Alice Vilela

University of Trás-os-Montes and Alto Douro Portugal

Alice Maria Correia Vilela. Received the BSc degree in Oenology and PhD degree in Microbiology from University of Trás-os-Montes and Alto Douro (UTAD). Currently, is Assistant Professor at the University of Trás-os-Montes and Alto Douro and member of the Chemistry Research Centre – Vila Real. Published 50 articles in international scientific journals, 7 technical papers, 10 book chapters, and 71 publications in conference proceedings. Supervised master's thesis besides having supervised works of completion for Bach. / Degree in the field of Biological Sciences. Received 2 awards. Is currently involved in five research projects. Her research lines are linked with studies on volatile acidity bio-reduction in wines and food and wine sensory evaluation. Operates in the areas of Food Science with an emphasis in Microbiology and Sensory analysis. In her professional activities interacted with 50 researchers in co-authorship of scientific papers. She is also an active reviewer for Food Research International, Journal of the Science of Food and Agriculture, Food Chemistry International Journal of Gastronomy and Food Science, and MDPI Journals (Fermentation, Beverages, Molecules, International Journal of Molecular Sciences and Materials); Academic Editor of Asian Research Journal of Agriculture, International Journal of Environment and Climate Change, and the Insights in Organic & Inorganic Chemistry Journal and Editorial Board Member of Journal of Agriculture and Crops.

Alice Vilela

1books edited

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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