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Licenciada em Produção Alimentar em Restauração e Mestre em Segurança e Qualidade Alimentar na Restauração pela Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), é atualmente doutoranda em Ciência dos Alimentos na Universidade da Extremadura (Badajoz, Espanha). Exerce funções como Técnica Superior na ESHTE, onde integra o Laboratório desde 2004 e, desde 2022, faz igualmente parte do Gabinete de Qualidade e Métodos. Desenvolve atividades de investigação como membro colaborador no CITUR — Centro de Investigação, Desenvolvimento e Inovação em Turismo. ............................................................................................................................................................................................................................................................................................................. With a degree in Cookery and Food Production and a Master's degree in Food Quality and Safety in Cookery and Catering from the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), and currently a PhD student in Food Science at the University of Extremadura (Badajoz, Spain). Working as a Senior Technician at ESHTE, has worked in the Laboratory since 2004 and, since 2022, in the Quality and Methods Office. Develops research activities as a collaborating member of CITUR - Center for Research, Development and Innovation in Tourism.
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Identification

Personal identification

Full name
Cátia Raquel Esteves Morgado

Citation names

  • Morgado, Cátia
  • Cátia Morgado
  • Morgado, C.

Author identifiers

Ciência ID
9513-31AD-1979
ORCID iD
0000-0001-5309-1813
Researcher Id
IUQ-3476-2023
Scopus Author Id
57207256491

Email addresses

  • catia.morgado@eshte.pt (Professional)

Languages

Language Speaking Reading Writing Listening Peer-review
English Advanced (C1) Proficiency (C2) Advanced (C1) Proficiency (C2)
Spanish; Castilian Elementary (A2) Intermediate (B1) Elementary (A2) Upper intermediate (B2)
Portuguese (Mother tongue)
Education
Degree Classification
2022/11 - 2026/06
Ongoing
 Ciencia de los Alimentos (Doutoramento)
Universidad de Extremadura, Spain
2015
Concluded
 Segurança e Qualidade Alimentar na Restauração (Mestrado)
Major in Sem especialização
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
"Análise dos fatores de risco associados à distribuição de produtos de IV gama" (THESIS/DISSERTATION)
2009/06/30
Concluded
 Produção Alimentar em Restauração (Licenciatura)
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Affiliation

Science

Category
Host institution 		Employer
2018 - Current Researcher (Research) CITUR - Escola Superior de Hotelaria e Turismo do Estoril, Portugal, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal

Other Careers

Category
Host institution 		Employer
2013 - Current Técnico Superior (Técnico Superior) Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
2005 - 2013 Assistente Técnico (Assistente Técnico) Escola Superior de Hotelaria e Turismo do Estoril, Portugal

Others

Category
Host institution 		Employer
2022/05/23 - Current Membro do Gabinete de Qualidade e Métodos Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
2022/05 - Current Membro do Conselho para Avaliação e Qualidade (CPAQ) Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
2021/04/05 - Current Membro do Conselho Geral Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
2004/05/02 - Current Técnico de Laboratório Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Projects

Contract

Designation Funders
2017/12/01 - 2020/06/30 MISAGE: Estratégias de redução de acrilamida e produtos de glicogenação avançada em pão.
LISBOA-01-0145-FEDER-024172
Researcher
Escola Superior de Hotelaria e Turismo do Estoril, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
2017/12/01 - 2020/06/01 Mitigation strategies of acrylamide and advanced glycation end-products in bread
SAICT-POL/24172/2016
Instituto Politécnico de Santarém, Portugal

Instituto Nacional de Saúde Doutor Ricardo Jorge, Portugal

Escola Superior de Hotelaria e Turismo do Estoril, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
Outputs

