Rui Rodrigues

I am a Biological and Chemical Engineer with a graduation and PhD by the University of Minho, Braga, Portugal. During my academic path, I also participated in research projects within the scope of my master's thesis at the Karlsruhe Institute of Technology, Germany and within the scope of my PhD at Aalborg University in Denmark. Previously, I held the position of research fellow at the same institution, having participated in projects for the development and implementation of new technology and products for the food industry. My areas of specialization are: Food processing, active packaging, ohmic heating and electric field processing, electrical effects on food, whey proteins, emerging proteins, novel protein-based ingredients and their functionalization. My research area and my personal conviction align on the search for new ways to help improving health and wellbeing of the population by addressing the need of new ingredients, production and consumption patterns integrated in a view of food sustainability and bioeconomy. Outside the lab I like to spend time with the family and friends, Judo is my passion as well as travel and nature.