Food Processing and Nutrition
Alexandra Azevedo is currently PhD student of the Life Sciences Department – Food Processing and Nutrition Group devoted to the project entitled “Development of lipid-based nanosystems using biosurfactants for encapsulation of vitamins” under Lorenzo Pastrana (Head of Life Sciences Department) co-supervision. This project is a collaboration between the University of Minho and the International Iberian Nanotechnology Laboratory (INL) and a large part of that will be developed here.
She is graduated in Biochemistry at University of Minho (2011) and she also holds a master’s degree in Bioengineering from the same university (2013). During her curricular internship, she was involved in a research work that aimed at studying was “Assessment of the behaviour of nanostructures in an artificial digestive system”. This project was developed in the Biological Department of the University of Minho and during this project, she developed nanolayers and micro-and nanoemulsions and she evaluated their behaviour in an artificial digestive system. In her master, in Bioengineering the theme of the thesis was “Development of nanostructures for encapsulation of vitamins” is also developed in the Biological Engineering Department at the University of Minho. Since she finished her studies she has been working as a researcher in the different projects of innovation and development of new products that could be useful to society. In March 2014, she started working at a new project in Faculty of Sciences and Technology at University of Lisbon (FCT/UNL) and the project aim was the development and characterization of edible coatings using biopolymers. Afterwards, in August 2014, she started to work as a researcher in the Project “EXTRASLICED45” in Primor Charcutaria-Prima Company being the aim of the project increase lifetime of sliced meat products by incorporation of nanoparticles in the packaging. In March 2016, Alexandra Azevedo joined the INL – International Iberian Nanotechnology Laboratory as a research laboratory assistant in Food Processing Group and in April 2017 started the PhD.
Research Grant: Fundação para a Ciência e Tecnologia (FCT, Portugal) – Financiamento comparticipado pelo Fundo Social Europeu e por fundos nacionais do MCTES (Fellowship Reference: SFRH/BD/123364/2016).
- Maria A. Azevedo, Ana I. Bourbon, António A. Vicente and Miguel A. Cerqueira.
Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2.
International Journal of Biological Macromolecules, vol. 71, November 2014, Pages 141-146, doi:10.1016/j.ijbiomac.2014.05.036.
- Miguel A. Cerqueira, Ana C. Pinheiro, Hélder D. Silva, Philippe E. Ramos, Maria A. Azevedo, Maria L. F. López, Melissa C. Rivera, Ana I. Bourbon, Óscar L. Ramos, António Vicente.
Design of bio-nanosystems for functional compounds delivery.
Food Engineering Reviews, DOI 10.1007/s12393-013-9074-3.