My research experience is mainly in transport phenomena in food processing (mainly salting, drying and frying) and its relation with structural changes and texture changes. Other interests include food fermentation, liquid waste treatment and its application (reuse) in food processing and fish processing. Recent interests include the mass production of insects and its use in food and feed.
Tiago Madeira, Catarina Marçal, Susana M. Cardoso, Licínio M. Gando-FerreiraRui Costa
Ultrafiltration of Fucus vesiculosus Extracts Under Different Operating Conditions (2022)
Waste and Biomass Valorization
DOI:
10.1007/s12649-022-01807-9Nuno Ribeiro, Rui Costa, Olga M. C. C. Ameixa,
The Influence of Non-Optimal Rearing Conditions and Substrates on the Performance of the Black Soldier Fly (Hermetia illucens) (2022)
Insects
DOI:
10.3390/insects13070639Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge LameirasGoreti Botelho
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues (2022)
Foods
DOI:
10.3390/foods11142053Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana MartinsRicardo M. FerreiraArtur M. S. SilvaSusana M. CardosoRui Costa
Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits (2022)
Foods ,vol.11, 11 , pp.1561
DOI:
10.3390/foods11111561Rui COSTA, Verónica PEDROSO, Tiago MADEIRA, João GÂNDARA
Water uptake kinetics in soaking of grass pea (2022)
Food Science and Technology ,vol.42
DOI:
10.1590/fst.24320Ana Ramalho Ribeiro, Goreti Botelho, Ana Gaspar, Rui Costa
Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours (2021)
Foods ,vol.10, 10 , pp.2450
DOI:
10.3390/foods10102450Rui Costa, Vânia Gomes, João F. M. Gândara,
Modeling mass transfer in brine salting of chickpea (2021)
Heat and Mass Transfer ,vol.57, 9 , pp.1439--1452
DOI:
10.1007/s00231-021-03036-7Yazan Akkam, Taha Rababah, Rui Costa, Ali AlmajwalHao FengJuan E. Andrade LabordeMahmoud M. AbulmeatySuhail Razak
Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic (2021)
Nanomaterials
DOI:
10.3390/nano11040887Touka Letaief, Jamel Mejri, Sandrine Ressureição, Manef AbderrabbaRui Costa
Extraction of
Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties (2021)
International Agrophysics
DOI:
10.31545/intagr/131801Ricardo M. Ferreira, Ana Ramalho Ribeiro, Carla Patinha, Artur M. S. SilvaSusana M. CardosoRui Costa
Water Extraction Kinetics of Bioactive Compounds of Fucus vesiculosus (2019)
Molecules ,vol.24, 18 , pp.3408
DOI:
10.3390/molecules24183408COSTA, RUI,
Modelling Drying Kinetics of Black Soldier Fly (Hermetia Illucens, L.) Larvae (2019)
E3S Web of Conferences
DOI:
10.1051/e3sconf/201912809011A Review of the Scientific Literature for Optimal Conditions for Mass Rearing textlessitextgreaterTenebrio molitortextless/itextgreater (Coleoptera: Tenebrionidae) (2018)
Journal of Entomological Science
DOI:
10.18474/jes17-67.1COSTA, RUI,
Seaweeds in gluten free pasta: sensory assessment of a novel food product (2018)
1st International Meeting on I&D in the Food Sector
Rui Costa, Francesca Fusco, João F.M. Gândara,
Mass transfer dynamics in soaking of chickpea (2018)
Journal of Food Engineering ,vol.227 , pp.42--50
DOI:
10.1016/j.jfoodeng.2018.02.004COSTA, RUI,
The development of green technologies in the food industry in Russian Fderation (2018)
Food Processing Industry ,vol., 10
COSTA, RUI,
Responsible research and innovation in the food value chain (2017)
Journal of Food Engineering ,vol.213
Kalenik, Tatiana K., Costa, Rui, Motkina, Elena V., Kosenko, Tamara A.Skripko, Olga V.Kadnikova, Irina A.
Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products (2017)
Acta Scientiarum Polonorum Technologia Alimentaria ,vol.16, 3 , pp.255--268
DOI:
10.17306/j.afs.0501COSTA, RUI,
Method of production of a fermented dairy product (2017)
,vol., 2616864
Silva, C.L.M., Costa, R., Pittia, P.,
Responsible research and innovation in the food value chain (2017)
Journal of Food Engineering ,vol.213
DOI:
10.1016/j.jfoodeng.2017.07.018COSTA, RUI,
Safety and quality of food a competitive advantage (2017)
Food Processing Industry ,vol., 2
Oliveira, H., Gonçalves, A., Nunes, M.L., Vaz-Pires, P.Costa, R.
Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process (2016)
Journal of the Science of Food and Agriculture , pp.4457-4464
DOI:
10.1002/jsfa.7657COSTA, RUI,
Method of production of a functional food product from germinated grains (2016)
,vol., 2599569
Oliveira, H., Gonçalves, A., Pedro, S., Nunes, M.L.Vaz-Pires, P.Costa, R.
Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures (2016)
Journal of Aquatic Food Product Technology ,vol.25, 6 , pp.953-965
DOI:
10.1080/10498850.2014.994153Oliveira, Helena, Nunes, Maria Leonor, Vaz-Pires, Paulo, Costa, Rui
Salting and Drying of Cod (2016)
Traditional Foods , pp.275--290
DOI:
10.1007/978-1-4899-7648-2_21Oreopoulou, V., Giannou, V., Lakner, Z., Pittia, P.Mayor, L.Silva, C.L.M.Costa, R.
Career path of food science and technology professionals: Entry to the world of work (2015)
Trends in Food Science and Technology ,vol.42, 2 , pp.183-192
DOI:
10.1016/j.tifs.2014.12.006Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae (2015)
Journal of Food Nutrition and Research
DOI:
10.12691/jfnr-3-8-1Silva, C.L.M., Costa, R., Oreopoulou, V.,
Food Science and Technology for a Sustainable Bioeconomy - ISEKI-Food 2014 (2015)
Journal of Food Engineering ,vol.167
DOI:
10.1016/j.jfoodeng.2015.07.040COSTA, RUI,
Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014 (2015)
Journal of Food Engineering ,vol.167
Qualifications of Food Science and Technology / Engineering professionals at the entrance in the job market (2015)
International Journal of Food Studies
DOI:
10.7455/ijfs/4.2.2015.a6Oliveira, H., Gonçalves, A., Nunes, M.L., Vaz-Pires, P.Costa, R.
Quality changes during cod (Gadus morhua) desalting at different temperatures (2015)
Journal of the Science of Food and Agriculture ,vol.95, 13 , pp.2632-2640
DOI:
10.1002/jsfa.6995Mayor, L., Flynn, K., Dermesonluoglu, E., Pittia, P.Baderstedt, E.Ruiz-Bejarano, B.Geicu, M.Quintas, M.A.C.Lakner, Z.Costa, R.
Skill development in food professionals: a European study (2015)
European Food Research and Technology ,vol.240, 5 , pp.871-884
DOI:
10.1007/s00217-014-2400-zSilva, L.R., Costa, R.,
Health benefits of nongallated and gallated flavan-3-ols: A prospectus (2014)
Recent Advances in Gallate Research , pp.1-49
COSTA, RUI,
Health benefits of nongallated and gallated flavan-3-ols: a prospectus (2014)
Recent Advances in Gallate Research
PhD Competences in Food Studies (2014)
International Journal of Food Studies
DOI:
10.7455/ijfs/3.2.2014.a1The Regulation of Food Science and Technology Professions in Europe (2014)
International Journal of Food Studies
DOI:
10.7455/ijfs/3.1.2014.a10COSTA, RUI,
Alignment of learning outcomes with programme objectives and cycle descriptors: example of the Food Engineering Masters degree in IPC (2013)
Food Processing Industry ,vol., 2
COSTA, RUI,
The ISEKI_Food projects and network: Strategies and activities to implement skills and abilities of the future generation of graduates in food studies (2012)
The Second International Conference Employability of Graduates and Higher Education Management Systems
COSTA, RUI,
Prior experiential learning (APEL): a way to short-cut the university studies in technical degrees? (2012)
AgroLife Scientific Journal ,vol.1 , pp.25--28
Oliveira, H., Pedro, S., Nunes, M.L., Costa, R.Vaz-Pires, P.
