Dr Tayse Ferreira F. Da Silveira PhD

Food Engineer

Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.

 Dr Tayse da Silveira´s Highlights:

  • Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
  • Post-doctorate in Food Science, with a one-year training period at Cirad – France. 
  • PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
  • Bachelor of Food Engineering at the Federal University of Pará, Brazil.


“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.


Professional experience:

In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.

After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.

During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.

Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology. 


She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.

Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.

In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).

She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.




  • 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
  • 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.


  • 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.


Relevant Published work 

  1. Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.   
  2. de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
  3. Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
  4. da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
  5. Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
  6. da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
  7. da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.


You can view some of Dr Tayse´s work below and links to her professional profile:


ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf 


Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900 


Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT  


Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/ 


Published Posts:

Reviewed Posts: