Dr Adilia Lemos

Lecturer

School School of Science, Engineering and Technology

Department Division of Food and Drink

Contact info

+44 (0)1382 30 8205

Biography

Qualifications

  • Education/qualifications
    • 1998 - PhD, Biotechnology (specialising in Food Science and Engineering), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
    • 1993 - Post-graduate qualification in Food Science and Engineering, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
    • 1990 -  BSc (Hons) Degree, Ciências da Nutrição (Human Nutrition), Faculdade de Ciências da Alimentação e Nutrição da Universidade do Porto, Portugal
  • Complementary Training/Qualification
    • 2011 - Elementary Health and safety Certificate. The Royal Environmental Health Institute Scotland. Certificate No. 110736.
    • 2010 - Diversity in the Workplace Certificate. E-learning course at Abertay University.
    • 2008 - Workshop Moodle (online platform). Instituto Piaget (Private Portuguese University) Certificate No. 515/2009.
    • 2006 - Teaching and Research methodologies certificate. Instituto Piaget.
    • 1998 - Course of ”Formação Pedagógica Inicial de Formadores” [teacher training course]. Instituto do Emprego e Formação Profissional. Certificate No. 90/1998/FPO.
    • 1995 -  Instructor of “Dale Carnegie Training Systems®”.
       

Employment History

  • 2012 - to present - Part-time Lecturer, Abertay University of Dundee.
  • 2010-2012 - Part-time Teaching Fellow, Abertay University of Dundee.
  • 2006-2009  - Invited Lecturer in the Post-graduation course in Food Catering, Universidade do Porto (Portugal).
  • 2004-2008  - Dietetic Course Coordinator (Programme Tutor/ Placement Tutor/Division Leader) & Lecturer at Escola Superior de Saúde Jean Piaget. Instituto Piaget, Portugal.
  • 2001–2008 -  Invited Lecturer, in the Post-graduation course in Food Safety and Quality, Universidade Católica do Porto, Portugal.
  • 2005-2007 - Invited Lecturer, in the Post-graduation course in Food Consumer Science. Open University. Portugal.
  • 2003-2004 - Post-doctoral researcher at Departamento de Engenharia Quimica, Universidade do Porto, Portugal
  • 2001-2003 - Self employed (as a lecturer and food hygiene trainer), working at different institutions.
  • 1998-2001 - Post-doctoral researcher at Departamento de Engenharia Biológica, Universidade do Minho, Braga, Portugal.
  • 1990-1992 - Secondary School teacher.
  • 1990           - Nutritionist (Self employed) at Health Club, Ginarte, Porto.

 

Teaching at postgraduate level
• Food and Drink: Packaging and Sustainability (FC1114) – module tutor & module projects supervisor.

• Food Microbiology (FC1107) – component of Food Emerging Technologies and effect on food safety.
• Food Bioprocessing and Biotechnology (FC1106) – component of Food Preservation Techniques

Teaching at undergraduate level
• Hygiene and Food Safety (FC0703 - Tutorials)
• Food and Nutrition (FC0702 - Tutorials)
• Introductory Nutrition (FC0706 – Tutorials)
• Food: Past, Present & Future, Food and Nutrition (FC0802 – Lectures)
• Human Physiology I: Introduction to Nutrition and Metabolism (HS0701 - Lectures & Tutorials)
• Nutrition through lifespan (FC0803 - Lectures & Tutorials)
• Nutrition and Metabolism in Sport (FC0805 - Lectures & Tutorials)
• Diet in the Prevention and Management of Disease (FC1006 - Lectures & Tutorials, module tutor from September onwards)
• Food Biotechnology (BI1007 - Lectures)
• Food Microbiology Theory and Practice (BI1011 - Lectures & Tutorials, module tutor)
• Food Processing Technology (FC1012 – Lectorials)


 

Publications

F. Bot, M. Anese, G. Hungerford, M. A. Lemos (2017). Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties α-glucosidase inhibitory activity of tomato juice. Accept for publication in  Italian Journal of Food Science. 

