Polytechnic Institute
of Bragança



CIMO - Mountain Research Center. See video HERE


Maria de Fátima Alves Pinto Lopes da Silva

Group: Socio-Ecological Systems
Phone: 273303906
ORCID: 0000-0003-2270-4482
Scopus Author ID: 8721232400


  • Since 2010: Auxiliary Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 2001 - 2010: Equated to Auxiliary Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 1997 - 2001: Equated to Assistant Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 1993 - 1995: High school teacher
  • 1993 - 1993: Quality Controlerat, IGLO-Indústrias de Gelados, Lda., Santa Iria de Azóia, Portugal


  • Since 2016: Head of Laboratory of Food research, School of Agriculture
  • Since 2014: Member of national I&D projects teams: PRODER 56343
  • Since 2013: Coordinator of student internships in food industries (for Food Technology course students and level 4 in the International Standard Classification of Education (ISCED)
  • 2013 - 2015: Member of national I&D project teams: PTDC/AGR-TEC/3107/2012
  • 2012 - 2016: Director of Master Program in Food Quality and Safety
  • 2007 - 2012: Member of the Scientific Committee Master in Food Quality and Safety of IPB
  • 2007 - 2012: Member of the Scientific Committee Master in Food Quality and Safety of IPB
  • Since 2005: Member of Scientific Council of CIMO
  • 2005 - 2007: Head of Food Industry department, School of Agriculture
  • 2004 - 2008: Member of one international I&D project team: COMBATINTA/SP2.P11/02.Interreg IIIA
  • 2001 - 2003: Member of national I&D project teams: SA086/01 (PC007)


  • Food Chemistry and Quality Indicators: identification of chemical compounds present in raw foods and their relation with agronomic and post-harvest factors; quality indicators in fresh horticultural crops, fruits, mushrooms and derived products; functional and nutritional changes in senescence, maturation and conservation of fresh fruits and vegetables
  • Food Chemistry and Technology: identification of chemical compounds present in raw fruits and vegetables and their technological implications; development of innovative food products from local or regional food raw materials and its by-products by using several food technologies


TRANSCoLAB - Laboratorio Colaborativo Transfronterizo para la sostenibilidad y innovación del sector Agroalimentario y Agroindustrial
Funding body: POCTEP 2014-2020 - Programa de Cooperação Transfronteiriça Portugal – Espanha
Reference: 0612_TRANS_CO_LAB_2_P
Principal Investigator:Lillian Bouçada de Barros
Start: 2018-01-01
End: 2022-04-05
ECOLAMB - Holistic Production to Reduce the Ecological Footprint of Meat
Funding body: FCT - ERA-NET
Reference: SusAn/002/2016
Principal Investigator:Vasco Augusto Pilão Cadavez
Start: 2017-09-04
End: 2020-08-31
Biosave - Increasing the economic potential and sustainability of olive oil and chestnut fruit sectors
Funding body: PORTUGAL 2020 - COMPETE 2020 - Programa Operacional Competitividade e Internacionalização
Reference: POCI-01-0145-FEDER-023721
Principal Investigator:Albino António Bento
Start: 2017-05-15
End: 2019-05-12
- New products derived from sausage
Funding body: PRODER - Medida 4.1
Reference: 020570056343
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2014-05-27
End: 2017-12-31
COMBATINTA - Combate à Doença da “Tinta” do Castanheiro e outras culturas regionais por métodos moleculares
Funding body: INTERREG III A – Cooperação Transfronteiriça Portugal-Espanha
Principal Investigator:Altino Branco Choupina
Start: 2004-01-01
End: 2008-01-01

Total results: 6
Cadavez V.,Gonzales-Barron U.,Pires P.,Fernandes E.,Pereira A.P.,Gomes A.,Araújo J.P.,Lopes-da-Silva F.,Rodrigues P.,Fernandes C.,Saavedra M.J.,Butler F.,Dias T.
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
LWT, 72, 107-116, 2016

Martins I.M.,Matos M.,Costa R.,Lopes-da-Silva F.,Pascoal A.,Estevinho L.M.,Choupina A.B.
Transglutaminases: Recent achievements and new sources
Applied Microbiology and Biotechnology, 98, 6957-6964, 2014

Pires S.,Pereira E.,Lopes-Da-Silva M.
Ceramic packaging for mineral waters: A preliminary study
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010, 191-194, 2010

Lopes-da-Silva F.,Escribano-Bailón M.,Santos-Buelga C.
Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols
American Journal of Food Technology, 2, 602-617, 2007

González-Paramás A.M.,Lopes Da Silva F.,Martín-López P.,Macz-Pop G.,González-Manzano S.,Alcalde-Eon C.,Pérez-Alonso J.J.,Escribano-Bailón M.T.,Rivas-Gonzalo J.C.,Santos-Buelga C.
Flavanol-anthocyanin condensed pigments in plant extracts
Food Chemistry, 94, 428-436, 2006

Lopes-Da-Silva F.,De Pascual-Teresa S.,Rivas-Gonzalo J.,Santos-Buelga C.
Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection
European Food Research and Technology, 214, 248-253, 2002