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Rita Santos Inácio holds a PhD in Food Technology and Nutrition, from Universidade Católica Portuguesa in Porto, University of Aveiro and University of Minho since 2020. She is an Assistant Professor at the Department of Technology and Applied Sciences, at the School of Agriculture of Polytechnic University of Beja. She is a Quality Manager in the Sensorial Analysis Laboratory (LAS) accredited by IPAC under the ISO 17025. Since 2012, she has developed good work skills in nonthermal technologies, specifically in high pressure processing (HPP), applied to food preservation. The most frequent working areas of teaching and research are: dairy milk technology, sensorial analysis, food quality and food safety. She is author/co-author of 1 patent, 16 papers in peer-reviewed scientific journals, 5 book chapters and 33 communications in international and national congresses (h-index of 11). During her PhD, she was 1 of the 5 students selected for the Mentoring program Sir Commentator Arménio Miranda promoted by Frulact Academy (2018). Also, she won the NEWFOOD – Food Technologies Valorization “Ideas contest project”, developing a prototype and business plan on “High pressure processing of ewe and Serra da Estrela cheese: improving technological characteristics and food safety”. In 2023, she received the 3rd place in Sustainable & Product Development in the HPP Research Awards with the work: Optimization of Raw Ewes Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese. She was also Member of the Scientific Technical Council and part of the working group to prepare the Plan for Gender Equality at the Polytechnic University of Beja. Presently, she integrates the research team of the CASEUS project (PRR-C05-i03-I-000249).
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Identification

Personal identification

Full name
Ana Rita Santos Inácio

Citation names

  • Inácio, R. S.
  • Inácio, R S
  • Inácio, Rita S.
  • Inácio, Rita S

Author identifiers

Ciência ID
BC12-47BA-BCDC
ORCID iD
0000-0003-4347-9878
Researcher Id
AAD-2073-2020
Scopus Author Id
55888024100

Email addresses

  • rita.inacio@ipbeja.pt (Professional)

Telephones

Telephone
  • 284 314 30 Ext.: 01042 (Professional)

Knowledge fields

  • Agrarian Sciences - Animal and Dairy Science
  • Agrarian Sciences - Agrarian and Food Biotechnology
  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages
  • Agrarian Sciences - Agrarian and Food Biotechnology - Agricultural Biotechnology and Food Biotechnology

Languages

Language Speaking Reading Writing Listening Peer-review
English Upper intermediate (B2) Advanced (C1) Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2)
French Beginner (A1) Beginner (A1) Beginner (A1) Beginner (A1)
Spanish; Castilian Beginner (A1) Beginner (A1) Beginner (A1) Beginner (A1) Beginner (A1)
Education
Degree Classification
2014/09/01 - 2020/01/27
Concluded
 Food Science and Technology and Nutrition (Doutoramento)
Major in Sem especialidade
Universidade de Aveiro, Portugal

Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Universidade do Minho, Portugal
"Effect of high-pressure as a non-thermal pasteurisation technology for raw ewes’ milk and cheese safety and quality: Case study on Serra da Estrela cheese" (THESIS/DISSERTATION)
 19
2013
Concluded
 Mestrado em Biotecnologia - Ramo Alimentar (Mestrado)
Universidade de Aveiro, Portugal
"Effect of High Pressure in Serra Cheese" (THESIS/DISSERTATION)
 18
2011
Concluded
 Licenciatura em Biotecnologia (Licenciatura)
Universidade de Aveiro, Portugal
"Production of second-generation bioethanol: comparation of fermentation of Hardwood Spent Sulphite Liquor (HSSL) by Pichia stipitis in free-culture and immobilized" (THESIS/DISSERTATION)
 15
Affiliation

Science

Category
Host institution 		Employer
2019/09/24 - 2020/02/16 Researcher (Research) Universidade de Aveiro Departamento de Química, Portugal
2014/03 - 2014/08 Researcher (Research) Universidade de Aveiro Departamento de Química, Portugal

Teaching in Higher Education

Category
Host institution 		Employer
2020/09/01 - Current Invited Adjunct Teacher (Polytechnic Teacher) Instituto Politécnico de Beja Escola Superior Agrária, Portugal
Instituto Politécnico de Beja, Portugal
(...)
2020/02/17 - 2020/07/31 Invited Adjunct Teacher (Polytechnic Teacher) Instituto Politécnico de Beja Escola Superior Agrária, Portugal

Positions / Appointments

Category
Host institution 		Employer
2023/02/28 - Current Quality Manager of the Laboratory Analysis Sensorial (LAS) Instituto Politécnico de Beja, Portugal
Instituto Politécnico de Beja, Portugal
2023/02 - Current Member of working group to prepare the Plan for Gender Equality at the Polytechnic University of Beja. Instituto Politécnico de Beja, Portugal
Instituto Politécnico de Beja, Portugal
2021/09 - Current Member of Scientific Technical Council Instituto Politécnico de Beja, Portugal
Instituto Politécnico de Beja, Portugal
Projects

