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António G. Sousa

António G. Sousa
Gea Process Engineering

PhD Food Technology and Processing


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PhD graduate in the field of plant and food science. Specifically I worked with pectin, one of the most complex natural polymers in nature. I have training and experience in analytical chemistry (HPLC, IR and MS), chemometrics (data analysis, PCA and PLS), rheology of fluids, experiment design and pilot plant scale extraction of pectin.
Additional affiliations
July 2016 - August 2016
  • Engineer
September 2012 - December 2012
March 2012 - February 2015
CP Kelco
  • Research Enginner
  • My last three years of work experience took place at a the R&D Department of a Danish company, CP Kelco, ApS.
March 2012 - March 2015
University of Copenhagen
Field of study
  • Plant Biology
September 2008 - December 2010
Technical University of Lisbon
Field of study
  • Bioengineering and Nanossystems
September 2005 - August 2008
Universidade da Beira Interior
Field of study
  • Biomedical Sciences


Publications (6)
Full-text available
Background and Aims Pectin is a complex macromolecule, the fine structure of which is influenced by many factors. It is used as a gelling, thickening and emulsifying agent in a wide range of applications, from food to pharmaceutical products. Current industrial pectin extraction processes are based on fruit peel, a waste product from the juicing in...
In this work we have evaluated the potential of boronic acid functionalized magnetic particles for the one-step capture of a human monoclonal antibody (mAb) from a Chinese hamster ovary (CHO) cell culture supernatant. For comparison, Protein A coated magnetic particles were also used. The most important factor influencing the overall process yield...
A novel cell separation process based on immunoaffinity aqueous two phase systems is presented to isolate and purify CD34(+) stem/progenitor cells directly from the whole umbilical cord blood (UCB). A system, composed of polyethylene glycol and dextran, was evaluated for the selective recovery of CD34(+) cells from UCB. A monoclonal antibody agains...
Full-text available
The structure of pecQn (Fig. 1) is based on a backbone of polygalacturonic acid, which is called homogalacturonan region-HG (1). Segments consisQng of alternaQng sequences of L-rhamnosyl and D-galacturonosyl residues, ramified with side chains of arabinans, arabinogalactans, and galactans, are called hairy region-RGI (2). Fig 1. Chemical structure...


Question (1)
I have been checking different methodologies like Simulated Moving Bed Chromatography (SMBC), Field Flow Fractionation (FFF) and Continuous Spin Fractionation (CSF). I would like to ask those possessing more practical knowledge about these techniques what is the feasibility of using them for pectin Mw-based fractionation.


Cited By


Project (1)
In June 2011, the Marie Curie initial training network (ITN) WallTraC (the Plant Cell Wall Training Consortium), coordinated by Dr marie-Christine Ralet (Inra Angers-Nantes, France), brought together nine leading academic and private beneficiaries and two associated partners around two strategic objectives: • To develop new tools and concepts to advance knowledge on plant cell walls, • To provide high quality, inter-sectorial and trans-disciplinary training to young research fellows. The consortium has successfully trained 13 young researchers - 11 PhD students and 2 post-doctoral researchers - from all over the world. Together, they expanded knowledge in plant cell walls by exploring a wide range of research fields going from enzymology to food polymer processing, through biochemistry, immunolabelling, bioinformatics, textile processing and crystallography. Throughout the whole project, 50 articles were published in peer-reviewed journals.