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Hire Dr. Maria José C.

Portugal

USD 100 /hr

Food scientist with 10 years of experience | Recipe development, Food innovation, Food safety, Food packaging

Profile Summary

I'm a food scientist with 10 years of experience. My expertise is related to food innovation and new solutions, either in formulation but also on bio-based packaging. I also worked in PepsiCo where I worked in product development and optimization, Project management, Food regulatory, Experimental design, and Product innovation. I already worked on several projects for food recipe development (ex. dairy, cereal, bioactive and vegan products), safety and upscaling advice. I have a master's degree in Food and Chemical Technologies and I'm finishing my PhD in Food Science and Nutrition.

Subject Matter Expertise

• ★ Food Science
• ★ Recipe Formulation
• ★ Vegan Products
• ☆ Nanotechnology
• ☆ Microbiology
• ☆ Biotechnology & Bioengineering
• ☆ Nanobiotechnology
• ☆ Biological Engineering
• ☆ Data Analysis
• ☆ Food Engineering
• ☆ Food Microbiology
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Shelf-Life Testing
• ☆ Technical & Scientific Writing
• ☆ Manuscript & Journal Article Writing
• ☆ Experimental Protocols
• ☆ Science Communication
• ☆ Food Law
• ☆ Market Research
• ☆ Project Management

Services

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Copywriting, Newswriting

Research Market Research, Feasibility Study, Fact Checking, Gap Analysis, Systematic Literature Review

Consulting Scientific and Technical Consulting, Regulatory Consulting

Data & AI Statistical Analysis, Data Visualization, Big Data Analytics, Data Processing, Data Insights

Product Development Formulation, Stability/Shelf Life Testing, Product Evaluation, Material Sourcing, Product Validation, Manufacturing, Concept Development, Prototyping

Work Experience

PhD student

Universidade do Minho

April 2017 - September 2021

R&D

PepsiCo International Ltd

September 2019 - December 2019

Researcher in Valor Integrador project

Universidade do Minho Escola de Engenharia

August 2014 - April 2017

Researcher in NOVELTEC project

Universidade do Minho Escola de Engenharia

February 2012 - July 2014

Education

Integrated Master in Biological Engineering

Universidade do Minho Escola de Engenharia

September 2006 - October 2011

Certifications

• Experimental design and process optimization

  Protimiza

  July 2019 - Present

Publications

JOURNAL ARTICLE

Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage @article { author = {Diana Alves and Arlete Marques and Catarina Milho and Maria José Costa and Lorenzo M. Pastrana and Miguel A. Cerqueira and Sanna Maria Sillankorva}, title = {Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage}, journal = {International Journal of Food Microbiology}, volume = {291}, pages = {121--127}, year = {2019}, month = {feb}, url = {https://doi.org/10.1016%2Fj.ijfoodmicro.2018.11.026}, doi = {10.1016/j.ijfoodmicro.2018.11.026} } . International Journal of Food Microbiology.

Diana Alves, Arlete Marques, Catarina Milho, Maria José Costa, Lorenzo M. Pastrana, Miguel A. Cerqueira, Sanna Maria Sillankorva(2019). Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage . International Journal of Food Microbiology. 291. p. 121--127. Elsevier {BV}

Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese @article { author = {Ortiz de Elguea-Culebras, G. and Bourbon, A.I. and Costa, M.J. and Muñoz-Tebar, N. and Carmona, M. and Molina, A. and Sánchez-Vioque, R. and Berruga, M.I. and Vicente, A.A.}, title = {Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese}, journal = {Food Hydrocolloids}, volume = {89}, pages = {272--282}, year = {2019}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-85055912786&partnerID=MN8TOARS}, doi = {10.1016/j.foodhyd.2018.10.054} } . Food Hydrocolloids.

Ortiz de Elguea-Culebras, G., Bourbon, A.I., Costa, M.J., Muñoz-Tebar, N., Carmona, M., Molina, A., Sánchez-Vioque, R., Berruga, M.I., Vicente, A.A.(2019). Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese . Food Hydrocolloids. 89. p. 272-282.

Costa, M.J., Marques, A.M., Pastrana, L.M., Teixeira, J.A., Sillankorva, S.M., Cerqueira, M.A.(2018). Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio . Food Hydrocolloids. 81. p. 442-448.