Grant

Designation Funders
2019/09 - 2020/02 ALGAVALOR - MicroALGAs: integrated production and VALUING biomass and its various applications
POCI-01-0247-FEDER-035234
Research Fellow
Universidade de Aveiro, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2014/09 - 2019/04 Effect of high-pressure as a non-thermal pasteurisation technology for raw ewes’ milk and cheese safety and quality: Case study on Serra da Estrela cheese
SFRH/BD/96576/2013
PhD Student Fellow
Universidade Católica Portuguesa Portuguesa Centro de Biotecnologia e Química Fina, Portugal

Universidade de Aveiro, Portugal

Universidade do Minho, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2014/03 - 2014/08 New, more healthy charcuterie products with an extended expiry date which use High Pressure (HP) technologies
2012/023130
Research Fellow
Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Concluded

Other

Designation Funders
2023/06 - Current CASEUS Combined use of renewAble energy sources to improve energy efficiency in cheeSE industry
PRR-C05-i03-I-000249
Researcher
Instituto Politécnico de Beja Escola Superior Agrária, Portugal
Ongoing
Outputs

Publications

Book chapter
  1. Santos, Mauro D.; Inácio, Rita S.; Fidalgo, Liliana G.; Queirós, Rui P.; Moreira, Silvia A.; Duarte, Ricardo V.; Gomes, Ana M. P.; Delgadillo, Ivonne; Saraiva, Jorge A.. "Impact of High-Pressure Processing on Food Quality". In Effect of Emerging Processing Methods on the Food Quality, edited by Shahin Roohinejad, 95-131. Springer International Publishing, 2019.
    Published • 10.1007/978-3-030-18191-8_4
  2. Castro, Sónia M.; Inácio, Rita S.; Alexandre, Elisabete M.C.; Fidalgo, Liliana G.; Pereira, Sofia; Quaresma, Patrícia; Freitas, Paulo; et al. "Environmental Footprint of Emerging Technologies, Regulatory and Legislative Issues". In Innovative Technologies for Food Preservation, 255-276. Elsevier, 2018.
    Published • 10.1016/b978-0-12-811031-7.00008-x
  3. Koubaa, M.; Barba, F. J.; Bursac Kovacevic, Danijela; Putnik, Predrag; Santos, Mauro D.; Queirós, Rui P.; Moreira, Sílvia A; et al. "Pulsed Electric Field Processing of Fruit Juices". In Fruit Juices - Extraction, Composition, Quality and Analysis, 437-449. Academic Press, 2018.
    Published • 10.1016/b978-0-12-802230-6.00022-9
  4. Santos, Mauro D.; Fidalgo, Liliana G.; Inácio, R. S.; Delgadillo, Ivonne; Roohinejad, Shahin; Koubaa, Mohamed; Barba, Francisco J.; Saraiva, Jorge A.. "Hyperbaric Storage of Fruit Juice and Impact on Composition". In Fruit Juices - Extraction, Composition, Quality and Analysis, 607-619. Academic Press, 2018.
    Published • 10.1016/b978-0-12-802230-6.00030-8
  5. Alexandre, Elisabete M. C.; Inácio, Rita S.; Ribeiro, Ana C.; Lemos, Álvaro; Pereira, Sofia; Castro, Sónia M.; Teixeira, Paula; et al. "Effect of Commercial Emerging Nonthermal Technologies on Food Products: Microbiological Aspects". In Food Safety and Protection, 396-427. CRC Press, 2017.
    Published • 10.1201/9781315153414-12
Conference poster
  1. Inácio, R. S.; Saraiva, Jorge A.; Gomes, Ana M. P.. "High pressure processing as a pre-treatment to increase raw ewe milk-cheese yield and safety". Paper presented in Iberoamerican Congress of Food Engineering, 2019.
  2. Inácio, R. S.; Saraiva, J. A.; Gomes, Ana M. P.. "DOE: High pressure processing as a pre-treatment for production of raw ewe milk-cheese". Paper presented in XIV Food Chemistry Meeting, 2018.
  3. Inácio, R. S.; Gomes, Ana M. P.. "High pressure processing of portuguese PDO ewes’ raw milk serra da estrela cheese: microbiology, proteolysis, lipolysis and sensorial". Paper presented in 56th European High Pressure Research Group (EHPRG) meeting,, 2018.
  4. Inácio, R. S.; Saraiva, J. A.; Gomes, Ana M. P.. "How to store high pressure processed Portuguese ewes’ raw milk cheese: under vacuum or wrapped in paper". Paper presented in The 56th European High Pressure Research Group (EHPRG) meeting,, 2018.
  5. Ribeiro, A. C.; Lemos, A. T.; Lopes, Rita P.; Mota, M. J.; Inácio, R. S.; Gomes, Ana M. P.; Delgadillo, Ivonne; Saraiva, J. A.. "The combined effect of pressure and temperature on kefir production". Paper presented in 56th European High Pressure Research Group (EHPRG) meeting, 2018.
  6. Inácio, R. S.; Gomes, Ana M. P.; Saraiva, J. A.. "Non-thermal high pressure pasteurization of raw milk Serra da Estrela Cheese". Paper presented in Research Day 2017, 2017.
  7. Inácio, R. S.; Gomes, Ana M. P.; Saraiva, J. A.. "High pressure processing pasteurization of raw sheep cheese". Paper presented in The 54th European High Pressure Research Group (EHPRG) meeting,, 2016.
