Investigador at Polytechnic University of Bragança, Portugal
Dr. Sandrina Alves Heleno is an accomplished researcher in the field of food science and biotechnology, currently serving as an Assistant Researcher at the Mountain Research Centre (CIMO) and Associated Laboratory SusTEC in Portugal. With a strong academic background in Biotechnological Engineering, Biotechnology, and Chemistry, her work focuses on the extraction, identification, and application of bioactive compounds from natural sources. She has been involved in multiple national and international research projects, serving as Principal Investigator for several initiatives. Dr. Heleno has published over 100 papers, contributed to book chapters, and holds patents related to the development of natural preservatives and functional foods. Her work has gained industry recognition, leading to the creation of a spin-off company. She is also an Associate Editor for Frontiers in Nutrition. Dr. Heleno’s contributions have earned her a place among the top 2% most-cited researchers in the food sector globally.
Professional profile
Education📚
Dr. Sandrina Alves Heleno’s academic journey began with a degree in Biotechnological Engineering from the Instituto Politécnico de Bragança, Portugal, in 2008. She went on to complete her master’s degree in Biotechnology in 2010, with a thesis on the bioactive properties of wild mushrooms. In 2014, she earned her Ph.D. in Sciences (Chemistry) from the University of Minho, Portugal. Her doctoral research focused on the chemical synthesis of important human metabolites derived from phenolic acids and their antioxidant, antitumor, and antimicrobial properties. This work provided her with valuable insights into the metabolization of natural compounds and laid the foundation for her future research in food science and technology. Throughout her education, Dr. Heleno demonstrated a keen interest in bioactive compounds and their potential application in the food industry, setting the stage for her impactful career as a researcher and innovator in the field of natural bioactive molecules.
Professional Experience🏛️
Dr. Sandrina Alves Heleno has extensive experience in food science, biotechnology, and chemistry, with a focus on sustainable food production and the development of functional bioactive ingredients. She began her career with a postdoctoral research grant from Fundação para a Ciência e a Tecnologia (FCT) in 2015, which led to her appointment as an Assistant Researcher at CIMO and the Associated Laboratory SusTEC. Throughout her career, Dr. Heleno has led multiple research projects funded by national and international bodies, with a particular emphasis on identifying, recovering, and applying functional molecules in the food industry. She has served as Principal Investigator for four funded research projects and has been involved in collaborations with renowned enterprises and research centers. Dr. Heleno has also contributed to knowledge transfer, fostering collaborations between academia and industry. Her leadership extends to her role as the head of the Food&Biotech research group at CIMO/SusTEC.
Research Interest🌐
Dr. Sandrina Alves Heleno’s research interests lie in the intersection of food science, biotechnology, and sustainable agriculture. Her primary focus is on the identification, extraction, and application of bioactive compounds from natural matrices, including plants, mushrooms, and other agricultural by-products. She is particularly interested in exploiting these compounds for their antioxidant, antitumor, and antimicrobial properties and incorporating them into functional foods and natural preservatives. Dr. Heleno’s work also explores greener and more sustainable processes for the recovery of high-value molecules, aiming to optimize their stability for industrial applications. Another key area of her research is the development of biofungicides and natural antimicrobials, with a specific focus on the agrifood sector. Dr. Heleno’s dedication to promoting the transfer of research from academia to industry ensures that her findings contribute to real-world solutions in food technology and sustainable food production.
Awards and Honors🏆
Dr. Sandrina Alves Heleno has received numerous awards and honors throughout her career. She was awarded an FCT postdoctoral grant from 2015 to 2018 and later secured a Junior Research Contract through the prestigious Scientific Employment Stimulus initiative in 2018. Dr. Heleno’s research achievements have been recognized with several national and international accolades, including three National Prizes—two BornFromKnowledge awards and the CA Crédito Agrícola prize—totaling €10,000. In 2019, her research team won the first place in the European Social Innovation prize, a distinction that came with a €50,000 award. One of her patents, which focuses on the development of natural preservatives, was transferred to industry and led to the creation of a spin-off company. Additionally, Dr. Heleno has been recognized by Stanford University as being among the top 2% most-cited researchers globally in the field of food science, highlighting her influence and impact in the academic and scientific community.
