Oscar Leandro Silva Ramos is a Senior Researcher in Alchemy project (collaborative project between Amyris Inc. and Biotechnology School of the Portuguese Catholic University (ESB-UCP)) at UCP involved in the economic valorization of coproducts/residues from Amyris fermentative processes aiming the development of new ingredients for food, animal feed, cosmetic and pharmaceutical applications. He completed his graduation in Microbiology in 2005 at ESB-UCP, and his PhD degree in Technological and Engineering Sciences (specialization in Biochemical Engineering) in 2011 at Institute of Chemical and Biological Technology of the University of Lisbon. Between 2012 and 2018, he was Postdoc Researcher at Centre of Biological Engineering (CEB) of University of Minho. During the last 14 years, he has also been engaged in several R&D National and International projects related to the valorization of coproducts/residues from food industry and the design of innovative bio-based systems (edible films and coatings, materials-based micro- and nanostructures) aiming the development of functional ingredients/foods targeting human nutrition and health.
He has (co)-authored 2 patents, over 40 scientific publications in refereed international journals, 2 books, 13 chapters and over 60 communications in national and international conferences; and (co)-supervised 1 post-doctoral, 5 PhD, 5 MSc and 15 undergraduate students at CEB-UM and ESB-UCP.
Monteiro, A.A., Monteiro, M.R., Pereira, R.N., Diniz, R., Costa, A.R., Malcata, F.X., Teixeira, J.A., Teixeira, A.V., Oliveira, E.B., Coimbra, J.S., Vicente, A.A. & Ramos, O.L. (2016). Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. Food Hydrocolloids, Vol 58, Pages: 60-74. DOI: https://doi.org/10.1016/j.foodhyd.2016.02.009.
de Souza Simões, L., Madalena, D.A., Pinheiro, A.C., Teixeira, J.A., Vicente, A.A. & Ramos, O.L. (2017). Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Advances in Colloid and Interface Science, Vol: 243; Pages: 23-45. DOI: https://doi.org/10.1016/j.cis.2017.02.010
de Souza Simões, Araújo, J. F., Vicente, A. A. & Ramos, O. L. (2020). Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocolloids, Vol: 100, 105357. DOI: https://doi.org/10.1016/j.foodhyd.2019.105357
de Souza Simões, L. Abrunhosa, L., Vicente, A. A. & Ramos, O. L. (2020). Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compound. Food Hydrocolloids, Vol: 100, 105357. DOI: https://doi.org/10.1016/j.foodhyd.2019.105492
Araújo, J. F., Bourbon, A. I., de Souza Simões, Abrunhosa, L., Vicente, A. A., Coutinho, P. J. G., & Ramos, O. L. (2020). Physicochemical characterisation and release behaviour of curcumin-loaded Lactoferrin nanohydrogels into food simulants. Food Function, Vol: 11, 205-317. DOI: https://doi.org/10.1039/C9FO01963D
Centre for Biotechnology and Fine Chemistry (CBQF)