Assoc. Prof. Dr Jorge Saraiva , University of Aveiro , Portugal
Professor Jorge Manuel Alexandre Saraiva is an Associate Professor at the University of Aveiro, Portugal, specializing in high-pressure technologies. With a PhD in Biotechnology (Food Science and Engineering), his career spans over 27 years, during which he has become a leading figure in food safety and sustainability research. Professor Saraiva is renowned for his pioneering work in hyperbaric-storage (HS) and moderate-pressure pasteurization (MPP), which have revolutionized food storage and safety practices. He has contributed to over 334 publications, advancing both academic knowledge and practical applications in food science, biotechnology, and medical sterilization. His innovative research also extends to collaborations with global research institutions and industry leaders. Recognized as a Highly Cited Researcher in Agricultural Sciences (2021-2024), Professor Saraiva’s work has bridged the gap between academia and industry, emphasizing knowledge transfer for sustainable technological development.
Publication Profile:
Scopus
Strengths for the Award:
Dr. Jorge Saraiva stands out as a highly accomplished researcher in the field of Food Science and Biotechnology, with specialized expertise in high-pressure technologies, including hyperbaric-storage and moderate-pressure pasteurization. He has demonstrated exceptional contributions to food safety, sustainability, and biotechnology, having led 13 research projects and collaborated in 20 others, including numerous industry-related projects. His citation index of 11,363 and h-index of 51, as well as recognition as a Highly Cited Researcher by Clarivate Analytics from 2021 to 2024, highlight his impactful research. Furthermore, his innovative work in hyperbaric storage and pasteurization technologies not only enhances food safety but also offers sustainable alternatives to conventional food preservation methods.
Areas for Improvement:
While Dr. Saraiva’s work in high-pressure technologies has had significant practical applications, there could be an increased focus on interdisciplinary collaborations in emerging fields such as personalized nutrition, where his technologies might have unexplored potential. Engaging more with new scientific innovations in other sectors like agriculture or medicine could further broaden his research impact.
Education
Professor Jorge Saraiva completed his PhD in Biotechnology, specializing in Food Science and Engineering, at the Portuguese Catholic University. His educational journey has been rooted in research, with an emphasis on food safety and sustainable technologies. Over the years, he has built an extensive academic foundation, specializing in the application of high-pressure and non-thermal technologies for food preservation. His academic career at the University of Aveiro has been marked by his dedication to integrating advanced scientific research with practical solutions for the food industry. Throughout his career, Professor Saraiva has committed to the advancement of food safety and sustainability, focusing on innovative preservation methods that reduce energy consumption and maintain food quality. His expertise has made him a respected figure both nationally and internationally, frequently collaborating with esteemed universities and research institutions on cutting-edge projects that influence food science and biotechnology.
Experience
With over 27 years of experience, Professor Jorge Saraiva has made significant contributions to the fields of food science, biotechnology, and high-pressure technology. As an Associate Professor in the Chemistry Department at the University of Aveiro, he has led 13 research projects and participated in 20 others. His research has been pivotal in the development of hyperbaric-storage (HS) and moderate-pressure pasteurization (MPP), technologies that have transformed food safety protocols and sustainability in the food industry. He has worked on over 24 industry-focused projects, helping companies implement non-thermal processing technologies. Additionally, his extensive work in consultancy and his leadership in collaborations with global research institutions, including universities in Portugal, Spain, and Italy, have fostered innovations that extend beyond food preservation to medical applications. Professor Saraiva’s contributions have earned him recognition as a Highly Cited Researcher (2021-2024), cementing his status as a leader in his field.
Awards and Honors
Professor Jorge Saraiva has received numerous prestigious awards and recognitions for his impactful research in food science and biotechnology. Notably, he has been recognized as a Highly Cited Researcher in Agricultural Sciences from 2021 to 2024 by Clarivate Analytics, a testament to his significant contributions to scientific advancement. In 2024, he was honored with the Cooperation Award from the University of Aveiro for his exceptional efforts in knowledge transfer to the food industry. His work on high-pressure technologies, particularly in food safety and sustainability, has earned him global recognition. He has also received accolades for his leadership in scientific advisory roles, influencing policies and guiding research directions in food processing and biotechnology. Professor Saraiva’s dedication to fostering collaborations with industry and academic institutions worldwide has led to groundbreaking advancements that address contemporary challenges in food preservation, sustainability, and public health.
Research Focus
Professor Jorge Saraiva’s research focus centers on the application of high-pressure technologies to enhance food safety, sustainability, and quality. His pioneering work in hyperbaric-storage (HS) has introduced new methods for food storage at room temperature, offering an energy-efficient alternative to traditional refrigeration. He has also advanced moderate-pressure pasteurization (MPP) techniques that maintain the sensory qualities of sensitive foods like meat and fish while ensuring microbial safety. These innovations have had a profound impact on food processing and preservation, addressing global challenges in food security and sustainability. Additionally, Professor Saraiva has made strides in biotechnology, exploring non-thermal methods for bioactive compound extraction and sterilization processes with medical applications, such as intraocular lenses. His research extends to microbiology, fermentation processes, and food science, aiming to improve both the safety and nutritional quality of food products. His interdisciplinary approach continues to push the boundaries of applied science.
Publication Top Notes:
- Effects of pressure-based technologies on food lipids oxidation 🥩💡
- Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments 🔬💪
- Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach 🍹♻️
- Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish 🐟⚡
- Quality Changes on Cod Fish (Gadus morhua) during Desalting Process and Subsequent High-Pressure Pasteurization 🐟🧂
- Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity 🍞🌵
- Nonthermal high-pressure microalgae extracts: A new source of natural ingredients for cosmetics 🌱💄
- Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration 💥🍽️
- Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates 🥣🌱
- The effects of pressure-based processing technologies on protein oxidation 🧬🍖
Conclusion:
Dr. Jorge Saraiva’s extensive experience, high-impact publications, patents, and notable collaborations make him a highly deserving candidate for the Best Researcher Award. His contributions to food science and biotechnology, particularly in nonthermal food preservation methods, have set new standards for sustainability and efficiency in food processing.