Oscar Ramos is a Senior Researcher in Alchemy project, which is a collaborative project between Amyris Inc. and Biotechnology School of the Portuguese Catholic University (ESB-UCP). He is graduated in Microbiology in 2005 at ESB-UCP and has a PhD in Technological and Engineering Sciences (with 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 been engaged in several R&D National and International projects related to the valorization of coproducts/residues from the food industry and the design of innovative bio-based delivery systems (edible films and coatings, micro- and nanostructures) aiming the development of functional ingredients for Cosmetics, 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; he (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. 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. https://doi.org/10.1016/j.cis.2017.02.010
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. 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
Francisca Casanova, Carla F. Pereira, Alessandra B. Ribeiro, Ricardo Freixo, Eduardo Costa, Manuela E. Pintado, João C. Fernandes & Óscar L. Ramos. Novel Micro- and Nanocellulose-Based Delivery Systems for Liposoluble Compounds. (2021). Nanomaterials, 11(10), 2593. https://doi.org/10.3390/nano11102593