Teacher
Luisa Roseiro

Resume

Luísa Cristina Roseiro holds a PhD in Animal Science and Technology, specializing in Food Technology of Animal Origin, from the Faculty of Veterinary Medicine of the University of Lisbon (1999). She also holds a Master's degree in Food Science and Technology from the Technical University of Lisbon (1994) and a Bachelor's degree in Pharmaceutical Sciences, specializing in Chemical-Biological Analysis, from the Faculty of Pharmacy of the University of Lisbon (1986). Researcher at the Technology and Innovation Unit (UTI) of INIAV, she conducts research and experimental development in the field of Meat Science and Technology and Processed Meat Products, with particular emphasis on the nutritional and functional quality and safety of meat products (polycyclic aromatic hydrocarbons, nitrosamines, heterocyclic amines, and biogenic amines) and on processing and preservation technologies (dehydration and smoking dynamics). Participation in a vast number of research projects (national and international) and author/co-author of more than 190 publications including 1 book, 4 chapters in scientific books, 50 scientific articles in indexed international journals, 10 articles in national journals and more than 80 communications in the form of posters or oral presentations at congresses. Technical Manager of the Physical-Chemistry Laboratory of the ICU and Technical Manager of the Meat and Meat Products Sector of the ICU at INIAV, I.P. since July 2022. Assistant Professor at Lusófona University (University Center of Lisbon). In her Ciência Vitae curriculum, the most frequent terms in the contextualization of scientific and technological production are: meat; meat products; chromatographic analysis; HPLC; meat contaminants; PAHs; functional compounds; carnosine and anserine; coenzyme Q10.

Graus

• Doutoramento
  Ciência e Tecnologia Animal
• Mestrado
  Ciência e Tecnologia de Alimentos
• Licenciatura
  Ciências Farmacêuticas

Publicações

Artigo em revista (magazine)

• 2025-06, O projeto SPIN – Sustainable ProteIN – desenvolve novos produtos a partir de fontes de proteína mais sustentáveis, Voz do Campo

Artigo em revista

• 2026-04, Residual lead in edible tissues of red-legged partridge (Alectoris rufa) following removal of detectable pellets, Food Control
• 2026-02, The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction, Meat Science
• 2025-12-18, Preserving Agricultural Diversity: Comprehensive Characterisation of the Local Reineta de Fontanelas Apple Cultivar, Horticulturae
• 2025-10-30, Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties, Foods
• 2025-06-26, Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds, Foods
• 2025-06, Effects of diets using fruit and vegetables by-products and fishmeal, on the proximate and fatty acid composition of edible insect powder, Science Talks
• 2025-04-02, Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets, Foods
• 2025-02-20, Application of fruit and vegetable processing by-products as ingredients in aquafeed, Discover Food
• 2025-02, The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks, Poultry Science
• 2025-01-23, Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile, Applied Sciences
• 2025-01, Carbohydrate composition of cow milk and plant-based milk alternatives, Journal of Dairy Science
• 2025, Supplementary addition of pig slurry and poultry manure as a source of soil organic matter: effect on tomato yield and quality, International Journal of Hydrology
• 2024-12-06, Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity, Molecules
• 2024-10, Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate, European Food Research and Technology
• 2024-08-02, Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow’s Milk: A Comparison, Journal of Agricultural and Food Chemistry
• 2024-07, A aplicação do extrato de grainha de uva em produtos cárneos, Vida Rural
• 2024-02, Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes, Poultry Science
• 2023-03-06, Incidence of polycyclic aromatic hydrocarbons in Portuguese traditional dry smoked meat products manufactured at home for self-consumption and by micro industrial plants, Polycyclic Aromatic Compounds
• 2023-02-02, The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality, Foods
• 2023, Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis, Frontiers in Nutrition
• 2023, Effect of Diet Supplementation with Oat Hay and Whole Carrot on Rabbit Growth and Productive Efficiency, Animals
• 2022-12-25, Cow’s Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives, Foods
• 2022-10, Influence of cocoa origin on the nutritional characterization of chocolate, European Food Research and Technology
• 2022-01, The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica), Poultry Science
• 2021-12, Unveiling the potential of betaine/polyol-based deep eutectic systems for the recovery of bioactive protein derivative-rich extracts from sardine processing residues, Separation and Purification Technology
• 2021-09, Nutritional and chemical composition of different life stages of Tribolium castaneum (Herbst), Journal of Stored Products Research
• 2019-11, Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology, LWT
• 2019, Carnitines (Including L-Carnitine, Acetyl-Carnitine, and Proprionyl-Carnitine), Nonvitamin and Nonmineral Nutritional Supplements
• 2017-08, Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing, Food Chemistry
• 2017-03, Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages, Food Chemistry
• 2016-06, Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction, Meat Science
• 2016-03-07, Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
• 2015-11-12, Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
• 2014-04-01, The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile, Journal of Food Research
• 2014-02, Concentration of antioxidants in two muscles of mature dairy cows from Azores, Meat Science
• 2014, DETERMINATION OF THE CONTENT OF COENZYMES Q(9) AND Q(10) IN PORK MEAT FROM DIFFERENT BREEDS, 9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT
• 2013-10, Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil, Meat Science
• 2013-08, Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages, Food and Chemical Toxicology
• 2012-06, Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages, Food and Chemical Toxicology
• 2012, Rheological Properties of Foods, HANDBOOK OF FOOD PROCESSING: FOOD SAFETY, QUALITY, AND MANUFACTURING PROCESSES
• 2012, Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat, Journal of Food Processing & Technology
• 2011-11, Fatty acid composition, cholesterol and a-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains, Journal of Food Composition and Analysis
• 2011-09, Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products, Food and Chemical Toxicology
• 2011-06, Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product, Food and Chemical Toxicology
• 2011-03, New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood, Food Research International
• 2011-02, Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’, Food Science and Technology International
• 2010-01, Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”, Meat Science
• 2009-10, Nutrient and fiber type relationships in Barrosã muscles, Livestock Science
• 2008-08, Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content, Meat Science
• 2008-04, Muscle fiber and fatty acid profiles of Mertolenga-PDO meat, Meat Science
• 2006-11, Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added, Meat Science
• 2006-01, Influence of slaughter season and sex on fatty acid composition, cholesterol and a-tocopherol contents on different muscles of Barrosã-PDO veal, Meat Science
• 2003, Model identification and physiological control of xylitol production using Debaryomyces hansenii, Process Biochemistry
• 1998-11, Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality, Applied Animal Behaviour Science
• 1997-02, Influence of lairage environmental conditions and resting time on meat quality in pigs, Meat Science
• 1994-01, Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature, Meat Science
• 1994-01, Measurements of pH60 in pork using ISFET/REFET and glass electrode methods, Meat Science
• 1994-01, Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey, Meat Science

