O currículo da formação em engenharia no âmbito do processo de bolonha: desenvolvimento de competências e perfil profissional na perspetiva dos docentes, dos estudantes e dos profissionais

Tese de Doutoramento em Ciências da Educação (área de especilização em Desenvolvimento Curricular).

Systems biology approaches for the design of novel Saccharomyces cerevisiae winemaking strains for enhanced flavour compounds synthesis

Tese de Doutoramento em Biologia Ambiental e Molecular

Estudo de revestimentos ativos para o isolamento térmico de edifícios

Dissertação de mestrado em Sustentabilidade do Ambiente Construído

Estudo numérico sobre o reforço de pilares de betão armado com cantoneiras e presilhas metálicas: análise paramétrica e modelo de cálculo

Dissertação de mestrado integrado em Engenharia Civil

Identificação do tipo e quantidade de PCM adequado ao clima Português

Dissertação de mestrado integrado em Engenharia Civil

Velhas e novas drogas: impactos da toxicodependência: estudo de caso na cidade de Braga

Dissertação de mestrado em Sociologia (área de especialização em Organizações e Trabalho)

Production and extraction of polysaccharides and oligosaccharides and their use as new food additives

Polysaccharides and oligosaccharides can improve quality and enhance nutritional value of final food products due to their technological and nutritional features ranging from their capacity to improve texture to their effect as dietary fibers. For this reason, they are among the most studied ingredients in the food industry. The use of natural polysaccharides and oligosaccharides as food additives has been a reality since the food industry understood their potential technological and nutritional applications. Currently, the replacement of traditional ingredients and/or the synergy between traditional ingredients and polysaccharides and oligosaccharides are perceived as promising approaches by the food industry. Traditionally, polysaccharides have been used as thickening, emulsifying, and stabilizing agents, however, at this moment polysaccharides and oligosaccharides claim health and nutritional advantages, thus opening a new market of nutritional and functional foods. Indeed, their use as nutritional food ingredients enabled the food industry to develop a countless number of applications, e.g., fat replacers, prebiotics, dietary fiber, and antiulcer agents. Based on this, among the scientific community and food industry, in the last years many research studies and commercial products showed the possibility of using either new or already used sources (though with changed properties) of polysaccharides for the production of food additives with new and enhanced properties. The increasing interest in such products is clearly illustrated by the market figures and consumption trends. As an example, the sole market of hydrocolloids is estimated to reach $7 billion in 2018. Moreover, oligosaccharides can be found in more than 500 food products resulting in a significant daily consumption. A recent study from the Transparency Market Research on Prebiotic Ingredients Market reported that prebiotics' demand was worth $2.3 billion in 2012 and it is estimated to reach $4.5 billion in 2018, growing at a compound annual growth rate of 11.4% between 2012 and 2018. The entrance of this new generation of food additives in the market, often claiming health and nutritional benefits, imposes an impartial analysis by the legal authorities regarding the accomplishment of requirements that have been established for introducing novel ingredients/food, including new poly- and oligosaccharides. This chapter deals with the potential use of polysaccharides and oligosaccharides as food additives, as well as alternative sources of these compounds and their possible applications in food products. Moreover, the regulation process to introduce novel polysaccharides and oligosaccharides in the market as food additives and to assign them health claims is discussed.

Chemical functionalization in bionanoparticles

Dissertação de mestrado em Biofísica e Bionanossistemas

Trabalho cooperativo como finalidade e estratégia de aprendizagem. Um estudo de caso em biologia humana

A aprendizagem cooperativa é concebida como uma estratégia pedagógica que privilegia uma aprendizagem personalizada e que potencia o sucesso educativo não só individual mas também coletivo. É conseguida através da cooperação de todos os membros do grupo, em que o desempenho de cada um influencia e é influenciado pelo desempenho do Outro. O grupo é concebido como uma organização social cuja eficiência implica a capacidade de construção e manutenção do grupo como um todo e de promoção do sucesso educativo de todos os elementos. É este quadro teórico que enforma a conceção, implementação e avaliação de uma intervenção pedagógica em Biologia Humana do 10º ano do Curso Tecnológico de Desporto. A estratégia pedagógica carateriza-se pela operacionalização articulada de estruturas e papéis de cooperação na abordagem da unidade didática - Transformação e Utilização de Energia - com a finalidade de promover a aprendizagem integrada de competências de cooperação e de conhecimento substantivo da área da Biologia. A avaliação da intervenção pedagógica incidiu nos objetivos de investigação - 1) Identificar o impacto da estratégia de intervenção pedagógica no desenvolvimento de competências de cooperação e 2) Identificar o impacto da estratégia de intervenção pedagógica no desenvolvimento de competências disciplinares –, efetuada a partir da análise de tarefas de aprendizagem e de um questionário de avaliação final global aplicado aos alunos. A estratégia de intervenção pedagógica é percecionada pelos alunos como tendo contribuído para a promoção do desenvolvimento não só de competências de cooperação mas também do conhecimento substantivo e do pensamento crítico.

Candida tropicalis biofilms: biomass, metabolic activity and secreted aspartyl proteinase production

According to epidemiological data, Candida tropicalis has been related to urinary tract infections and haematological malignancy. Several virulence factors seem to be responsible for C. tropicalis infections, for example: their ability to adhere and to form biofilms onto different indwelling medical devices; their capacity to adhere, invade and damage host human tissues due to enzymes production such as proteinases. The main aim of this work was to study the behaviour of C. tropicalis biofilms of different ages (24120 h) formed in artificial urine (AU) and their ability to express aspartyl proteinase (SAPT) genes. The reference strain C. tropicalis ATCC 750 and two C. tropicalis isolates from urine were used. Biofilms were evaluated in terms of culturable cells by colony-forming units enumeration; total biofilm biomass was evaluated using the crystal violet staining method; metabolic activity was evaluated by XTT assay; and SAPT gene expression was determined by real-time PCR. All strains of C. tropicalis were able to form biofilms in AU, although with differences between strains. Candida tropicalis biofilms showed a decrease in terms of the number of culturable cells from 48 to 72 h. Generally, SAPT3 was highly expressed. C. tropicalis strains assayed were able to form biofilms in the presence of AU although in a strain- and time-dependent way, and SAPT genes are expressed during C. tropicalis biofilm formation.

Development of nanohydrogels as a vehicle for the release of bioactive compounds in food matrices

PhD in Chemical and Biological Engineering

Experimental procedures for the identification of material properties of intervertebal disc - a contribution for the development of biomimetic substitutes for the nucleus pulposus

Tese de Doutoramento em Engenharia Mecânica.