Alcina M. M. Bernardo
Got her B.Sc. in Chemical Engineering from the University of Porto (1985), her M.Sc. (1986) and Ph.D. (1990) in Food Processing from Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, France. In 1985, she was hired by Escola Superior de Biotecnologia da Universidade Católica Portuguesa (UCP-ESB) where she became Assistant Professor in 1990. She pursued a postdoctoral program in 1991 at University of Florida in Gainesville, U.S.A.
At present, she is Associate Professor and President of the Pedagogical Council of UCP-ESB and a member of Centro de Biotecnologia e Química Fina. She was Coordinator of the M.Sc. course in Food Engineering at UCP-ESB, from 2006 to 2021 and Associate Sub-Director of the Extension of ESB in Caldas da Rainha, from 1999 to 2001.
She is responsible for and professor of several curricular units to UCP-ESB courses, namely in Engineering, and Fruits & Vegetables to the European M.Sc. course BiFTec-FOOD4S. She was in charge of the Food Engineering M.Sc. Students' Placement in Practical Training/Thesis from 2006 to 2021.
She carries out research in Food Science, Technology and Engineering, co-author of 90 papers in refereed journals and book chapters (h-index of 25, SCOPUS®) and an Editorial Board Member of Foods. Her research work was spotlighted in 2015 by Elsevier.