PrintHelena Rodrigues’s academic education includes BSc in Biochemistry (2015) and MSc in Applied Biochemistry-Biotechnology field (2017), both at the University of Minho. She also performed a specialized training course in Tissue Engineering and Regenerative Medicine (2018). Her MSc thesis focused on characterizing cetaceans’ microbiome, aiming to develop a health biomonitoring approach. Since 2018, Helena has been a researcher at CBQF. She integrated in the SerpaFlora project (2018), aiming to characterize Serpa PDO cheese microflora and chemical markers to select promising microbial strains to develop autochthonous starter cultures. In 2020, she integrates into the Mobfood project, aiming to valorize several agri-food by-products such as blood, vegetables and wastewaters to develop functional ingredients and nutraceutical products as well as value-added products for animals feed. Helena also had the opportunity to improve her entrepreneurship skills during the participation in NEWFOOD project, winning a prize in FoodValorization contest (2020). Currently, she is a PhD student at ESB-UCP and i3S-UP in the Biotechnology doctoral program, working in the food and health fields to understand the impact of mushroom nutrition on gut microbiota modulation and association with neuroprotection in Alzheimer’s and other neurodegenerative disorders. Her main areas of interest are Biotechnology, Biochemistry, Biomedicine, Microbiology and Bioproducts.
Publications
Araújo-Rodrigues H, dos Santos MTP, Ruiz-Moyano S, Tavaria FK, Martins AP, Alvarenga N, Pintado ME (2021). Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture. LWT, 150, 112079. https://doi.org/10.1016/j.lwt.2021.112079.
Araújo-Rodrigues H, Santos D, Campos DA, Guerreiro S, Ratinho M, Rodrigue IM, Pintado ME (2021). Impact of Processing Approach and Storage Time on Bioactive and Biological Properties of Rocket, Spinach and Watercress Byproducts. Foods, 10(10), 2301. https://doi.org/10.3390/foods10102301.
Araújo-Rodrigues H, Santos D, Campos DA, Ratinho M, Rodrigues IM, Pintado ME (2021). Development of frozen pulps and powders from carrot and tomato by-products: Impact of processing and storage time on bioactive and biological properties. Horticulturae, 7(7), 185. https://doi.org/10.3390/horticulturae7070185.
Araújo-Rodrigues H, Tavaria FK, dos Santos MTPG, Alvarenga N, Pintado MM (2020). A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese". International Dairy Journal, 100: 104561. https://dx.doi.org/10.1016/j.idairyj.2019.104561.
Soares-Castro P, Araújo-Rodrigues H, Godoy-Vitorino F, Ferreira M, Covelo P, López A, Vingada J, Eira C, Santos PM (2019). Microbiota fingerprints within the oral cavity of cetaceans as indicators for population biomonitoring. Scientific Reports, 9: 1. https://dx.doi.org/10.1038/s41598-019-50139-7.
Araújo-Rodrigues H, Tavaria FK, dos Santos MTPG; Dias J, Martins A, Alvarenga N, Pintado MM (2020). Tecnologia de produção do queijo Serpa DOP: tradição, inovação e fatores limitantes - Parte 1 e 2. Tecnoalimentar, 22: 48-52/ Tecnoalimentar, 23: 4-7.
Soares-Castro P, Araújo-Rodrigues H, Godoy-Vitorino F, Ferreira M, Covelo P, López A, Vingada J, Eira C, Santos P (2019). Health status-associated microbiota fingerprints within the oral cavity of cetaceans. Frontiers in Marine Science, 6. https://dx.doi.org/10.3389/conf.fmars.2019.08.00056.
Santos MT, Serol P, Araújo-Rodrigues H, Martins AP, Pintado MM, Alvarenga NB (2020). Valorização da flora autóctone do queijo Serpa. Ovelha, 73, 36-39.
