Dr. Patrícia Fradinho

    Patrícia Fradinho obtained a Bachelor’s degree in Biotechnology Engineering (2003), a MSc degree in Food Engineering and Nutrition (2009), and received her European PhD in Food Engineering (2020) from the University of Lisbon, with honours. As a PhD candidate she developed part of the R&D project at the University of Vigo (Spain) and at the University of Florence (Italy).
    Her scientific activity has been in the field of new product development focusing on the reuse of by-products from the food industry and new sources of proteins, mainly microalgae.
    Between 2015 and 2021 she was an assistant professor at ISA (University of Lisbon), teaching Food Texture and Rheology and Cereal Technology and supervising +10 MSc students.
    Patrícia has published over 20 scientific publications in International Peer-Reviewed Journals, and owns +15 years of experience in the R&D and Innovation field, namely as Research Fellow in several European projects and in collaboration with the food industry.
    In 2020, she joined Colab4Food as a researcher at the Innovation & Value2Market Department, with a role in R&D&I and customer services.