Assistant Professor, NOVA FCT.
She graduated in 1978 in Chemical Engineering from Instituto Superior Técnico and completed her Ph.D. in Organic Chemistry in 1989 at the Faculty of Science and Technology of the New University of Lisbon (FCT-UNL).
Currently retired, she was an Assistant Professor in the Chemistry Department of FCT-UNL. Her scientific interests are in the areas of Molecular Gastronomy, Stereochemistry, and Chemistry Education.
She coordinates the Master in Gastronomic Sciences, a partnership between FCT-UNL and ISA-UL (Instituto Superior de Agronomia da Universidade de Lisboa).
Since 2001 she has been dedicated to the development of technological applications of Molecular Gastronomy. Particularly in aspects related to the use of hydrocolloids, having supervised several master’s theses and a doctoral thesis in this area.
Since 2005 she is a member of the Advisory Subcommittee of the Chemical Nomenclature and Structure Representation Division (VIII) of IUPAC.
Since 2001 he has collaborated with Ciência Viva. She was part of the team that developed “A Cozinha é um Laboratório” – a generic name given to a diverse set of activities that link cooking and science.
She wrote regularly for 5 years in the press on topics related to cooking and science (Diário de Notícias 2004 – 2007; Intermagazine – Professional Magazine of Hospitality and Catering 2005-2008).
Author of two books of scientific dissemination using themes related to cooking and food: Aprender Ciência de forma divertida e saborosa – Sugestões de experiências para fazer em família, Ciência Viva, 2009 (with English version): and (co-authored with M. Guerreiro) A Cozinha é um Laboratório, Fonte da Palavra, Lisbon, 1st edition, 2009; 2nd edition, 2010; 3rd edition, 2010.
She has participated in several TV programs, namely AB Ciência (Series of 13 science programs) – RTP1, 2010 Magazine de Ciência e Tecnologia – RTP2, 4XCiência – RTP N.
Know all our
Executive Education Programs
© 2023 NOVA SCHOOL OF SCIENCE & TECHNOLOGY – Legal & Privacy | Powered by