Célia Quintas

ORCID iD
https://orcid.org/0000-0001-9680-5089

Biography

Célia Maria Brito Quintas, got her Higher Diploma in Biology from the Faculty of Sciences of the University of Lisbon (1980–85), a Master of Science in Food Science and Technology (1990–93) and a PhD (1997-2001) in Agro-Industry Engineering from the Institute of Agronomy of the University of Lisbon. Célia Quintas is a Coordinator Professor of Microbiology with tenure, at the Department of Food Engineering, Institute of Engineering of the University of the Algarve (Portugal) where she coordinates the Laboratory of Microbiology and Food Safety. She teaches Food Microbiology, Food Microbial Analysis, Biotechnology of Foods and Integrated Laboratories to undergraduate students and Industrial Microbiology, Microorganisms and Food Safety, Production of Mediterranean Food and Seminar to master students. She has supervised more than 40 undergraduates’ internships, 12 MSc students and one PhD student. Presently, she is the director of the master’s program in Food Technology Célia is a member of the Center for Mediterranean Bioresources and Food (MeditBio) (Seeking biology based solutions to food, health and environmental constraints in a Mediterranean context - from Landscape to table) (University of the Algarve) where she integrates the research line Food Science and Technology. She also collaborates with the Center for Spatial and Organization Dynamics (CIEO) (University of the Algarve). Her research interests have been mostly focused on the study of microbial quality of fruit and vegetables with emphasis in spoilage, hygienic and safety parameters (Salmonella sp., Listeria monocytogenes and Cronobacter sakazakii), according to the European legislation. Additionally, her research also focuses on food preservation technologies such as electrolyzed water, UV-C radiation and fermentation of traditional Mediterranean foods (table olives, bread and wine). Her expertise includes the identification of yeasts as well as studying their technological properties in food fermentation matrices. The results of her work have been published/presented in over 40 scientific publications or communications in various journals, workshops and congresses. Célia has also been involved in the revision of manuscripts from several scientific journals.

Record last modified Aug 22, 2018 8:37:39 PM