Teacher
Patrícia Branco

Resume

Patricia Branco obtained a European Doctorate in Food Engineering in 2018 from the Instituto Superior de Agronomia, University of Lisbon, in collaboration with Denmark. She holds a Master’s degree in Molecular Biology from the Egas Moniz Higher School of Health (2011) and a Bachelor’s degree in Biotechnology Engineering from the Faculty of Engineering, Universidade Lusófona (2008). Patricia Branco has made significant contributions to the fields of molecular biology, food science, foodborne pathogens, and the development of eco-friendly biocides. Her research focuses on the antimicrobial properties of peptides produced by microorganisms, including their biochemical and molecular characterization, and their applications in food preservation and fermentation processes. She has published 19 articles in Scopus-indexed journals, presented her work at numerous conferences, organized four scientific events, and supervised 11 diploma theses for biotechnology and biology students. She has also served on the thesis committee for seven biotechnology degree theses, edited four e-books, and received a scientific award for the best research paper from the International Union of Microbiological Societies. Additionally, she has participated as a postdoctoral researcher in three projects and coordinated the ART-BIOCIDES- Artworks Revolutionary Treatments: BIOcides for Cultural heritage objects invaders, Innovative Development of Eco-friendly Solutions at the HERCULES laboratory, Évora University and the BIO-PHYTOFABs scientific project at the Linking Landscape, Environment, Agriculture, and Food (LEAF), School of Agriculture, University of Lisbon. Currently, Patricia Branco is an assistant professor at the University of Lusófona, Lisbon, Portugal, the coordinator of the Bioengineering and Sustainability Research Group (BioRG) and the Co-director of the master degree in Food and Molecular Biotechnology t the Faculty of Engineering, University of Lusófona . She is also a researcher at LEAF, School of Agriculture, University of Lisbon. Since 2022, she has served as an invited editor for the journal Antibiotics, MDPI. Patricia Branco’s expertise lies at the intersection of biotechnology and microbiology, with a special focus on developing sustainable biopreservatives and biocontrol methods. Her research enhances food safety, quality, and sustainability, positioning her as a prominent figure in biotechnology and food engineering. Throughout her professional career, she has co-authored scientific papers with 51 national and international scientists across various fields.

Graus

• Doutoramento
  Food Engineer
• Mestrado
  Molecular Biology in Health
• Licenciatura
  Biotechnology Engineering

Publicações

Journal article

• 2025-01-02, Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. , Foods
• 2024-09-13, Evaluation of Biotechnological Active Peptides Secreted by Saccharomyces cerevisiae with Potential Skin Benefits, Antibiotics , MDPI
• 2023-12-19, Effect of overexpression of partial TDH1 and TDH2/3 gene sequences in a starter strain of industrial bioethanol fermentation on the Brettanomyces¿bruxellensis contaminant growth, Letters in applied microbiology
• 2023-08-22, Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis. , Beverages
• 2023-08-17, Exploring the multifaceted potential of a peptide fraction derived from Saccharomyces cerevisiae metabolism: antimicrobial, antioxidant, antidiabetic, and anti-inflammatory properties., Antibiotics
• 2022-07-11, Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments, Fermentation
• 2022-05-17, Evaluation of the biocontrol potential of a commercial yeast starter against fuel-ethanol fermentation contaminants, Fermentation
• 2022-02-24, Design and experimental evaluation of a new RNA-FISH probe to detect and identify Paenibacillus sp., Applied sciences
• 2021-12, Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide, Microorganisms
• 2020-02, A simple procedure for detecting Dekkera bruxellensis in wine environment by RNA-FISH using a novel probe, International Journal of Food Microbiology
• 2019-06-14, An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment, Microbial Biotechnology
• 2019, Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains, Applied Microbiology and Biotechnology
• 2018-03-13, Effect of GAPDH-derived antimicrobial peptides on sensitive yeasts cells: membrane permeability, intracellular pH and H+-influx/-efflux rates, FEMS YEAST RESEARCH
• 2017-08-09, Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae, Applied Microbiology and Biotechnology
• 2017-04-25, Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact, FEMS Microbiology Ecology
• 2015-06-24, Cell-to-cell contact and antimicrobial peptides play a combined role in the death of Lachanchea thermotolerans during mixed-culture alcoholic fermentation with Saccharomyces cerevisiae, FEMS Microbiology Letters
• 2015, Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells, International Journal of Food Microbiology
• 2014, Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions, Applied Microbiology and Biotechnology
• 2012, Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization, International Journal of Food Microbiology
• 2011, Genetic diagnosis of hypertrophic cardiomyopathy using mass spectrometry DNA arrays and high resolution melting, Revista Portuguesa de Cardiologia

