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20042023

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Personal profile

Research interests

Food microbiology; Thermal processes; Non-thermal processes; Process optimization; Ozone; UV-light; Ultrasounds; Food quality; Food safety; Fruits; fruit juices; Food wastes; Shelf-life of minimally processed food; Microbial inactivation kinetics

Teaching

From 2005 to present, Fátima Miller has been an Invited Assistant Professor at Faculty of Biotechnology of the Catholic University of Porto, where she teaches Biology I and Biology II to undergraduate students. 

In 2022, she was also invited to teach Advanced Food Technology and Homogenization, two disciplines of the Master in Food Engineering curriculum.

Professional Information

Fátima A. Miller graduated in Microbiology from Universidade Católica Portuguesa - Escola Superior de Biotecnologia, Porto in 2001. In that year, she became a researcher on CBQF - Centro de Biotecnologia e Química Fina, working in a FP5 project.

At the end of 2003, Fátima A. Miller won a FCT doctoral fellowship to study the impact of different thermal treatments on microbial inactivation kinetics, obtaining a Ph.D. degree in Biotechnology with specialization in food microbiology, in 2009. When she finished her Ph.D. degree, she was hired to assist in the coordination and support activities of a FP7 project, which allowed her administrative experience and the development of excellent communication skills.

In 2010, she had received funding from FCT for a Post-doctoral fellowship that aimed to use mild non-thermal processes to produce fruit products with high quality and safety standards. Since then, her research interests and expertise revolve around the optimization of food processes, approaching the quality and safety characteristics of fruit products.

In 2016, when she finished her post-doctoral program, she worked for 9 months in an international project (FooD-STA), where she worked in science and technology management by developing a digital library that offers a collection of online training and education digital materials for the food sector.

Fátima A. Miller is, since December of 2018, a contracted researcher of CBQF - Centro de Biotecnologia e Química Fina, under the transitional norm, DL/57.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 3 - Good Health and Well-being
  • SDG 4 - Quality Education
  • SDG 8 - Decent Work and Economic Growth
  • SDG 9 - Industry, Innovation, and Infrastructure
  • SDG 12 - Responsible Consumption and Production

Education/Academic qualification

PhD, PhD in Biotechnology, Faculty of Biotechnology

1 Nov 200328 Jul 2009

Award Date: 28 Jul 2009

Master, MSc. in Microbiology, Faculty of Biotechnology

19972001

Award Date: 28 Jul 2001

Post-Doctoral Program in Biochemical Engineering & Biotechnology, Faculty of Biotechnology

20102016

Keywords

  • Q Science (General)
  • Food analysis
  • Microbiology
  • Kinetic behaviour
  • TA Engineering (General). Civil engineering (General)
  • Thermal processes
  • Non-thermal processes
  • Process optimization

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