Publications

Book
  1. Silva, A.T.; Morgado, C.; Félix, N.; Lima, M.; Laranjeiro, C.; Brandão, C.; Guerra, M.. Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin. 2021.
    10.1007/978-3-030-61817-9_5
Book chapter
  1. Cátia Morgado; Patrícia Bernardo; Inês Henriques; Susana Jesus; Andreia Rego; Inês Delgado; Inês Coelho; et al. "Effect of Rocha Pear Peel Extracts Added to Wheat and Rye Bread Formulations on Acrylamide Reduction and Sensory Quality Maintenance". In INCREaSE 2019 Proceedings of the 2nd International Congress on Engineering and Sustainability in the XXI Century, 184-197. Springer International Publishing, 2020.
    10.1007/978-3-030-30938-1_15
  2. Joana Costa; Cátia Morgado; António Fernandes; Manuela Guerra; Carlos Brandão. "Profile and Motivations of Consumers of Organic Products". 174-183. Springer International Publishing, 2020.
    10.1007/978-3-030-30938-1_14
  3. Christine Iglesias; Cátia Morgado; Manuela Guerra; António Fernandes; Carlos Brandão. "Evaluation and Perception of Quality by School Meals Consumer". 151-159. Springer International Publishing, 2020.
    10.1007/978-3-030-30938-1_12
  4. Andreia Nunes; Cátia Morgado; António Fernandes; Manuela Guerra; Carlos Brandão. "Perception of the Determinants of Quality and Food Safety by Catering Clients in a Restaurant in the Torres Novas Region". 223-232. Springer International Publishing, 2020.
    10.1007/978-3-030-30938-1_18
  5. Silva, Ana Teresa; Morgado, Cátia; Félix, Nélson; Brandão, Carlos; Guerra, Manuela; Lima, Gabriela; Laranjeiro, Cristina. "Gastronomic potential and pairings of new emulsions of vegetable origin". In Experiencing Food, Designing Sustainable and Social Practices. Lisboa, Portugal: CRC PRESS, 2020.
    Published
Conference abstract
  1. Afonso, Catarina; Morgado, Cátia; Guerra, Manuela M.; Brandão, Carlos. Corresponding author: Brandão, Carlos. "Risk Assessment and Management in the Production of Meals for Food Intolerances Case Study: Catering units for the production of Gluten Free Meals". Paper presented in XIII International Tourism Congress - Reinventing Tourism for Upcoming Chalenges, Estoril, 2021.
    Published
  2. Teixeira, Daniel; Morgado, Cátia; Tondo, Eduardo; Guerra, Manuela M.; Brandão, Carlos. Corresponding author: Brandão, Carlos. "Risk Management in the Production of Traditional Portuguese Culinary Preparations Containing Raw Eggs case study: “Bacalhau à Brás”". Paper presented in XIII International Tourism Congress - Reinventing Tourism for Upcoming Chalenges, Estoril, 2021.
    Published
Conference paper
  1. Rodrigues, J; Oliveira, A.; Morgado, C.; Brandão, Carlos; Guerra, M M. "Food waste in cafeteria services: how much food do consumers leave on the plate and why? A case study". Lyon, 2022.
    Published
  2. Oliveira, A.; Rodrigues, J.; Morgado, C.; Brandão, Carlos; Guerra, Manuela M.. Corresponding author: Guerra, Manuela M.. "Assessing serving food waste in the food service ¿ a case study". Paper presented in ISEKI Food Conference 21. Sustainable Development Goals in Food Systems: challenges and opportunities for the future, on line, 2021.
    Published
Conference poster
  1. Tomás Vargas; Cátia Morgado; José M. Pestana; Brandão, Carlos. Corresponding author: José M. Pestana. "Evaluating Thermal Shock Efficacy for Salmonella Inactivation in Carbonara: A HACCP Validation Approach.". Paper presented in 4th edition of INCREaSE - INternational CongRess on Engineering and Sustainability in the XXI cEntury, 2025.
