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Stephany Rezende holds a Ph.D. in Chemical and Biological Engineering, with research focused on natural-based solid dispersions for innovative food applications, including colourant formulations, Pickering emulsions, and functional polymeric films for food packaging. She also holds a master's degree in Food Quality and Safety (2017), obtained through a Double Diploma programme between the Federal Technological University of Paraná (Brazil) and the Polytechnic Institute of Bragança (Portugal), where her thesis explored the valorisation of agro-industrial waste from pine nut processing by producing polyols from the husk. Stephany remains actively engaged in food development and innovation, collaborating with research centres such as CIMO, LA SusTEC, LSRE-LCM, and ALiCE.
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Identification

Personal identification

Full name
Stephany Cunha de Rezende
Date of birth
1994/01/29
Gender
Female

Citation names

  • Rezende, Stephany

Author identifiers

Ciência ID
9117-631B-A197
ORCID iD
0000-0002-9265-636X

Email addresses

  • rezendes@ipb.pt (Professional)
  • stephanyrezende@hotmail.com (Personal)

Telephones

Telephone
  • (+351) 273303192 (Professional)

Addresses

  • Mountain Research Centre (CIMO) - Associated Laboratory for Sustainability and Technology in Inland Regions (LA SusTEC), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Bragança, Portugal (Professional)

Websites

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages
  • Engineering and Technology - Chemical Engineering
Education
Degree Classification
2020 - 2025
Concluded
 Chemical and Biological Engineering (Doutoramento)
Universidade do Porto, Portugal
"Natural-Based Solid Dispersions as Technological Solutions for Innovative Food Applications" (THESIS/DISSERTATION)
2017
Concluded
 Food Quality and Safety (Mestrado)
Instituto Politécnico de Bragança, Portugal
"Valorização da casca do pinhão, um subproduto da semente de Araucaria angustifolia, para produção de materiais poliméricos" (THESIS/DISSERTATION)
 17/20
2017
Concluded
 Food Science and Technology (Licenciatura)
Instituto Politécnico de Bragança, Portugal
 15/20
2017
Concluded
 Food Engineering (Bachelor)
Universidade Tecnológica Federal do Paraná, Brazil
Affiliation

Others

Category
Host institution 		Employer
2018 - 2020 Research Fellow: "ValorNatural - Valorização de recursos naturais através da extração de ingredientes de elevado valor acrescentado para aplicações na indústria alimentar" (Norte-01-0247-FEDER-024479) Centro de Investigação de Montanha, Portugal
Centro de Investigação de Montanha, Portugal
2017/03 - 2017/08 Quality Control Assistant: Inspection and quality control of meat through visual control, collection of data in production, issue reports, separate samples for analysis, train employees in GMP and 5S Agroindustrial Cooperative Lar - Poultry Production Unit, Brazil
2015 - 2016 International Mobility in the context of Double Diploma between UTFPR and IPB Instituto Politécnico de Bragança, Portugal
2014 - 2015 Scientific Initiation Fellow: "Avaliação das propriedades antioxidantes do tempeh e seu uso como ingrediente alimentar" (PIBIC-UTFPR PR_290) Federal University of Technology – Paraná, Brazil
Projects

Contract

Designation Funders
2025/01 - Current Naturing - Ingredientes naturais para o desenvolvimento de produtos alimentares inclusivos
PL24-00152
Master Student Fellow
Centro de Investigação de Montanha, Portugal
Ongoing
2024/06 - 2025/01 NutriPick3D - Development of 3D-printable Pickering Emulsions foreseeing customized nutrition
2022.01308.PTDC
Master Student Fellow
Centro de Investigação de Montanha, Portugal
Concluded
2018/09 - 2020/04 ValorNatural – Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar
Norte-01-0247-FEDER-024479
Master Student Fellow
Centro de Investigação de Montanha, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2014 - 2015 Avaliação das propriedades antioxidantes do tempeh e seu uso como ingrediente alimentar
PIBIC-UTFPR PR_290
Scientific Initiation Fellow
Universidade Tecnológica Federal do Paraná, Brazil
 Fundação Araucária

