Carolina Camacho is a Researcher of the “Seafood Safety and Processing” Team of CIIMAR and works at IPMA, I.P. facilities (Lisbon). She holds a PhD in Agroindustrial Technologies (2023; NOVA University Lisbon), a MSc and BSc in Food Science and Engineering (2011; University of Lisbon). She has been working and collaborated in several research projects (17); scientific interests have been focused on the effects of processing and preservation/preservation time on the physical-chemical and sensory parameters that influence the quality of seafood products. Her current research interest is related to innovative technological processes to valorise by-products from seafood processing.
