Apresentação Pessoal

Oscar Ramos holds a B.Sc. degree in Microbiology (4-year program), between 2001 and 2005 by the Biotechnology School of the Portuguese Catholic University and a Ph.D. degree in Technological and Engineering Sciences – with specialization in Biochemical Engineering, between 2007 and 2011 by the Institute of Chemical and Biological Technology of the University of Lisbon. He is now a postdoctoral researcher at Department of Chemical Engineering, Faculty of Engineering, University of Porto (Portugal) and at Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho (Portugal).

During his academic path, he received several distinctions, including: a Ph.D. grant in 2006 (reference nº: SFRH/BD/30827/2006) and a postdoctoral grant in 2011 (reference nº: SFRH/BPD/80766/2011) both by the Foundation for Science and Technology, and a merit award in 2007 by the Portuguese-American Foudation for Development. Additionally, he received a distinction by COHiTEC program, with selection and approval of his project for Phase I - supported by COTEC Portugal (Association for Business Innovation) in collaboration with the Hitec Centre, University of North Carolina, University of Porto Business School, and New University of Lisbon. He is also a co-founder of Blendera® food solutions company.

He authored or co-authored more than 20 scientific papers published or submitted in peer reviewed journals in the Food Science and Technology field and 6 chapters in edited books, and is also an editor of 1 book; he participated in more than 30 international conferences and workshops worldwide, and did more than 40 oral and poster presentations; he had co-supervised 10 ungraduated and graduated students, 2 master thesis and 1 PhD thesis, and collaborated in 4 R&D of independent projects. He also has a National patent (Nº 105852 – 2011) developed during the PhD program, untitled “Edible coatings”.

He is experienced in writing and revision of scientific papers, as well as in development of scientific projects. Areas of specialization includes: product development and management, development of edible and biodegradable packaging to prolong the self-life of food products, risk and safety management, microbiology, nutrition, biotechnology and nanotechnology; production of value-added foods using by-products of food industry; utilization of natural agents with high antimicrobial and antioxidant activity; design of innovative food-grade nanosystems for controlled release and delivery of nutraceuticals.