Telephone 21 750 00 00 (ext.22556)
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I am a Biotechnological Engineer (5-year degree), holding a MSc in Food Science and Engineering and a PhD in Food Engineering from Universidade de Lisboa – Instituto Superior de Agronomia, in collaboration with the National Institute for Agrarian and Veterinarian Research (INIAV) and Texas A&M University (2015). Currently, I am a Researcher and a Science Communicator at cE3c - Centre for Ecology, Evolution and Environmental Changes.
I focus on food science and technology, particularly in plant-based food products. My research activities include the use of controlled abiotic stress treatments to improve the microbial, bioactive and sensory quality and shelf-life of fresh-cut fruits and vegetables, mathematical modelling of biochemical processes and quality attributes, food bioactive composition profiling, physical-chemical and rheological properties, conventional and emergent food processing technologies, and the use of isotopic approaches to food traceability and authenticity.
My research targets sustainable food production systems – from farm to fork. Recent research focuses on integrated fruit and vegetable processing technologies to develop new healthy food products with sensory appeal and high bioactivity. I also aim to link ecology to sustainable food production, authenticity and valorisation of Mediterranean food products, and valorisation of plant processing co-products to reduce food waste and minimise environmental impact (circular economy).
The pursued strategies involve using biological and technological approaches to achieve economic and environmental sustainability. Such innovative approaches aim to address stakeholders' needs and promote food quality, safety, and security.
Pereira, N., Farrokhi, M., Vida, M., Lageiro, M., Ramos, A.C., Vieira, M.C., Alegria, C., Gonçalves, E.M. & Abreu, M. (2023) Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods.Foods, 12(7), 1532. DOI:10.3390/foods12071532 (IF2021 5,561; Q2 Food Science & Tecnology)
Gonçalves, E.M., Pereira, N., Silva, M., Alvarenga, N., Ramos, A.C., Alegria, C. & Abreu, M. (2023) Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips.Foods, 12(6), 1198. DOI:10.3390/foods12061198 (IF2021 5,561; Q2 Food Science & Tecnology)
Alegria, C., Gonçalves, E.M., Moldão-Martins, M. & Abreu, M. (2022) Multi-target alternative approaches to promoting fresh-cut carrots’ bioactive and fresh-like quality.Foods, 11(6), 2422. DOI:10.3390/foods11162422 (IF2021 5,561; Q2 Food Science & Tecnology)
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