Costa, M.J., Maciel, L.C., Teixeira, J.A., Vicente, A.A., Cerqueira, M.A.(2018). Use of edible films and coatings in cheese preservation: Opportunities and challenges . Food Research International. 107. p. 84-92.

Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio @article { author = {Costa, M.J. and Marques, A.M. and Pastrana, L.M. and Teixeira, J.A. and Sillankorva, S.M. and Cerqueira, M.A.}, title = {Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio}, journal = {Food Hydrocolloids}, volume = {81}, pages = {442--448}, year = {2018}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-85046021586&partnerID=MN8TOARS}, doi = {10.1016/j.foodhyd.2018.03.014} } . Food Hydrocolloids.

Use of edible films and coatings in cheese preservation: Opportunities and challenges @article { author = {Costa, M.J. and Maciel, L.C. and Teixeira, J.A. and Vicente, A.A. and Cerqueira, M.A.}, title = {Use of edible films and coatings in cheese preservation: Opportunities and challenges}, journal = {Food Research International}, volume = {107}, pages = {84--92}, year = {2018}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-85041551892&partnerID=MN8TOARS}, doi = {10.1016/j.foodres.2018.02.013} } . Food Research International.

(2015). Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties . Industrial Crops and Products.

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties @article { author = {Costa, M.J. and Cerqueira, M.A. and Ruiz, H.A. and Fougnies, C. and Richel, A. and Vicente, A.A. and Teixeira, J.A. and Aguedo, M.}, title = {Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties}, journal = {Industrial Crops and Products}, volume = {66}, year = {2015}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-84920964649&partnerID=MN8TOARS}, doi = {10.1016/j.indcrop.2015.01.003} } . Industrial Crops and Products.

Fuciños, C., Míguez, M., Cerqueira, M.A., Costa, M.J., Vicente, A.A., Rúa, M.L., Pastrana, L.M.(2015). Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films . Food and Bioprocess Technology.

Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films @article { author = {Fuciños, C. and Míguez, M. and Cerqueira, M.A. and Costa, M.J. and Vicente, A.A. and Rúa, M.L. and Pastrana, L.M.}, title = {Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films}, journal = {Food and Bioprocess Technology}, year = {2015}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-84925431280&partnerID=MN8TOARS}, doi = {10.1007/s11947-015-1506-z} } . Food and Bioprocess Technology.

Costa, M.J., Cerqueira, M.A., Ruiz, H.A., Fougnies, C., Richel, A., Vicente, A.A., Teixeira, J.A., Aguedo, M.(2015). Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties . Industrial Crops and Products. 66.

Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization @article { author = {Cerqueira, M.A. and Costa, M.J. and Fuciños, C. and Pastrana, L.M. and Vicente, A.A.}, title = {Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization}, journal = {Food and Bioprocess Technology}, volume = {7}, number = {5}, pages = {1472--1482}, year = {2014}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-84897915085&partnerID=MN8TOARS}, doi = {10.1007/s11947-013-1117-5} } . Food and Bioprocess Technology.

Cerqueira, M.A., Costa, M.J., Fuciños, C., Pastrana, L.M., Vicente, A.A.(2014). Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization . Food and Bioprocess Technology. 7. (5). p. 1472-1482.

BOOK CHAPTER

Costa, Maria Jose, Ramos, Philippe Emmanuel, Fuciños, Pablo, Teixeira, José António, Pastrana, Lorenzo Miguel, Cerqueira, Miguel Ângelo (2018). Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes .

BOOK

Cerqueira, M.A., Costa, M.J., Rivera, M.C., Ramos, O.L., Vicente, A.A.(2014). Flavouring and Coating Technologies for Preservation and Processing of Foods . Conventional and Advanced Food Processing Technologies. p. 267-312.

Flavouring and Coating Technologies for Preservation and Processing of Foods @book { author = {Cerqueira, M.A. and Costa, M.J. and Rivera, M.C. and Ramos, O.L. and Vicente, A.A.}, title = {Flavouring and Coating Technologies for Preservation and Processing of Foods}, year = {2014}, url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-84926451560&partnerID=MN8TOARS}, doi = {10.1002/9781118406281.ch12} } .