麻豆原创

Dr Adilia Lemos

Reader in Emerging Food Processing Technologies and Functional Nutrition

Faculty Faculty of Social and Applied Sciences

Department Department of Built Environment and Life Sciences

Contact info

01382 308205

Biography

Qualifications

  • Education/qualifications
    • 1998 - PhD, Biotechnology (specialising in Food Science and Engineering), Escola Superior de Biotecnologia, Universidade Cat贸lica Portuguesa, Porto, Portugal
    • 1993 - Post-graduate qualification in Food Science and Engineering, Escola Superior de Biotecnologia, Universidade Cat贸lica Portuguesa, Porto, Portugal
    • 1990 -听 BSc (Hons) Degree, Ci锚ncias da Nutri莽茫o (Human Nutrition), Faculdade de Ci锚ncias da Alimenta莽茫o e Nutri莽茫o da Universidade do Porto, Portugal
  • Complementary Training/Qualification
    • 2011 - Elementary Health and Safety Certificate. The Royal Environmental Health Institute Scotland. Certificate No. 110736.
    • 2010 - Diversity in the Workplace Certificate. E-learning course at 麻豆原创.
    • 2008 - Workshop Moodle (online platform). Instituto Piaget (Private Portuguese University) Certificate No. 515/2009.
    • 2006 - Teaching and Research methodologies certificate. Instituto Piaget.
    • 1998 - Course of 鈥滷orma莽茫o Pedag贸gica Inicial de Formadores鈥� [teacher training course]. Instituto do Emprego e Forma莽茫o Profissional. Certificate No. 90/1998/FPO.
    • 1995 -听 Instructor of 鈥淒ale Carnegie Training Systems庐鈥�.
      听

Employment History

  • 2012 - to present - Part-time Lecturer, 麻豆原创 of Dundee.
  • 2010-2012 - Part-time Teaching Fellow, 麻豆原创 of Dundee.
  • 2006-2009听 - Invited Lecturer in the Post-graduation course in Food Catering, Universidade do Porto (Portugal).
  • 2004-2008听 - Dietetic Course Coordinator (Programme Tutor/ Placement Tutor/Division Leader) & Lecturer at Escola Superior de Sa煤de Jean Piaget. Instituto Piaget, Portugal.
  • 2001鈥�2008 -听 Invited Lecturer, in the Post-graduation course in Food Safety and Quality, Universidade Cat贸lica do Porto, Portugal.
  • 2005-2007 - Invited Lecturer, in the Post-graduation course in Food Consumer Science. Open University. Portugal.
  • 2003-2004 - Post-doctoral researcher at Departamento de Engenharia Quimica, Universidade do Porto, Portugal
  • 2001-2003 - Self-employed (as a lecturer and food hygiene trainer), working at different institutions.
  • 1998-2001 - Post-doctoral researcher at Departamento de Engenharia Biol贸gica, Universidade do Minho, Braga, Portugal.
  • 1990-1992 - Secondary School teacher.
  • 1990 听 听 听 听 听 - Nutritionist (Self-employed) at Health Club, Ginarte, Porto.

Teaching at postgraduate level
鈥� Food and Drink: Packaging and Sustainability (FC1114) 鈥� module tutor & module projects supervisor.

鈥� Food Microbiology (FC1107) 鈥� component of Food Emerging Technologies and the effect on food safety.
鈥� Food Bioprocessing and Biotechnology (FC1106) 鈥� component of Food Preservation Techniques

Teaching at the undergraduate level
鈥� Hygiene and Food Safety (FC0703 - Tutorials)
鈥� Food and Nutrition (FC0702 - Tutorials)
鈥� Introductory Nutrition (FC0706 鈥� Tutorials)
鈥� Food: Past, Present & Future, Food and Nutrition (FC0802 鈥� Lectures)
鈥� Human Physiology I: Introduction to Nutrition and Metabolism (HS0701 - Lectures & Tutorials)
鈥� Nutrition through lifespan (FC0803 - Lectures & Tutorials)
鈥� Nutrition and Metabolism in Sport (FC0805 - Lectures & Tutorials)
鈥� Diet in the Prevention and Management of Disease (FC1006 - Lectures & Tutorials, module tutor from September onwards)
鈥� Food Biotechnology (BI1007 - Lectures)
鈥� Food Microbiology Theory and Practice (BI1011 - Lectures & Tutorials, module tutor)
鈥� Food Processing Technology (FC1012 鈥� Lectorials)

More Information

Funding

Funding award
鈥� Project - A systematic study of the effect of ultrasound on food enzymes and bioacessability of bioactive compounds (model and real food systems)
o Researcher leader
o PhD Studentship (R-LINCs) - 拢73,850
o Duration 3 years (max 3.5 years), starting September 2014

鈥� Project 鈥� Freeze drying fruits.听
o Co-applicant.
o 拢 5,000鈥� Innovation vouchers
o Duration from 03/03/14 to 25/04/14

鈥� Project - Removal of all artificial colouring from company鈥檚 products including specifically; Tartrazine, Ponceau 4r and Allure Red.
o Co-applicant.
o 拢 5,000鈥� Innovation vouchers
o Duration from 06/01/14 to 04/04/14

鈥� Project - Colours in Pakora products
o Co-applicant.
o 拢 5,000鈥� Innovation vouchers
o Duration from 22/04/13 to 17/06/13

鈥� Project听 (R & D) 鈥� Surface modification of cellulose and chitosan using enzyme-cellulose binding domains
o Member of the research team (2001)
o 鈧� 47,725.00 鈥� POCTI/BIO/37832/2001 鈥� Funda莽茫o para a Ci锚ncia e Tecnologia. Portugal

鈥� Project (R & D) 鈥� Upgrading secondary fibres with cellulose binding domains
o Member of Research team (2001)
o 鈧� 106,435.00 - POCTI/AGR/38253/2001 鈥� Fundacao para a Ciencia e Tecnologia - Portugal

Grant awards

鈥� Participation COST meeting 鈥� 鈥淭he nano, micro, macro confluence in food structure for health, wellness and pleasure鈥�, Bucharest, Romania, 27th -28th February 2014.
鈥� Participation COST meeting - 鈥淔ood Engineering to Process-Structure-Healthy Function Relationships鈥�, Dublin, Ireland, 4-5th November 2013.

鈥� Erasmus staff mobility, 7th 鈥� 13th April 2013. 麻豆原创 to Food Biotechnology Laboratory, Katholieke Universiteit Leuven, Belgium.
鈥� Postdoctoral Fellowship (Funda莽茫o para a Ci锚ncia e Tecnologia 鈥� FCT): October 2003 鈥� August 2004.

鈥� Postdoctoral Fellowship (Funda莽茫o para a Ci锚ncia e Tecnologia 鈥� FCT): July 1998 鈥� June 2001.

鈥� Gulbenkian Grant 鈥� participation in conference - IUFoST 10th World Congress of Food Science and Technology, Sidney, Australia. October 1999

鈥� PhD Fellowship (Funda莽茫o para a Ci锚ncia e Tecnologia 鈥� FCT): November 1993 鈥� October 1997.

鈥� Master fellowship (Funda莽茫o para a Ci锚ncia e Tecnologia 鈥� FCT) : September 1992 鈥� October 1993.

Meet the rest of the team

Dr Sarah Cottin

Dr Sarah Cottin

Department of Built Environment and Life Sciences | Lecturer

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Dr Jon Wilkin

Dr Jon Wilkin

Department of Built Environment and Life Sciences | Reader in Food Innovation & Knowledge Exchange

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