PrintMarta Isabel Pimenta de Carvalho has a Degree in Microbiology and Master's Degree in Applied Microbiology (2017) by ESB-UCP. From 2018 to 2021 she was a research fellow in the project MOBFOOD, in which she has been conducting experiments with different food matrices in close relation with food industries. Recently, in 2021, Marta was a research technician, during 10 months, in the scientific research project PlantCovid, which aims to develop products based on plant extracts with antimicrobial function. Actually, she has a PhD scholarship in ESB-UCP.
Marta has already published 3 scientific articles, 1 master's thesis and 13 poster presentations at scientific congresses.
Marta Carvalho was a co-supervisor of 2 project of bachelor degree and daily supervisor of a Master thesis.
Publications
Carvalho, M.; Albano, H.; Teixeira, P. "Influence of oregano essential oil on the inhibition of selected pathogens in “Alheira” during storage [pdf]". Acta Scientiarum Polonorum Technologia Alimentaria 18 1 (2019): 13-23. https://dx.doi.org/10.17306/j.afs.2019.0624.
Carvalho, M; Albano, H; Teixeira, P. "In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms". Journal of Food Quality and Hazards Control 5 2 (2018): 41-48. https://dx.doi.org/10.29252/jfqhc.5.2.3.
Moura-Alves, M., Carvalho, M., Ribeiro, D., Barbosa, J., Silveira, L., Pista, Â., Pinto, H., Saravaia, C., Teixeira, P. and Esteves, A. (2022). Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal. Journal of Food Protection, Vol. 85, No. 11, Pages 1566–1575