Universidade Tecnológica Federal do Paraná
Concluded
Outputs

Publications

Book chapter
  1. A Santamaria-Echart; Fernandes, Isabel Patrícia; da Silva, Samara C.; Rezende, Stephany; Colucci, Giovana; Dias, Madalena M.; Barreiro, Filomena. "New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry". In Natural Food Additives. IntechOpen, 2021.
    10.5772/intechopen.99892
Conference poster
  1. Rezende, Stephany; A Santamaria-Echart; Ferreira, Olga; Marcet, Ismael; Carpintero, Maria; Rendueles, Manuel; Barreiro, Filomena. "Solid dispersions as an approach for food colourant systems". Paper presented in Dare2Change - Innovation-Driven Agrifood Business, 2023.
  2. Ghirro, Larissa C.; Rezende, Stephany; Ribeiro, Andréia S.; Bogdan Demczuk Junior; Barreiro, Filomena; A Santamaria-Echart. "Curcumin solid dispersion particles as novel Pickering stabilizers". Paper presented in 9th IUPAC International Conference on Green Chemistry (9th ICGC), 2022.
  3. Teixeira, L.G.; Rezende, S.C.; Fernandes, I.P.; Reis, F.S.; Barros, L.; Barreira J.; Leimann, F.V.; et al. "Soluções corantes baseadas em emulsões duplas incorporando extrato de Sambucus nigra L.: Desenvolvimento e teste em diferentes matrizes alimentares". Paper presented in XXV ENCONTRO GALEGO-PORTUGUÉS DE QUÍMICA, 2019.
  4. Colucci, G.; Rezende, S.C.; Silva, S. C.; Sipoli, C. C.; Fernandes, I.P.; Barreiro, M. F.; Colucci, G.; Rezende, S.C.; Silva, S. C.; Sipoli, C. C.; Fernandes, I.P.; Barreiro, M. F.. "Water-in-oil nanoemulsions based in natural extracts with antimicrobial and antioxidant properties". Paper presented in XXV ENCONTRO GALEGO-PORTUGUÉS DE QUÍMICA, 2019.
  5. Carvalho, A.S.; Fernandes, I.P.; Rezende, S.C.; Barros, L.; Gonçalves, O.H.; Ferreira, I.C.F.R.; Barreiro, M.F.; Carvalho, A.S.; Fernandes, I.P.; Rezende, S.C.; Barros, L.; Gonçalves, O.H.; Ferreira, I.C.F.R.; Barreiro, M.F.. "Melt dispersion versus spray congealing to produce wax solid particles added with beta-carotene as natural colorant based systems". Paper presented in XXVI Encontro Nacional Sociedade Portuguesa de Química, 2019.
  6. Teixeira, L.G.; Fernandes, I.P.; Rezende, S.C.; Reis, F.S.; Barros, L.; Leimann, F.V.; Ferreira, I.C.F.R.; Barreiro, M.F; Teixeira, L.G.; Fernandes, I.P.; C. de Rezende, Stephany; Reis, F.S.; Barros, L.; Leimann, F.V.; et al. "Development of Double Emulsions from Sambucus nigra L. Berry Extract as pH Stable Colorant Formulations". Paper presented in XXVI Encontro Nacional Sociedade Portuguesa de Química, 2019.
  7. Rezende, Stephany; Pinto, J.A.; Fernandes, I.P.; Leimann, Fernanda Vitória; Barreiro, M.F.; Rezende, S.C.; Pinto, J.A.; Fernandes, I.P.; Leimann, Fernanda Vitória; Barreiro, M.F.; Rezende, S.C.. "Análise de Componentes Principais aplicada ao estudo da oxipropilação do resíduo da semente da Araucaria angustifólia". Paper presented in XXIV Encontro Luso-Galego de Química, 2018.
  8. Rezende, S.C.; Melo, P.F.; Nogues, D.R.N.; Colla, E.; Canan, C.. "Capacidade Antioxidante do Tempeh pelo Método de Captura do Radical Livre ABTS+". Paper presented in XX Seminário de Iniciação Científica e Tecnológica da UTFPR, 2015.
  9. Kessler, J.C.; Rezendes, S.C.. "Avaliação de embalagens de leite condensado conforme legislação brasileira". Paper presented in XII Encontro Regional Sul de Ciência e Tecnologia de Alimentos, III Simpósio de Alimentos, 2013.
    10.31692/2526-7701.iicointerpdvagro.2017.00026
Journal article
  1. Rezende, Stephany; Arantzazu Santamaria-Echart; Andreia S. Ribeiro; Madalena M. Dias; Maria Filomena Barreiro. "Advancing Pickering emulsions with natural-based solid dispersion particles: Particle screening and design of pectin-based emulsions". Colloids and Surfaces A: Physicochemical and Engineering Aspects 719 (2025): 137003.
    Published • https://doi.org/10.1016/j.colsurfa.2025.137003
  2. Lopretti Correa, Mary Isabel; Batista-Menezes, Diego; Rezende, Stephany Cunha de; Santamaria-Echart, Arantzazu; Barreiro, Maria-Filomena; Vega-Baudrit, Jose Roberto. "Biorefinery of Lignocellulosic and Marine Resources for Obtaining Active PVA/Chitosan/Phenol Films for Application in Intelligent Food Packaging". Polymers 17 1 (2024): 82. https://doi.org/10.3390/polym17010082.
    10.3390/polym17010082
