Maria Margarida Cortês Vieira. Completed the Título de Agregado in Ciências Biotecnológicas in 2023/11/23 by Universidade do Algarve Instituto Superior de Engenharia, Doutoramento in Biotecnologia e Engenharia Alimentar in 2001 by Universidade Católica Portuguesa Escola Superior de Biotecnologia, Licenciatura in Engenharia Química in 1982 by Universidade de Lisboa Instituto Superior Técnico and Master in Master of Science in 1991 by Purdue University College of Agriculture. Is Teacher Coordinator in Universidade do Algarve Instituto Superior de Engenharia. Published 41 articles in journals. Has 18 section(s) of books and 7 book(s). Has 2 patent(s) registered. Supervised 4 PhD thesis(es) e co-supervised 3. Supervised 15 MSc dissertation(s) e co-supervised 2. Has received 4 awards and/or honors. Participates and/or participated as PhD Student Fellow in 1 project(s), Principal investigator in 7 project(s) and Researcher in 1 project(s). Works in the area(s) of Engineering and Technology with emphasis on Industrial Biotechnology, Agrarian Sciences with emphasis on Agrarian and Food Biotechnology, Exact Sciences with emphasis on Chemical Sciences, Engineering and Technology with emphasis on Other Engineering and Technologies and Engineering and Technology with emphasis on Civil Engineering. In their professional activities interacted with 286 collaborator(s) co-authorship of scientific papers. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: emergent technologies; packaging; Optimisation; vitamins; antifreeze proteins; Lira; food science and technology; UV -c radiation; antioxidant; temperature abuses; frozen storage; awareness poll; high pressure processing; strawberries; Sweet potato; sistemas de gestão; antimicrobials; Frutos tropicais ; ozone; Ipomeas batatas; mediterranean; Nanotechnology; blanching; gestão da qualidade; consumer acceptability; antioxidants; zucchini; v itamins; antimicrobial; laboratório de análises; anti-microbials; heat processing; chitosan; PEIE Method; colour; peroxidase; microstructure; Açaí; thermal processing; food; packaging films; anti-oxidant; Processing; Grape seed extract; coating; Cucurbita pepo L; pseudomonas aeruginosa; active packaging; frozen vegetables; ultrasounds; watercress; salmon; Carvacrol; Cupuaçu ; Vitamin C; Sem palavras-chave; zuchinni (Curcubita pepo); Conductividade térmica ; Active packaging; Microencapsulation; Polyphenol; Essential oil; Fish; Science & Technology; Proteína isolada do tremoço; Filmes biodegradáveis; Metodologia de superfície de resposta; Propriedades físico-mecânicas; Antioxidantes e antimicrobianas; Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias; Domínio/Área Científica::Engenharia e Tecnologia::Biotecnologia Ambiental; Vegetables; Food industry; Safety and quality preservation; Freezing; Thermal and non-thermal processes; Blanching; UV-C radiation; Shelf-life; Cupuaçu nectar; Ascorbic Acid; Dissolved oxygen; Stability and modeling; Tecnologia alimentar; Tecnologias emergentes; Informação de consumidor; Sondagem de opinião; Conservação de alimentos; Strawberries; Frozen storage; Temperature abuses; Colour; Embalagens; Parâmetros físico-químicos; Quitosano; Extrato; Zucchini (Cucurbita pepo L.); Peroxidase; Thermal inactivation; Kinetic parameters; Watercress; Thermosonication; Microstructure; Vacuum impregnation; Antifreeze protein type I; Ice crystals; Color; Modelling; Thawing; Salad; Cultivar; Survival; Enterococcus; Pseudomonas; Heat blanching; Kinetics modelling; Watercress (Nasturtium officinale);; Colour changes; Chlorophylls; Agrião; Congelação; Abusos de temperatura; Ácido ascórbico; Modelização; Watercress (Nasturtium officinale); Heat; Ultrasound; Inactivation; Kinetics; Teses; Sistema da qualidade; Laboratórios; Engenharia alimentar; NP EN ISO/IEC 17025:2000; Photoreactivation; Microbial inactivation; Zucchini; Germicidal eff