Mountain Research Center of the Polytechnic Institute of Bragança | Portugal
Dr. Ângela Sofia Feitor Fernandes is an accomplished Assistant Researcher at the Mountain Research Center (CIMO) of the Polytechnic Institute of Bragança, Portugal. With a deep-rooted focus on bioactive compounds and functional food research, she has gained national and international recognition for her contributions to food science and sustainable biotechnologies. Through her multidisciplinary work and international collaborations, Dr. Fernandes has consistently delivered impactful innovations, blending rigorous science with real-world applications.
Author Profile👤
ORCID
Scopus
Strengths for the Awards✨
Dr. Ângela Sofia Feitor Fernandes is a highly accomplished Assistant Researcher at the Mountain Research Center (CIMO-IPB), Portugal. With over 150 peer-reviewed journal publications, an h-index of 39, and editorial contributions across multiple MDPI journals, she has demonstrated exceptional productivity, influence, and scientific leadership in her field. Her expertise spans natural product chemistry, functional food development, and innovative preservation technologies such as gamma irradiation and electron beam techniques.
She has significantly contributed to applied research through projects like VIIAFOOD, TextBlueStyle, and SambucuSafe, translating scientific discoveries into practical innovations for food safety, sustainability, and consumer health. Her work also integrates bioeconomy principles by valorizing agricultural residues into high-value functional foods, showcasing an interdisciplinary and impact-driven approach. Furthermore, her editorial roles, international collaborations, student mentorship, and authorship of seven ISBN-recognized book chapters further validate her academic leadership and global engagement.
🎓 Education
Dr. Fernandes embarked on her academic journey with a degree in Clinical Analysis and Public Health in 2007. She then pursued her Master’s in Food Quality and Safety (2010), followed by a PhD in Pharmaceutical Sciences, specializing in Nutrition and Food Chemistry in 2016. Her studies laid a strong foundation for her later work in food preservation and natural bioactive extraction.
👩🔬 Experience
Since 2009, Dr. Fernandes has been an active member of CIMO-IPB, advancing from a researcher to Assistant Researcher. She is currently a key contributor to several high-impact projects, including the VIIAFOOD, TextBlueStyle, and SambucuSafe initiatives. Notably, she pioneered the use of gamma and electron beam irradiation in food technology in Portugal, demonstrating leadership in innovation and sustainable food preservation.
Her research focuses on three primary areas:
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Natural Product Chemistry – Extracting, identifying, and isolating bioactive compounds from natural matrices like mushrooms and plants using advanced spectrometric methods.
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Functional Foods & Nutraceuticals – Developing bioactive-rich food products with antioxidant, antimicrobial, and cytotoxic properties.
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Natural Product Technology – Exploring non-thermal preservation methods such as gamma irradiation to maintain the integrity and shelf life of food, aligning with circular bioeconomy goals.
🏆 Awards & Recognitions
While specific awards are not listed, Dr. Fernandes’ esteemed positions, collaborative international research, editorial leadership for MDPI journals, and participation in prominent European scientific projects stand as strong markers of her academic and scientific excellence. Her rising h-index of 39 and over 150 Scopus-indexed publications validate her distinguished contributions.
📚 Selected Publications
Here are notable peer-reviewed publications by Dr. Fernandes, showcasing her impactful work:
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Fernandes, Â. S. F., et al. (2021). Development of functional mushroom flour enriched in vitamin D2. LWT – Food Science and Technology, 145. Cited by 23 articles.
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Fernandes, Â. S. F., et al. (2020). Irradiation of wild edible mushrooms: Evaluation of quality and safety parameters. Food Chemistry, 330. Cited by 31 articles.
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Fernandes, Â. S. F., et al. (2019). Bioactive potential of elderberry extracts in functional food formulations. Journal of Functional Foods, 59. Cited by 19 articles.
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Fernandes, Â. S. F., et al. (2018). Chemical profiling of mushrooms for nutraceutical use. Journal of Chromatography B, 1092. Cited by 27 articles.
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Fernandes, Â. S. F., et al. (2022). Natural blue dyes from food waste for textile application. Dyes and Pigments, 199. Cited by 12 articles.
Each publication reflects her expertise in translating scientific discovery into applied solutions.
✅ Conclusion
Dr. Ângela Fernandes is an exemplary candidate for the Best Researcher Award under the Forensic Scientist Awards. Her pioneering efforts in food chemistry, sustainable technologies, and functional food development place her at the forefront of applied biochemistry. Her dedication to a circular economy and bio-based innovation has brought real benefits to industry and academia alike. With a strong scientific record, leadership in international collaborations, and a forward-thinking approach, Dr. Fernandes stands as a model of excellence in research.
