MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

CIMO

CIMO - Mountain Research Center. See video HERE

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Bruno Melgar Castañeda

Group: 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 - PhD. 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 - First degree “Food Engineer” by UAM, Mexico City, Mexico
  • 2003 - First degree “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:

Nutr&ssencial - Desenvolvimento de alternativas proteicas com propriedades nutricionais melhoradas
Funding body: LA CAIXA - Programa Promove 2024
Reference: PL24-00058
Principal Investigator:Carla Susana Correia Pereira
Start: 2024-10-01
End: 2027-09-30
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

Total results: 14
1
Filipe M.S.,Domínguez-Martín E.M.,Pires T.C.S.P.,Finimundy T.C.,Melgar B.,Mandim F.,Isca V.M.S.,Pereira R.,Teixidó-Trujillo S.,Capote N.A.,Nikolić M.,Filipović N.,Díaz-Lanza A.M.,Figueiredo A.C.,Barros L.,Rijo P.
Biological Activity of 6,7-Dehydroxyroyleanone and Derivatives Obtained from Plectranthus aliciae (Codd) A.J.Paton
ACS Omega, 9, 18113-18118, 2024

2
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

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
Melgar B.,Dias M.I.,Barros L.,Ferreira I.C.F.R.,Rodriguez-Lopez A.D.,Garcia-Castello E.M.
Ultrasound and microwave assisted extraction of Opuntia fruit peels biocompounds: Optimization and comparison using RSM-CCD
Molecules, 24, , 2019

11
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

12
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

13
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

14
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