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

Junior Researcher
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 - “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
Reference: NORTE-06-3559-FSE-000188
Principal Investigator:José Alberto Cardoso Pereira
Start: 2021-03-01
End: 2023-11-30

Total results: 11
1
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

2
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

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
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

11
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