Alice Vilela

University of Trás-os-Montes and Alto DouroPortugal

Alice Vilela received her BSc degree in Enology and PhD degree in Microbiology from the University of Trás-os-Montes and Alto Douro (UTAD). Currently, she is the Assistant Professor at UTAD and a member of the Chemistry Research Centre – Vila Real. She has published 20 articles in international scientific journals, 7 technical papers, 6 book chapters, and 71 publications in conference proceedings. She has supervised master\'s thesis and works of completion for Bach/Degree in the field of Biological Sciences. She is currently involved in six research projects. Her research lines are linked with studies on Wine microbiology, volatile acidity bio-reduction, food sensory evaluation, wine sensory evaluation. She Operates in the areas of Food Science with an emphasis in Microbiology and Sensorial analysis. In her professional activities she interacted with 43 researchers in co-authorship of scientific papers.

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3chapters authored

Latest work with IntechOpen by Alice Vilela

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

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