Conclusion
Sandrina Alves Heleno is a highly qualified and suitable candidate for the Industry Innovation Recognition Award. Her innovative contributions to food science and biotechnology, particularly in sustainable and green technologies, align with the goals of the award. Her proven ability to translate research into industry-relevant solutions, leadership in collaborative projects, and global recognition make her a strong contender. By further diversifying her industry partnerships and focusing on commercialization strategies, she could amplify the impact of her work, making her even more deserving of this recognition in the future.
Publications top noted📜
- SA Heleno, A Martins, MJRP Queiroz, ICFR Ferreira
Year: 2015
Citation: 1034
Title: Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
Journal: Food Chemistry, 173, 501-513
- BR Albuquerque, SA Heleno, MBPP Oliveira, L Barros, ICFR Ferreira
Year: 2021
Citation: 525
Title: Phenolic compounds: Current industrial applications, limitations and future challenges
Journal: Food & Function, 12 (1), 14-29
- N Halla, IP Fernandes, SA Heleno, P Costa, Z Boucherit-Otmani, et al.
Year: 2018
Citation: 401
Title: Cosmetics preservation: a review on present strategies
Journal: Molecules, 23 (7), 1571
- ICFR Ferreira, SA Heleno, FS Reis, D Stojkovic, MJRP Queiroz, et al.
Year: 2015
Citation: 400
Title: Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities
Journal: Phytochemistry, 114, 38-55
- SA Heleno, L Barros, MJ Sousa, A Martins, ICFR Ferreira
Year: 2010
Citation: 369
Title: Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity
Journal: Food Chemistry, 119 (4), 1443-1450
- SA Heleno, ICFR Ferreira, AP Esteves, A Ćirić, J Glamočlija, A Martins, et al.
Year: 2013
Citation: 231
Title: Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters
Journal: Food and Chemical Toxicology, 58, 95-100
- SA Heleno, P Diz, MA Prieto, L Barros, A Rodrigues, MF Barreiro, et al.
Year: 2016
Citation: 202
Title: Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction
Journal: Food Chemistry, 197, 1054-1063
- SA Heleno, L Barros, A Martins, MJRP Queiroz, C Santos-Buelga, et al.
Year: 2012
Citation: 202
Title: Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and …
Journal: Food Research International, 46 (1), 135-140
- L Barros, SA Heleno, AM Carvalho, ICFR Ferreira
Year: 2010
Citation: 190
Title: Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics
Journal: LWT – Food Science and Technology, 43 (3), 544-550
- SA Heleno, L Barros, MJ Sousa, A Martins, ICFR Ferreira
Year: 2009
Citation: 182
Title: Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography
Journal: Microchemical Journal, 93 (2), 195-199
- O Taofiq, RC Calhelha, S Heleno, L Barros, A Martins, C Santos-Buelga, et al.
Year: 2015
Citation: 181
Title: The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and …
Journal: Food Research International, 76, 821-827
- JA Vaz, SA Heleno, A Martins, GM Almeida, MH Vasconcelos, et al.
Year: 2010
Citation: 165
Title: Wild mushrooms Clitocybe alexandri and Lepista inversa: in vitro antioxidant activity and growth inhibition of human tumour cell lines
Journal: Food and Chemical Toxicology, 48 (10), 2881-2884
- O Taofiq, SA Heleno, RC Calhelha, MJ Alves, L Barros, et al.
Year: 2017
Citation: 159
Title: The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits
Journal: Food and Chemical Toxicology, 108, 139-147
- SA Heleno, D Stojković, L Barros, J Glamočlija, M Soković, A Martins, et al.
Year: 2013
Citation: 158
Title: A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
Journal: Food Research International, 51 (1), 236-243
- L Barros, SA Heleno, AM Carvalho, ICFR Ferreira
Year: 2009
Citation: 158
Title: Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill. from Portugal
Journal: Food and Chemical Toxicology, 47 (10), 2458-2464