  3. de Rezende, Stephany Cunha; Santamaria-Echart, Arantzazu; Almeida, Heloísa Helena Scorsato; Marcet, Ismael; Carpintero, Maria; Rendueles, Manuel; Lopretti, Mary; Dias, Madalena Maria; Barreiro, Maria Filomena. "Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation". International Journal of Biological Macromolecules (2024): 138446. https://doi.org/10.1016/j.ijbiomac.2024.138446.
    10.1016/j.ijbiomac.2024.138446
  4. de Rezende, Stephany Cunha; Ferreira, Olga; Santamaria-Echart, Arantzazu; Dias, Madalena Maria; Barreiro, Maria Filomena. "Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications". Journal of Food Engineering (2024): 111986. http://dx.doi.org/10.1016/j.jfoodeng.2024.111986.
    10.1016/j.jfoodeng.2024.111986
  5. Larissa Camargo Ghirro; Stephany Cunha De Rezende; Andreia S. Ribeiro; Nuno Rodrigues; Marcio Carocho; Pereira, J.A.; Lillian Barros; et al. "Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives". Molecules (2022): https://www.mdpi.com/1420-3049/27/4/1250.
    10.3390/molecules27041250
  6. Teixeira, Liandra Gracher; Rezende, Stephany; Fernandes, Angela; Fernandes, Isabel Patrícia; Barros, Lillian; Barreira, João C.M.; LEIMANN, F. V.; Ferreira, Isabel C.F.R.; Barreiro, Filomena. "Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems". Molecules 27 2 (2022): 552-552. http://dx.doi.org/10.3390/molecules27020552.
    10.3390/molecules27020552
  7. "ß-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion". Food Control 129 (2021): 108262-108262. http://dx.doi.org/10.1016/j.foodcont.2021.108262.
    10.1016/j.foodcont.2021.108262
  8. F.V. Leimann; O.H. Gonçalves; G.D. Sorita; S. Rezende; E. Bona; Fernandes, I.P.; I.C. Ferreira; M.F. Barreiro. "Heat and pH stable curcumin-based hydrophilic colorants obtained by the solid dispersion technology assisted by spray-drying". Chemical Engineering Science (2019): https://doi.org/10.1016/j.ces.2019.04.044.
    Published • 10.1016/j.ces.2019.04.044
  9. C. de Rezende, Stephany; A. Pinto, João; P. Fernandes, Isabel; V. Leimann, Fernanda; Barreiro, Maria-Filomena. "Oxypropylation of Brazilian Pine-Fruit Shell Evaluated by Principal Component Analysis". Journal of Renewable Materials 6 7 (2018): 715-723. http://dx.doi.org/10.32604/jrm.2018.00028.
    Published • 10.32604/jrm.2018.00028
Report
  1. Rezende, Stephany; Canan, Cristiane. 2015. AVALIAÇÃO DA CAPACIDADE ANTIOXIDANTE DE TEMPEH PELO MÉTODO DE CAPTURA DO RADICAL LIVRE ABTS+.
Thesis / Dissertation
  1. Rezende, Stephany. "Valorização da casca do pinhão, um subproduto da semente de Araucaria angustifolia, para produção de materiais poliméricos". Master, Instituto Politécnico de Bragança, 2016.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2024 Optimizing Pickering emulsion production from curcumin-pectin solid dispersion-based particles RICI X - The 10th Iberian Meeting on Colloids and Interfaces
(Coimbra, Portugal)
2023 Development of K-carrageenan polymeric films incorporated with curcumin solid dispersion particles as a model packaging material for olive oil preservation 14th International Chemical and Biological Engineering Conference (14th ChemPor)
(Bragança, Portugal)
2022 Natural-based solid dispersions as food colorants solutions 6th Young Polymer Scientist Seminar
(Madrid, Spain)
2022 Solid dispersions: a versatile solution for food applications Encontro Consórcio Montanha para o Conhecimento de Jovens Investigadores STEAM/VII Encontro Jovens Investigadores – STEAM
(Bragança, Portugal)
2022 Solid dispersions as food colorant solutions: a systematic study adressing different natural polymers 9th IUPAC International Conference on Green Chemistry (9th ICGC)
(Athens, Greece)
2021 Innovative fat-reduced food solutions based on Pickering emulsions XXVII Encontro Nacional Sociedade Portuguesa de Química
(Braga, Portugal)
2016 Valorisation of brazilian pine-fruit shell residue (araucaria angustifolia) in the production of biopolyols XXIII TECNICELPA - INTERNATIONAL FOREST, PULP AND PAPER CONFERENCE
TECNICELPA - Associação Portuguesa dos Técnicos da Indústrias de Celulose e Papel (Porto, Portugal)
2016 Exploring oxypropylation to prepare liquid and biphasic polyols from the pine-fruit shell of Araucaria angustifolia XXII Encontro Luso-Galego de Química. Instituto Politécnico de Bragança
Sociedade Portuguesa de Química (Bragança, Portugal)

