Saraiva, Jorge Alexandre

ORCID iD
https://orcid.org/0000-0002-5536-6056
  • Also known as
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SARAIVA, J. Saraiva, Jorge Manuel Alexandre Saraiva, Jorge Alexandre Saraiva, Jorge A. Saraiva, Jorge Saraiva, Jorge M.A. Saraiva, Jorge Manuel Saraiva, J. A. Saraiva, J.

Sources:
Saraiva, Jorge Alexandre (2015-05-05)

  • Country
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Portugal

Sources:
Saraiva, Jorge Alexandre (2016-01-24)

  • Keywords
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hyperbaric storage of foods,

Sources:
Saraiva, Jorge Alexandre (2013-11-22)

Cold pasteurization,

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Saraiva, Jorge Alexandre (2013-11-22)

Biotechnology under pressure,

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Saraiva, Jorge Alexandre (2013-11-22)

High pressure,

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Saraiva, Jorge Alexandre (2013-11-22)

Enzymology,

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Saraiva, Jorge Alexandre (2013-11-22)

Cold bioactives extraction

Sources:
Saraiva, Jorge Alexandre (2018-01-08)

  • Websites
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https://www.linkedin.com/profile/view?id=75888540

Sources:
Saraiva, Jorge Alexandre (2015-05-05)

http://www.ua.pt/PagePerson.aspx?id=1514

Sources:
Saraiva, Jorge Alexandre (2015-05-05)

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Sources:
0000-0002-5536-6056 (2013-06-20)

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Scopus Author ID: 35583570500

Sources:
Scopus - Elsevier (2013-12-06)

Biography

Academic background – Jul. 94 – Ph.D. in Biotechnology (specialisation in Food Science and Engineering) at College of Biotechnology (ESB), Portuguese Catholic University (UCP), Oporto. Title: Effect of environmental aspects on enzyme heat stability and its application in the development of time temperature integrators (approved unanimously - the institution (ESB) Ph.D. evaluation system is only Approved/Not approved, unanimously or by majority). – Sep. 90 – Master in Food Science and Engineering, 16/20 (option of Engineering and only the examination component, due to progression directly to PhD.) at ESB. – Sep. 89 – BSc. in Biochemistry, University of Coimbra (grade: 15.4/20 – 1 student graduated with 16/20 and 3 with 15/20 in his degree/year/university). – Certified Food Scientist (CFS), # 1503, by the Institute of Food Technologists (IFT), USA (inaugural class), from 06-01-2013 to 05-31-2018. Positions – Jun. 98 – present – Assistant Researcher at Chemistry Dept. of University of Aveiro. – Jan. 98 – Jun. 98 – Invited Assistant Professor (40%) at Instituto Superior de Ciências da Nutrição e da Alimentação (University of Oporto) being in charge of teaching Food Technology, having finished the contract to start his current job at University of Aveiro. – Dez. 97 – Apr. 98 – Assistant Professor at Instituto Superior de Estudos Interculturais e Transdisciplinares (I.S.E.I.T.), Instituto Piaget, Mirandela. Other activities – Since April 2008, Director of the Bs.C. degree of Biotechnology. – Elected member of the European High Pressure Research Group (EHPRG) Committee since September 2015 (http://www.ehprg.org/committee.php). – Elected Nonthermal Processing Division (NPD) Leader Workgroup (Executive Committee) as Member at Large of Institute of Food Technologists (IFT), USA from 1 September 2013 to 31 August 2016. Research interests Research on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production (production of raw- natural-like foods and cold gelification (ex: proteins and starch)); ii) biotechnological applications (simulation of deep see environments (ex: microbial growth in extreme conditions)) and biocatalysis; iii) cold extraction of natural compounds (ex: pharmaceuticals) under pressure); iv) hyperbaric preservation of foods. Supervision or Co-supervision of Post-Graduated Students: – Pos-Doctoral Fellows: 3 finished; 2 ongoing – PhD thesis - 6 finished, 14 ongoing – MSc thesis: > 50 finished, 5 ongoing – Co-author of 145 SCI papers (h = 23), 1 book and 19 book chapters, 5 patents and delivery more than 25 lectures in scientific meetings.

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