  8. Ribeiro, A. C.; Lopes, R. L.; Mota, M. J.; Inácio, R. S.; Delgadillo, Ivonne; Saraiva, J. A.. "Production of kefir under high pressure – A case-study of fermentation under innovative conditions". Paper presented in 54th European High Pressure Research Group (EHPRG) meeting, 2016.
  9. Inácio, R. S.; Saraiva, J. A.; Gomes, A. M . P.. "Physico-chemical changes in high pressure pasteurized Serra da Estrela cheese". Paper presented in XIII Food Chemistry Meeting, 2016.
  10. Inácio, R. S.; Gomes, Ana M. P.; Saraiva, J A. "Effects of high pressure processing pasteurization on raw sheep’s cheese throughout storage". Paper presented in IFT'16, 2016.
  11. Inácio, R. S.; Santos, D. I.; Gomes, P.; Loureiro, M.; Carvalho, F.; Lopes-da-Silva, J.; Cunha, A.; et al. "Microbial and sensorial shelf-life extension of sliced cooked ham by high pressure pasteurization". Paper presented in AIRAPT-25 & EHPRG-53, 2015.
  12. Inácio, R. S.; Fidalgo, L. F.; Santos, M. D.; Queirós, R. P.; Saraiva, J. A.. "Effect of high pressure processing on a sheep cheese produced with raw milk throughout storage". Paper presented in 51st European High Pressure Research Group International Meeting, 2013.
  13. Inácio, R. S.; Fidalgo, L. F.; Santos, M. D.; Queirós, R. P.. "High pressure processing to increase microbial safety of Serra da Estrela cheese". Paper presented in Microbiotec’13, 2013.
  14. Inácio, R. S.; Fidalgo, L. F.; Santos, M. D.; Queirós, R. P.; Lopes, R. P.; Mota, M. J.; Gonçalves, M.; et al. "Food storage under pressure at variable room temperature – Can this be a novel food preservation methodology?". Paper presented in MicroBiotec ’13, 2013.
  15. Inácio, R. S.; Fidalgo, L. F.; Santos, M. D.; Queirós, R. P.; Saraiva, J. A.. "High pressure cold pasteurization to increase microbial safety of Serra da Estrela cheese". Paper presented in XXIII National Meeting SPQ, 2013.
    10.22616/foodbalt.2019.006
Journal article
  1. Ana C. Lopes; Rui P. Queirós; Rita S. Inácio; Carlos A. Pinto; Susana Casal; Ivonne Delgadillo; Jorge A. Saraiva. "High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad". Foods (2024): https://doi.org/10.3390/foods13091304.
    10.3390/foods13091304
  2. Rita S. Inácio; Luís M. Rodríguez-Alcalá; Lígia L. Pimentel; Jorge A. Saraiva; Ana M. P. Gomes. "Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed Serra da Estrela Cheese throughout Storage". Applied Sciences (2023): https://doi.org/10.3390/app13105927.
    10.3390/app13105927
  3. Rita S. Inácio; Maria J. P. Monteiro; José A. Lopes-da-Silva; Ana M. P. Gomes; Jorge A. Saraiva. "Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage". Foods (2023): https://doi.org/10.3390/foods12101935.
    10.3390/foods12101935
  4. Inácio, Rita S.; Barros, Rui; Saraiva, Jorge A.; Gomes, Ana M. P.. "Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese". Foods 11 3 (2022): 435. http://dx.doi.org/10.3390/foods11030435.
    10.3390/foods11030435
  5. Rita S Inácio; Carlos A Pinto; Jorge A Saraiva; Ana MP Gomes. "Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening". Journal of the Science of Food and Agriculture (2021): https://doi.org/10.1002/jsfa.11023.
    Published • 10.1002/jsfa.11023
  6. Ribeiro, Ana C.; Lemos, Álvaro T.; Lopes, Rita P.; Mota, Maria J.; Inácio, Rita S.; Gomes, Ana M. P.; Sousa, Sérgio; Delgadillo, Ivonne; Saraiva, Jorge A.. "The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions". Foods 9 8 (2020): 1133. http://dx.doi.org/10.3390/foods9081133.
    Published • 10.3390/foods9081133
  7. Rita S. Inácio; Ana M. P. Gomes; Jorge A. Saraiva; Inácio, Rita Santos; Gomes, Ana M. P.; Saraiva, Jorge A.. "Serra da Estrela cheese: A review". Journal of Food Processing and Preservation 44 5 (2020): https://doi.org/10.1111/jfpp.14412.
    Published • 10.1111/jfpp.14412
  8. Carlos A. Pinto; Sílvia A. Moreira; Liliana G. Fidalgo; Rita S. Inácio; Francisco J. Barba; Jorge A. Saraiva. "Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure". Comprehensive Reviews in Food Science and Food Safety (2020): https://doi.org/10.1111/1541-4337.12534.
    Published • 10.1111/1541-4337.12534
  9. Alirezalu, K.; Inácio, Rita S.; Hesari, J.; Remize, F.; Nemati, Z.; Saraiva, Jorge A.; Barba, Francisco J.; Sant'Ana, Anderson S.; Lorenzo, Jose M.. "Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage". LWT 114 (2019): 108417. http://dx.doi.org/10.1016/j.lwt.2019.108417.
    Published • 10.1016/j.lwt.2019.108417
  10. Stinco, Carla M.; Szczepanska, Justyna; Marszalek, Krystian; Pinto, Carlos A.; Inácio, Rita S.; Mapelli-Brahm, Paula; Barba, Francisco J.; et al. "Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice". Food Chemistry 299 (2019): 125112. http://dx.doi.org/10.1016/j.foodchem.2019.125112.
