Paula Teixeira

Professor(a) Catedrático(a)

Paula Teixeira

Professor(a) Catedrático(a)

Biografia

Licenciada em Engenharia Alimentar e doutorada em Biotecnologia pela Universidade Católica Portuguesa. É Professora Catedrática da Escola Superior de Biotecnologia, Diretora Adjunta para o Ensino e coordenadora do 1º ciclo e da Pós-Graduação em Segurança Alimentar da mesma instituição. Leciona nas áreas da Microbiologia Alimentar e da Segurança Alimentar.

É coordenadora do grupo “Food and Nutrition” e responsável do laboratório temático “Food Microbiology” do CBQF. O objetivo global do seu grupo de investigação é contribuir para um melhor conhecimento sobre agentes patogénicos de origem alimentar, com especial foco em Listeria monocytogenes, utilizando uma abordagem "Uma Saúde".

Áreas de Investigação:

Microbiologia

Publicações

Artigo

Lemon co-products as functional ingredients for mortadella reformulation

Paula Teixeira (with Daniela Magalhães). 2026. Meat Science

Biotecnologia da Católica e Ordem dos Engenheiros celebram protocolo de colaboração

Dia Mundial da Alimentação: Inovar hoje para nutrir o amanhã

A Biotecnologia para além da sala de aula: percursos profissionais 26/27

Paula Teixeira

Paula Teixeira

Biografia

Lemon co-products as functional ingredients for mortadella reformulation

Nitrite reduction in cooked ham

Sharing of bacteria between water and plants in wastewater treatment and hydroponic production

Time-dependent accumulation of biogenic amines and microbial succession during dry-aging of Beef: safety implications

A Case Study on the Microbiological Consequences of Short Supply Chains in High-Income Countries—The Consequences of Good Handling Practices (GHPs) in Vegetable Outlets in Portugal

Assessing microbiological risks in urban agriculture

Bacteriological safety and quality of composted products from animal, urban or sewage sludge wastes

Biocontrol potential of Lactiplantibacillus plantarum 9A3 isolated from an innovative alheira

Building a community of practice to CATALYSE food safety breakthroughs

Catalyse action

Chicken breasts packaged under different gas compositions reveal distinct microbial communities and olfactive characteristics

Consumer food trends and food safety: Challenges in modern food systems

Consumer-driven shelf-life determination and consumer perception of chicken samples

Dry‐Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies

Edible insects and food safety

Efeito de uma solução de vinagre de vinho tinto na extensão da vida útil de espetadas de lula e camarão

Effect of increasing gentamicin concentrations on Listeria monocytogenes cells viability

Environmental and Food Safety Assessment of Pre-Harvest Activities in Local Small-Scale Fruit and Vegetable Farms in Northwest Portugal: Hazard Identification and Compliance with Good Agricultural Practices (GAPs)

Evaluating biosolutions for sustainable food systems

Evaluation of natural ingredients as nitrite replacers

Explorative analysis of microbial communities in chicken production

Exploring persistence markers through fatty acid profiles of listeria monocytogenes under distinct temperature conditions

Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae

Exploring the effect of feeding and production batches on the microbiological safety of Tenebrio molitor larvae

Exploring the influence of different feeding regimes on the microbiota of Tenebrio molitor larvae

Extending the Shelf-Life of Live Clams, Venerupis corrugata—Important Aspects of Current Packaging and Advances in Modified Atmosphere Packaging

Functional Properties and Safety Considerations of Zinc Oxide Nanoparticles Under Varying Conditions

GenoPheno4Trait Project

Growth of Listeria monocytogenes during germination of mung bean sprouts

Impact of different feeding regimes and production batches on the microbiological quality of fresh Tenebrio molitor larvae

Impact of Escherichia coli on the growth of Listeria monocytogenes

Impact of fermentation on the antioxidant activity and color of haematococcus pluvialis and porphyridium cruentum

Impact of food soils on biofilm formation by listeria monocytogenes and salmonella on stainless-steel surfaces

Impact of Red Wine Vinegar-Based Solution on Bacterial Communities of Squid and Shrimp Skewers: A Classic and Genomic Approach

In vitro colonic fermentation of clean label ham formulations

Influence of feeding strategies and production cycles on the microbial quality of fresh tenebrio molitor larvae

Influence of the persistence of Listeria monocytogenes on the susceptibility to bacteriocins

Kit for concentrating and detecting a target bacterial strain in a sample, methods, products and uses thereof

Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality

Listeria monocytogenes gut interactions and listeriosis

Listeria monocytogenes persister cells formation triggered upon antimicrobial exposure

Microbial contamination in a chicken slaughterhouse

Microbial profile of novel chourição

MICROORC

Mineral profile, oxidative stability and color traits in dry aged meat

Morphology-dependent antimicrobial and migration properties of ZnO nanoparticles in bio-based packaging applied to melon fruit

Natural preservation strategies for fruit

Nitrite reduction in cooked pork ham

O inimigo invisível resistente que desafia a indústria alimentar

Potentially toxic element contamination of European city soils and implications for urban farming food safety

Qualidade e perfil microbiano do chourição

Segurança alimentar em foco

Shape-dependent migration and antimicrobial activity of zinc oxide nanoparticles in nanocellulose-based food packaging

Strain-specific interactions between Listeria monocytogenes and Salmonella typhimurium in co-culture conditions

The catalyse project

The power of community

The role of food cultures and fermentates in the shelf life of soy-based burgers

The role of the hygiene of the process environment on shelf life of poultry meat

Traditional fermented meat products from Portugal

Upcycling lemon by-products for the development of natural food ingredients and additives for food applications

Worldwide fermented non-meat sausages and their importance for health

Zero waste integrative approach

A Case Study About the Perception of Food Safety in Consumers of Fresh Produce from Local and Small Farmers in the North of Portugal

A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish

Acinetobacter spp. in cooked hamburger

Active packaging approach

Active packaging approach

Analysis of virulence factors across multiple Acinetobacter species

Anti-Listeria potential of bacteriocins from Lactic Acid Bacteria against persistent and non-persistent L. monocytogenes

Application of microalgae as natural colorant for pastry and confectionary products

Assessing Antimicrobial Efficacy on Plastics and Other Non-Porous Surfaces: A Closer Look at Studies Using the ISO 22196:2011 Standard

Assessing the persister state in Listeria monocytogenes in response to gentamicin, benzalkonium chloride and bacteriocin SB83

Assessing the persister state to benzalkonium chloride in Listeria monocytogenes

Biofilm formation by Acinetobacter strains on stainless steel