Thesis / Dissertation

• 2018-01-18, PhD, Purification and biochemical/molecular characterisation of antimicrobial peptides produced by Saccharomyces cerevisiae and evaluation of their mode of action
• 2011-04-29, Master, Analysis and quantification of yeasts and bacteria by classical and molecular methods in alcoholic fermentations

Book

• 2019, Food Production and Agriculture, Delve Publishing
• 2018, Food Industry: Processes and Technologies, Branco, Patricia, Delve Publishing
• 2018, Biotechnology of Food and Feed Additives, Branco, Patrícia Alexandra Batista, Delve Publishing
• 2018, Applications of Microorganisms in Industrial Biotechnology, Branco, Patricia, Delve Publishing

Conference paper

• Dominance of Saccharomyces cerevisiae in wine fermentations: secretion of antimicrobial peptides and microbial interactions 
• 2023-11-10, Antimicrobial activity of a peptide fraction derived from Wickerhamomyces anomalus metabolism against fruit juices pathogens. , Jornadas CBIOS, Lisboa, Portugal
• 2017-12-29, A novel Dekkera bruxellensis RNA-FISH probe: design and evaluation, 4th World Congress and Expo on Applied Microbiology
• 2017-12-01, RNA-FISH for investigating Cultural Heritage Microbiology- Autofluorescence of the materials and fluorophores selection

Conference abstract

• 2025-04-04, Sustainable Antioxidants: Exploring Beer By-Products for Cosmetic and Pharmaceutical Applications, The 2nd International Electronic Conference on Antioxidants.
• 2024, Development of Novel DNA Fluorescence In Situ Hybridization Probes for Rapid Detection of Microbial Contaminants in Cosmetic Products."., The 5th International Electronic Conference on Applied Sciences
• 2024, Antimicrobial Screening of Soil Filamentous Fungi: A Search for New Bioactive Agents , the 5th International Electronic Conference on Applied Sciences
• 2023-11-10, Design of a new DNA-FISH probe for the rapid identification of Candida albicans in food and cosmetic products. , Jornadas CBIOS
• 2023-11-10, Antimicrobial activity of two mycocins produced by Wickerhamomyces anomalus for the preservation of cosmetic formulations, Jornadas CBIOS
• 2023, Antimicrobial activity of a peptide fraction derived from Wickerhamomyces anomalus metabolism against fruit juices pathogens. , Jornadas CBIOS
• 2018-04-10, Aplicação da técnica Hibridação In Situ Fluorescente (FISH) em microrganismos que deterioram o Património Cultural, Jornadas departamento de Quimica
• 2017-12-07, Fluorophore´s role on the reliability of microorganism detection by Fluorescence In Situ Hybridisation (FISH), Microbiotec
• 2017-11, RNA-FISH for investigating Cultural Heritage Microbiology-Autofluorescence of the materials and fluorophores selection, 4th World Congress and Expo on Applied Microbiology
• 2013-12-06, Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fermentations: growth and 4-ethylphenol production, Microbiotec

