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Beatriz Fernandes has a BSc in Chemistry from the Faculty of Science of the University of Porto (FCUP) and an MSc in Food Science and Technology from the Faculty of Science of the University of Porto (FCUP), in collaboration with the University of Minho (UMinho). She's pursuing her PhD in Chemical Engineering at Instituto Superior Técnico (IST), currently researching the effects of microencapsulated plant extracts - mainly oleoresins - incorporated into sodium-reduced canned fish.
Identification

Personal identification

Full name
Beatriz Cabral Geraldes Fernandes

Citation names

  • Fernandes, Beatriz

Author identifiers

Ciência ID
2E18-7131-4DEF
ORCID iD
0009-0005-3536-9582

Email addresses

  • beatriz.c.fernandes@tecnico.ulisboa.pt (Professional)

Knowledge fields

  • Exact Sciences - Chemical Sciences

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese (Mother tongue)
English Upper intermediate (B2) Advanced (C1) Upper intermediate (B2) Advanced (C1)
Spanish; Castilian Elementary (A2) Intermediate (B1) Elementary (A2) Intermediate (B1)
Education
Degree Classification
2023/09 - 2027
Ongoing
 Chemical Engineering (Doutoramento)
Universidade de Lisboa Instituto Superior Técnico, Portugal
2020/09 - 2022/08
Concluded
 Food Science and Technology (Mestrado)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Minho, Portugal
"Desenvolvimento de um snack saudável: Bolachas" (THESIS/DISSERTATION)
2015/09 - 2020/08
Concluded
 Chemistry (Licenciatura)
Universidade do Porto Faculdade de Ciências, Portugal
Affiliation

Others

Category
Host institution 		Employer
2021/10 - 2022/05 Curricular Internship in R&D Department Cerealis, Portugal
Cerealis, Portugal
Projects

Contract

Designation Funders
2025/09/01 - Current NAMsal: Mímicos de ácidos nucleicos como uma nova ferramenta para o combate de salmonelose na indústria pecuária
2022.07654.PTDC
Microencapsulation development
Fundação para a Ciência e a Tecnologia
Ongoing
2023/07/01 - 2025/12/31 Pacto Azul da Bioeconomia - WP4 Food
C644915664-00000026
Research Fellow
Instituto Nacional de Investigação Agrária, Portugal
 European Union
Ongoing
Outputs

Publications

Conference abstract
  1. Fernandes, Beatriz; Serrano, Carmo; Ribeiro, Gabriel Mota; Sousa, Sara; Matos, Cristina; Valentina F. Domingues. "Stabilizing flavor in low-sodium canned tuna with encapsulated extracts". Paper presented in XXIII EuroFoodChem 2025, Bratislava, 2025.
  2. Fernandes, Beatriz; Serrano, C.; Lopes, Inês; Ribeiro, G. Mota; Galhano, Rui; Mariquito, António; Marques, Ana C.. "Microencapsulated sweet basil oleoresins as the key to unique and stable flavoring formulations.". Paper presented in 2nd Global Summit on Advanced Materials and Sustainable Energy. European Congress of Applied Chemistry (ECAC24), Praga, 2024.
    In press
Conference poster
  1. Serrano, Carmo; Fernandes, Beatriz; Ribeiro, Gabriel Mota; Araújo, Daniela; Castro, Joana; Luis F Baiao; Helga Augusto; et al. "Encapsulated flavours: a strategy to reduce sodium in canned tuna". Paper presented in XXIII EuroFoodChem 2025, 2025.
  2. Fernandes, Beatriz; Ribeiro, Gabriel Mota; Araújo, Daniela; Castro, Joana; Baião, Luís F.; Helga Augusto; Sousa, Sara; et al. "Encapsulated Aromas for Enhancing Canned Tuna Flavour and Reducing Salt". Paper presented in Dare2Change, 2025.
  3. Gabriel Mota Ribeiro; Christopher Rafael; Fernandes, Beatriz; Serrano, Carmo. "Efficient and Scalable Spray-Drying of Encapsulated Oleoresins for Sustainable Ingredient Production". Paper presented in Dare2Change, 2025.
  4. Mendonça, Inês; Fernandes, Beatriz; Almeida, Carina; Serrano, Carmo; Leão de Sousa, Miguel; Venâncio, A.; Silva, Sónia. "Control of Stemphylium vesicarium in “Rocha” Pear Using Encapsulated Essential Oils". Paper presented in Dare2Change, 2025.
  5. Serrano, Carmo; Fernandes, Beatriz; Inês Lopes; Gabriel Mota Ribeiro; Rui Galhano dos Santos; C. Delerue-Matos; Valentina F. Domingues; et al. Corresponding author: Serrano, Carmo. "Temperature release tests of encapsulated aroma and flavor basil oleoresins by HS-SPME-GC-MS". Paper presented in European Congress of Applied Chemistry (ECAC24), 2024.
Journal article
  1. Fernandes, Beatriz; Oliveira, M. Conceição; Marques, Ana C.; dos Santos, Rui Galhano; Serrano, Carmo. "Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products". Foods 13 23 (2024): 3873. https://doi.org/10.3390/foods13233873.
    10.3390/foods13233873
Thesis / Dissertation
  1. "Desenvolvimento de um snack saudável: Bolachas". Master, Universidade do Porto Faculdade de Ciências, 2022. https://hdl.handle.net/10216/142887.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2025/06/11 Stabilizing flavor in low-sodium canned tuna with encapsulated extracts XXIII EuroFoodChem 2025
(Bratislava , Slovakia)
2024/05/20 Microencapsulated sweet basil oleoresins as the key to unique and stable flavoring formulations European Congress of Applied Chemistry (ECAC24)
Material Summit (Prague, Czech Republic)

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2024/02 - 2024/04 Transport Phenomena I: Laboratory Teaching Assistant Bachelor in Chemical Engineering Universidade de Lisboa Instituto Superior Técnico, Portugal
Distinctions

Other distinction

2025 Poster distinguished with an honorable mention
CoLab4Food, Portugal