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Rui Rodrigues conducted his undergraduate degree in chemical and biological engineering (food technology area) at the University of Minho, Portugal and obtained his master’s though a dissertation at the Karlsruhe Institute for Technology, Germany. He joined the Center of Biological Engineering (UMinho, Portugal) as a research fellow, undertook his PhD there and currently holds the position of postdoctoral researcher. Rui has experience in food and biotechnology processing, processing effects in foodstuffs, food ingredients and proteins, protein structure–function relationships, as well as in applied food technology. Due to his technical knowledge and scientific expertise, he has been involved in the development, coordination and execution of several R&D projects and as a consultant in product and process development and implementation for several food companies.

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