Professional Bio

Dr. Jorge M. A. Saraiva received his B.Sc. in Biochemistry (1989) from University of Coimbra, Portugal. In 1994, he finished his Ph.D. in Biotechnology (Food Science and Engineering) at College of Biotechnology (ESB), at the Portuguese Catholic University (UCP) in Porto, Portugal and in 1998, he joined the University of Aveiro (UA) as an Assistant Researcher. His research focuses on the use of high pressure for food preservation and processing , as well as, for biotechnological applications. Dr. Saraiva teaches Food Technology and Biocatalysts. He heads the Multidisciplinary High-Pressure Platform of UA (https://www.ua.pt/ptaltapressao/), he is one of the two Vice-Coordinators of the Agro-Food Platform and the director of the B.C. in Biotechnology. Dr. Saraiba is an elected member of the European High-Pressure Research Group (EHPRG) Committee since September 2015 (http://www.ehprg.org/committee.php). He has co-authored four patents and more than 150 scientific papers in international peer-reviewed periodicals, and he has supervised 7 Ph.D. dissertations, and currently, he is the adviser of 12 Ph.D. students.