Instituto Nacional de Investigação Agrária e Veterinária, I.P.
03
Nuno Bartolomeu Alvarenga
 


CATEGORIA PROFISSIONAL | CURRENT POSITION
Professor Adjunto do Ensino Superior Politécnico
(em mobilidade no INIAV) | Assistant teacher
nuno.alvarenga@iniav.pt

HABILITAÇÕES ACADÉMICAS:

  • Doutoramento em Engenharia Agro-industrial, ISA – Universidade de Lisboa (2009)
  • Mestrado em Ciência e Tecnologia dos Alimentos, Universidade de Lisboa (2000)
  • Licenciatura em Engenharia Engenharia Agro-industrial, ISA – Universidade de Lisboa (1982)

ACADEMIC DEGREES:

  • PhD in Agro-industrial engineering, ISA – Universidade de Lisboa (2009)
  • Master in Food Science and Technology, Universidade de Lisboa (2000)
  • Degree in Agro-industrial engineering, ISA – Universidade de Lisboa (1982)

DOMÍNIO DE ESPECIALIZAÇÃO:

  • Engenharia Alimentar com especialização nas áreas: lacticínios, reologia alimentar e desenvolvimento de novos produtos

AREA OF EXPERTISE:

  • Food Engineering with specialization in the areas: dairy products, food rheology and development of new products

ÁREAS DE INVESTIGAÇÃO CORRENTES:

  • No domínio dos Lacticínios:

Tipificação e valorização dos queijos tradicionais portugueses;
Caracterização da aptidão tecnológica da flor do cardo como agente coagulante;
Caracterização da microbiota de queijos DOP e influência na potencialização de características;
Valorização do Soro;
Utilização de ferramentas como a dinâmica de Fluidos computacional no aumento da eficiência do processo de cura.

  • No domínio da reologia Alimentar:

Utilização de Reómetro, Texturómetro e Viscosímetro para caracterização reológica de alimentos.

  • No domínio de Desenvolvimento de novos produtos:

Participação em projetos de desenvolvimento de novos produtos em diferentes matrizes.


CURRENT RESEARCH FIELDS:

  • In the field of dairy products:
Food Technology, Technological Processes, Quality and Food Stability, Texture and Rheology of food, Sensory analysis;
Characterization of the technological aptitude of thistle flower as coagulant agent;
Characterization of the microbiota of DOP cheeses and influence on the potentiation of characteristics;
Valorization of Serum;
Use of computational tools such as Fluid Dynamics in increasing the efficiency of the healing process.

  • In the field of Food rheology:
Use of Rheometer, Texturometer and Viscometer for rheological characterization of foods.

  • In the field of New Product Development:
Participation in projects to develop new products in different matrices.

OUTRAS ATIVIDADES:

  • Responsável pelo concurso “Melhor queijo da Feira do Queijo do Alentejo”;
  • Júri de concursos de queijo;
  • Revisor de diversas revistas científicas da especialidade;
  • Orientação de teses de Mestrado e Doutoramento.

OTHER ACTIVITIES: 

  • Responsible for the contest "Best cheese at the Alentejo Cheese Fair";
  • Cheese contest jury;
  • Reviewer of several scientific journals of the specialty;
  • Orientation of Master's and PhD Theses.

 

PRINCIPAIS PUBLICAÇÕES | MAIN PUBLICATIONS:

S. Gomes, A. Belo, N. Alvarenga, J. Dias, P. Lage, C. Pinheiro, C. Pinto-Cruz, T. Brás, M. Duarte & A. Martins (2019). Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking. International Dairy Journal 91, 178-184. DOI: 10.1016/j.idairyj.2018.09.010.

C.C. Pinheiro, A.P. Martins, N. Alvarenga, J. Dias, E. Lamy, L. Garrido, S. Gomes, S. Freitas, A. Belo, T. Brás, A. Paulino and M.F. Duarte (2018). Cynara cardunculus: Use in cheesemaking and pharmaceutical applications. In Technological approaches for novel applications in dairy processing (Nurcan Koca Ed.), Chapter 5, pp 73-107, Intechopen Academic Editors. DOI: 10.5772/intechopen.76530.

J. Dias, P. Coelho, N.B. Alvarenga, R.V. Duarte & J.A Saraiva (2018) Evaluation of the impact of high pressure on the storage of filled traditional chocolates. Innovative Food Science & Emerging Technologies 45, 36-41 (https://doi.org/10.1016/j.ifset.2017.08.019).

N. Alvarenga, M. Taipina, N. Raposo, J. Dias, M.J. Carvalho, O. Amaral, M.T. Santos, M.M. Silva, & F.C. Lidon, (2018). Development of biscuits with green banana flour irradiated by 60Co: Preservation in modified atmosphere packaging. Emirates Journal of Food and Agriculture 30 (6), 496-502. (doi: 10.9755/ejfa.2018.v30.i6.1720).

