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Joana Vieira graduated in Chemistry at the Faculty of Sciences of the University of Porto in 2021 and she got a master´s degree in Food Technology and Science in 2023, at a joint master’s program between the Faculty of Sciences of the University of Porto and the Department of Biological Engineering of the School of Engineering of the University of Minho.

During her bachelor´s and master´s internship, at the Food Polyphenol Lab, her research is focused on the understanding of the taste properties (astringency) of polyphenol-rich products and their modulation through economical, innovative and sustainable approaches using natural compounds such as polysaccharides. Thus, she studied the effect of polysaccharides isolated from food by-products and food waste on the modulation of astringency, through the interaction of several families of polyphenols from various food matrices with different oral constituents, using an oral cell-based quaternary model.

Currently, she is a researcher fellow where her work aims to study the effect of yeast protein extracts on molecular models of astringency.

Joana Vieira

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