Bachelor’s in Microbiology and Master’s in Biotechnology and Innovation at Universidade Católica Portuguesa. Specialized in Food Sciences. Professional training in HACCP - Hazard Analysis and Critical Control Points. Audit and Consulting at Cognos – Formação e Desenvolvimento Pessoal. Research fellow on the project SafeConsume at Escola Superior de Biotecnologia (ESB). Currently on a PhD scholarship in Biotechnology at ESB-UCP Adaptable and curious.

Publications

Pinto de Rezende, L.; Barbosa, J. B.; & Teixeira, P. (2022). “Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products”. Foods 2022, 11(8), 1100. https://doi.org/10.3390/FOODS11081100 [1]

Pinto de Rezende, L.; Barbosa, J. B.; Gomes, A. M.; Silva, A. M.; Correia, D. F.; & Teixeira, P. (2022). “Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds”. Foods, 11(5). https://doi.org/10.3390/foods11050757 [2]