Conference poster

• 2024-12-04, Development of Novel DNA Fluorescence In Situ Hybridization Probes for Rapid Detection of Microbial Contaminants in Cosmetic Products., The 5th International Electronic Conference on Applied Sciences
• 2024-12-04, Antimicrobial Screening of Soil Filamentous Fungi: A Search for New Bioactive Agents, the 5th International Electronic Conference on Applied Sciences
• 2024-03-15, Brewer's Spent Grain Transformation: Rheological Insights and Physical Properties in Cookie Production, IV Jornadas Lusófonas de Nutrição
• 2023-11-10, Design of a new DNA-FISH probe for the rapid identification of Candida albicans in food and cosmetic products, Jornadas CBIOS
• 2023-11-10, Antimicrobial activity of two mycocins produced by Wickerhamomyces anomalus for the preservation of cosmetic formulations, Jornadas CBIOS
• 2023-11-10, Antimicrobial activity of a peptide fraction derived from Wickerhamomyces anomalus metabolism against fruit juices pathogens
• 2023-07-27, Characterization of the antimicrobial and antioxidant activity of peptides secreted by Wickerhamomyces anomalus., Jornadas cientificas
• 2023-07-09, Evaluation of the antimicrobial conjugated effect of mycocins produced by Saccharomyces cerevisiae and Debaryomyces hansenii against foodborne pathogens, FEMS
• 2021-11-23, Over-expression of AMPs in industrial Saccharomyces cerevisiae strains as a biocontrol approach for fuel ethanol fermentations: cloning strategy and characterization, Microbiotec
• 2021-11-23, Antimicrobial peptides of Saccharomyces cerevisiae – a proteomic study, Microbiotec
• 2021-09-05, Conjugated effect of saccharomycin and SO2 on Brettanomyces/Dekkera bruxellensis growth/survival in simulated wines, XV Encontro de Química dos Alimentos
• 2021-08-23, Evaluation of the biocontrol potential of a commercial yeast starter against fuel-ethanol fermentation contaminants, International Congress on Yeasts (ICY)
• 2018-05-17, A novel Rhodotorula sp. RNA-FISH probe for the identification of this artwork’s biodeterioration agent, Web of knowledge
• 2017-11-29, A novel Dekkera bruxellensis RNA-FISH probe: design and evaluation, 4th World Congress and Expo on Applied Microbiology 2017
• 2016-11, GAPDH-derived AMPs affect the pH homeostasis of sensitive yeast cells by decreasing the H+-ATPase membrane activity, 6th Conference on Physiology of Yeast and Filamentous Fungi
• 2016-07-04, Expression of the GAPDH-derived AMPs on S. cerevisiae and evaluation of their biopreservative potential on wine fermentations, Encontro Ciência 2016
• 2014-07-11, Antimicrobial properties of GAPDH-derived AMPs secreted by Saccharomyces cerevisiae and death-inducing mechanisms (apoptosis/necrosis), XX Jornadas das Leveduras Professor Nicolau Van Uden
• 2014-06-04, GAPDH-derived AMPs secreted by Saccharomyces cerevisiae: mode of action and antimicrobial properties. , 4th International Symposium on Antimicrobial Peptides
• 2013-10-23, Antimicrobial peptides from Saccharomyces cerevisiae induce physiological changes in Hanseniaspora guilliermondii, 2nd International Conference on Microbial Diversity
• 2013-03-15, Quantification of Viable Wine Yeasts by Direct Live/Dead Staining Combined with Fluorescence in situ Hybridisation., 3º Encontro de biologia molecular
• 2011-12-01, Optimization of Live/Dead Staining combined with FISH method for quantification of yeasts in alcoholic fermentation, Microbiotec
• 2011-12-01, Carob Pulp as Feedstock for Bioethanol Production, Microbiotec
• 2011-03-18, Quantification of Oenococcus oeni by Direct Live/Dead Staining (LDS) and fluorescence in situ hybridization (FISH) during malolactic fermentations, 1º Encontro de Biologia Molecular em Saúde