    Published • 10.1016/j.foodchem.2019.125112
  11. Fernandes, Pedro AR; Moreira, Sílvia A; Santos, Mauro D; Duarte, Ricardo V; Santos, Diana I; Inácio, Rita S; Alves, Susana P; et al. "Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration". Journal of the Science of Food and Agriculture 99 7 (2019): 3276-3282. http://dx.doi.org/10.1002/jsfa.9540.
    Published • 10.1002/jsfa.9540
  12. Duarte, Ricardo V.; Moreira, Silva A.; Fernandes, Pedro A. R.; Santos, Diana I.; Inácio, Rita S.; Alves, Susana P.; Bessa, Rui J. B.; Saraiva, Jorge A.. "Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration". Journal of Food Processing and Preservation 41 6 (2017): e13307. http://dx.doi.org/10.1111/jfpp.13307.
    Published • 10.1111/jfpp.13307
  13. Misra, N.N.; Koubaa, Mohamed; Juliano, Pablo; Roohinejad, Shahin; Alpas, Hami; Inácio, Rita Santos; Saraiva, Jorge A.; Barba, Francisco J.. "Landmarks in the historical development of twenty first century food processing technologies". Food Research International 97 (2017): 318. http://www.sciencedirect.com/science/article/pii/S096399691730193X.
    Published • https://doi.org/10.1016/j.foodres.2017.05.001
  14. Santos, Mauro D.; Queirós, Rui P.; Fidalgo, Liliana G.; Inácio, Rita Santos; Lopes, Rita P.; Mota, Maria J.; Sousa, Sílvia G.; Delgadillo, Ivonne; Saraiva, Jorge A.. "Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration". {LWT} - Food Science and Technology 62 1, Part 2 (2015): 901-905. http://www.sciencedirect.com/science/article/pii/S002364381400423X.
    Published • https://doi.org/10.1016/j.lwt.2014.06.055
  15. Queirós, Rui P.; Santos, Mauro D.; Fidalgo, Liliana G.; Mota, Maria J.; Lopes, Rita P.; Inácio, Rita S.; Delgadillo, Ivonne; Saraiva, Jorge A.; Inácio, R. S.. "Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration". Food Chemistry 147 (2014): 209-214. http://dx.doi.org/10.1016/j.foodchem.2013.09.124.
    Published • 10.1016/j.foodchem.2013.09.124
  16. Inácio, Rita S.; Fidalgo, Liliana G.; Santos, Mauro D.; Queirós, Rui P.; Saraiva, Jorge A.. "Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples". International Journal of Food Science & Technology 49 5 (2013): 1272-1278. http://dx.doi.org/10.1111/ijfs.12423.
    Published • 10.1111/ijfs.12423
  17. Fidalgo, Liliana G.; Santos, Mauro D.; Queirós, Rui P.; Inácio, Rita S.; Mota, Maria J.; Lopes, Rita P.; Gonçalves, Mafalda S.; Neto, Ricardo F.; Saraiva, Jorge A.. "Hyperbaric storage at and above room temperature of a highly perishable food". Food and Bioprocess Technology 7 7 (2013): 2028-2037. http://dx.doi.org/10.1007/s11947-013-1201-x.
    Published • 10.1007/s11947-013-1201-x
Magazine article
  1. Inácio, Rita Santos; Gomes, Ana M. P.; Saraiva, Jorge A.. "Effect of high pressure processing pasteurization of Serra da Estrela cheese during refrigerated storage", Minute book of II Food and Culture: Tradition and Innovation in Production and Food Consumption, 2016
  2. Moreira, S. A.; Inácio, Rita Santos; Pereira, S. P.; Queirós, R. P; Freitas, p; Duarte, R. V; Fidalgo, Liliana G.; et al. "Tecnologia de Alta Pressão – 25 Anos de Sucesso Comercial Crescente na Conservação de Alimentos e Potencial Futuro.", Tecnoalimentar, 2015, ISSN 2183-3338.
  3. Fidalgo, Liliana G.; Santos, Diana I.; Santos, Mauro D.; Queirós, Rui P.; Inácio, Rita Santos; Lopes, R. P; Mota, M. J.. "Hyperbaric storage – a novel food preservation methodology for currently refrigerated foods with quasi no energetic costs and carbon footprintless.", Research@UA, 2015
  4. Fidalgo, Liliana G.; Santos, Mauro D.; Queirós, R. P.; Bermejo-Prada, A.; Inácio, Rita Santos; Mota, M. J.; lopes, Rita; et al. "Hyperbaric storage of foods at room temperature: an original perspective to deal with cold chain concerns", Nonthermal Processing Division Special IFT Annual Meeting Bulletin, 2015
Newspaper article
  1. Inácio, Rita Santos; Gomes, Ana M. P.; Saraiva, Jorge A.. "Pasteurização a frio de Queijo Serra da Estrela DOP", Diário de Aveiro , 2018, Laboração continua
Thesis / Dissertation
  1. Inácio, Rita Santos. "Effect of high-pressure as a non-thermal pasteurisation technology for raw ewes’ milk and cheese safety and quality: Case study on Serra da Estrela cheese". PhD, Universidade Católica Portuguesa Escola Superior de Biotecnologia, 2020.
  2. Inácio, Ana Rita Santos. "High pressure effect in Serra da Estrela cheese". Master, Universidade de Aveiro Departamento de Química, 2013. http://hdl.handle.net/10773/11456.

