LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Jorge Manuel Alexandre Saraiva

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234401513
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Research group
Food Quality and Technology

Position
Academic Staff

Researcher IDC-2996-2009
Ciência IDEC16-41A3-01BD
Jorge Saraiva ( BsC in Biochemistry, U. of Coimbra and Ph.D. in 1994 in Biotechnology (Food Science and Engineering) at College of Biotechnology (ESB), Portuguese Catholic University (UCP), Porto, Portugal, joined Aveiro University (UA) in 1998. His research is mainly dedicated to the use of high pressure for food preservation/processing, for biotechnological applications and extraction of bioactive compounds and also for unconventional microbial fermentation. He supervises(ed) or co-supervises(ed) over 80 MsC and 30 PhD thesis and participated in 10 Ph.D evaluation juries and co-authored 4 patents and > 200 scientific papers (h of 31). He is the Director of the BsC in Biotechnology at UA. He teaches Food Technology and Biocatalysts.