Curriculum vitae
Patricia Branco obtained a European Doctorate in Food Engineering in 2018 from the Instituto Superior de Agronomia, University of Lisbon, in collaboration with Denmark. She holds a Master’s degree in Molecular Biology from the Egas Moniz Higher School of Health (2011) and a Bachelor’s degree in Biotechnology Engineering from the Faculty of Engineering, Universidade Lusófona (2008). Patricia Branco has made significant contributions to the fields of molecular biology, food science, foodborne pathogens, and the development of eco-friendly biocides. Her research focuses on the antimicrobial properties of peptides produced by microorganisms, including their biochemical and molecular characterization, and their applications in food preservation and fermentation processes. She has published 19 articles in Scopus-indexed journals, presented her work at numerous conferences, organized four scientific events, and supervised 11 diploma theses for biotechnology and biology students. She has also served on the thesis committee for seven biotechnology degree theses, edited four e-books, and received a scientific award for the best research paper from the International Union of Microbiological Societies. Additionally, she has participated as a postdoctoral researcher in three projects and coordinated the ART-BIOCIDES- Artworks Revolutionary Treatments: BIOcides for Cultural heritage objects invaders, Innovative Development of Eco-friendly Solutions at the HERCULES laboratory, Évora University and the BIO-PHYTOFABs scientific project at the Linking Landscape, Environment, Agriculture, and Food (LEAF), School of Agriculture, University of Lisbon. Currently, Patricia Branco is an Assistant Professor at the University of Lusófona, Lisbon, Portugal, and the coordinator of Bioengineering and Sustainability Research Group (BioRG) at the Faculty of Engineering, University of Lusófona. She is also a researcher at LEAF, School of Agriculture, University of Lisbon. Since 2022, she has served as an invited editor for the journal Antibiotics, MDPI. Patricia Branco’s expertise lies at the intersection of biotechnology and microbiology, with a special focus on developing sustainable biopreservatives and biocontrol methods. Her research enhances food safety, quality, and sustainability, positioning her as a prominent figure in biotechnology and food engineering. Throughout her professional career, she has co-authored scientific papers with 51 national and international scientists across various fields.
