10.1016/j.jnnfm.2006.03.008
  69. Nunes, M.C.; Raymundo, A.; Sousa, I.. "Gelled vegetable desserts containing pea protein, ¿-carrageenan and starch". European Food Research and Technology 222 5-6 (2006): 622-628. http://www.scopus.com/inward/record.url?eid=2-s2.0-33644922088&partnerID=MN8TOARS.
    10.1007/s00217-005-0170-3
  70. Batista, A.P.; Raymundo, A.; Sousa, I.; Empis, J.; Franco, J.M.. "Colored food emulsions-implications of pigment addition on the rheological behavior and microstructure". Food Biophysics 1 4 (2006): 216-227. http://www.scopus.com/inward/record.url?eid=2-s2.0-33751581587&partnerID=MN8TOARS.
    10.1007/s11483-006-9022-3
  71. Batista, A.P.; Raymundo, A.; Sousa, I.; Empis, J.. "Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases". Food Hydrocolloids 20 1 (2006): 44-52. http://www.scopus.com/inward/record.url?eid=2-s2.0-23644447192&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2005.02.009
  72. Batista, A.P.; Portugal, C.A.M.; Sousa, I.; Crespo, J.G.; Raymundo, A.. "Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques". International Journal of Biological Macromolecules 36 3 (2005): 135-143. http://www.scopus.com/inward/record.url?eid=2-s2.0-23044473689&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2005.04.003
  73. Raymundo, A.; Gouveia, L.; Batista, A.P.; Empis, J.; Sousa, I.. "Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein". Food Research International 38 8-9 (2005): 961-965. http://www.scopus.com/inward/record.url?eid=2-s2.0-23144460803&partnerID=MN8TOARS.
    10.1016/j.foodres.2005.02.016
  74. Piteira, MF; Nunes, C; Raymundo, A; Sousa, I; Williams, PA; Phillips, GO. "Effect of principal ingredients on quality of cookies with dietary fibre". Gums and Stabilizers For the Food Industry 12 294 (2004): 475-483.
    10.1039/9781847551214-00475
  75. Nunes, M.C.; Batista, P.; Raymundo, A.; Alves, M.M.; Sousa, I.. "Vegetable proteins and milk puddings". Colloids and Surfaces B: Biointerfaces 31 1-4 (2003): 21-29. http://www.scopus.com/inward/record.url?eid=2-s2.0-0042161858&partnerID=MN8TOARS.
    10.1016/S0927-7765(03)00040-7
  76. Rodríguez, A.; Bunger, A.; Castro, E.; Sousa, I.; Empis, J.. "Development and Optimization of Cultured Goat Cream Butter". JAOCS, Journal of the American Oil Chemists' Society 80 10 (2003): 987-992. http://www.scopus.com/inward/record.url?eid=2-s2.0-0142196041&partnerID=MN8TOARS.
  77. Raymundo, A.; Franco, J.M.; Empis, J.; Sousa, I.. "Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein". JAOCS, Journal of the American Oil Chemists' Society 79 8 (2002): 783-790. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036686116&partnerID=MN8TOARS.
  78. Esteves, M.Paula; Raymundo, A.; De Sousa, I.; Andrade, M.Eduarda; Empis, J.. "Rheological behaviour of white pepper gels - A new method for studying the effect of irradiation". Radiation Physics and Chemistry 64 4 (2002): 323-329. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036235164&partnerID=MN8TOARS.
    10.1016/S0969-806X(01)00506-0
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    10.1533/9781845698355.5.350
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    10.1007/BF01201587
Magazine article
  1. Sousa, Isabel; Ferreira, Maria Adélia; Santos, Maria Isabel A51A-99B9-F911. Corresponding author: Sousa, Isabel. "DeToxVega", Agros, 2011
Newspaper article
  1. Sousa, Isabel. "Tetramethylguanidine-based gels and colloids http://dx.doi.org/10.1016/j.carbpol.2017.03.084of cellulose", 2017
    http://www.sciencedirect.com/science/article/pii/S014486171730348X
Activities

