José Maria Oliveira

Professor Auxiliar



Interesses de Carreira



Carreira

  • Desde  2001: Professor Auxiliar, Universidade do Minho
  • 1995 - 2001: Assistente, Universidade do Minho
  • 1991 - 1995: Assistente Estagiário, Universidade do Minho

Interesses de Formação

    Licenciatura em Engenharia Biológica na Universidade do Minho, 1991

    Provas de Aptidão Pedagógica e Capacidade Científica na Universidade do Minho, 1995

    Doutoramento emEngenharia Química e Biológica pela Universidade do Minho, 2001


Qualificações

  • 2001: Doutoramento em Engenharia Química e Biológica, Universidade do Minho
  • 1991: Licenciatura em Engenharia Biológica, Universidade do Minho
  • 1995: Provas de Aptidão Pedagógica e Capacidade Científica, Universidade do Minho

Cargos e Responsabilidades

  • Desde  2013: Diretor-Adjunto de Curso, Mestrado Integrado em Engenharia Biológica

Interesses de Ensino

    Laboratórios de Bioprocessos (MestradoIntegrado em Engenharia Biológica, 3º ano)

    Métodos Instrumentais de Análise (MestradoIntegrado em Engenharia Biomédica, 4º ano )

    Serviços Industriais (Mestrado Integrado emEngenharia Biológica, 4º ano )

    Projeto em Engenharia de Processo (MestradoIntegrado em Engenharia Biológica, 4º ano )

    Projeto Individual em Engenharia Biológica (MestradoIntegrado em Engenharia Biológica, 5º ano)

    Enologia (Mestrado Integrado em Engenharia Biológica, 5º ano)

    Dissertação em Engenharia Biológica (MestradoIntegrado em Engenharia Biológica, 5º ano 


Cursos

  • Enologia ( Mestrado Integrado em Engenharia Biológica )
  • Métodos Instrumentais de Análise ( Mestrado Integrado em Engenharia Biomédica )
  • Projeto Individual em Engenharia Biológica ( Mestrado Integrado em Engenharia Biológica )
  • Serviços Industriais ( Mestrado Integrado em Engenharia Biológica )
  • Laboratórios de Bioprocessos ( Mestrado Integrado em Engenharia Biológica )
  • Projeto em Engenharia de Processo ( Mestrado Integrado em Engenharia Biológica )
  • DISSERTACAO EM ENGENHARIA BIOLOGICA ( Mestrado Integrado em Engenharia Biológica )


Projetos


Alunos de Investigação


Publicações Recentes

1
Anti-biofim and antibacterial effect of essential oils and their major compounds
  • Journal of Essential Oil-Bearing Plants, 19(3), 624-631, 2016
2
  • Pereira, A.P.; Mendes-Ferreira, A.; Oliveira, J.M.; Estevinho, L.M.; Mendes-Faia, A.
Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation
  • Journal of the Institute of Brewing, 121(1), 122-128, 2015
3
Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
  • LWT - Food Science and Technology, 62(2), 1043-1052, 2015
4
Immobilized cell systems for batch and continuous winemaking
  • Trends in Food Science and Technology, 40(1), 33-47, 2014
5
  • Pereira, A.P.; Mendes-Ferreira, A.; Oliveira, J.M.; Estevinho, L.M.; Mendes-Faia, A.
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
  • LWT - Food Science and Technology, 56(1), 21-30, 2014
6
Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells
  • Process Biochemistry, 49(1), 1-9, 2014
7
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics
  • LWT - Food Science and Technology, 59(2), 1114-1122, 2014
8
Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions
  • Food Chemistry, 138(2–3), 1510-1514, 2013
9
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
  • Food Microbiology, 33(3), 114-123, 2013
10
Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
  • LWT - Food Science and Technology, 54(2), 557-563, 2013
11
Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain
  • South African Journal of Enology and Viticulture, 34(2), 212-222, 2013
12
Early leaf removal impact on volatile composition of Tempranillo wines
  • Journal of the Science of Food and Agriculture, 92(4), 935-942, 2012
13
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
  • Phytochemistry, 74, 196-205, 2012
14
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace
  • Journal of the Institute of Brewing, 118(2), 163-173, 2012
15
Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
  • Food Chemistry, 126(1), 249-253, 2011
16
Study of the volatile and glycosidically bound compounds of minority Vitis vinifera red cultivars from NW Spain
  • Journal of the Institute of Brewing, 117(3), 462-471, 2011
17
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production
  • Industrial Crops and Products, 34(1), 979-985, 2011
18
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
  • International Journal of Food Science and Technology, 46(4), 871-878, 2011
19
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
  • LWT - Food Science and Technology, 43(10), 1564-1572, 2010
20
Microextraction and gas chromatography/mass spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice
  • Journal of Microbiological Methods, 83(1), 48-52, 2010
Listagem Completa de Publicações