Intellectual property

Patent
  1. Saraiva, J. A.; Delgadillo, Ivonne; Almeida, A.; Cunha, M A C; Lopes-da-Silva, J; Santos, Diana; Inácio, R. S.; et al. 2018. "Meat treatment process to increase the shelf life.". Portugal.
    Granted/Issued
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2023/09/18 Effect of high-pressure as a non-thermal pasteurisation technology for raw ewes’ milk and cheese safety and quality: case study on Serra da Estrela cheese Food Safety and Healthy Living – International Summer School (Session 2)
Biotechnical Faculty (Ljubliana, Slovenia)
2023/09/15 Sensory analysis in traditional food Food Safety and Healthy Living – International Summer School (Session 2)
Biotechnical Faculty (Ljubliana, Slovenia)
2023/07/13 Do Soro de Cabra à sua incorporação em Pão e Marinheiras Encontro de Produtores do Continente – SONAE
Instituto Nacional de Investigação Agrária e Veterinária (INIAV) (Oeiras, Portugal)
2023/05/25 Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese 6º Simpósio: Produção e Transofrmação de Alimentos em Ambientes Sustentável
Escola Superior Agrária de Elvas, (Elvas, Portugal)
2022/06/23 Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese HPP Innovation week 2022: HPP Research Awards – Sustainable & Product Development
Hiperbaric (Burgos, Spain)
2021/07/29 High Pressure Processing as a pre-treatment to increase raw ewes’ milk-cheese yield and safety 4th Webinar on “Agriculture, Food & Aqua”
Edith Cowan University (Australia)
2021/06/16 High Pressure Processing opportunities for Dairy Industry: case study on Serra da Estrela cheese HPP Innovation week 2021: Innovative technology for the Food & Beverage Industry
Hiperbaric (Burgos, Spain)
2018/07 High Pressure Processing Increases Safety and Maintains the Proteolysis Level of Raw Ewe Cheese IFT’18
(Chicago, United States)
2017/11 High pressure processing increase safety and keep the proteolysis of raw Portuguese ewe cheese 31st EFFost
(Stiges, Spain)
2016/10 Cold pasteurisation by high pressure processing of Serra da Estrela cheese Internacional Congress of Nutrition and Food Safety (CINSA)–
(Tábua, Portugal)
2016/09 Effect of high pressure on kefir production – A case-study of fermentation under pressure XIV EQA
(Porto, Portugal)
2016/06 High pressure processing pasteurization of Serra da Estrela cheese BioIberoamérica
(Salamanca, Spain)
2016/04 Effect of high pressure processing pasteurization of Serra da Estrela cheese during refrigerated storage II Food and Culture: Tradition and Innovation in Production and Food Consumption
(Vila Real, Portugal)
2016/04 Watermelon juice and melon juice preserved by hyperbaric storage at variable (uncontrolled) room temperature as an alternative to refrigeration Fruit and Veg Processing
(Avignon , France)
2015/09 Hyperbaric and refrigerated storage of minced pork meat: a comparative study AIRAPT-25 & EHPRG-53
(Madrid, Spain)
2015/08 Feasibility of hyperbaric storage at variable (uncontrolled) room temperature for watermelon juice and melon juice as an alternative to refrigeration AIRAPT-25 & EHPRG-53
(Madrid, Spain)
2015/06 Microorganisms under pressure - new opportunities for food conservation and biotechnological applications 1st Symposium - Food Production and Transformation
(Lisboa, Portugal)