Capítulo de livro

• 2022, A Avaliação das Características Nutricionais na Carne Arouquesa, Preservar a Qualidade da Carne Arouquesa – contributo para a valorizar, 1ª, Editor Carlos Venâncio, 1ª Edição, Minerva Transmontana, Tipografia Lda
• 2016, Carnosine: Benefits in meat and meat products quality and consumer health, Carnosine: Physiological Effects and Research Insights., Nova Science Publishers
• 2012, Rheological properties of foods, Physical Properties of Foods, CRC Press

Artigo em conferência

• The composition of the lipid and proteic fractions of dried salted cod obtained from the Atlantic cod (Gadus Morhua) and the Pacific cod (Gadus macrocephalus), Congresso CIISA, Faculdade de Medicina Veterinária
• Lipid composition of PDO-beef from different portuguese breeds., 51st ICoMST
• Determination of the content of coenzymes Q9 and Q10 in pork meat from different breeds
• Determination of Polycyclic Aromatic Hydrocarbons Profile in Portuguese Traditional Dry Fermented Sausage, V Food Safety European Symposium
• 2011-08-07, Factors affecting levels of PAH in smoked meat products, 57th International Congress of Meat Science and Technology
• 2008-11-19, Polycyclic Aromatic Hydrocarbons Profile in a Portuguese Traditional Meat Product, IAFP’s Fourth European Symposium on Food Safety. Advancements in Food Safety
• 2005-08-09, Changes on biogenic amine profiles in “Paínho de Portalegre” dry fermented sausage from starter cultures addition, 51st ICoMST

Resumo em conferência

• 2024-10-09, Lion's Mane Mushroom: An Edible Source of Bioactive Compounds and Sustainable Protein, Encontro de Química dos Alimentos
• 2024, Impact of grass pea (Lathyrus sativus L.) flour usage in white bread’s nutritional and sensory properties, XVII Encontro de Química dos Alimentos

Poster em conferência

• 2025-05, Aproveitamento Sustentável do Fruto Tropical Jenipapo: Potencial Nutricional e Bioativo de Partes do Fruto, 8 SPATAAS
• 2025-04-02, Assessment of Quality Factors and Shelf Life of Industrially Processed Fresh-Cut Pineapple, Dare2Change
• 2024-10-23, Efeitos do uso de subprodutos hortofrutícolas e farinha de peixe na qualidade de pó de inseto comestível, I Congresso Insectera: Os insetos como ferramenta de sustentabilidade
• 2024, Nutritional characterization of new products produced from European catfish (Silurus glanis), XVII Encontro de Química dos Alimentos
• 2022-10-23, Comparison of two HPLC methods with derivatization to assess gamma-aminobutyric acid (GABA) contents in brown rice flours and rice bran
• 2021-09-06, Preliminary comparison of total fat, cholesterol, vitamin E, and ß-carotene contents on cow’s milk and plant-based milk alternatives. , XV Encontro de Química dos Alimentos
• 2021-09-06, Bioactive compounds composition of beef, XV Encontro de Química dos Alimentos
• 2014-05-28, Impacto da utilização de extratos de Alecrim, sálvia e funcho na conservação de muxama de atum, II Encontro Ibérico de Plantas Aromáticas e Medicinais. 28 de maio, Beja.
• 2014-05-28, Centáurea (Centarurea cyanus) como corante alimentar: extracção, foto e termo estabilidade, II Encontro Ibérico de Plantas aromáticas e medicinais, 28 de maio Beja.

Outra produção

• 2019, Salsicharia Tradicional Portuguesa. Catálogo dos produtos da Região do Alentejo, Catálogo dos produtos de Salsicharia Tradicional Portuguesa da Região do Alentejo. Fichas dos vários produtos com a respectiva descrição, matérias primas e condimentos utilizados e processo de fabrico. O presente documento baseou-se nos resultados obtidos através de entrevistas directas a produtores artesanais dos distritos de Portalegre, Évora e Beja, totalizando 747 inquéritos, 3 por freguesia.