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Tatiane Cristina Gonçalves de Oliveira, has a Degree in Food Engineering by the Federal University Technology of Paraná, Brazil and received an equivalence in graduation degree in Food Engineering granted by the Polytechnic Institute of Bragança (Agriculture School). She has also a Master's degree in Food Quality and Safety in the Polytechnic Institute of Bragança (CIMO-IPB), with a thesis entitled "Evaluation of the probiotic potential of isolated yeasts of table olives from the cultivar Negrinha de Freixo". In Brazil, she has a Master's degree in Food Engineering at the State University of Campinas, resulting in the thesis entitled "Pretreatment of hydrolysis of lignocellulosic biomass in subcritical water for second generation ethanol production". This work originated in one publications in the Journal Supercritical Fluids, one publication in BioEnergy Research, one poster in Brazil conference and one patente filed in the Brazilian National Institute in Industrial Property (INPI, BR 10 2020 017929 2). At this moment she is PhD student in Pharmaceutical Sciences with specialization in nutrition and food chemistry, from the Faculdade de Farmácia da Universidade do Porto (FFUP), and develops her thesis focusing on the valorization of fruit and vegetable by-products to obtain natural ingredients at the Centro de Investigação da Montanha (CIMO-IPB), Bragança, Portugal.
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Identification

Personal identification

Full name
Tatiane Cristina Gonçalves de Oliveira
Gender
Female

Citation names

  • Oliveira, Tatiane
  • OLIVEIRA, T. C. G.
  • Tatiane C. G. Oliveira

Author identifiers

Ciência ID
8412-9342-DFCA
ORCID iD
0000-0002-2117-7943

Email addresses

  • tatiane.oliveira@ipb.pt (Professional)
  • taticgoliveira@outlook.com (Personal)

Addresses

  • Centro de Investigação de Montanha - Campus Santa Apolónia, 5300-253, Bragança, Bragança, Portugal (Professional)

Websites

Knowledge fields

  • Engineering and Technology - Industrial Biotechnology - Biofuels
  • Agrarian Sciences
  • Engineering and Technology - Industrial Biotechnology - Fermentation
  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages
  • Engineering and Technology - Industrial Biotechnology

Languages

Language Speaking Reading Writing Listening Peer-review
English Elementary (A2) Intermediate (B1) Beginner (A1) Elementary (A2)
Education
Degree Classification
2022/02/01 - 2026/01
Ongoing
 Ciências Farmacêuticas (Doutoramento)
Universidade do Porto Faculdade de Farmácia, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal
2025/02/03 - 2025/02/05
Concluded
 PRR course in Liquid Chromatography (LC) (Outros)
Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2023/12/07
Concluded
 STEP Workshop - Literature review through the integration of qualitative and quantitative analysis techniques, within the activities of the STEP project – STEM Research and Equality, Diversity and Inclusion (Outros)
Instituto Politécnico de Bragança, Portugal
2023/06/02 - 2023/06/03
Concluded
 Course in Cell Culture and Clinical Applications (Outros)
Instituto Politécnico de Bragança, Portugal
2021
Concluded
 Engenharia Alimentar (Licenciatura)
Instituto Politécnico de Bragança, Portugal
 15 valores
2018/03/05 - 2020/05/21
Concluded
 Engenharia de Alimentos (Master)
Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Brazil
2019/03/20
Concluded
 Qualidade e Segurança Alimentar (Mestrado)
Major in Sem especialização
Instituto Politécnico de Bragança Escola Superior Agrária, Portugal
"Avaliação do potencial probiótico de leveduras isoladas de azeitonas de mesa da cultivar Negrinha de Freixo" (THESIS/DISSERTATION)
 17 valores
2011/08/04 - 2017/08/04
Concluded
 Engenharia de Alimentos (Bachelor)
Universidade Tecnológica Federal do Paraná - Câmpus Medianeira, Brazil
Affiliation

Science

Category
Host institution 		Employer
2022/02/01 - Current Research Trainee (Research) Instituto Politécnico de Bragança, Portugal
Projects

Grant

Designation Funders
2022/02 - 2026/01 INNOV4FOOD: Converting agro-food bio-residues into powerful bioactive ingredients for functional ingredients development
PhD Student Fellow
Fundação para a Ciência e a Tecnologia, Portugal
Ongoing
2024/09 - 2025/08 EU-FORA – The European Food Risk Assessment Fellowship Programme
EUBA-EFSA-2023-ENREL-01
Research Fellow
Ongoing
2014 - 2015 Produção e Caracterização de Vinagre de Jabuticaba
a
Scientific Initiation Fellow
Concluded

Contract

Designation Funders
2018 - 2021/09 WASTE2ENERGY: Integração das tecnologias supercrítica e digestão anaeróbia para produção de precursores de biocombustíveis
a
Master's student without scholarship
Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Brazil
 Fundação de Amparo à Pesquisa do Estado de São Paulo
Concluded
2019 - 2019 Ciência e Artes nas Férias
a
Monitora
Concluded
Outputs

