Bárbara Ramos Email & Phone Number

Porto, Portugal

Assist companies in obtaining grants and incentives from EU Frameworks and Portuguese Government ProgrammesPrepare and submission of applications for investment projects in multiple areas.

• Researcher in the international project: Strategic Platform for Ameliorating Tunisian Higher Education on Food Sciences and Technology - SPAAT4FOOD- co-funded by the European Union (585729-EPP-1-2017-1-TN-EPPKA2-CBHE-JP) • Analyse the Tunisian current educational system and methodology and advise on the qualification of higher education teaching staff and on the professional insertion unit and internship program • Plan and organize meetings to the dissemination and sharing of advanced, fundamental and applied knowledge and to assist on the creation of a scientific journal “Mediterranean Journal of Food Science and Technology”• Design and development of innovative teaching tools and methodology (e.g. prototype virtual laboratories)• Supervision of four international master students in the area of food processing under the Erasmus Mundus program.

Viana, Angola

• Technical manager of the NP ISO 17025 • Supervised 12 technicians and developed plans to assure staff progress• Organized the resources and ongoing operation of microbiological facilities• Ensured timely delivery of microbiology laboratory services to support product’s release of 5 plants (soft drinks, nectars and juices, water and beer)• Provided technical expertise and testing support for R&D and for the manufacturing community • Prepared, reviewed and approved documentation pertaining to quality and manufacturing systems and processes• Coordinated with other departments/organizations to accomplish objectives.• Planned and managed the successful reallocation of the Microbiology Lab.

Porto Area, Portugal

• Developed novel approaches to improve produce safety that resulted in 5 publications in scientific international journals and 3 publications in congresses • Isolated and studied bacteriogenic lactic acid bacteria and characterized their bacteriocins• Studied the thermal inactivation kinetics of Listeria innocua subjected to different stressing conditions under isothermal and non-isothermal treatments• Contributed to the organization of the LOPA (Laboratory of Optimization of Food Processes) lab resources and ongoing operations for direct oversight of supply inventory and troubleshooting and for maintenance of equipment • Supervised two undergraduate students and train two master students to work in a Microbiology laboratory risk GR II• Received a Ph.D. individual Grant award by Fundação para a Ciência e a Tecnologia (SFRH/BD/ 42169/2007).

Porto, Potugal

• Evaluated the authenticity and quality of pastry products made with eggs versus pastry powder by biochemical and nutritional analyses• Sensory and nutritional profile analysis of products made with eggs.• Developed novel approaches to analyze and characterize eggs (including prediction of shell egg’s storage) and custard creams that resulted in 2 publications in scientific international journals and 3 publications in congresses • Improved a HPLC methodology to detect biogenic amines in complex matrices • Optimized a HS-SPME method for extraction of volatile compounds from egg custards• Received the award of best poster in the 9th Food Chemistry Meeting (2009)• Train and tutored young people in the Junior University project under the program “Know the ice cream’s composition” (2007).

Porto Area, Portugal

• Provided technical expertise and testing support to the development of a new food product• Reviewed testing requirements and gave advice on microbiological methodology • Investigated the causes of out-of-specification microbiological results, product or processing samples • Served as an essential resource for applied microbiology expertise for members of the Refriango sales team, customers and internal innovation teams• Collect and analysed data, summarized and made recommendations for proceeding to project conclusions• Analyse and summarized the collected data and communicate with the company• Ensured regular communication with the company members• Successfully supported the launch of a cod product in the Portuguese market• Collaborate on a project about thermal inactivation kinetics of Listeria innocua subjected to different stressing conditions under isothermal and non-isothermal treatments• Received best poster award in the domain of Microbiological Culture Media presented at Food Micro 2006, by International Committee on Food Microbiology.

Porto Area, Portugal

Train and tutor young people in the “Know the ice cream composition” program of Junior University project.

Porto Area, Portugal

Collaboration in different projects in the fields of molecular biology and genetics.

Porto Area, Portugal

Participation in the research project “Study of the effect of additives in the growth of probiotic strains present in Requeijão (a traditional dairy product)”.

Doctor Of Philosophy (Phd), Microbiology, General, 18

Master'S Degree, Master In Water And Food Quality Control, Very Good

Licentiate Degree, Microbiology, General, 14

Master Data Science, Data Science, On Going