Biography
I am a Scientist at the Food Safety and Microbiology Lab of the Food & Health Division of iBET, where I have been working since 2014.
My role involves public and confidential collaborations, active participation and management of European and national projects, and engagement in various aspects of student training. My research focuses on Safety, Quality, Integrity, and Authenticity, primarily from microbiological, food, and health standpoints. I’m also working on adapting antimicrobial susceptibility testing assays to facilitate the study of natural compounds as biopreservatives, a rising consumer trend.
Furthermore, I’m developing strategies to mitigate food spoilage and waste caused by thermo-acidophilic spore-forming bacteria, specifically aiming to detect, reduce, and eliminate bacteria from the genus Alicyclobacillus. The goal of my work is to assure consumers and other stakeholders about the integrity of foodstuff, guaranteeing food safety and quality, which is paramount for adding economic value and fostering trust.
I hold a Biochemistry degree from FCUL, Lisbon, Portugal (2002) and a PhD in Biology (speciality Host Microbe Interaction) from ITQB-NOVA (2012). I also represent iBET and extensively contribute as an expert in national (IPQ) and international (CEN and ISO) standardisation technical committees addressing topics such as Microbiology, Molecular Biology, Food and Feed Safety and Quality, and Authenticity.