Konstantina Tsikrika , M. Adília Lemos , Boon-Seang Chu, David H. Bremner , Graham Hungerford (2017). Time-resolved fluorescence observation of di-tyrosine formation in horseradish peroxidase upon ultrasound treatment leading to enzyme inactivation. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 173, 324–327.

Chu, Boon-Seang, Wilkin, Jonathan D., House, Madison; Roleska, Monika; Lemos, M. Adilia (2016). Effect of sucrose on thermal and pH stability of Clitoria ternatea extract.  International Journal of Food Processing Technology. 3(1), 11-17.

Francesca Bot, Monica Anese, M. Adília Lemos and Graham Hungerford (2015). Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment. Phytochemical Analysis, 27, 32-40.

M. Adília Lemos, Sárniková, Katarína, Francesca Bot, Monica Anese and Graham Hungerford (2015). Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based Foodstuffs – review. Biosensors, 5, 367-397.

S. Mane, D. Bremner, A. Tziboula-Clarke and M. Adília Lemos (2015). Effect of ultrasound on the extraction of anthocyanins from Purple Majesty Potato. Ultrasonics Sonochemistry 27, 509–514.

M. Adília Lemos, Maryam M. Aliyu and Graham Hungerford (2015). Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food Chemistry, 173, 462-467.

M. A. Lemos & G. Hungerford, 2013. The Binding of Curcuma longa Extract with Bovine Serum Albumin Monitored via Time-Resolved Fluorescence. Photochemistry and Photobiology, 89, 1071-1078.

M. A. Lemos, M. Aliyu & G.Hungerford, 2012. Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence. Innovative Food Science and Emerging Technologies, 16, 61-68.

M.A. Lemos, J.A. Teixeira, M. Mota and F.M. Gama. 2003. The enhancement of the cellulolytic activity of Cellobiohydrolase I and Endoglucanase by the addition of Cellulose Binding Domains derived from Trichoderma reesei. Enzyme Microbial Technology, 32, 35-40.

H. Pala, M.A. Lemos, M. Mota and F.M. Gama. 2001. Enzymatic upgrade of fold paperboard containers. Enzyme Microbial Technology, 29:4-5, 274-279.

M.A. Lemos, J.C. Oliveira and J.A. Saraiva. 2001. Effect of water content on the thermal inactivation of horseradish peroxidase freeze dried from alkaline pH. Food Science and Technology International, 7, pp. 393-398.

M.A. Lemos, J.A. Teixeira, M. Mota and F.M. Gama. 2000. A simple method to separate the Core Binding Domain of fungal cellulases after digestion by protease. Biotechnology Letters 22, 703-707.

M.A. Lemos, J.C. Oliveira and J.A. Saraiva. 2000. Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution. Journal Food Science and Technology (LWT), 33, 362-368.

M.A. Lemos, J.C. Oliveira, A. Van Loey and M.E. Hendrickx. 1999. Influence of pH on the thermal inactivation kinetics of horseradish peroxidase at high pressure. Food Biotechnology, 13(1), 13-32.

M.A. Lemos, J.C. Oliveira and J.A. Saraiva. 1997. Influence of the concentration of enzyme, phosphate ions and calcium chloride on the heat-resistance of horseradish peroxidase. R. Jowitt, Ed, Engineering and Food at ICEF7, 1, B29, Sheffield Academic Press.

J.A. Saraiva, J.C. Oliveira, M.A Lemos and M. Hendrickx. 1996. Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength. International Journal of Food Science and Technology, 31, 223-231.
 

Full Papers in Conference Proceedings
• M. A. Lemos, M. Aliyu, L. R.Joseph, G. Hungerford, 2013. Effect of cooking on the levels of bioactive compounds in Purple Majesty Potato. Full article in Conference Proceedings – Inside Food Symposium, Leuven, Belgium.
• M. A. Lemos & A. Sivaramareddy, 2013. Effect of oil quality on the levels of total phenolics, total anthocyanins and antioxidant activity of French fries. Full article in Conference Proceedings – Inside Food Symposium, Leuven, Belgium.
• M. A. Lemos, D. Bremner & S. Mane, 2013. Extraction of anthocyanins from Purple Majesty Potato using ultrasound assisted extraction. Full article in Conference Proceedings – Inside Food Symposium, 9th -12th April 2013, Leuven, Belgium.
• M. Vázquez da Silva, L. Mayor, M. A. Lemos, W. Sittikijyothin, M. P Gonçalves, A. M. Sereno, 2004. Mechanical properties of selected biological materials: analysis of experimental data using a new software tool. IBEREO’04: Iberian Rheology Meeting, Beja (Portugal). Progress in Rheology of Biological and Synthetic Polymer Systems, 151-156.

