Experience

INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária

• Portugal
• Utilities
• 1 - 100 Employee

• Scientific Researcher

  • May 1987 - Present



INIAV

• Researcher, Portuguese Delegate of H2020 Societal Challenge Food security, sustainable agriculture..

  • Nov 1987 - May 2021

  Quality and nutritional value of food including consumer's attitudes in food production; Bioactive compounds in traditional food and effects of processing on food quality; Reformulation of processed foods to diet-related diseases and disorders; Cereals and grain legumes germplasm: evaluation and use of genetic diversity; Influence of genotype (G), environment (E) and interaction (GxE) in the expression of quality traits considering organoleptic and health attributes; Health claims authenticity;… Show more Quality and nutritional value of food including consumer's attitudes in food production; Bioactive compounds in traditional food and effects of processing on food quality; Reformulation of processed foods to diet-related diseases and disorders; Cereals and grain legumes germplasm: evaluation and use of genetic diversity; Influence of genotype (G), environment (E) and interaction (GxE) in the expression of quality traits considering organoleptic and health attributes; Health claims authenticity; Improving, standardising and harmonising research methods. Show less Quality and nutritional value of food including consumer's attitudes in food production; Bioactive compounds in traditional food and effects of processing on food quality; Reformulation of processed foods to diet-related diseases and disorders; Cereals and grain legumes germplasm: evaluation and use of genetic diversity; Influence of genotype (G), environment (E) and interaction (GxE) in the expression of quality traits considering organoleptic and health attributes; Health claims authenticity;… Show more Quality and nutritional value of food including consumer's attitudes in food production; Bioactive compounds in traditional food and effects of processing on food quality; Reformulation of processed foods to diet-related diseases and disorders; Cereals and grain legumes germplasm: evaluation and use of genetic diversity; Influence of genotype (G), environment (E) and interaction (GxE) in the expression of quality traits considering organoleptic and health attributes; Health claims authenticity; Improving, standardising and harmonising research methods. Show less