(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
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
EvaGreen real-time PCR to determine horse meat adulteration in processed foods
Exploiting DNA mini-barcodes as molecular markers to authenticate saffron (Crocus sativus L.)