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2020/10/01 - Current 3D food printing: designing sustainable healthy food products with algae (ISA/ULisboa) Bolsa FCT 2020.07207.BD
Co-supervisor
 PhD in Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2017/09/01 - 2021/12/22 Development of new bakery products with health benefits from curd cheese and yogurt additions
Supervisor of Carla Lopes Graça
 PhD in Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016/06/02 - 2021 Bioactividade de pães com e sem glúten elaborados com soro de leite fermentado
Co-supervisor
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020/02/01 - 2020/11/27 Impact of Tribolium castaneum infestations on wheat flour quality and technology aptitude for breadmaking panificável
Supervisor
 Mestrado (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016 - 2020/03/05 Desenvolvimento de massas alimentícias frescas isentas de glúten enriquecidas em compostos bioativos
Co-supervisor of Patrícia Catarina das Neves Bordalo Branco Fradinho
 Engenharia Alimentar (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2011/12/02 - 2016/02/03 Caracterização de agentes com potencial antimicrobiano para utilização na indústria alimentar
Co-supervisor
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016 - 2016 Comparação do efeito da irrigação à superfície e subterrânea na produção e qualidade do tomate para a indústria
Supervisor
 Engenharia Agronómica (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 Gestão de Vidros, Plásticos e Acrílicos. Unidade Fabril Dancake
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 PRODUÇÃO DE MASSAS ALIMENTÍCIAS ISENTAS DE GLÚTEN A PARTIR DE SUBPRODUTOS DA INDÚSTRIA ALIMENTAR
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 Desenvolvimento de uma emulsão óleo- em- água (o/a) a partir de isolados proteicos de origem animal e vegetal
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 Valorização de subprodutos da indústria arrozeira para desenvolvimento de uma Mix isenta de glúten para bases de pizza
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 Aproveitamento de subprodutos do processamento de Abacaxi
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2015 - 2015 Perfis de Temperatura de Produtos Refrigerados e Congelados durante o Armazenamento, Picking e Distribuição: Impacto na Qualidade
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2009/09/29 - 2014/06/02 Aumento do tempo de prateleira de bombons de chocolate artesanais
Co-supervisor
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 Perceção do consumidor português relativamente ao consumo de bens alimentares em contacto com embalagens plásticas
Supervisor
 Segurança Alimentar e Saúde Pública (Master)
Instituto Superior de Ciências da Saúde Egas Moniz, Portugal
2014 - 2014 DESENVOLVIMENTO DE MIXES DE PANIFICAÇÃO ISENTOS DE GLÚTEN A PARTIR DE SUBPRODUTOS ALIMENTARES
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 Desenvolvimento de rebuçados com incorporação de microalgas
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 BOLACHAS SEM GLÚTEN A PARTIR DE SUBPRODUTOS DA INDÚSTRIA
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 Desenvolvimento de recheios para bombons com impacto na saúde
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 Emulsões Estabilizadas Pelo Polissacárido Microbiano FucoPol: Produção e Caracterização
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 Pão em Micro-ondas. Desenvolvimento de uma nova formulação com incorporação do melhorante de panificação Fermaid®MW
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2014 - 2014 PERFIL DO CONSUMO ALIMENTAR INFANTIL EM SÃO TOMÉ E PRÍNCIPE E PRODUÇÃO DE BOLACHAS PARA COMPLEMENTO DA DIETA ESCOLAR
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2013 - 2013 PROPRIEDADES REOLÓGICAS E DE ESTABILIZAÇÃO DE EMULSÕES DO FUCOPOL
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2013 - 2013 CARACTERIZAÇÃO QUÍMICA E AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE DA FARINHA DE DRECHE
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2013 - 2013 Incorporação de Drêche de Cerveja em Produtos de Panificação. Adaptação da Fórmula e do Processo
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2013 - 2013 AVALIAÇÃO DE FERMENTADOS DE SORO LÁCTEO EM RELAÇÃO AO SEU PODER ANTIMICROBIANO NO PROCESSAMENTO DE ALFACE BIOLÓGICA
Supervisor
 Engenharia Alimentar (Master)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2003/09/29 - 2010/01/04 Introdução da tecnologia de congelação na produção de queijo de ovelha
Supervisor
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2004/09/28 - 2009/09/02 Efeito de bioconservantes no crescimento e sobrevivência de Listeria monocitogenes em Queijo de Ovelha
Supervisor of Cristina Maria Baptista Santos Pintado
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2002/09/27 - 2006/07/02 Estudo e Optimização da Capacidade gelificante de isolados proteicos de ervilha, soja e tremoço branco
Supervisor of Maria Cristiana Henriques Nunes
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2002/09/28 - 2006/06/03 Estudo e Optimização da incorporação de fibra em bolachas como alimento funcional
Supervisor of Maria de Fátima Capucho Piteira
 Food engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
1995/12/19 - 2000/05/02 Estudo e Optimização da Capacidade emulsionante de isolados proteicos de L. albus
Supervisor
 Food Engineering (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Association member

Society Organization name Role
2019 - Current EABA - European Algae Biomass Association is to promote mutual interchange and cooperation in the field of algae biomass production and uses in all thinkable applications. https://www.eaba-association.org/en It aims at creating, developing and maintaining solidarity and links between its Members and at defending their interests at European and international level. Its main target is to act as a catalyst for fostering synergies among scientists, industrialists and decision makers in order to promote the development of research, technology and indu Full Member https://www.eaba-association.org/en
Distinctions

Award

2023 Science Awards ULisboa - 1st prize in agronomy (including forestry anf food technology)
Caixa Geral de Depositos, Portugal
2021 Science Awards Ulisboa - 1st prize exaequo in agronomy (including forestry anf food technology)
Caixa Geral de Depositos, Portugal
2019 Honorable mention on ULisboa Science Awards
Banco Santander Portugal, Portugal
2019 1st prize exaequo in agronomy (including forestry anf food technology)
Caixa Geral de Depositos, Portugal
2017 1st prize on Category | Innovation in Collaboration
Crédito Agrícola , Portugal

Other distinction

2019 Distinguished as a "Woman in Science": https://www.cienciaviva.pt/mulheresnaciencia/home/index.asp?id=486&ano=
Ciência Viva (FCT/MCTES) , Portugal
2014 EUREKA Innovation Award 2014 - 2nd rated project for the category ‘Added Value’, obtaining 190 points out of 200.
2014 Food & Nutrition Awards 2014 - 1st Honorable mention in R&D category - “Valorization of the by-product beer dreche: drying technology and incorporation in bakery products”
2013 Nutrition Awards 2013 - 2nd Honorable mention in R&D category "Production of gluten-free gels from rice and chestnut industry by-products"
2011 3rd best Poster at EPNOE2011, Wageningen, The Netherlands, September 2011
2011 FOOD I&DT award 2011 1st Place for the most innovative Food Technology- Project DeTOxVega –producing a bio-detergente for ready to eat fruits &vegetables at Iberian Alimentaria & Horexpo Fair