Young Scientist Award

Gabriela Sousa is a Portuguese researcher affiliated with Instituto Superior de Agronomia, Universidade de Lisboa, whose academic work focuses on marine-derived biopolymers, edible coatings, food biotechnology, and sustainable packaging systems for the food sector. Her research profile demonstrates growing scholarly engagement in the development of environmentally sustainable alternatives to conventional food packaging materials through the utilization of seaweed-derived polysaccharides and bioactive marine compounds.[1] Sousa has contributed to studies concerning oxidative stability, ultrasound-assisted extraction technologies, and edible coating applications for fish products within the broader framework of the blue bioeconomy and sustainable food innovation.[2]

Abstract

Gabriela Sousa has contributed to this research area through investigations focused on seaweed-derived polysaccharides, antioxidant-rich extracts, and marine biomolecules with applications in food preservation and packaging technologies. Her work addresses important challenges associated with replacing petroleum-based packaging systems while improving oxidative stability and reducing oil absorption in fried food products.[3] Sousa’s research integrates food engineering, biotechnology, and marine resource valorization to support circular economy principles and environmentally sustainable food production strategies.[4]

Keywords

Marine-derived biopolymers, edible coatings, food biotechnology, sustainable packaging, seaweed polysaccharides, antioxidant extraction, ultrasound-assisted extraction, food engineering, biodegradable packaging, marine biomolecules, fish products, blue bioeconomy.

Introduction

Marine biotechnology has emerged as an important interdisciplinary research field supporting sustainability-oriented innovations in food science and packaging technologies. Researchers increasingly investigate bioactive compounds and polysaccharides extracted from seaweeds and marine organisms due to their functional, biodegradable, and antioxidant properties.[5] Sousa completed her academic training in Biochemistry and Food Engineering before commencing doctoral studies in Sustainable Land Use and Food Engineering at Universidade de Lisboa Instituto Superior de Agronomia.[1]

Research Profile

Gabriela Sousa’s academic profile reflects specialization in agrarian and food biotechnology with particular emphasis on marine biomolecules and innovative food systems.[1] Her educational background includes a Bachelor’s degree in Biochemistry from Universidade do Porto and a Master’s degree in Food Engineering from Instituto Superior de Agronomia.[1]

Her master’s dissertation evaluated oxidative stability and the biological value of sunflower oil supplemented with extracts obtained from Pelvetia canaliculata, a brown seaweed species known for antioxidant potential.[3]

Research Contributions

Gabriela Sousa’s research concerns the utilization of marine-derived compounds as sustainable alternatives to conventional synthetic packaging and preservation systems. Her investigations into ultrasound-assisted extraction techniques have contributed to improving the recovery efficiency of antioxidant and phenolic compounds from marine and halophytic resources.[2]

Her work on edible coatings for deep-fried fish products explores methods to reduce oil uptake while maintaining product quality and extending shelf stability.[4] Such research aligns with current sustainability priorities in food manufacturing and circular bioeconomy initiatives.

Publications

Gabriela Sousa has authored and co-authored publications related to marine biomolecules, antioxidant extraction technologies, and sustainable food systems.[5] Selected publications include:

1. Sousa, Gabriela et al. “Potential of Marine Biomolecules: Advances in Extraction and Applications of Proteins, Polysaccharides, and Antioxidant Compounds.” Foods, 2025.
2. Sousa, Gabriela et al. “Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds from Crithmum maritimum L.” Foods, 2022.

Research Impact

Gabriela Sousa’s research contributes to emerging scientific efforts aimed at reducing dependence on conventional plastic-based food packaging systems. Her studies concerning marine-derived polysaccharides and edible films support ongoing transitions toward sustainable and biodegradable food technologies.[1]

The practical implications of her work are relevant to food engineering, marine biotechnology, and industrial sustainability initiatives. Research involving algae-derived compounds may assist in improving food preservation efficiency while minimizing environmental impacts associated with synthetic packaging waste.[3]

Award Suitability

Gabriela Sousa’s academic profile demonstrates alignment with the objectives commonly associated with emerging researcher and innovation-oriented recognition programs such as the Young Scientist Award under the Business Global Awards initiative. Her research addresses contemporary environmental and technological challenges through the development of marine-derived biodegradable materials and sustainable food processing strategies.[4]

Conclusion

Gabriela Sousa represents an emerging researcher within the fields of food biotechnology and marine-derived sustainable materials. Her investigations into edible coatings, antioxidant-rich seaweed compounds, and biodegradable food packaging technologies contribute to contemporary efforts toward environmentally responsible food production systems. Through academic publications, conference presentations, and collaborative research activities, Sousa has established a developing scholarly profile focused on marine biomolecules and sustainable innovation in food engineering.[5]

External Links

• ORCID Profile

References

1. CIÊNCIAVITAE. (2026). Curriculum Vitae: Gabriela Sousa.
   https://orcid.org/0000-0002-3832-9413
   
2. Instituto Superior de Agronomia. (2026). CIÊNCIAVITAE. Research activities in food engineering and marine biotechnology.
   https://www.cienciavitae.pt/A918-F8A3-8941
3. Sousa, Gabriela et al. (2021). Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil. Foods, 10(8), 1732.
   https://doi.org/10.3390/foods10081732
   
4. Sousa, Gabriela et al. (2022). Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds from Crithmum maritimum L. Foods, 11(3), 439.
   https://doi.org/10.3390/foods11030439
   
5. Sousa, Gabriela et al. (2025). Potential of Marine Biomolecules: Advances in Extraction and Applications of Proteins, Polysaccharides, and Antioxidant Compounds. Foods.
   https://doi.org/10.3390/foods14152555