PrintGraduation in Microbiology from Escola Superior de Biotecnologia of Universidade Católica Portuguesa (ESB-UCP, 2007), a MSc in Microbiology from Escola Superior de Bio- tecnologia of Universidade Católica Portuguesa (ESB-UCP, 2010) and a post-graduation in Food Safety (ESB-UCP, 2017) with final grades of 12, 14 and 15, respectively. Participation in in projects in the areas of Marine biology, Probiotic activity, Food technology, Marine technology and valorization of fish products, and currently starting PHD
Publications
Pinto, J.M.S., Sousa, S., Rodrigues, D.M., Malcata, F.X., Duarte, A.C., Rocha- Santos, T.A.P., Freitas, A.C., Gomes, A.M., Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk, International Dairy Journal (2017), doi: 10.1016/
j.idairyj.2017.04.005
Sérgio Sousa, Jorge Pinto, César Rodrigues, Maria Gião, Claúdia Pereira, Freni Tavaria, F.Xavier Malcata, Ana Gomes, M.T. Bertoldo Pacheco, Manuela Pintado (2015) “Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour” em Food Chemistry (aceite) (doi: 10.1016/j.foodchem.2015.04.047)
Sérgio Sousa, Jorge Pinto, Claúdia Pereira, F. Xavier Malcata, M.T. Bertoldo Pacheco,Ana M. Gomes, Manuela Pintado (2015) “In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential” em Food and Bioproducts Processing (aceite) (doi: 10.1016/j.fbp.2015.04.003)
