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Alma universitas studiorum parmensis A.D. 962 - Università di ParmaAlma universitas studiorum parmensis A.D. 962 - Università di Parma Persone e Strutture
Università degli Studi di Parma

Joana Maria Santos Rebelo

Stampa
Dottoranda in SCIENZE DEGLI ALIMENTI, 39° ciclo
Dipartimento di Scienze degli Alimenti e del Farmaco

Presentazione

PhD student in Food Sciences at the University of Parma, working on the topic "Study of the association between phenolic metabotypes and cardiometabolic health in response to chronic intake of (poly)phenols" within the framework of the PREDICT-CARE project, funded by the European Research Council (ERC) and under the supervision of Professor Pedro Mena.

Background in nutrition, with a Bachelor's Degree in Nutrition Sciences (FCNAUP), and a Master's Degree in Health Education (FMUP/FPCEUP), from the University of Porto, Portugal. 

International experience with the Erasmus+ Programme at the University of Granada, Spain (during Bachelor's Degree), and at the University of Parma, Italy (Master's thesis under the supervision of Professor Francesca Scazzina), and a period abroad at the Peter L. Reichertz Institute for Medical Informatics (PLRI) in Hannover, Germany (during PhD programme).

Experience and interest in the areas of Scientific Research, Personalised Nutrition, Public Health, and Food Education.

Curriculum Vitae

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I have a Degree in Nutrition Science and a Master’s Degree in Health Education. I am currently doing my PhD in Food Science at the University of Parma, where my research focuses on personalized nutrition and the role of plant bioactives - particularly (poly)phenols - in cardiometabolic health.

My academic and research path combines nutritional epidemiology, health promotion, and clinical nutrition, with a strong focus on translating scientific evidence into practical, personalized dietary strategies. I am particularly interested in the development of sustainable, plant-based dietary approaches that promote health while improving adherence through consideration of sensory properties and real-life eating behaviors.