Personal profile
Biography
Tânia Leal holds a BSc in Biochemistry and a MSc in Biotechnology by the University of Minho since 2016 and 2018, respectively. In her master thesis, she developed Ochratoxin A (OTA) extraction platforms using OTA-binding proteins for application in mycotoxin clean-up. This work involved the development and validation of a method for Ochratoxin A determination in red wine.
In 2020 Tânia completed a professional internship as a Chemical Industry Technician at Riopele – Têxteis S.A., in which she developed skills in the chemical and physical analysis of textiles.
She worked in the Alchemy project from 2021 to 2023 at the Center for Biotechnology and Fine Chemistry (CBQF, Universidade Católica Portuguesa) in cooperation with Amyris, Inc., namely in the extraction, purification and valorization of various by-products for animal feed, food, agricultural, cosmetic and pharmaceutical applications.
Currently, Tânia is working as a Lab Assistant for CIRCULAS Project at the CBQF in cooperation with Biorbis in the Agro-Food Technology platform.
Education/Academic qualification
Master, Biotechnology, University of Minho
19 Sept 2016 → 4 Jan 2019
Bachelor, Biochemistry, University of Minho
Sept 2013 → Aug 2016
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):
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SDG 4 Quality Education -
SDG 9 Industry, Innovation, and Infrastructure
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Collaborations and top research areas from the last five years
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Painting the picture of food colouring agents: near-ubiquitous molecules of everyday life – a review
Pereira, H., Deuchande, T., Fundo, J. F., Leal, T., Pintado, M. E. & Amaro, A. L., Jan 2024, In: Trends in food science & technology. 143, 15 p., 104249.Research output: Contribution to journal › Review article › peer-review
11 Citations (Scopus) -
BSA-based sample clean-up columns for ochratoxin A determination in wine: method development and validation
Leal, T., Abrunhosa, L., Domingues, L., Venâncio, A. & Oliveira, C., 1 Dec 2019, In: Food Chemistry. 300, 125204.Research output: Contribution to journal › Article › peer-review
23 Citations (Scopus) -
Valorization of spent sugarcane fermentation broth as a source of phenolic compounds
Oliveira, C. M., Horta, B., Leal, T., Pintado, M. & Oliveira, C. S. S., 8 Jul 2022, In: Processes. 10, 7, p. 1-15 15 p., 1339.Research output: Contribution to journal › Article › peer-review
Open AccessFile6 Citations (Scopus)88 Downloads -
Carnosic acid production from sugarcane syrup by engineered yeast in fed-batch fermentation
Carsanba, E., Fernandes, S., Beato, F., Carvalho, L. C., Pintado, A., Lopes, A., Ribeiro, M., Leal, T., Pintado, M. & Oliveira, C., 15 Mar 2025, In: Fermentation. 11, 3, 11 p., 147.Research output: Contribution to journal › Article › peer-review
Open AccessFile22 Downloads -
Recombinant bovine serum albumin domain II as bioreceptor for ochratoxin A capture
Aguiar, T. Q., Leal, T., Rodrigues, D. G., Abrunhosa, L., Oliveira, C. & Domingues, L., 1 Feb 2025, In: Talanta. 283, 9 p., 127126.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Citations (Scopus)37 Downloads