Saraiva, Jorge Alexandre

ORCID iD
orcid.org/0000-0002-5536-6056
  • Also known as
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Saraiva, Jorge A.

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,

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

Biotechnology under pressure,

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

High pressure,

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

Enzymology

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

  • 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)

  • Email
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0000-0002-5536-6056 (2013-06-20)

  • Other IDs
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Scopus Author ID: 35583570500

Sources:
Scopus to ORCID (2013-12-06)

Scopus Author ID: 55550611200

Sources:
Scopus to ORCID (2013-12-07)

Scopus Author ID: 55391260700

Sources:
Scopus to ORCID (2013-12-07)

Biography

– Certified Food Scientist (CFS), # 1503, by the Institute of Food Technologists (IFT), USA (inaugural class), from 06-01-2013 to 05-31-2018. – 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).
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