Cecilia Nunes
Associate Professor

Contact

Office: BSF 217
Phone: 813-974-9307
Lab: BSF 257,259
Fax: 813-905-9919
Email:

Links

• Curriculum Vitae

Bio

Education

• B.Sc. University of Porto, College of Food Science and Human Nutrition, Portugal, 1989
• M.S., Catholic University, College of Biotechnology, Portugal, 1992
• Ph.D., Catholic University, College of Biotechnology, Portugal, 1995
• Postdoctoral Fellow, University Laval, College of the Science of Food and Agriculture, Canada, 1996-2000

Professional Experience

• 2016 to present - Associate Professor at the University of South Florida, Department of Cell Biology, Microbiology and Molecular Biology, Tampa, USA.
• 2012 to 2016 - Assistant Professor at the University of South Florida, Department of Cell Biology, Microbiology and Molecular Biology, Tampa, USA.
• 2010 to 2012 - Assistant Professor of Food Science and Director of the Food Quality Laboratory at the University of South Florida in Lakeland, Florida, USA.
• 2010 to present - Courtesy Faculty at the University of Florida, Department of Food Science and Human Nutrition, Gainesville, Florida, USA.
• 2005 to 2010 - Assistant Scientist at the University of Florida, Department of Food Science and Human Nutrition, Gainesville, Florida, USA.
• 2003-2005 - Visiting Scientist at the University of Florida, Department of Horticultural Sciences, Gainesville, Florida, USA.
• 2000-2005 - Senior Research Associate at the University Laval, College of the Science of Food and Agriculture, Quebec, Canada.
• 2003 to present - Founder Member of the Center for Food Distribution and Retailing and the University of Florida, Institute of Food and Agricultural Science.
• 2000 to present - Courtesy Faculty at the Department of Horticultural Sciences, University of Florida - IFAS, Gainesville, Florida, USA.
• 2000-2002 - Consultant: Edition of texts for the food and nutrition section of the magazine on-line Prática, Media Capital, a Multimedia Editorial Company, Portugal.

Research

Food is a valuable resource and yet around the world millions of tons that could have been eaten are wasted every year. For example, fruits and vegetables have exceptional nutritional qualities and preferential environment profiles compared to animal-based products; however, they are at the top of the list with global losses ranging from 30 to 50%. Further, it is astonishing that when less than 10% of Americans meet the recommended daily guidelines for consumption of fruits and vegetables, up to 30% of the fresh produce purchased is thrown away by consumers. Fruits and vegetables are essential constituents of a healthy and well-balanced diet, as they supply several biologically important components to the human organism. Besides supplying generous amounts of water, vitamins and fiber, they are very good sources of other bioactive compounds with potential anti-carcinogenic and cardiovascular risk-reduction properties.

Food Biochemistry: biochemical responses of food tissues, systems and bioactive compounds to environmental and physical conditions

However, fruits and vegetables are often inadequately handled, resulting in accelerated loss of fresh appearance, diminished flavor and nutritional value, follow-on deterioration and complete loss.

Research in my laboratory is focused on studying the biochemical responses of food tissues, systems and bioactive compounds to growing/production environment and to environmental and physical conditions normally encountered throughout the food supply chain. Other aspects of our research consist of using directed stress and temperature optimization to maximize the genetic potential of fruits and vegetables for sensory and nutritional quality specifically, bioactive compounds. Results from our research help understand the biological mechanisms that lead to food deterioration as well as on the impact of environmental and physical stress on the appearance, texture, flavor and chemical components of foods. Our research also helps improve the handling, distribution and marketing system to reduce food losses, increase food security and provide the consumer with better food quality.

Graduate Students

Katrina Kelly, Robert Madden