(Chemical) Bonding is what makes life possible

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 > 340 scientific papers (h of 50). He is the Director of the BsC in Biotechnology at UA. He teaches Food Technology and Biocatalysts.