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2023/12/06 - 2023/12/06 Participation and organization of Professional Ethics in Higher Agricultural Education with Helma Rianne Milatz (2023 - 2023)
Seminar (Member of the Organising Committee)
 Instituto Politécnico de Beja, Portugal
2023/04/18 - 2023/04/18 Participation and organization of Teaching and training activities on ESA - IPBeja Erasmus Week 2023: International Food Science Seminar (2023 - 2023)
Seminar (Member of the Organising Committee)
 Instituto Politécnico de Beja, Portugal
2023/04/12 - 2023/04/12 Organization of the conference: Altas pressões? Altos Benefícios. Speakers: Doutor Jorge Saraiva/Universidade de Aveiro, Doutor Rui Queirós/Hiperbaric and Engenheiro David Azedo/Sopas Graciete, in the scope of "Dois dedos de conversa sobre Ciência", Escola Superior Agrária do Instituto Politécnico de Beja. (2023/04/12) (2023 - 2023)
Other
 Instituto Politécnico de Beja, Portugal
2023/03/10 - 2023/03/10 Minicurso de Tecnologia Alimentar (2023/03/10) (2023/03/10 - 2023/03/10)
Other
 Instituto Politécnico de Beja, Portugal
2017/09 - 2018/10 Organization committee of scientific international congress 56ª edition of European High Pressure Research Group Meeting (220 participants). Reception the inscriptions, organization the abstracts by areas and topics, elaboration the book of abstracts, organization the key speakers, organization the coffee-breaks, lunchs and gala dinner, organization the touristic events and organization the technic visit. (2018/09/02 - 2018/09/07)
Congress (Member of the Organising Committee)
 Universidade de Aveiro Departamento de Química, Portugal

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2019/11/21 - Current Seminar : Listeria in the Food Industry
Seminar
Christeyns UK Ltd, United Kingdom
2019/11/15 - Current Predictive Microbiology
Workshop
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2019/06 - Current Business mentor formation: agri-food and new entrepreneurs
Other
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2015 - Current GILearn – Consumer learning to enhance the knowledge of products with geographical indicators
Other
2012 - Current HACCP course of 16 hours
Other
2011 - Current English language course of 60 hours
Other
2023/10/19 - 2023/10/20 Abordagem ao referencial de acreditação NP EN ISO /IEC 17025:2018 – 12h
Other
Manuela Andrade Consulting, Portugal
2023/09/15 - 2023/09/23 Food safety and healthy living International Summer School
Other
 Food Safety and Healthy Living ¿ International Summer School (Session 2)
Univerza v Ljubljani Biotehniska fakulteta, Slovenia
2023/07/05 - 2023/07/05 Qualidade do Azeite - 7h
Other
Associação de Agricultores do Sul, Portugal
2023/04/18 - 2023/04/19 Ferramentas de Excel Aplicadas a Laboratórios de Ensaio - 16h
Instituto Politécnico de Beja, Portugal
2023/02/13 - 2023/02/15 NP EN ISO/IEC 17025:2018 - 21 h
AIM consulting, Portugal
2017/09 - 2020/02 Projet NEWFOOD – Food Technologies Valorization
Call
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2019/09 - 2019/12 Spanish language course of 60 hours
Other
Universidade de Aveiro Departamento de Línguas e Culturas, Portugal
2019/09 - 2019/11 World Business - Learning to Export
Symposium
Associação Industrial Portuguesa Câmara de Comércio e Indústria, Portugal
2019/04/12 - 2019/04/14 Intensive course of cheese manufacture
Other
2017/09 - 2018/09 Mentoring program commander Arménio Miranda by Frulact academy
Call
2017/11/27 - 2017/11/28 Chemical Risk Assessment - Stoffenmanager® crash course cases Portugal
Seminar
2017/09/28 - 2017/09/29 Qualification of tasters in sensory analysis of cheese formation
Call
2015/08/28 - 2015/08/30 Summer Under Pressure School (SUPS)
Other

