José António Teixeira

Full Professor


  • Since  2001: Full Professor, Universidade do Minho
  • 1993 - 2001: Associate Professor, Universidade do Minho


  • 1988: , Universidade do Porto

Roles and Responsibilities

  • Since  2016: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • Since  2014: Program Director, PhD Program in Food Science and Technology and Nutrition
  • 2012 - 2016: Director of Research Unit, Centre of Biological Engineering
  • 2010 - 2012: Head of Department, Department of Biological Engineering
  • 2010 - 2012: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2010 - 1012: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2010 - 2016: Member of Program Studies Steering Committee, PhD Program in Chemical and Biological Engineering
  • 2011 - 2013: Coordenador do Colégio Regional Norte de Engenharia Quimica e Biológica da OE
  • Since  2009: Presidente da Direcção da Sociedade Portuguesa de Biotecnologia
  • 2008 - 2008: Presidente da AG da SPBT
  • Since  2018: Editor Chefe de Especialidade da Frontiers in Sustainable Food Systems
  • Since  2013: Member of the Editorial Board of "BioMed Research International"
  • Since  2013: Member of the Editorial Board of "The Scientific World Journal"
  • Since  2011: Member of the Editorial Board of "CyTA - Journal of Food"
  • Since  2010: Member of the Editorial Board of "Biotechnology Letters"
  • Since  2009: Editor-in-Chief of "Boletim de Biotecnologia"
  • Since  2009: Associate Editor of "Food and Bioprocess Technology"
  • Since  2008: Member of the Editorial Board of "Brazilian Journal of Microbiology"
  • Since  2008: Member of the Editorial Advisory Board of "Chemical Papers"

Laboratory Management

Honors and Awards

  • 2012: «Seed of Science» Engenharia e Tecnologias


  • Projet of Biological Engineering ( Integrated Master in Biological Engineering )


Research Students

Recent Publications

  • Muñiz-Márquez, Diana B.; Teixeira, José A.; Mussatto, Solange I.; Contreras-Esquivel, Juan C.; Rodríguez-Herrera, Raúl; Aguilar, Cristóbal N.
Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product
  • LWT - Food Science and Technology, 102, 75-79, 2019
Hydrogel as an alternative structure for food packaging systems
  • Carbohydrate Polymers, 205, 106-116, 2019
Effects of sodium chloride and sodium perchlorate on properties and partition behavior of solutes in aqueous dextran-polyethylene glycol and polyethylene glycol-sodium sulfate two-phase systems
  • Journal of Chromatography A, (In Press), 2019
Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
  • Food Research International, (In Press), 2019
Valorization, comparison and characterization of coconuts waste and cactus in a biorefinery context using NaClO2-C2H4O2 and sequential NaClO2-C2H4O2/autohydrolysis pretreatment
  • Waste and Biomass Valorization, (In Press), 2019
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
  • European Food Research and Technology, (In Press), 2019
The biopolymer produced by Rhizobium viscosum CECT 908 is a promising agent for application in Microbial Enhanced Oil Recovery
  • New Biotechnology, (In Press), 2019
  • Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela
Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
  • Food Hydrocolloids, 87, 792-804, 2019
One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
  • Carbohydrate Polymers, 201, 31-38, 2018
Lignin from an integrated process consisting of liquid hot water and ethanol organosolv: Physicochemical and antioxidant properties
  • International Journal of Biological Macromolecules, 120(Part A), 159-169, 2018
Comparative autohydrolysis study of two mixtures of forest and marginal land resources for co-production of biofuels and value-added compounds
  • Renewable Energy, 128, Part A, 20-29, 2018
Electric field processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
Influence of mixing intensity on lysozyme crystallization in a meso oscillatory flow reactor
  • Crystal Growth and Design, 18(10), 5940-5946, 2018
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 2018
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
  • Food Research International, 111, 544-555, 2018
Bioreactor design for enzymatic hydrolysis of biomass under the biorefinery concept
  • Chemical Engineering Journal, 347, 119-136, 2018
  • de Lima, Meire dos Santos Falcão; da Silva, Roberto Afonso; da Silva, Milena Fernandes; da Silva, Paulo Alberto Bezerra; Costa, Romero Marcos Pedrosa Brandão; Teixeira, José A.; Porto, Ana Lúcia Figueiredo; Cavalcanti, Maria Taciana Holanda
Brazilian kefir-fermented sheep's milk, a source of antimicrobial and antioxidant peptides
  • Probiotics and Antimicrobial Proteins, 10(3), 446-455, 2018
Optimization of lipid extraction from the oleaginous yeasts Rhodotorula glutinis and Lipomyces kononenkoae
  • AMB Express, 8(126), 2018
Ohmic Heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure
  • Current Opinion in Food Science, 22, 95-101, 2018
Cellulose nanocrystals from grape pomace: production, properties and cytotoxicity assessment
  • Carbohydrate Polymers, 192, 327-336, 2018
Full List