Letricia Barbosa Pereira
Profesora Contratado Doctor
Biography
Letricia Barbosa Pereira PhD in Analytical chemistry, Nutrition and Food Science from USC. Postdoc researcher at USC after 3-years stay at the university of Vigo (ES) and University of Minho (PT) and 4-years post-doc at the University of Turin (IT) in the field of Functional Food and Nutrition.
Her research career has been focused on the recovery and valorisation of agro-industrial wastes for the production of food additives/ ingredients and development of new active food packaging systems to improve the shelf life of foodstuffs. She also worked on the development of functional ingredients using nanotechnology to improve organoleptic and technological properties for their incorporation into food. Most recent research has been focused on the development of functional foods with health benefits using new ingredients obtained from cocoa by-products.
She participated in 22 national (ES and IT) and 3 Europeans research projects, PI in the project funded by a Marie Curie grant funded by EU. She is author and co-author of 33 scientific peer-reviewed articles (H-index 14); 3 patents; one book and 3 book chapters; and more than 40 works presented in international scientific conferences.
