Elisabete M.C. Alexandre graduated in Biotechnological Engineering from U. of Algarve and finished the Ph.D. in 2011 in Biotechnology (Food Science and Engineering) at College of Biotechnology, Portuguese Catholic University of Porto. Since 2019, she joined at U. of Aveiro as Contracted Researcher. Currently, her research has been focused on the extraction of bioactive compounds, including polyphenols, by green and emergent technologies, the study of their bioactivities and their application in the development of new fortified/supplemented food products Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure. Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.

• 1. Importance of polyphenols: Consumption and human health2. Results of in vivo assays of the effects of polyphenols in human health metabolic parameters3. AgroFood byproducts and wastes as polyphenols sources4. Solid-liquid extraction of polyphenols5. Extraction of polyphenols by pressurized based technologies6. Extraction of polyphenols by sub/supercritical based technologies7. Electro based technologies for the extraction of polyphenols8. Extraction of polyphenols by microwave assisted extraction technology9. Ultrasounds technology to recover polyphenols10. Enzymatic extraction of polyphenols11. Fermentation effect on polyphenol extraction efficiency12. Separation, purification, analyses and preservation of polyphenols13. Polyphenols applications in food industry sector14. Polyphenols applications in pharmaceutic industry sector15. Polyphenols applications in cosmetic industry sector

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Elisabete M.C. Alexandre graduated in Biotechnological Engineering from U. of Algarve and finished the Ph.D. in 2011 in Biotechnology (Food Science and Engineering) at College of Biotechnology, Portuguese Catholic University of Porto. Since 2019, she joined at U. of Aveiro as Contracted Researcher. Currently, her research has been focused on the extraction of bioactive compounds, including polyphenols, by green and emergent technologies, the study of their bioactivities and their application in the development of new fortified/supplemented food products Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure. Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.

• 1. Importance of polyphenols: Consumption and human health2. Results of in vivo assays of the effects of polyphenols in human health metabolic parameters3. AgroFood byproducts and wastes as polyphenols sources4. Solid-liquid extraction of polyphenols5. Extraction of polyphenols by pressurized based technologies6. Extraction of polyphenols by sub/supercritical based technologies7. Electro based technologies for the extraction of polyphenols8. Extraction of polyphenols by microwave assisted extraction technology9. Ultrasounds technology to recover polyphenols10. Enzymatic extraction of polyphenols11. Fermentation effect on polyphenol extraction efficiency12. Separation, purification, analyses and preservation of polyphenols13. Polyphenols applications in food industry sector14. Polyphenols applications in pharmaceutic industry sector15. Polyphenols applications in cosmetic industry sector

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Elisabete M.C. Alexandre graduated in Biotechnological Engineering from U. of Algarve and finished the Ph.D. in 2011 in Biotechnology (Food Science and Engineering) at College of Biotechnology, Portuguese Catholic University of Porto. Since 2019, she joined at U. of Aveiro as Contracted Researcher. Currently, her research has been focused on the extraction of bioactive compounds, including polyphenols, by green and emergent technologies, the study of their bioactivities and their application in the development of new fortified/supplemented food products Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure. Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.

• 1. Importance of polyphenols: Consumption and human health2. Results of in vivo assays of the effects of polyphenols in human health metabolic parameters3. AgroFood byproducts and wastes as polyphenols sources4. Solid-liquid extraction of polyphenols5. Extraction of polyphenols by pressurized based technologies6. Extraction of polyphenols by sub/supercritical based technologies7. Electro based technologies for the extraction of polyphenols8. Extraction of polyphenols by microwave assisted extraction technology9. Ultrasounds technology to recover polyphenols10. Enzymatic extraction of polyphenols11. Fermentation effect on polyphenol extraction efficiency12. Separation, purification, analyses and preservation of polyphenols13. Polyphenols applications in food industry sector14. Polyphenols applications in pharmaceutic industry sector15. Polyphenols applications in cosmetic industry sector

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