Processing of Salted Cod (Gadus spp.): A Review (2012)
Comprehensive Reviews in Food Science and Food Safety ,vol.11, 6 , pp.546-564
DOI:
10.1111/j.1541-4337.2012.00202.xSilva Cost, E.M., Silva, L.R., Guedes-De-Pinho, P., Costa, R.
Volatile compounds in salted dried codfishes from different species (2012)
Acta Alimentaria ,vol.41, 3 , pp.375-388
DOI:
10.1556/aalim.41.2012.3.9COSTA, RUI,
Screening of Allergies and respiratory symptoms in Portuguese Fish Industries (2011)
ICEF11 - 11th International Congress on Engineering and Food
Dalla Rosa, Marco, Costa, Rui, Silva, Cristina,
Recognition of Prior Learning - a research under ISEKI_Food 3 project (2011)
11th International Congress on Engineering and Food ,vol.1 , pp.1888-1894
DOI:
10.1016/j.profoo.2011.09.277,
Screening of Allergies and respiratory symptoms in Portuguese Fish Industries (2011)
11th International Congress on Engineering and Food
Brás, A., Costa, R.,
Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species (2010)
Journal of Food Engineering ,vol.100, 3 , pp.490-495
DOI:
10.1016/j.jfoodeng.2010.04.036Nabais, R., Costa, R., Dias, J.,
Isohalic sorption isotherms of codfish (2009)
5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management , pp.1190-1193
Haimes, Yacov Y.,
Predictive Modeling and Risk Assessment (2009)
Springer US
DOI:
10.1007/978-0-387-68776-6,
Tangential filtration of used salting brines (2009)
Second International Congress: Novel Technologies and Food Quality, Safety and Health, SAFE Consortium
Costa, Rui, Gomes, David,
Centrifugation of milk (2008)
Experiments in Unit Operations and Processing of Foods , pp.35--39
DOI:
10.1007/978-0-387-68642-4_4Costa, R.M., Oliveira, F.A.R., Boutcheva, G.,
Structural changes and shrinkage of potato during frying (2001)
International Journal of Food Science and Technology ,vol.36, 1 , pp.11-23
DOI:
10.1046/j.1365-2621.2001.00413.xCosta, R.M., Oliveira, F.A.R., Delaney, O., Gekas, V.
Analysis of the heat transfer coefficient during potato frying (1999)
Journal of Food Engineering ,vol.39, 3 , pp.293-299
DOI:
10.1016/s0260-8774(98)00169-1Costa, R.M., Oliveira, F.A.R.,
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model (1999)
Journal of Food Engineering ,vol.41, 3 , pp.177-185
DOI:
10.1016/s0260-8774(99)00095-3,
Application of image analysis to study water losses from potato slices during frying (1997)
Proceedings of the "7th International C ongress on Engineering and Food (IC EF)" - Part I, Brighton, UK, 13-17 Abril, Ronald Jowitt(Ed.), P.A157. Sheffield Academic Press, Sheffield, UK.
Costa, R.M., Malcata, F.X.,
Multisubstrate Michaëlis-Menten kinetics: Explicit dependence of substrate concentration on time for batch reactors (1994)
Bioprocess Engineering ,vol.10, 4 , pp.155-159
DOI:
10.1007/bf00387523European Qualifications & Competences for the Vegan Food Industry.