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2023/12 Desenvolvimento de variedades de pão enriquecidos nutricionalmente com incorporação parcial de farinhas de leguminosas e trigo sarraceno
(Thesis) Arguer
 Domingas Pereira Manuel (Master)
Instituto Politécnico de Beja, Portugal
2023/12 Adesão à Dieta Mediterrânica na população idosa de Beja e respetivas Freguesias Rurais. Comparação entre o meio urbano e o meio rural.
(Thesis) Arguer
 Cristina Isabel Gonçalves do Reis (Master)
Instituto Politécnico de Beja, Portugal
2023/12 Uso de alta pressão e celulases para modificar a celulose e produzir filmes com propriedades melhoradas.
(Thesis) Main arguer
 Gonçalo Jorge Silva Coelho (Master)
Universidade de Aveiro, Portugal
2023/07 Influência do cardo nas características físico-químicas do Queijo Serpa
(Thesis) Main arguer
 Tomás Baltazar (Other)
Instituto Politécnico de Beja, Portugal
2023/07 Ultrafiltração de soro de cabra: aplicações no fabrico de pão
(Thesis) Arguer
 Luis Soares (Other)
Instituto Politécnico de Beja, Portugal
2023/07 Estágio na Queijaria Barão
(Thesis) Main arguer
 Catarina Silva (Other)
Instituto Politécnico de Beja, Portugal
2023/04 Implementação de ensaios internos para treino do painel de provadores aos defeitos do queijo Serpa DOP
(Thesis) Arguer
 Ana Isabel Ramalho Costa (Master)
Instituto Politécnico de Beja, Portugal
2023/03 Estudo da Possível Influência dos Fatores Raça/Alimentação na Composição dos Leites de Ovelha e de Cabra
(Thesis) Main arguer
 Cátia Sofia Gonçalves Horta (Master)
Instituto Politécnico de Beja, Portugal
2022/12 Estudo da coagulação de leite de ovelha com a utilização de cardo e de coalho
(Thesis) Arguer
 Ivanilda Sanches Pina (Master)
Instituto Politécnico de Beja, Portugal
2022/12 Aplicação de alta pressão para aceleração da maceração na produção de vinho tinto e redução de sulfitos no vinho branco
(Thesis) Main arguer
 Natacha Alexandra Moreira Barreto (Master)
Universidade de Aveiro, Portugal
2022/12 Utilização de análise de imagem digital na caracterização de tomate (Solanum lycopersicum) biofortificado.
(Thesis) Arguer
 Valdemiro Gaspar António Cariege (Master)
Instituto Politécnico de Beja, Portugal
2022/07 Pesquisa de potenciais Produtores de frutos para o Clube de Produtores
(Thesis) Main arguer
 Margarida Vicente Pedrosa (Other)
Instituto Politécnico de Beja, Portugal
2022/07 Análise de parâmetros físico-químicos de qualidade em leite de ovelha e de cabra,
(Thesis) Main arguer
 Daniela Nascimento (Other)
Instituto Politécnico de Beja, Portugal
2022/02 Qualidade da Carne Porco Alentejano Embalado
(Thesis) Arguer
 Ana Colaço Palma (Master)
Instituto Politécnico de Beja, Portugal
2021/10 Calibração de um Espectrofotómetro de Infravermelhos para Análises Rápidas de Leites de Ovelha e Cabra
(Thesis) Main arguer
 Carlos Banha (Other)
Instituto Politécnico de Beja, Portugal
2021/09 Contribuição para a implementação de um Sistema de Gestão da Segurança Alimentar na Adega da Herdade da Figueirinha
(Thesis) Main arguer
 Rute Inês Espadilha Laurindo (Other)
Instituto Politécnico de Beja, Portugal

Ad Hoc journal article review

Journal title (ISSN) Publisher
2023 - Current Food and Bioprocess Technology Springer
2022 - 2022 Book Project Elsevier

