Sandra Cabo Verde | Food Science | Women Researcher Award

Published on by Environmental Scientists

Dr Sandra Cabo Verde | Food Science | Women Researcher Award

Principal Investigator, Higher Technical Institute, Portugal🧬

Dr. Sandra Cabo Verde is an esteemed microbiologist specializing in food safety, irradiation technologies, and bioactive compounds. She is currently an Auxiliary Researcher at Instituto Superior TĂ©cnico, Universidade de Lisboa, Portugal. With a strong background in applied chemistry and microbiology, she has significantly contributed to food preservation and biotechnological advancements. Her research spans electron beam irradiation, bioactive properties of food by-products, and virology. Passionate about innovation, she continues to explore sustainable solutions for food quality and safety.

Profile

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Education 🎓

Dr. Cabo Verde holds a PhD in Microbiology from the Universidade de Lisboa Faculdade de Ciências (2002–2007), where she focused on microbial processes and biotechnology applications. She completed her Graduation in Applied Chemistry/Biotechnology at the Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa (1993–1998), laying the foundation for her expertise in chemical and biological sciences.

Professional Experience 🏛️

Dr. Cabo Verde’s academic journey includes prestigious research positions:
🔹 Auxiliary Researcher (2019–present) – Instituto Superior Técnico, Universidade de Lisboa, focusing on nuclear engineering and food irradiation.
🔹 Post-Doctoral Researcher (2009–2019) – Centro de Ciências e Tecnologias Nucleares, Instituto Superior Técnico, exploring electron beam irradiation and microbiological control.
🔹 Post-Doc in Virology (2007–2009) – Universidade do Porto Faculdade de Farmácia, researching viral contamination in food and pharmaceuticals.

Research Interests 🔬

Dr. Cabo Verde’s research revolves around food microbiology, irradiation technologies, and bioactive compounds. She specializes in electron beam radiation to enhance food preservation, explores natural antioxidants from food by-products, and develops strategies for microbiological safety in food systems. Her expertise also extends to virology and decision-support tools for health and food safety.

Awards & Recognitions 🏆

Dr. Cabo Verde has received multiple accolades for her contributions to food safety and microbiological research. Her innovative work in electron beam irradiation and bioactive compound extraction has been recognized in international scientific communities.

Publications đź“š

🔹 Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications (2025) – Molecules
🔹 Diclofenac Degradation in Aqueous Solution Using Electron Beam Irradiation and Combined with Nanobubbling (2024) – Applied Sciences
🔹 Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts (2024) – Antioxidants
🔹 Effects of Different Irradiation Doses and Storage Period on Microbiological Characteristics of Wheat (2024) – Food Control
🔹 Decision Support Tool to Define the Optimal Pool Testing Strategy for SARS-CoV-2 (2023) – Decision Support Systems
🔹 E-beam Irradiation of Defatted Liquid Camel and Cow Milk Fractions: Antiproliferative, Antidiabetic, and Antioxidant Activities (2023) – Innovative Food Science & Emerging Technologies
🔹 Berries: Effects on Health, Preservation Methods, and Uses in Functional Foods – A Review (2023) – European Food Research and Technology
🔹 Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples (2023) – Foods
🔹 Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films (2023) – Microorganisms

Conclusion 🌟

Conclusion 🏆

Dr. Sandra Cabo Verde is an outstanding candidate for the Women Researcher Award. Her strong research profile, numerous publications, and contributions to food safety align well with the award’s objectives. Strengthening leadership roles, grant acquisition, and international collaborations could further solidify her candidacy. 🚀

 

 

Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

Published on by Environmental Scientists

Prof. Dr Vladimir Kurćubić | Food hygiene and technology | Excellence in Research

Full Professor, Vice dean for science and teaching, Department of Food Technology, Faculty of Agronomy in Čačak, University in Kragujevac, Serbia🌍

Dr. Vladimir Kurćubić is an esteemed researcher and academic from Serbia, specializing in biotechnology, food science, and veterinary science. With decades of experience in academia and the veterinary industry, he has contributed significantly to the advancement of meat and milk technology. Currently associated with the University of Kragujevac’s Faculty of Agronomy, Dr. Kurćubić’s work spans impactful teaching, research, and project leadership.

Profile

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Education 🎓

Dr. Kurćubić holds a Ph.D. in Veterinary Medicine from the University of Belgrade (2004). He also earned a Master of Science (1993) and a Bachelor’s degree (1989) in Veterinary Medicine from the same institution, laying a strong foundation for his illustrious career in animal health and food science.

Experience đź’Ľ

Dr. Kurćubić’s career highlights include roles as an Associate Professor in Food Technology (2012–2018) and Assistant Professor specializing in Meat and Milk Technology (2006–2012) at the University of Kragujevac. He also served as a veterinarian and leader in the private and public sectors, ensuring high standards in cattle fattening and food processing.

Research Interests 🔬

Dr. Kurćubić’s research focuses on biotechnology applications in food science, particularly meat and milk technology. His studies delve into sustainable practices, innovative processing methods, and functional food development, contributing to both academic and industrial advancements.

Awards and Funding 🏆

Dr. Kurćubić has secured significant research grants, including those from Serbia’s Ministry of Education, Science, and Technological Development. His funded projects address hygienic and technological procedures in food production and the biosecurity of ruminants, underlining his dedication to safe and high-quality food systems.

Publications Top Notes đź“š

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development (2024) – Foods.

Instrumental Colour, Texture and Sensory Properties of Pljeskavica Affected by Addition of Freshly Extracted Allium ursinum L. (2024) – Journal of Microbiology, Biotechnology and Food Sciences.

Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates (2024) – Antibiotics.

Leftover and Weed: Joint Efforts to Preserve Health (2024) – Future Postharvest and Food.

Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal (2024) – Foods.

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products (2024) – Processes.

Conclusion

Dr. Vladimir Kurćubić is a highly qualified and deserving candidate for the “Excellence in Research” award. His extensive contributions to biotechnology and food sciences, combined with a commitment to advancing knowledge and practical applications, align perfectly with the award’s objectives.