Abstracts/posters at conferences, workshops & COST (European Cooperation for Science and Technology) meetings

• M. A. Lemos, S. Mane, M. M. Aliyu, K. Sarnikova, P. Panigiotis, A. Halliday, D. Bremner, A. Tziboula-Clarke, G. Hungerford. Anthocyanins from Purple Majest Potato – location, extraction and effect of processing and storage. 1st Congress on Food Structure Design, 15th - 17th October 2014, Porto-Portugal. Presenting author
• M. A. Lemos, L. Greer, A. Tziboula-Clarke. Investigation into the effect of low frequency ultrasonication on cheese texture. Abstract submitted for the 1st Congress on Food Structure Design, 15th - 17th October 2014, Porto-Portugal. Presenting author
• M. A. Lemos, M. Aliyu, L. R.Joseph, G. Hungerford. Effect of cooking on the levels of bioactive compounds in Purple Majesty Potato. Inside Food Symposium, 9-12th April 2013, Leuven, Belgium. Presenting author.
• M. A. Lemos & A. Sivaramareddy. Effect of oil quality on the levels of total phenolics, total anthocyanins and antioxidant activity of French fries. Inside Food Symposium, 9-12th April 2013, Leuven, Belgium. Presenting author.
• M. A. Lemos, D. Bremner & S. Mane. Extraction of anthocyanins from Pureple Majesty Potato using ultrasound assisted extraction. Inside Food Symposium, 9-12th April 2013, Leuven, Belgium. Presenting author.
• M. A. Lemos, M. Aliyu & G. Hungerford. Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence. Food Innovation day, September 2013, Leatherhead Food Research, Surrey, UK. Co-author
• M. A. Lemos & G. Hungerford. Curcuminoid-serum albumin binding studied using time-resolved fluorescence. Food Innovation day, September 2013, Leatherhead Food Research, Surrey, UK. Co-author
• M. A. Lemos & Research team @ Abertay. Functional food ingredients, impact on food microstructure, quality and health”. COST Meeting (Working Group 3), 4th November 2013, Dublin, Ireland. Presenting author
• M. Adília Lemos, Maryam M. Aliyu & Graham Hungerford. Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence. Poster Presentation at “FluoroFest Workshop”, Munich, Germany, Nov 29- Dec 1, 2011.
• M. A. Lemos, 2006. Evolução de Hábitos Alimentares:da Dieta Mediterrânica ao Fast Food. I Congresso Internacional: Azeite e a Dieta Mediterrânica.13-14 October, Mirandela. Portugal.
• M. A. Lemos, 2003. High Pressure in Food. Departamento Engenharia Biológica – Universidade do Minho. Braga. Portugal.
• M. A. Lemos, 2003. Food Toxicology. Departamento de Química – Universidade Aveiro. Portugal
• M.A. Lemos, J.A. Teixeira, M. Mota and F.M. Gama. Synergistic effects of Cellulose Binding Domains from Trichoderma reesei on cellulose hydrolysis by Cellohiohydrolase I and Endoglucanase. 4th Carbohydrate Bioengineering Meeting, Stokholm, Sweden, June 2001.
• M.A. Lemos, J.C. Oliveira and J.A. Saraiva. Thermal inactivation of horseradish peroxidase in solution in a large range of pH values. IUFoST 10th World Congress of Food Science and Technology, Sidney, Australia. October 1999.
• J.C. Oliveira, M.A. Lemos and J.A. Saraiva. Effect of pH on the kinetic parameters of peroxidase thermal inactivation in aqueous solution. IFT, Chicago, USA. July 1999.
• M.A. Lemos, J.A. Teixeira, M. Mota and F.M. Gama. A new method to separate the Core Binding Domain of fungal cellulases after digestion by protease. 3rd Carbohydrate Bioengineering Meeting, Newcastle, England, April 1999.
• M.A. Lemos, J.C. Oliveira and J.A. Saraiva. Influence of the concentration of enzyme, phosphate ions and calcium chloride on the heat-resistance of horseradish peroxidase. Engineering and Food at ICEF7, Brighton, April 1997.
• M.A. Lemos, J.C. Oliveira, J.A. Saraiva and F.A.R. Oliveira. Thermal stability of horseradish peroxidase freeze dried from solutions with high alkaline pH. IFT Annual Meeting, New Orleans, USA, June 1996.
• M.A. Lemos, J.C. Oliveira and J.A. Saraiva. Development of a time temperature integrator (TTI) based on manipulating the thermal inactivation of horseradish peroxidase by changes, applicable to assess microbial lethality of pasteurisation processes. IUFoST 9th World Congress of Food Science and Technology, Budapest, Hungary, July 1995.
• M.A. Lemos, J.C. Oliveira and J.A. Saraiva. On the nature of the kinetic behaviour of horseradish peroxidase inactivation in solution. IUFoST 9th World Congress of Food Science and Technology, Budapest, Hungary, July 1995.

