Raquel P. F. Guiné

​

*****************************************************************************************************************

2018: Best Poster Presentation Contest - Second Place. 1st International Meeting on Innovation & Development in the Food Sector, Viseu, 5 June 2018:

DEVELOPMENT OF JELLY FRUITS MADE WITH RED BERRIES AND AROMATIC HERBS: TEXTURAL ANALYSIS

Cátia Reis, Paula Correia, Sofia Florença, Raquel Guiné

​

*****************************************************************************************************************

2017: Prize "CEI-IIT -  Research, Innovation and territory", project "Pontes entre agricultura familiar e agricultura biológica", won in category 2 Innovation in Low Density Territories, June 2016.

​

*****************************************************************************************************************

2016: The research paper: Guiné RPF, Barroca MJ, Gonçalves F, Alves M, Oliveira S, Mendes M. (2015) Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments. Food Chemistry, 168(1), 454-459.

was awarded prize for Best Scientific Paper CI&DETS Published in 2015, in the Research Group in Food, Agrarian and Veterinary Sciences.

​

*****************************************************************************************************************

2016: Contest "CAP: Cultiva o teu Futuro", work “Development of Yogurts with Detox Properties”, selected as finalist, October 2016.

​

*****************************************************************************************************************

2016: 2nd prize contest Poliempreende, work “Yogurts Detox”, May 2016.

​

*****************************************************************************************************************

2016: Best Oral Presentation at 2nd International Conference on Food and Agricultural Engineering (ICFAE 2016), Copenhagen, Denmarc, 11-13 May 2016: Guiné RPF, Roque ARF, Seiça FFA, Batista CEO. “Effect of Chemical Pretreatments on the Physical Properties of Kiwi”

​

​*****************************************************************************************************************

2015: The research paper: Silva V, Figueiredo AR, Costa JJ, Guiné RPF. (2014) Experimental and mathematical study of the discontinuous drying kinetics of pears. Journal of Food Engineering, 134, 30-36.

was awarded prize for Best Scientific Paper CI&DETS Published in 2014, in the Research Group in Food, Agrarian and Veterinary Sciences.

 

​*****************************************************************************************************************

2015: Certificate of excelence for oral comunication “Relationship between the Dietary Fibre Consumption and the Level of Knowledge” by Szűcs V, Harangozó J, Guiné RPF. presented at 2nd International Conference on Food and Nutrition Technology (ICFNT 2015), Jeju Island, Republic of Korea, 29-30 july 2015.

 

​*****************************************************************************************************************

2013: First Prize in the Nacional Contest sponsored by the CAP: 2nd edition of the University Prize CAP - Cultivate your future, under the theme "Yogurts enriched with antioxidants from wine". 

Total value of the prize for the team: 9000 €



​*****************************************************************************************************************

Three of the products developed by my students and under my guidance in the subject "Innovation and Development of Food Products" of the course in Food Engineering (ESAV)  were submitted to the contest sponsored by the CAP: 1st edition of the University Prize CAP - Cultivate your future, under the theme "Innovation in olive oil", and two were selected as finalists for the session of Elevator Pitch which included 30 finalists out of a total of 83 groups enrolled.  



​*****************************************************************************************************************

The research paper:
Mota CL, Luciano C, Dias A, Barroca MJ, Guiné RPF. (2010) Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing, 88(2-3), 115-123. 

was awarded a certificate of excellence for being one of the most cited contributing significantly to the increase in the impact factor of the journal Food and Bioproducts Processing in the year de 2011.

​​

*****************************************************************************************************************

My project  approved by FCT with reference PTDC/AGR-ALI/74587/2006 was candidate for the design and technology contest FOOD I&DT 2011 under the heading "Alternative Methodology for Drying a Traditional Product", being one of the 25 projects selected for display of technologies among 80 candidates. The space FOOD I&DT promoted by INOVISA in collaboration with the Innovation Agency, took place in Alimentaria & Horexpo 2011, between 27 and 30 March 2011, at FIL in Lisbon.



*****************************************************************************************************************