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2024/02 - Current Análise Sensorial (Sensorial Analysis) Gestão Sustentável do Setor Olivícola (Pós-Graduação) Instituto Politécnico de Beja, Portugal
2024/02 - Current Controlo da Qualidade e Segurança Alimentar (Control of Food Safety and Quality) Inovação e Tecnologia Alimentar Instituto Politécnico de Beja, Portugal
2023/09 - Current Tecnologia da Carne e do Pescado (Meat and fish technology) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja, Portugal
2022/09 - Current Tecnologia dos Produtos Pecuários (Livestock Products Technology) Agronomia (Licenciatura) Instituto Politécnico de Beja, Portugal
2022/09 - Current Controlo da Qualidade de Alimentos de Origem Animal (Quality Control Food of Animal Origin) Tecnologias Bioanalíticas (Licenciatura) Instituto Politécnico de Beja, Portugal
2022/02 - Current Análise Sensorial (Sensorial Analysis) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja, Portugal
2020/09 - Current Tecnologia do Leite (Milk Technology) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja, Portugal
2021/02 - 2023/09 Controlo da Qualidade (Quality Control) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja, Portugal
2020/02 - 2023/07 Segurança e Qualidade Alimentar (Food Safety and Quality) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja Escola Superior Agrária, Portugal
2020/02 - 2023/07 Controlo da Qualidade e Segurança Alimentar (Control of Food Safety and Quality) Inovação e Tecnologia Alimentar (Curso Técnico Superior Profissional) Instituto Politécnico de Beja Escola Superior Agrária, Portugal
2022/09 - 2023/02 Análise de Alimentos (Food analyses) Ciência e Tecnologia dos Alimentos Instituto Politécnico de Beja, Portugal
2020/09 - 2023/02 Introdução à Tecnologia Alimentar (Introduction to food technology) Inovação e Tecnologia Alimentar (Curso Técnico Superior Profissional) Instituto Politécnico de Beja Departamento de Tecnologias e Ciências Aplicadas, Portugal
2020/09 - 2023/02 Tecnologia dos Produtos de Origem Animal (Technologies of animal products) Inovação e Tecnologia Alimentar (Curso Técnico Superior Profissional) Instituto Politécnico de Beja, Portugal
2022 - 2023 Tecnologias Gastronómicas (Gastronomic technologies) Inovação e Tecnologia Alimentar (Curso Técnico Superior Profissional) Instituto Politécnico de Beja, Portugal
2021/09 - 2022/02 Métodos Físicos de Análises Análises Laboratoriais (Curso Técnico Superior Profissional) Instituto Politécnico de Beja, Portugal
2020/09 - 2021/02 Introdução à Tecnologia Alimentar (Introduction to food technology) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja, Portugal
2020/02 - 2020/07 Qualidade e Segurança Alimentar (Quality and Food Safety) Viticultura e Enologia (Curso Técnico Superior Profissional) Instituto Politécnico de Beja, Portugal
2020/02 - 2020/07 Fénomenos de Transferência (Transfer phenomena) Ciência e Tecnologia dos Alimentos (Licenciatura) Instituto Politécnico de Beja Escola Superior Agrária, Portugal

Mentoring / Tutoring

Topic Student name
2023/07 - Current Short Cycle Project: Estágio Queijaria Almocreva Filipa Gonçalves Inácio
2023/06 - 2023/07 Estágio no Laboratório de Análise Sensorial e Planta Piloto Margarida Gomes dos Santos
2022/04 - 2022/09 BSc Thesis in Food Science and Technology: Food safety at KMed Europa: case studies Cátia Alexandra Picado Rebolo
2022/04 - 2022/09 Short Cycle Project: Allergens of the company's products and traceability of yolk and egg Susana Brito Pereira Messias Lourenço
2016/09 - 2017/10 MSc Thesis in Biotechnology - Adaptation of Saccharomyces cerevisiae to high pressure Ricardo Miguel Moura Ferreira
2016/09 - 2017/10 MSc Thesis - High Pressure processing of bovine milk Catarina Alexandra Simões
2016/09 - 2017/07 MSc Thesis in Biotechnology - High pressure processing effects on microbiological stability and physicochemical properties of a fruit salada Ana Celina Cascais Lopes
2015/09 - 2017/01 MSc Thesis in Biotechnology - Combined effect of pressure and temperature on kefir production Ana Catarina Sousa Ribeiro
2016/02 - 2016/07 BSc Thesis in Biochemistry - Hyperbaric storage of liquid sweetened yogurt Paulo David Martins Brites

Other jury / evaluation

Activity description Institution / Organization
2024/02 - Current Evaluation of candidates over 23 years of age for course in Food Science and Technology Instituto Politécnico de Beja, Portugal
2023/06 - 2023/06 Jury in Research Seminar in Advanced Specialisation Programme in Scientific Investigation: Processamento por alta pressão de produtos cárnicos visando aumento de segurança microbiológica e tempo de prateira", tendo o trabalho sido realizado no âmbito do projeto «cLabel+: Alimentos inovadores ¿clean label¿ naturais, nutritivos e orientados para o consumido Universidade de Aveiro, Portugal
2023/01 - 2023/01 Jury of Biotechnology Seminar in Master in Biotechnology: Application of high-pressure technology for the acceleration of infusion and cooking processes in food matrices Universidade de Aveiro, Portugal
2023/01 - 2023/01 Jury of Biotechnology Seminar in Master in Biotechnology: Application of enzymes and high pressure to model the structure of cellulose to produce films with improved properties Universidade de Aveiro, Portugal
2022/01 - 2022/01 Jury in Research Seminar in Advanced Specialisation Programme in Scientific Investigation: Aplicação da tecnologia não térmica de alta pressão para extração de compostos bioativos termosensíveis de microalgas, Curso Avançado em Investigação Científica - Estágio de Investigação, Projeto AlgaValor - Microalgas: produção integrada e valorização da biomassa e das suas diversas aplicações com a referência POCI-01-0247-FEDER- 035234 Universidade de Aveiro, Portugal
Distinctions

Award

2023 HPP Research Awards – 3rd - Sustainable & Product Development: Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
Hiperbaric SA, Spain
2020 Award FOODVALORIZATION - Serra da Estrela Cheese
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2018 One of the five selected student for program “I Mentoring Program of Sir Comendador Arménio Miranda” by Frulact Academy.
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal