User Stats

Level: Guru
Member Since: 08/02/2019

Profile Information

First name Sara
Last name Oliveira
I have professional experience in:

Agritech, Biotech, Food tech, Health tech, Nanotechnology, animal cell culture, biomaterials, stem cells, tissue engineering, 3d food printing, 3d printing, biopriting, rheology, tribology, texture, gels, hydrocolloids, proteins, nanocoatings, bone, angiogenesis, alternative proteins, cell-based meat, cultured meat

Help us confirm that you're an expert

Sara is a postdoctoral fellow in the Food Processing and Nutrition Group at INL (Portugal), working in the research line of 3D food printing dedicated to well-being promotion and cell-based meat.
Sara holds a Master’s degree in biomedical engineering (University of Minho, 2009) and a PhD degree in Bioengineering (MIT Portugal Program).
Sara is expert in biomaterials and edible materials processing, characterization and several sub-topics in tissue engineering and food engineering.
Sara has developed superhydrophofic, surfaces with wettable spots to tailor and study cell-materials interaction in the scope of master thesis. During her PhD, an approach to develop multiscale and patient customizable 3D cell-instructive scaffolds for bone tissue engineering was developed. Using 3D printing and surface modification with human growth factors from platelet lysate, she could create shape and cell-instructive scaffolds able to induce human adipose derived stem cells into the bone lineage. She also studied the effects of such cell-instructive coatings on angiogenesis. Under the scope of an ERC project (https://complexite.3bs.pt/), Sara worked with light/UV cross-linkable bioinks for stem cells bioprinting and differentiation towards bone lineage.
At INL, She has been setting up the laboratory for 3D Food Printing, studying the printability of edible materials, food textural properties, rheology and biotribology and cell-based meat.
In total Sara has (co-)authored 1 science report, 13 high-impact peer-reviewed publications, one patent-request and 2 review-chapters in tissue engineering, while manuscripts on 3d food printing and biotribology are being written. Her current h-impact factor is 11.
Sara has been participating in of projects in collaboration with the food industry, and is part of an innovation teamwork for gliobastoma cancer detection in human non-invasive fluids using nanotechnology. She has been science-communicating about 3D food printing participating in several outreach activities: NanoFika, GreenFest, INL on air, podcast (Cultured Meat and Future Food Podcast), joining Massive Science Consortium and writing on the “Your Are what you Meat” report (about meat and cell-based meat). Besides this, Sara is driven by an innovation and entrepreneurship mind-set and is also experienced in patent and project writing.

LinkedIn

http://www.linkedin.com/in/oliveiramsara

How did you hear about us?

Message in Linkedin by Dr. John Bethell

Base
Name

Sara Oliveira

I have professional experience in:

Agritech, Biotech, Food tech, Health tech, Nanotechnology, animal cell culture, biomaterials, stem cells, tissue engineering, 3d food printing, 3d printing, biopriting, rheology, tribology, texture, gels, hydrocolloids, proteins, nanocoatings, bone, angiogenesis, alternative proteins, cell-based meat, cultured meat

Help us confirm that you're an expert

Sara is a postdoctoral fellow in the Food Processing and Nutrition Group at INL (Portugal), working in the research line of 3D food printing dedicated to well-being promotion and cell-based meat.
Sara holds a Master’s degree in biomedical engineering (University of Minho, 2009) and a PhD degree in Bioengineering (MIT Portugal Program).
Sara is expert in biomaterials and edible materials processing, characterization and several sub-topics in tissue engineering and food engineering.
Sara has developed superhydrophofic, surfaces with wettable spots to tailor and study cell-materials interaction in the scope of master thesis. During her PhD, an approach to develop multiscale and patient customizable 3D cell-instructive scaffolds for bone tissue engineering was developed. Using 3D printing and surface modification with human growth factors from platelet lysate, she could create shape and cell-instructive scaffolds able to induce human adipose derived stem cells into the bone lineage. She also studied the effects of such cell-instructive coatings on angiogenesis. Under the scope of an ERC project (https://complexite.3bs.pt/), Sara worked with light/UV cross-linkable bioinks for stem cells bioprinting and differentiation towards bone lineage.
At INL, She has been setting up the laboratory for 3D Food Printing, studying the printability of edible materials, food textural properties, rheology and biotribology and cell-based meat.
In total Sara has (co-)authored 1 science report, 13 high-impact peer-reviewed publications, one patent-request and 2 review-chapters in tissue engineering, while manuscripts on 3d food printing and biotribology are being written. Her current h-impact factor is 11.
Sara has been participating in of projects in collaboration with the food industry, and is part of an innovation teamwork for gliobastoma cancer detection in human non-invasive fluids using nanotechnology. She has been science-communicating about 3D food printing participating in several outreach activities: NanoFika, GreenFest, INL on air, podcast (Cultured Meat and Future Food Podcast), joining Massive Science Consortium and writing on the “Your Are what you Meat” report (about meat and cell-based meat). Besides this, Sara is driven by an innovation and entrepreneurship mind-set and is also experienced in patent and project writing.

LinkedIn

http://www.linkedin.com/in/oliveiramsara

How did you hear about us?

Message in Linkedin by Dr. John Bethell