Research group
Bio(chemical) Process Engineering
Position
Academic Staff
The main area of research is the development of integrated and sustainable processes involving green solvents (sub- and supercritical fluids) with a special focus on the valorisation of agro-food residues.
To date, the research activities resulted in 62 papers with an h-index of 23.
Research interests and expertise include recovery of added-value compounds from agro-industrial by-products (e.g. grape and olive pomaces, cork, spent coffee grounds) using supercritical CO2 and/or subcritical water in integrated extraction/(bio)transformation/separation processes, at lab or pilot scale.
Several contracts have been established with National or European companies and participated in several European and Portuguese R&D projects.
Representative Publications
Valorization of white wine grape pomace through application of subcritical water: Analysis of extraction, hydrolysis, and biological activity of the extracts obtained
10.1016/j.supflu.2017.05.020
