PrintMy academic education includes a bachelor degree in biotechnology followed by a master degree in food biotechnology, both from University of Aveiro.
The several investigation projects I participated in as research grant were food based:
- 2012: Creation of new value-added products with extended shelf life through high hydrostatic pressure technology
- 2014-2015: Development of fortified Muscat wines using Red Muscat.
- 2017-2019: ModelMeat - Modelo de Optimização de Ambiente e Qualidade do Produto para Serviços de Apoio à Competitividade dos Agentes da Fileira da Produção Animal Extensiva.
I am currently a PhD student at ESB-UCP on the Food Science and Technology and Nutrition doctoral program. This project aims to develop innovative multifunctional sustainable breakfast cereal products, by means of using fruit and vegetable by-products as fibre ingredients to increase fibre content.
Thus, my main research areas are food chemistry, food development, sensory analysis, bioactive compounds and functional food, and food by-products valorisation.
Publications
Santos, D., Lopes da Silva, J. A., & Pintado, M. (2022). Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities. LWT, 154, 112707. https://doi.org/10.1016/j.lwt.2021.112707
Santos, D., Monteiro, M. J., Voss, H.-P., Komora, N., Teixeira, P., & Pintado, M. (2021). The most important attributes of beef sensory quality and production variables that can affect it: A review. Livestock Science, 250, 104573. https://doi.org/10.1016/j.livsci.2021.104573
Jesus, D., Campos, F. M., Ferreira, M., & Couto, J. A. (2017). Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat. European Food Research and Technology, 243, 1277-1285. https://doi.org/10.1007/s00217-016-2841-7
Dos Santos, D. A., Rudnitskaya, A., & Evtuguin, D. V. (2012). Modified kraft lignin for bioremediation applications. J Environ Sci Health A Tox Hazard Subst Environ Eng, 47, 298-307. https://doi.org/10.1080/10934529.2012.640909
