Dr Adilia Lemos

Contact info

a.lemos@abertay.ac.uk

+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.

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Teaching
Research

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 the effect on food safety.
• Food Bioprocessing and Biotechnology (FC1106) – component of Food Preservation Techniques

Teaching at the 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)

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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

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Professor Alberto Fiore

Division of Engineering and Food Sciences | Professor of Food Chemistry & Technology

a.fiore@abertay.ac.uk
+44 (0)1382 30 8043

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Mr Edward Simpson

Division of Engineering and Food Sciences | Lecturer

e.simpson@abertay.ac.uk
+44 (0)1382 30 8135

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