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Executive Agency for Health and Consumers
Period: 12/2019 - 12/2022
Rui Costa
QUARSU - Qualifications recognition support for Ukrainian universities
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2018 - 12/2022
Project Code: E+ KA2: 609995-EPP-1-2019-1-PL-EPPKA2-CBHE-SP
CIÊNCIAVITAE
ENTEP - Enhancing teaching practice in higher education in Russia and China
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2016 - 12/2020
Project Code: 586225-EPP-1-2017-1- DE-EPPKA2-CBHE-JP
CIÊNCIAVITAE
Healthier eating of pasta with algae
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Associação para a Inovação e Desenvolvimento da FCT
Period: 12/2016 - 12/2018
Project Code: SAICT_ID23780
CIÊNCIAVITAE
SUSDEV - Lifelong Learning for Sustainable Development
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2015 - 12/2018
Project Code: SUSDEV - Lifelong Learning for Sustainable Development
CIÊNCIAVITAE
University-enterprise cooperation via spin-off companies network
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2015 - 12/2018
Project Code: 573555-EPP-1-2016-1-ES-EPPKA2-CBHE-JP
CIÊNCIAVITAE
European FooD Studies & Training Alliance
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2014 - 12/2017
Project Code: 554312-EPP-1-2014-1-AT-EPPKA2-KA
CIÊNCIAVITAE
IQA - Independent quality assurance model for degree programmes in Russia
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2011 - 12/2014
Project Code: 530838-TEMPUS-1-2012-1-RUTEMPUS-SMGR
CIÊNCIAVITAE
DREFUS - Development of Qualification Framework for Food Science Studies at Russian Universities
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2010 - 12/2013
Project Code: 517336-TEMPUS-1-2011-1-PLTEMPUS-SMHES (2011-2536/001-001)
CIÊNCIAVITAE
ISEKI_Food-4 Towards the innovation of the food chain through the modernization of Food Studies
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2010 - 12/2013
Project Code: 518415-LLP-1-2011-1-IT-ERASMUS-ENW
CIÊNCIAVITAE
Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: European Commission Seventh Framework Programme for Research and Technological Development Food Agriculture and Fisheries Biotechnology
Period: 12/2008 - 12/2012
Project Code: info:eu-repo/grantAgreement/EC/FP7/227220/EU
CIÊNCIAVITAE
ISEKI_Food 3 Innovative Developments and Sustainability of ISEKI-Food
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: N/A
Period: 12/2007 - 12/2010
Project Code: 142822-LLP-1-2008-PT-ERASMUS-ENW
CIÊNCIAVITAE
Elaboration of Food Safety Educational Two-level Program
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2006 - 12/2009
Project Code: JEP_27166_2006
CIÊNCIAVITAE
ISEKI_Mundus - Integrating Safety and Environment Knowledge In World Food Studies
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2006 - 12/2007
Project Code: 136263 - EM - 1 - 2007 - 1 - PT - ERA MUNDUS - EM4EATN
CIÊNCIAVITAE
Evaluation of the exposure to fish allergens in fish processing industry
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Autoridade para as condicoes do trabalho
Period: 12/2005 - 12/2007
Project Code: ISHST 071/06
CIÊNCIAVITAE
ISEKI_Food 2 Integrating Safety and Environment Knowledge In Food towards European Sustainable Development
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2004 - 12/2007
Project Code: 226032 - CP - 1 - 2005 - 1 - PT - ERASMUS TN
CIÊNCIAVITAE
Innovation in the codfish industry: development of a new fermented product and the reuse of brines
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Direcção-Geral das Pescas e Aquicultura
Period: 12/2003 - 12/2007
Project Code: MARE 22-05-01-DR-00027
CIÊNCIAVITAE
ISEKI - Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Institution: Education Audiovisual and Culture Executive Agency
Period: 12/2001 - 12/2004
Project Code: 104934 - CP - 1 - 2002 - 1 - PT - ERASMUS TN
CIÊNCIAVITAE
