Fernanda Cosme

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Assistant Professor

Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias

Portugal

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About

Fernanda Cosme is an Assistant Professor at the Universidade de Trás-os-Montes e Alto Douro Escola de Ciências da Vida e do Ambiente in Portugal. Her research focuses on the application of chemometrics and sensor technologies in wine aroma modeling, sensory food science innovations, and the analysis of quality and sensory characteristics of fermented products. She has contributed to various articles addressing topics such as bioactive tannins in food, biosensors for food contaminants, and the impact of climate change on fruit growth and quality.

Recent Grants

Grant: Close

Smartaging - Decision Support System for the Aging of White Port Wine

Open Date: 2021-01-01

Close Date: 2023-01-01

Grant: Close

MERGO (Mooc in Enology aimed at Reinforcing competences applying Game-based approach and Olfactive learning for the wine tasting)

Open Date: 2020-09-01

Close Date: 2023-02-01

Grant: Close

AgriFood XXI -Programas Integrados de IC&DT | Projetos Estruturados de I&D&I | Desenvolvimento e consolidação da investigação do setor agro-alimentar

Open Date: 2020-01-01

Close Date: 2023-01-01

Grant: Close

CleanLabel+;:Innovative, natural, nutritious and consumer-oriented clean label foods. Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico (SI I&DT)

Open Date: 2020-01-01

Close Date: 2023-01-01

Grant: Close

BagaComValor: Criação de valor no processo tecnológico de produção de sumo concentrado de baga de sabugueiro

Open Date: 2018-01-01

Close Date: 2021-01-01

Fernanda Cosme

Research Interests

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About

Recent Grants

Articles (24)

Innovative Approaches in Sensory Food Science: From Digital Tools to Virtual Reality

From Volatile Profiling to Sensory Prediction: Recent Advances in Wine Aroma Modeling Using Chemometrics and Sensor Technologies

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Analysis of Quality and Sensory Characteristics of Functional Fermented Products

Spectroscopic Techniques Application for Wine and Wine Byproduct Authentication

Biosensors for Detecting Food Contaminants—An Overview

Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality

Winemaking: Advanced Technology and Flavor Research

Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Protein Extraction from <i>Arthrospira platensis</i> for Use in Food Processing

From Orchard to Wellness: Unveiling the Health Effects of Sweet Cherry Nutrients

Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition

Microbial and Commercial Enzymes Applied in the Beverage Production Process

Composition of Nuts and Their Potential Health Benefits—An Overview

Preface and Statement of Peer Review

Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

Red Fruits Composition and Their Health Benefits—A Review

Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview

Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Collaborators (12)

Maria Cristina Morais

João Barroso

António Jordão

Luis Patarata

Alice Vilela

Teresa Pinto

Lucinda Vaz Reis

António Inês

Berta Gonçalves

Juliana Milheiro

Alfredo Aires

Elisete Correia

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