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 a researcher at CIMO ( on valorisation of natural products. In 2021, she obtained her PhD degree in Chemical and Biological Engineering from the Faculty of Engineering of the University of Porto (FEUP) with a thesis entitled Nanohydroxyapatite Pickering emulsions: from product development to functional ingredients in food applications. She was a post-doctoral researcher at LSRE-LCM  from 2021 to 2023, working on valorisation of natural products and food wastes, namely in projects Valor Natural ( and BIOma ( She has published several papers in international peer-reviewed journals and has participated in different national and international conferences with oral and poster communications. In June 2023, Andreia was awarded a Junior Researcher contract by the 5th Scientific Employment Stimulus (, financed by FCT, to pursue studies on Formulation and process development of calcium-rich particle-based Pickering emulsions loaded with vitamin D to produce fortified and excipient foods imparting enhanced oral calcium absorption effects.


Pickering emulsions
Functional foods
High value-added products


Ribeiro A., Gonçalves R.F.S., Pinheiro A.C., Manrique Y.A., Barreiro M.F., Lopes J.C.B., Dias M.M.. In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods. LWT, 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, 616, 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


BIOma - BIOeconomy integrated solutions for Mobilization of the Agrofood chain. Reference: POCI-01-0247-FEDER-046112. Funded by: ANI – Agência Nacional de Investigação, . Starting Date: 2020/07/01. Duration: 36 months. 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: 48 months.
Andreia Ribeiro
Investigador Doutorado