Ana Fernandes's profile

Ana Fernandes

Research Associate

Universidade do Porto

I'm working on

7 months ago

Molecular Approach in the development of natural Food Colorants

About

Ana Fernandes is a Researcher in the Food Quality & Technology Group at LAQV, studying anthocyanins use as colorful and bioactives ingredients in foods. Her research is focused on the valuation of agrofood byproducts; anthocyanins-biopolymers interaction, physicochemical & biological properties.

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Universidade do Porto

Nanostructured plant-based functional ingredients for beverage applications using polysaccharide encapsulation

AURORA develops nanostructured food ingredients using polysaccharides as natural building blocks to encapsulate and stabilize plant-based colorants like anthocyanins. This nanotechnology-based approach addresses solubili...

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Ana Fernandes

Research Associate

Universidade do Porto

Work experience

Universidade do Porto

Postdoctoral Scientist

2005 - 2020

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Carbohydrate BiochemistryFood Chemistry & BiochemistryFood ScienceGeneral ChemistrySustainability

Last updated Mar 2026