Ana Catarina Araújo is a master’s in Food Engineering from the School of Biotechnology (ESB) of the Catholic University of Portugal.

She worked for seven years in retail and the food industry sectors and is currently a Ph.D. student and Assistant Professor at the School of Biotechnology. Her research interests focus on Food Technology, Process Development and Optimization, Sustainability, and Artificial Intelligence.

Publications

Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Monteiro, Maria J.; Silva, Cristina L. M.. "Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)". Journal of Food Quality 2017 (2017): 1-9. http://dx.doi.org/10.1155/2017/9393482 [1].

Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.. "Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)". Food and Bioprocess Technology 9 5 (2016): 872-881. http://dx.doi.org/10.1007/s11947-016-1678-1 [2].

Ek, Pichmony; Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.. "Assessment of nutritional quality and color parameters of convective dried watercress ( Nasturtium officinale )". Journal of Food Processing and Preservation 42 2 (2017): e13459. http://dx.doi.org/10.1111/jfpp.13459 [3].