J. Dias, N. Alvarenga, I. Sousa (2017) Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan. Emirates Journal of Food and Agriculture, 29, 893-898. (https://doi.org/10.1016/j.ijfoodmicro.2017.09.013)

M.T.P.G. Santos, M.J. Benito, M.G. Córdoba, N. Alvarenga & S.R.M.S. Herrera (2017) Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches. International Journal of Food Microbiology 262, 63-70. (https://doi.org/10.1016/j.ijfoodmicro.2017.09.013).

C. Soares, A.L. Fernando, N. Alvarenga, A.P.L. Martins (2016). Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. Dairy Science & Technology, 96(5): 637–655. (DOI: 10.1007/s13594-016-0293-2)

J.M. Dias, M. Almeida, D. Adikevicius, P. Andzevicius, N.B. Alvarenga (2016). Impact of olive oil usage on physical properties of chocolate fillings. Grasas y Aceites, 67(3) e145. (http://dx.doi.org/10.3989/gya.0323161)

J. Dias, N. Alvarenga; I. Sousa (2015). Effect of hydrocolloids on lowfat chocolate fillings. Journal of Food Science and Technology 52 (11) 7209-7217. (https://doi.org/10.1007/s1319)

O. Guerreiro, Z. Velez, N. Alvarenga, C. Matos and M. Duarte (2013). Molecular screening of ovine mastitis in different breeds. Journal Dairy Science, 96: 752–760. (http://dx.doi.org/ 10.3168/jds.2012-5519)

N. Bicho, A. Leitão, J. Ramalho, N. Alvarenga and F. Lidon (2013). Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee. Ecology of Food and Nutrition, 52: 163–177. (https://doi.org/10.1080/03670244.2012.706061)

N. Bicho, A. Leitão, J. Ramalho, N. Alvarenga and F. Lidon (2013). Identification of chemical clusters discriminators of Arabica and Robusta green coffee. International Journal of Food Properties,16: 895–904. (https://doi.org/10.1080/10942912.2011.573114)

N. Alvarenga, S. Ferro, A. Almodôvar, J. Canada and I. Sousa (2013). Shelf-life extension of cheese: frozen storage. In Handbook of cheese in health: production, nutrition and medical sciences (Preedy et al. Eds), Chapter 6, pp 87-101, Wagenningen Academic Publ. DOI: 10.3920/978 90 8686-766-0_6.

C. Ribeiro, J. Canada, N.B. Alvarenga (2012). Prospects of UV radiation for application in postharvest technology. Emirates Journal of Food and Agriculture, 24 (6): 586-597. (DOI: http://dx.doi.org/10.9755/ejfa.v24i6.14677).

N.B. Alvarenga, F.J.C Lidon, A. Silva, G. Martins, T. Cruz, V. Palma, J. Canada (2012). Production and characterization of green and black olive paste using cream of animal and vegetable origins. Emirates Journal of Food and Agriculture, 24 (1): 10-14. (DOI: 10.9755/ejfa.v24i1.10593).

N.B. Alvarenga, E. Borralho, H. Escola, S. André, T. Carola, C.M. Ribeiro, J.M. Dias, M.S. Taipina, L.C.A. Lamardo, S.C Balian. and J.S.B. Canada (2011). Sensory properties of macaroni with and without green banana pulp and the application of 60Cobalt Ionizing Radiation. Procedia – Food Science, 1 1987-1991. (DOI: https://doi.org/10.1016/j.profoo.2011.09.292).

N.B. Alvarenga, F.C. Lidon, E. Belga, P. Motrena, S. Guerreiro, M.J. Carvalho and J. Canada (2011). Characterization of Glutenfree Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed AgarAgar. Recent Research in Science and Technology, 3(8): 64-68. (URL: file:///C:/Users/bartolo/Downloads/770-983-1-PB.pdf).

N. Bicho, A. Leitão, J. Ramalho, N. Alvarenga and F. Lidon (2011). Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans International Journal of Food Sciences & Nutrition, 62(8): 865–871. (DOI: 10.3109/09637486.2011.588594).

N. Alvarenga, J. Canada and I. Sousa (2011) Effect of freezing on the rheological and chemical properties of raw ewe’s milk semisoft cheese. Journal of Dairy Research, 78: 80-87. (DOI: http://dx.doi.org/10.1017/S0022029910000841).

M. Melika, R. Karoui, C. Barbana, O. Moussa, M. Hassouna, N. Alvarenga and J. Canada (2009). Effect of refrigerated storage of raw milk on the evolution of microbiological and physicochemical characteristics of Tunisian semihard Gouda – type cheese during ripening. Journal of Culture collection, 6 42-51. (URL: http://www.bioline.org.br/request?cc09006).

N. Alvarenga, P. Silva, J. RodriguezGarcia and I. Sousa (2008). Changes in chemical, physical and rheological properties of “Serpa” Cheese during the ripening. Journal of Dairy Research, 75 (2): 233-239. (DOI: https://doi.org/10.1017/S0022029908003191).

O. Moussa, M. Melika, C. Barbana, M. Hassouna, N. Alvarenga and J. Canada (2008). Influence of culture conditions on esterase activity of five psychrotrophic Gram negative strains selected from raw Tunisian milk. Annals of Microbiology, 58 (1): 53-59. (doi:10.1007/BF03179445).



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