Publications

Conference abstract
  1. Tatiane C. G. Oliveira; Caleja, Cristina; Délio Raimundo; Beatriz P.P. Oliveira, M.; Barros, Lillian; Eliana Pereira. "Promoção de estratégias de sustentabilidade através da caracterização de subprodutos vegetais". Paper presented in XXVII Encontro Luso Galego de Quimica, Porto, 2023.
    Published
Conference paper
  1. Oliveira, Tatiane Cristina Gonçalves de; Colla, Eliane; Baptista, Paula; Pereira, J.A.; Pereira, Ermelinda. "Perfil enzimático de leveduras isoladas durante o processamento de azeitonas de mesa da cultivar Negrinha de Freixo". Paper presented in VII Simpósio Nacional de Olivicultura, 2020.
Conference poster
  1. Tatiane C. G. Oliveira; Machado, Susana; Lilliana Espirito Santo; Ferreira, Isabel C.F.R.; Maria Beatriz P. P de Oliveira; Barros, Lillian; Eliana Pereira. Corresponding author: Eliana Pereira. "Economia circular na indústria alimentar: aproveitamento e valorização do subproduto de carambola". Paper presented in XXVIII ENCONTRO GALEGO-PORTUGUÉS DE QUÍMICA., 2024.
  2. Tatiane C. G. Oliveira; Tayse, Ferreira; Caleja, Cristina; Raimundo, Délio; Marija Ivanov; Dejan Stojkovic; Javier C. Lou; et al. Corresponding author: Pereira, Eliana. "Valorization of vegetables’ by-products as sources of bioactive compounds". Paper presented in XVII Encontro Nacional de Química dos Alimentos, 2024.
  3. Gabriela Marinho; Tatiane C. G. Oliveira; Eleomar de O. Pires Jr; Ferreira, Isabel C.F.R.; Barros, Lillian; Caleja, Cristina. Corresponding author: Caleja, Cristina. "By-products of the food sector as a source of nutrients: the particular case of peach pomace resulting from the juice industry". Paper presented in International Conference on Sustainable Foods, 2024.
  4. Tatiane C. G. Oliveira; Tayse, Ferreira; Caleja, Cristina; Raimundo, Délio; Marija Ivanov; Dejan Stojkovic; Javier C. Lou; et al. Corresponding author: Pereira, Eliana. "FROM WASTE TO WORTH: ADDRESSING STRATEGIES TO VALUE ONION AND ZUCCHINI BY-PRODUCTS". Paper presented in International Conference on Sustainable Foods - Achieving the Sustainable Development Goals, 2024.
  5. Tatiane C. G. Oliveira; Caleja, Cristina; Délio Raimundo; Maria Beatriz P.P. Oliveira; Barros, Lillian; Pereira, Eliana. "Resíduo da extração de Cucurbita pepo L. como fonte promissora de fibras e proteínas". Paper presented in Encontro Nacional com a Ciência e Tecnologia em Portugal: Ciência e Oceano para além do horizonte (Encontro Ciência 2023), 2023.
  6. Ana Luisa S. Pepinelli; Tatiane C. G. Oliveira; Caleja, Cristina; Dias, Maria Inês; Kostic, Marina; Marina Sokovic; Odinei H. Gonçalves; et al. "Characterization of the biological residue Brassica Oleracea L. to obtain a potential natural ingredient". Paper presented in 2nd International Congress on Bioactive Compounds and 3rd International Workshop on Bioactive Compounds: Personal Nutrition, Ageing and Food Science, 2022.
  7. Pascoalino, Liege; Tatiane C. G. Oliveira; Caleja, Cristina; Carocho, Marcio; Maria Beatriz P.P. Oliveira; Pereira, Eliana; Barros, Lillian. "Natural ingredients obtained from Brassica Oleracea L. waste". Paper presented in Trends in grain-based foods, 2022.
  8. OLIVEIRA, T. C. G.; TORRES-MAYANGA, P. C.; SILVELLO, M. A. C.; Goldbeck, R.; FORSTER-CARNEIRO, T.. "Effect of Subcritical Water as a Pre-treatment for Sugar and Ethanol Industry Residues". Paper presented in 13 SLACA - Simpósio Latino Americano de Ciência de Alimentos, 2019.
  9. Oliveira, Tatiane Cristina Gonçalves de; Ramalhosa, Elsa; Colla, Eliane; Pereira, J.A.; Pereira, Ermelinda. "Antioxidant activity of indigenous yeasts isolated during the fermentation oftabíe otïves from Northeast of Portugal". Paper presented in IUFOST 2016 - 18 tH World Congress of Food Science and Technology, 2016.
  10. Oliveira, Tatiane Cristina Gonçalves de; Colla, Eliane; Baptista, Paula; Pereira, J.A.; Pereira, Ermelinda. "Perfil enzimático de leveduras isoladas durante o processamento de azeitonas de mesa da cultivar Negrinha de Freixo". Paper presented in In I Congreso Ibérico de Olivicultura, 2016.
  11. "FERMENTADO ACÉTICO DE FARELO DE ARROZ DESENGORDURADO COM CULTURA PADRÃO DE Acetobacter aceti". 2015.
    10.17648/sinaferm-2015-33453
Journal article
  1. Tatiane C.G. Oliveira; Cristina Caleja; M. Beatriz P.P. Oliveira; Eliana Pereira; Lillian Barros. "Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients". Food Bioscience (2023): http://dx.doi.org/10.1016/j.fbio.2023.102711.
    10.1016/j.fbio.2023.102711
  2. Oliveira, Tatiane C. G.; Sganzerla, William Gustavo; Ampese, Larissa Castro; Sforça, Beatriz P.; Goldbeck, Rosana; Forster-Carneiro, Tânia. "Sustainable valorization of apple waste in a biorefinery: a bibliometric analysis". Biofuels, Bioproducts and Biorefining (2022): http://dx.doi.org/10.1002/bbb.2343.
    Published • 10.1002/bbb.2343
  3. Oliveira, T. C. G.; Interlandi, M. A.; Hanlon, K. E.; Torres-Mayanga, P. C.; Silvello, M. A. C.; Timko, M. T.; Rostagno, M. A.; Goldbeck, R.; Forster-Carneiro, T.. "Integration of Subcritical Water and Enzymatic Hydrolysis to Obtain Fermentable Sugars and Second-Generation Ethanol from Sugarcane Straw". BioEnergy Research (2021): http://dx.doi.org/10.1007/s12155-021-10274-4.
    10.1007/s12155-021-10274-4
  4. Oliveira, T.C.G.; Hanlon, K.E.; Interlandi, M.A.; Torres-Mayanga, P.C.; Silvello, M.A.C.; Lachos-Perez, D.; Timko, M.T.; et al. "Subcritical water hydrolysis pretreatment of sugarcane bagasse to produce second generation ethanol". The Journal of Supercritical Fluids 164 (2020): 104916. http://dx.doi.org/10.1016/j.supflu.2020.104916.
    10.1016/j.supflu.2020.104916
  5. Pazuch, C.M.; Kalschne, D.L.; Siepmann, F.B.; Marx, I.M.G.; de Oliveira, T.C.G.; Spinosa, W.A.; Canan, C.; Colla, E.. "Optimization and characterization of vinegar produced from rice bran". Food Science and Technology (Brazil) 40 3 (2020): 608-613. http://www.scopus.com/inward/record.url?eid=2-s2.0-85091716959&partnerID=MN8TOARS.
    10.1590/fst.13919
  6. Oliveira, Tatiane; Ramalhosa, Elsa; Nunes, Luís; Pereira, José A.; Colla, Eliane; Pereira, Ermelinda L.. "Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal". Innovative Food Science & Emerging Technologies 44 (2017): 167-172. http://dx.doi.org/10.1016/j.ifset.2017.06.003.
    Published • 10.1016/j.ifset.2017.06.003
Thesis / Dissertation
  1. Oliveira, Tatiane Cristina Gonçalves de. "Avaliação do potencial probiótico de leveduras isoladas de azeitonas de mesa da cultivar Negrinha de Freixo". Master, 2016. http://hdl.handle.net/10198/13098.

