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Cell Science

Cell Science

Rui Rodrigues

Rui Rodrigues, PhD profile page

Postdoctoral Researcher

at University of Minho

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.

Education

University of Minho

Karlsruhe Institute of Technology

Aalborg University

Awards & Certifications

Diploma of Recognition of Merit in Scientific Publication - Awarded in 2022 by the School of Engineering at University of Minho

EFCE Food Engineering Award, at 14th European PhD Workshop

Accreditations

MSc Chemical and Food Technology recognised by University of Minho, Portugal / Karlsruher Institute of Technology, Germany

PhD Biological Engineering recognised by University of Minho, Portugal

BSc Biological and Chemical Engineering recognised by University of Minho, Portugal / Aalborg University, Denmark

Areas of Expertise

Applied Food Technology

Protein Structure–Function Relationships

Food Processing

Food Product and Process Development

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Content Written By, Reviewed By, or Featuring Rui Rodrigues, PhD

Total: 6

A Petri dish containing a cultured piece of meat surrounded by culture dishes, tweezers and sample bottles.

Cellular Agriculture: Techniques and Applications

Cellular agriculture is revolutionizing the production of food and materials. This article explores the techniques, applications and potential of cellular agriculture, focusing on its impact on food production and material innovation.

Selection of healthy foods on a wooden table, including fruits, vegetables, nuts and fish.

Innovations in Food Testing Tech: Ensuring Safety From Chemical and Microbial Contaminants

This article explores the latest advancements in food testing and highlights how they are enabling faster, more reliable testing to ensure the safety of the global food supply chain.

Various colored and textured fluids flowing down from above to create puddles.

Rheology Basics and Testing Rheological Properties

Discover the science of rheology—exploring how materials flow and deform, essential for industries like food, polymers and pharmaceuticals, and gain key insights into viscosity, elasticity and practical testing techniques.

Scientists holding a pH meter in a food sample suspended in water, with a dish of the dry food sample next to it.

pH Testing and the pH Meter for Food Analysis

pH is a measurable parameter between the values of 0 and 14, defining the acidity or alkalinity of a solution. In this article, we will consider how pH can be measured, what it tells us and its role in the food industry.

Man in a vineyard squeezing some grape juice onto a refractometer.

The Refractometer, How It Works and Role in the Food Industry

A refractometer is a device used to measure the refractive index (n) of a substance. In this article, we discuss what a refractometer is and how it works, the different types available and their applications in the food industry.

Honey dripping from a metal spoon.

The Viscometer and Its Role in the Food and Beverage Industry

Viscosity is crucial in quality control and process design, affecting operations such as stirring and homogenization, pumping and packaging. In this article, we will consider what viscosity is, how it is measured and the applications of viscometry in the food and beverage industry.

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