Andreia Ribeiro graduated in Biomedical Engineering at Polytechnic Institute of Bragança in October 2014. For 8 months she participated in an Erasmus fellowship where she developed skills in the characterization and microencapsulation of natural extracts and later she worked as researcher in the field of Valorization of Natural Products. In 2021, she obtained the PhD degree in Chemical and Biological Engineering from Faculty of Engineering of the University of Porto (FEUP) with thesis entitled Nanohydroxyapatite Pickering emulsions: from product development to functional ingredients in food applications under the supervision of Professors Madalena Dias, Filomena Barreiro and Isabel Ferreira. Since then, she has been working as a researcher at LSRE-LCM, FEUP, on the Project Valor Natural – Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar. Andreia has published 11 papers in international peer-reviewed journals and has several oral and poster communications in national and international conferences.

Supervisors: Madalena Dias, Isabel Martins


Pickering emulsions
Functional foods
High value-added products


A. Ribeiro, R.F.S. Gonçalves, A.C. Pinheiro, Y.A. Manrique, M.F. Barreiro, J.C.B. Lopes, M.M. Dias. In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods. LWT – Food Science and Technology, 154, 112706, 2022 A. Ribeiro, Y.A. Manrique, F. Barreiro, J.C.B. Lopes, M.M. Dias. Continuous Production of Hydroxyapatite Pickering Emulsions using a Mesostructured Reactor. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 91, 126365, 2021 A. Ribeiro, R.M.V. Abreu, M.M. Dias, M.F. Barreiro, I.C.F.R. Ferreira. Antiangiogenic compounds: well-established drugs versus emerging natural molecules. Cancer Letters, 415, 86-105, 2018 A. Ribeiro, C. Caleja, L. Barros, C. Santos-Buelga, M.F. Barreiro, I.C.F.R. Ferreira. Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese. Food and Function, 7, 2185-2196, 2016 A. Ribeiro, L. Barros, R.C. Calhelha, M. Carocho, A. Ćirić, M. Sokovic, M.M. Dias, C. Santos-Buelga, M.F. Barreiro, I.C.F.R. Ferreira. Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods, 26, 268-278, 2016 A. Ribeiro, G. Ruphuy, J.C. Lopes, M.M. Dias, L. Barros, F. Barreiro, I.C.F.R. Ferreira. Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry, 188, 612-618, 2015


Valor Natural - Natural Resources through the Extraction of High Added Value Ingredients for Applications in the Food Industry. Reference: NORTE-01-0247-FEDER-024479. Funded by: ANI – Agência Nacional de Investigação, P2020|COMPETE - Programas Mobilizadores. Starting Date: 2018/09/01. Duration: 36 months.
Andreia Ribeiro
Postdoctoral Researcher