Research group
Food Quality and Technology
Position
"BI" or other fellowships
Henrique Alves holds a Bachelor's degree in Bioanalytical Sciences from the University of Coimbra. In 2023, he obtained a Master's degree in Food Biochemistry with the completion of a thesis "Analysis of the parameters that influence the kinetics
of acetic fermentation of Kombucha", developed during an internship in an artisanal beer microbrewery. As of April of 2024 he started as a Research Fellow in the "Sparkling Wines of Portugal" project with the aim of identifying authenticity markers.
Representative Publications
Properties, Extraction Methods, and Delivery Systems for Curcumin as a Natural Source of Beneficial Health Effects
10.3390/medicina56070336