Intellectual property

Patent
  1. FORSTER-CARNEIRO, T.; GOLDBECK, R.; ROSTAGNO, M. A.; OLIVEIRA, T. C. G.; SILVELLO, M. A. C.; TORRES-MAYANGA, P. C.. 2020. "Processo para a Produção de Etanol Segunda Geração". Brazil.
    Granted/Issued
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2024/11 Promoção de estratégias sustentáveis no setor agroalimentar: valorização de subprodutos vegetais XXVIII ENCONTRO GALEGO-PORTUGUÉS DE QUÍMICA.
(Vigo-Galícia, Spain)
2024/11 Chemical and Bioactive Properties of Annona and Plum By-Products XVII Encontro Nacional de Química dos Alimentos
(Vila real , Portugal)
2024/10 Circular economy in the agri food sector: valorization studies of vegetable by products The 5th International Electronic Conference on Foods
2023/11 Promoção de estratégias de sustentabilidade através da caracterização de subprodutos vegetais XXVII Encontro Luso Galego de Química
2023/07 The extraction residues as a promising source of fiber and proteins XVIII National Meeting of the Portuguese Society of Chemistry
2023/05/24 Evaluation of the Preservative Capacity of Brassica oleracea var. Acephala Extract in a Bakery Product International Seminar “ArtiSaneFood: Biopreservation and risk modelling approaches”
(Portugal)
2022/11 Non-conventional edible plants: Tradescantia Zebrina Bosse and alternanthera Brasiliana L., as sources of food natural colourants 2nd International Congress on Bioactive Compounds and 3rd International Workshop on Bioactive Compounds: Personal Nutrition, Ageing and Food Science
2022/11 Caracterização dos resíduos de Brassica oleracea L. para obtenção de um potencial ingrediente natural XXVI ENCONTRO GALEGO-PORTUGUÉS DE QUÍMICA.
2019 Estudo do efeito de pré-tratamento da hidrólise subcrítica na produção de etanol de segunda geração I Workshop Internacional: Integração das Tecnologías Supercítica e Digestão Anaeróbia para Produção de Precursores de Biocombustíveis
Universidade Estadual de Campinas (Campinas, Brazil)