MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Bruno Melgar Castañeda
Junior ResearcherGroup: Sustainable Processes and Products
E-mail: bruno.melgarc@ipb.pt
ORCID: 0000-0002-5825-6872
Scopus Author ID: 57194494387
Career
- 2019 - 2020: “Chief technology officer” at Hitech Food Solutions, Bragança, Portugal
- 2018 - 2018: Current “CEO and director” at Xfit Aztec League, Mexico
- 2013 - 2013: “Chemical analytical technician trainee” at Laboratori Agroalimentari de la Comunitat Valenciana, Valencia, Spain.
- 2010 - 2010: “Flavor profile analyst Trainee” at Grupo Modelo brewery S.A.B de Comunidad Valenciana, Mexico City, Mexico
- 2006 - 2006: “Quality control technician volunteer” at MASECA S.A. de Comunidad Valenciana
Qualifications
- 2019 - “Ph.D. in Science, technology and food management” by UPV, Valencia, Spain
- 2013 - “MSc. in food safety and quality” by Univertitat de Válencia, Valencia, Spain
- 2012 - “Business management certificate” by Leinster collage, Dublin, Ireland
- 2010 - “Food Engineer” by UAM, Mexico City, Mexico
- 2003 - “Food Technician” by C.B.T.is 86, Huauchinango, Mexico
Awards and Honors
- 2014 - CONACyT scholarship for the high-level human resources formation in quality Ph.D. programs abroad
- 2013 - Excellence Master thesis Grade at Univertitat de Válencia
Interests
- Data science
- Equity management
- Business management
Projects:
OleaChain - Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal
Funding body: NORTE 2020 - Programa Operacional Regional do Norte
Principal Investigator:José Alberto Cardoso Pereira
Start: 2021-03-01
End: 2023-11-30
Funding body: NORTE 2020 - Programa Operacional Regional do Norte
Principal Investigator:José Alberto Cardoso Pereira
Start: 2021-03-01
End: 2023-11-30
Total results: 13
1
Silva A.R.,Ayuso M.,Oludemi T.,Gonçalves A.,Melgar B.,Barros L.
Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace
Separation and Purification Technology, 330, , 2024
Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace
Separation and Purification Technology, 330, , 2024
2
Madureira J.,Melgar B.,Alves V.D.,Moldão-Martins M.,Margaça F.M.A.,Santos-Buelga C.,Barros L.,Cabo Verde S.
Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
Foods, 12, , 2023
Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
Foods, 12, , 2023
3
Ceccanti C.,Finimundy T.C.,Melgar B.,Pereira C.,Ferreira I.C.F.R.,Barros L.
Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
Food Chemistry, 384, , 2022
Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
Food Chemistry, 384, , 2022
4
Madureira J.,Melgar B.,Santos-Buelga C.,Margaça F.M.A.,Ferreira I.C.F.R.,Barros L.,Verde S.C.
Phenolic compounds from irradiated olive wastes: Optimization of the heat-assisted extraction using response surface methodology
Chemosensors, 9, , 2021
Phenolic compounds from irradiated olive wastes: Optimization of the heat-assisted extraction using response surface methodology
Chemosensors, 9, , 2021
5
Ueda J.M.,Pedrosa M.C.,Fernandes F.A.,Rodrigues P.,Melgar B.,Dias M.I.,Pinela J.,Calhelha R.C.,Ivanov M.,Soković M.,Heleno S.A.,Carocho M.,Ineu R.P.,Ferreira I.C.F.R.,Barros L.
Promising preserving agents from sage and basil: A case study with yogurts
Foods, 10, , 2021
Promising preserving agents from sage and basil: A case study with yogurts
Foods, 10, , 2021
6
Pedrosa M.C.,Ueda J.M.,Melgar B.,Dias M.I.,Pinela J.,Calhelha R.C.,Ivanov M.,Soković M.,Heleno S.,da Silva A.B.,Carocho M.,Ferreira I.C.F.R.,Barros L.
Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts
Foods, 10, , 2021
Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts
Foods, 10, , 2021
7
Pantuzza Silva G.F.,Pereira E.,Melgar B.,Stojković D.,Sokovic M.,Calhelha R.C.,Pereira C.,Abreu R.M.V.,Ferreira I.C.F.R.,Barros L.
Eggplant fruit (Solanum melongena l.) and bio‐residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies
Applied Sciences (Switzerland), 11, 1-24, 2021
Eggplant fruit (Solanum melongena l.) and bio‐residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies
Applied Sciences (Switzerland), 11, 1-24, 2021
8
Rodriguez-Lopez A.D.,Melgar B.,Conidi C.,Barros L.,Ferreira I.C.F.R.,Cassano A.,Garcia-Castello E.M.
Food industry by-products valorization and new ingredients: Cases of study. Cases of study
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability, 71-99, 2020
Food industry by-products valorization and new ingredients: Cases of study. Cases of study
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability, 71-99, 2020
9
Melgar B.,Dias M.,Barros L.,Ferreira I.,Rodriguez-Lopez A.,Garcia-Castello E.
Ultrasound and microwave assisted extraction of Opuntia fruit peels biocompounds: Optimization and comparison using RSM-CCD
Molecules, 24, , 2019
Ultrasound and microwave assisted extraction of Opuntia fruit peels biocompounds: Optimization and comparison using RSM-CCD
Molecules, 24, , 2019
10
Melgar B.,Dias M.I.,Ciric A.,Sokovic M.,Garcia-Castello E.M.,Rodriguez-Lopez A.D.,Barros L.,Ferreira I.C.R.F.
Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants
Industrial Crops and Products, 111, 212-218, 2018
Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants
Industrial Crops and Products, 111, 212-218, 2018
11
Melgar B.,Dias M.I.,Ciric A.,Sokovic M.,Garcia-Castello E.M.,Rodriguez-Lopez A.D.,Barros L.,Ferreira I.
By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties
Industrial Crops and Products, 107, 353-359, 2017
By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties
Industrial Crops and Products, 107, 353-359, 2017
12
Melgar B.,Pereira E.,Oliveira M.B.P.P.,Garcia-Castello E.M.,Rodriguez-Lopez A.D.,Sokovic M.,Barros L.,Ferreira I.C.F.R.
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Food Research International, 101, 259-265, 2017
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Food Research International, 101, 259-265, 2017
13
López-Malo M.,García-Rios E.,Melgar B.,Sanchez M.R.,Dunham M.J.,Guillamón J.M.
Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation
BMC Genomics, 16, , 2015
Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation
BMC Genomics, 16, , 2015