Biography

Professional Experience
February, 2021 – Present
By-product valorization & management specialist - Food4Sustainability

Academic Background:
-10/2015 – 02/2020
PhD in Food Science and Technology and Nutrition – University of Aveiro, Minho and Catholic University of Portugal, financed by FCT (Portugal) – SFRH/BD/110430/2015
-09/2012- 07/2014
MSc in Food Biotechnology – Chemistry Department, University of Aveiro
-09/2009 –07/2012
BSc in Biotechnology – University of Aveiro

Scholarships:
10/2019 - 01/2021- (Ref. 33784) Projeto EXTRATOTECA – Extratos de microalgas com elevado valor acrescentado”, supported by FEDER – Fundo Europeu de Desenvolvimento Regional, through Programa Portugal 2020, through COMPETE 2020 – Programa Operacional Competitividade e Internacionalização”
07/2015 – 09/2015 - (Ref. BI/DQ/7020/2015) Protocolo “NUTRE – Prof. J. A. Saraiva”, supported by Orçamento de Receitas Próprias da Universidade de Aveiro.
11/2014 - 06/2015 - (BI, Ref. 38808_3) Projeto 38808_FRESHMEAT_AP - Carne fresca com prazo de validade alargado e maior segurança microbiológica recorrendo à tecnologia de Altas Pressões (AP)”, supported by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE/POFC

Publications/Communitations:
PhD thesis: Moreira, S. A., "Evaluation of high-pressure as a novel nonthermal extraction technology to obtain extracts with improved biological activities"
Master thesis: Moreira, S.A., "Hyperbaric preservation of soup and comparison with refrigeration", Dissertation, Chemistry department, University of Aveiro.
Scientific journals: 20
Chapters: 8
International Oral communications: 8
National Oral communications: 2
International Posters: 10
National Poster: 3