a project to join

Habilitation in Food Engineering [ISA,UL], Ph.D. in Chemistry [IST, UL], MSC in Biotechnology [IST, UL], and Diploma in Biochemistry [FCTUC].
Teaching activities on Food Engineering, Biotechnology, and Biochemistry undergraduate and graduate programs at the College of Agriculture, Polytechnic Institute of Coimbra, and at other international Universities.
The main research topics are Cyclodextrins Inclusion Compounds and Functional Food Systems at the research unit Molecular Physical-Chemistry, University of Coimbra. The relevance of these topics has resulted in active participation in international conferences, papers, and book chapters publishing and coordination of applied research, [IDEAS4life PROJECT], and pedagogical projects. Winner of several business idea Prizes [ARRISCA C, POLIEMPREENDE]. Member of the Portuguese Chemical Society (SPQ) and EUCHEMS Food Chemistry Division SPQ Portuguese representative.

PA4 - Blue Bioresources

The coastline is rich in many halophytic and other maritime plants, whose physico-chemical and biological characteristics are still underexploited at the scientific level. The project idea seeks to fill this gap by examining the biological profile of fresh and/or dehydrated halophytes and other maritime plants from extracts, allowing the use of these endogenous natural resources to develop novel functional food ingredients and medicines. These plants collected in their natural habitat, will be propagated in vitro and in the natural environment, under controlled conditions. The most promising extracts regarding biological activity will be selected and incorporated into food matrices (bread, crackers, and cookies). Particularly for halophytes, their integration in food matrices (bread, crackers, and cookies) will function as a salt substitute, with expected benefits for human health.

maritime plants, functional food ingredients, plant medicines, salt substitutes, halophytes, inclusion compounds

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