Sara M. Oliveira is a Research Engineer at the INL in the Food Processing and Nutrition Group. She holds a diploma in Biomedical Engineering (2010) and a PhD (2014) in Bioengineering Systems (MIT-Portugal Program) from the University of Minho.
The master and PhD thesis in tissue engineering (3B’s Research Group, University of Minho) provided her expertise in designing 2D and 3D biomaterials and in cell-materials interactions. Those studies involved multiple subjects, such as superhydrophobic surfaces, surface modification, materials characterization, bio-instructive surfaces, 3D scaffolds, hydrogels, layer-by-layer assembling, platelet lysate, cell culture, 3D printing and bioprinting.
From 2016 on, Sara investigates 3D food printing to develop functional, advanced, and more sustainable foods.
She is the principal investigator of the M3aTD project – a 3D bioprinted model for cell-based meats design, granted by the Good Food Institute in 2020. The project aims at understanding how 3D food printing can improve the texture of cultivated meat. Currently, she is a guest editor of the Special Issue “Bio-based Additive Manufacturing in Food and Tissue Engineering”
Sara is (co-) author of 16 first-quartile publications in tissue and food engineering (average impact factor of 7 and h-factor of 13), a science report (“You are what of Meat”; Massive Science), a patent request, three oral communication, six posters presented at international conferences and has (co-)supervised internships and master thesis students. Also, she has participated in the organization of events, several outreach activities, interviews/podcast in the scope of 3D food printing, and was awarded four grants and two projects.