The main worked areas are research and development of new products and valorization of by-products. In the past years, he worked in different projects with valorization of waste and by-products from the agro-food industry, in the Centre for Biotechnology and Fine Chemistry (CBQF-UCP). In 2013 he also has worked in development of food products, such as a new formula based on natural yoghurt, for the company "YONEST, true yogurt".
Lab Assistant at ALCHEMY project in valorization of solid by-products of bagasse and sugar cane straw in the Alchemy project.
R. Freixo, T. M. R. S. Brandão, J. Silva, A. Gomes, M. Pintado, C. L. M. Silva, A. M. M. B. Morais , P. Teixeira (2016) Prebiotics as drying aids for spray drying fruit juices. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 17(3) 309-313
Ana C. Cassoni, Ricardo Freixo, Ana I. E. Pintado, Manuela Amorim, Carlos D. Pereira, Ana Raquel Madureira, and Manuela M. E. Pintado, Novel Eco-Friendly Method to Extract Keratin from Hair, 2018, ACS Sustainable Chemistry & Engineering, 6, 12268-12274 DOI: 101021/acssuschemeng.8b02680
Silva, S. B., Borges, S., Freixo, R. J., Franco, M. I., Ramos, Ó. L. (2020). A Step Forward on Micro- and Nanotechnology in Beverage Industry. In A. M. Grumezescu, A. M. Holban (eds.), Nanoengineering in the Beverage Industry. (pp. 369–404). Amsterdão: Elsevier
Centre for Biotechnology and Fine Chemistry (CBQF)