(Chemical) Bonding is what makes life possible

Caterina Machado Villa


Research group
Food Quality and Technology

PhD student

Researcher IDAAJ-5690-2020
Ciência IDC01A-BF0A-7C42
Bachelor degree in Applied Biology (University of Minho), master degree in Quality Control (FFUP) and a doctoral degree in Sustainable Chemistry (FCUP). Since 2013, I have been working on food research area, as a member of REQUIMTE-LAQV/FFUP. Between September 2014 and March 2015 I was also member of an international project named GMOsensor (Marie Curie Actions FP7- PEOPLE 2013-IRSES) working at Federal University of Piauí in Parnaíba, Brazil. Since June 2020 I am a research fellow at the FFUP with the supervision of Dr. Isabel Mafra and Dr. Joana Costa. I have several publications in international peer-reviewed journals in the area of food allergens and food authentication. H-index: 6.

Representative Publications

Cow's milk allergens: Screening gene markers for the detection of milk ingredients in complex meat products
Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing
Lupine allergens: Clinical relevance, molecular characterization, cross‐reactivity, and detection strategies
Detection and quantification of milk ingredients as hidden allergens in meat products by a novel specific real-time PCR method
Bovine Milk Allergens: A Comprehensive Review
Effect of food matrix and thermal processing on the performance of a normalised quantitative real-time PCR approach for lupine ( Lupinus albus ) detection as a potential allergenic food
Exploiting DNA mini-barcodes as molecular markers to authenticate saffron (Crocus sativus L.)