  2. Heitor Oliveira; Cátia Morgado; Brandão, Carlos. Corresponding author: Brandão, Carlos. "Evaluation of Hand Hygiene Practices and Associated Risks in a Food Production Environment". Paper presented in 4th edition of INCREaSE - INternational CongRess on Engineering and Sustainability in the XXI cEntury, 2025.
  3. Cátia Morgado; José M. Pestana; Eduardo Tondo; Brandão, Carlos. Corresponding author: Cátia Morgado. "Food Safety in Bacalhau à Brás: Thermal Analysis and Risk Mitigation". Paper presented in 4th edition of INCREaSE - INternational CongRess on Engineering and Sustainability in the XXI cEntury, 2025.
  4. Teixeira, D.; Morgado, C.; Tondo, E.; Guerra, Manuela M.; Brandão C.. Corresponding author: Brandão C.. "Risk management in the production of traditional Portuguese preparations containing raw eggs. Case Study: ¿Bacalháu à Brás¿". Paper presented in XIII International Tourism Congress, Reinventing Tourism fo Upcoming Challenges, 2021.
  5. Freitas, M.; Morgado, C.; Tondo, E.; Guerra, Manuela M.; Brandão, Carlos. Corresponding author: Brandão, Carlos. "Salmonella enteritidis survival in açorda de camarão: a traditional culinary preparation from Portugal containing raw eggs". 2021.
  6. Jerónimo, Marcos; Morgado, Cátia; António Fernandes; Brandão, Carlos. "Evaluation of Food Defense on Hospitality". Paper presented in I, 2019.
  7. Guerra, Maria; Henriques, I.; Bernardo, P.; Félix, N.; Lima, G.; Laranjeiro, C.; Jesus, S.; et al. "Rheologic effect of selected acrylamide reducing agents from plant extracts in wheat and rye bread". Paper presented in XII Ibero American Congress of Food Engineering, CIBIA 2019, 2019.
  8. Jesus, Susana; Delgado, Inês; Rego, Andreia; Bordado, João; Lopes, Rui; Brandão, Carlos; Guerra, Manuela; et al. "Mitigation of acrylamide in bread by plant extracts and by products". 2019.
Journal article
  1. de Lima, G.B.; Ganhão, S.; Ruivo, P.; Oliveira, M.A.; Macedo, A.; Brandão, C.; Guerra, M.; et al. "New food, new technology: innovative spreadable cream with strawberry syrup". European Food Research and Technology 249 3 (2023): 821-828. http://www.scopus.com/inward/record.url?eid=2-s2.0-85146589175&partnerID=MN8TOARS.
    10.1007/s00217-022-04179-5
  2. Morgado, Cátia; Carlos Brandão; Manuela Guerra; José Pestana. "Microbiological quality in convenient ready-to-eat vegetables during shelf life". AIMS Agriculture and Food (2018): http://dx.doi.org/10.3934/agrfood.2018.4.372.
    10.3934/agrfood.2018.4.372
Manual
  1. Brandão, Carlos; Morgado, Cátia; Motta, Carla; Laranjeiro, Cristina; Lima, Gabriela; Santos, Isabel; Guerra, Manuela; et al. Estratégias de redução de acrilamida e produtos de glicogenação avançada em pão.. Estoril, Portugal: Escola Superior de Hotelaria e Turismo do Estoril. 2020.
Thesis / Dissertation
  1. Morgado, Cátia Raquel Esteves. "Análise dos Fatores de Risco Associados à Distribuição de Produtos de IV Gama". Master, 2015. http://hdl.handle.net/10400.26/19428.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019/10/10 Profile and Motivations of consumers of organic products International Congress on Engineering and Sustainability in the XXI Century
Instituto de Engenharia, Universidade do Algarve, Campus da Penha (Algarve, Portugal)

Committee member

Activity description
Role 		Institution / Organization
2025/06/04 - 2025/06/06 Membro da comissão científica do DSOTT 25 | Diversity and Sustainability, Opportunities and Threats in Tourism
Member
 Universidade de Coimbra, Portugal

Escola Superior de Hotelaria e Turismo do Estoril, Portugal

Universidade Europeia, Portugal

Instituto Superior de Administração e Gestão, Portugal

International Tourism Studies Association, United Kingdom