Professional Experience
Food Biotechnologis
t (Apr’14 – Present)
Company: “Associação de Produtores do Concelho da Sertã”, Sertã (Portugal).
Main functions:
• Dealing with the qualification processes of regional products (Protected Geographical
Indication – PGI);
• Studying the methods of production and marketing of traditional regional foods;
• Monitoring and advising regional producers;
• Responsible for HACCP.
Teacher
(Nov’2014 – Present)
Company: Technologic and Professional School of Sertã (ETPS -Escola Tecnológica e Profissional da Sertã), Sertã (Portugal).
Main functions:
Teaching the disciplines of “Endogenous Products Valuation”, “Regional Agrarian Diversity” and “Characterization of Agrarian Activity”.
Teacher – Volunteer
(Oct’2014 – Present)
Company: Senior Sertã Academy (Portugal).
Main Functions:
Teaching the subject of “Functional Foods”.
Trainee
(Jan’14- Jan’15)
Company: Sertã town council, Sertã (Portugal).
Main functions:
• Dealt with the qualification processes of regional products (Protection Geographical
Indication – PGI);
• Studied the methods of production and marketing of traditional regional foods;
• Monitored and advised regional producers.
Promoter
(Jun’13 –Aug’14)
Project: “Mais Terra”, Castelo Branco (Portugal).
Main functions: The development and implementation of a cooperative organization, who provide technical and marketing support for the producers of regional fruit, vegetables and crafts.
Trainee
(Oct’12 – May’13)
Company: FABRIDOCE DOCES REGIONAIS, LDA, Aveiro (Portugal).
Main functions:
Development of Internship / Master Thesis – “Validation of processes used in traditional food products”:
• Maintained safety control and food quality.
• Ensured compliance of standard food IFS requirements, with particular emphasis on production process validation.
• New PET study for “fios de ovos” packaging.
• Studied the application of a technology aimed at increasing the shelf-life of “Ovos Moles de
Aveiro-IGP”.
Researcher (Feb’12 – Jul’12)
Institution: Aveiro University, Aveiro (Portugal).
Main functions
Development of the Degree Project, studying strategies for improving Eucalyptus Globulus resistance to stress caused by drought.
Rescue – Volunteer
(2006-09)
Institution: Portuguese Red Cross, Paredes (Portugal).
Main functions:
Provided first aid in emergency situations, ensuring the transmission and viability of the victims
Education & Training
“CAP- Certificado de Competências Pedagógicas” (Certificate of Pedagogical Skills) – (final grade of 18, from a maximum of 20)
Training Center: “CEFAS – Centro de Estudos e Formação Avançada da Sertã” (Centre for Studies and Advanced Training of Sertã).
Core competencies:
• Evaluation of trainer profile against the general context of Vocational Training in Portugal;
• Preparation, stimulation and evaluation of training units;
• Reflection on the training systems;
• The ability to establish a differentiated pedagogical relationship, dynamically and effectively with multiple groups or individuals, in order to benefit the acquisition of knowledge and skills. To further develop attitudes and behaviors appropriate for professional performance, taking into account current and future labor market requirements.
Master Degree in Food Biotechnology (final grade of 16, from a maximum of 20)
Higher Education Institution: Aveiro University, Aveiro (Portugal).
Core competencies: Biochemistry, Biology, Biotechnology, Microbiology, Genetics, Food Safety andQuality, Development of new food products, Food Technology, food packaging, Bioactive Compounds, Functional Foods, HACCP, IFS and BRC.
Personal Skills
Languages:
Portuguese: Mother Language
English: Understanding: C1. Oral interaction: B2. Writing: B1.
Spanish: Understanding: B1. Oral interaction: B1. Writing: B1.
Skills and Social Skills:
Communication; negotiation; team spirit; autonomy; leadership and a willingness to learn.
Education and Training (continuation)
Master Degree in Food Biotechnology (final grade of 16, from a maximum of 20)?
Higher Education Institution: Aveiro University, Aveiro (Portugal).
Core competencies: Biochemistry, Biology, Biotechnology, Microbiol:ogy, Genetics, Food Safety and Quality, Development of new food products, Food Technology, food packaging, Bioactive Compounds, Functional Foods, HACCP, IFS and BRC.
Conferences, Seminars, Etc.
I and II Conference of the Bioengineering – FEUP.
III BEST Training Day – Presentation Skills in Public – Aveiro University.
“Workshop SPME 2013 – Food Control and SPME” – Aveiro University.
Participation in the organization of 2013 Chemistry Olympics – Aveiro University.
Financial Workshop – “Comunidade Intermunicipal do Pinhal Interior Norte “ (CIMPIN).
Trade Marketing Workshop – Inovcluster.
Financial Basics Workshop – CIMPIN.
“Youth and Young Farmers Workshop” – European Network for Rural Development (ENRD).
Panelist- “The Yeast Beer” – Provart 2014 (Craft Beer Festival).
