Carla S.P. Santos has a PhD in Nutrition and Food Science since 2017, at the University of Porto – Faculty of Pharmacy, with a thesis entitled “Technological developments for enhanced nutritional, bioactive and biochemical olive oil processed potatoes”.
Graduated in Dietetics by the Polytechnic Institute of Bragança - School of Health in 2008, and holding a MSc in Quality and Food Safety by Polytechnic Institute of Bragança - School of Agriculture in 2011.
She is a Pos-doc Researcher at LAQV@REQUIMTE.
Publications: 1 book chapter, 5 articles in international scientific journals, 4 articles in national scientific journals, 6 oral communications and 15 poster communications.
Scientific awards: One best Poster award in the 1st International Symposium on Lipid Oxidation and Antioxidants, 2016, Porto with “Deep or air frying? a comparative study with different vegetable oils”.