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2023/09/12 - 2023/09/15 Member of the Local Organization Team of the 14th International Chemical and Biological Engineering Conference (2023/09/12 - 2023/09/15)
Conference (Member of the Organising Committee)
 Instituto Politécnico de Bragança, Portugal
2013 - 2013 XII Encontro Regional Sul de Ciência e Tecnologia de Alimentos, III Simpósio de Alimentos e FIIA 2013 (2013/10/07 - 2013/10/10)
Symposium (Member of the Organising Committee)
 Universidade Tecnológica Federal do Paraná, Brazil

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2022/09/30 - 2022/09/30 European Researchers' Night: what does a scientist at the Polytechnic Institute of Bragança do?
Exhibition
Centro Ciência Viva de Bragança, Portugal
2020/06/26 - 2020/06/26 13º PubhD Bragança "New technological solutions for the use of natural colorants"
Exhibition
Centro Ciência Viva de Bragança, Portugal
2019/06/12 - 2019/06/14 IV Feira das Ciências
Exhibition
 IV Feira das Ciências
Centro Ciência Viva de Bragança, Portugal
2019/05/24 - 2019/05/25 Participation in the course: "Cultura de Células Animais e Aplicações Clínicas"
Other
 Cultura de Células Animais e Aplicações Clínicas
Instituto Politécnico de Bragança Escola Superior Agrária, Portugal
2019/04/30 - 2019/04/30 Emulsões como mecanismo de estabilização de compostos de base natural
Exhibition
 Dia Aberto
Instituto Politécnico de Bragança Escola Superior de Tecnologia e Gestão, Portugal
2019/02/14 - 2019/02/14 Scientific Writing Workshop "General Principles for Getting a Scientific Publication": Introduction; Before writing; Preparation of the article; Submission; Review Process and Final Considerations.
Workshop
 Workshop de Escrita Científica “Princípios Gerais para Obter uma Publicação Científica”
Instituto Politécnico de Bragança, Portugal
2016/10/12 - 2016/10/12 Volunteer in recreation and games in the project "A hora do Recreio" – Children's Day
Other
 A hora do Recreio 2016 – Dia das crianças
Associação Voluntária & Universitária Mediares, Brazil
2012/10/01 - 2012/10/03 II Simpósio de Alimentos - SIMALI
Symposium
 II Simpósio de Alimentos - SIMALI
Universidade Tecnológica Federal do Paraná, Brazil
2011/10/03 - 2011/10/04 I Simpósio de Alimentos -SIMALI
Symposium
 I Simpósio de Alimentos - SIMALI
Universidade Tecnológica Federal do Paraná, Brazil

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2013 - 2013 Participation in the course "Food Hygiene - Profession and Market" (60 Hours) Food Hygiene - Profession and Market Serviço Nacional de Aprendizagem Industrial, Brazil

Evaluation committee

Activity description
Role 		Institution / Organization Funding entity
2019/07/01 - 2019/07/03 The Double Diploma Summer School & Symposium 2019
Member
 Instituto Politécnico de Bragança, Portugal

Mentoring / Tutoring

Topic Student name
2016/09 - 2016/12 "Leitura Interativa" Primary public school students (Medianeira, PR-Brazil)
2015/03 - 2015/07 "Teatro da ONG MediAres" Primary public school students (Medianeira, PR-Brazil)

Other jury / evaluation

Activity description Institution / Organization
2020/06/26 - 2020/06/26 Escola de Verão & Simpósio de Dupla Diplomação 2019 Instituto Politécnico de Bragança, Portugal
Distinctions

Award

2021 Finalist of the AINanoTEC entrepreneurship programme
AINanoTEC, Portugal
2020 “NatSauce: Da natureza para a mesa através da inovação” PROMOVE Contest as Innovative ideas with the potential to become a pilot project
Fundação 'la Caixa', Portugal

BPI, Portugal

Other distinction

2015 International Mobility in the context of Double Diploma Program between UTFPR (Brazil) and IPB (Portugal) - EDITAL Nº 004/2015-DIRGRAD Campus Medianeira
Universidade Tecnológica Federal do Paraná, Brazil