More Information

Funding

Funding award
• Project - A systematic study of the effect of ultrasound on food enzymes and bioacessability of bioactive compounds (model and real food systems)
o Researcher leader
o PhD Studentship (R-LINCs) - £73,850
o Duration 3 years (max 3.5 years), starting September 2014

• Project – Freeze drying fruits. 
o Co-applicant.
o £ 5,000– Innovation vouchers
o Duration from 03/03/14 to 25/04/14

• Project - Removal of all artificial colouring from company’s products including specifically; Tartrazine, Ponceau 4r and Allure Red.
o Co-applicant.
o £ 5,000– Innovation vouchers
o Duration from 06/01/14 to 04/04/14

• Project - Colours in Pakora products
o Co-applicant.
o £ 5,000– Innovation vouchers
o Duration from 22/04/13 to 17/06/13

• Project  (R & D) – Surface modification of cellulose and chitosan using enzyme-cellulose binding domains
o Member of the research team (2001)
o € 47,725.00 – POCTI/BIO/37832/2001 – Fundação para a Ciência e Tecnologia. Portugal

• Project (R & D) – Upgrading secondary fibres with cellulose binding domains
o Member of Research team (2001)
o € 106,435.00 - POCTI/AGR/38253/2001 – Fundacao para a Ciencia e Tecnologia - Portugal

Grant awards

• Participation COST meeting – “The nano, micro, macro confluence in food structure for health, wellness and pleasure”, Bucharest, Romania, 27th -28th February 2014.
• Participation COST meeting - “Food Engineering to Process-Structure-Healthy Function Relationships”, Dublin, Ireland, 4-5th November 2013.

• Erasmus staff mobility, 7th – 13th April 2013. Visit to Food Biotechnology Laboratory, Katholieke Universiteit Leuven, Belgium.
• Postdoctoral Fellowship (Fundação para a Ciência e Tecnologia – FCT): October 2003 – August 2004.

• Postdoctoral Fellowship (Fundação para a Ciência e Tecnologia – FCT): July 1998 – June 2001.

• Gulbenkian Grant – participation in conference - IUFoST 10th World Congress of Food Science and Technology, Sidney, Australia. October 1999

• PhD Fellowship (Fundação para a Ciência e Tecnologia – FCT): November 1993 – October 1997.

• Master fellowship (Fundação para a Ciência e Tecnologia – FCT) : September 1992 – October 1993.

Meet the rest of the team

Dr Jon Wilkin

Dr Jon Wilkin

Division of Food and Drink | Lecturer

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Dr Alberto Fiore

Dr Alberto Fiore

Division of Food and Drink | Senior Lecturer

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