GOMEZ GARCIA, RICARDO

GOMEZ GARCIA, RICARDO

BIOTECNOLOGÍA · Nivel 1

Agro-food waste Upcycling food by-products Biorefinery approach Lignocellulosic biomass Enzyme production and extraction Green precipitation technology Circular bioeconomy

Desde 2023 es Researcher en Centro de Biotecnologia e Química Fina

Ricardo holds a PhD in Biotechnology from the Catholic University of Portugal (UCP 2022), he graduated as Chemical Engineer (2016) at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. He started his Scientific career at the Food Research...

Ricardo holds a PhD in Biotechnology from the Catholic University of Portugal (UCP 2022), he graduated as Chemical Engineer (2016) at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. He started his Scientific career at the Food Research Department from the UAdeC and he has over 10 years of expertise in areas of Food Engineering and Technology, Food Chemistry and Biotechnology. Currently, his research is focused on the development of innovative and sustainable biorefinery processes within the context of zero-waste and circular economy approach for the identification and obtention of functional bioactive compounds with industrial interest from fruit by-products employing them as raw materials for their reincorporation into the industrial value chain. In 2023 he was awarded with the Individual Scientific Employment Stimulus Contest (https://doi.org/10.54499/2023.08203.CEECIND/CP2855/CT0004) by FCT - Fundação para a Ciência e a Tecnologia, in Portugal. Gómez-García R. is (co)author of more than 40 articles in index journals, 20 chapters in books and 3 books editions of international circulation in prestigious publishers (Apple Academic Press (AAP) and Springer). He also serves as a Guest Editor of several special issues in areas related to solid fermentation, green polymers, and food waste valorisation (MDPI) as well as a reviewer for several high impact journals (ELSEVIER, Springer & MDPI). Additionally, he was involved in two patent applications one European (P977-5WO-2022) and one Portuguese (PT116954-2020) related with bioactive compounds (polyphenols and proteins), bioactivity and extraction. He has participated in more than 35 international congress communications in areas related with Biotechnology, Food Science & Technology and Bioengineering and Functional Foods. Since 2019, he has been participating in several national and international entrepreneurship programs in Portugal (ANI & BGI) and from the European Institute of Innovation & Technology (EIT FAN, Food & Climate-KIC) and currently he is co-founder and CTO of Molecule Message Unipessoal Lda (AgroGrIN Tech).

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Perfil académico

Nombre RICARDO GOMEZ GARCIA
Área CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS
Campo BIOTECNOLOGÍA
Disciplina BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS
Especialidad BIOTECNOLOGIA
CVU 807416
Institución
Dependencia SIN INFORMACIÓN
Entidad COAHUILA DE ZARAGOZA
Nivel 1
Vigencia Inicio: 01/01/2023
Fin: 31/12/2027

Publicaciones ORCID

2026
Impact of quercus ilex leaves by-products on in vitro human colonic fermentation and microbiota composition Future Foods
Algerian honeybee venom antioxidant and antimicrobial activities Frontiers in Food Science and Technology
Solid-state fermentation of spent Spirulina platensis biomass by Aspergillus oryzae: Enhancement of antioxidant activity, protein content, and amino acid profile Food Bioscience
Solid state fermentation (SSF) on marine biomasses and their by-products - a new research biorefinery frontier for the obtention of innovative and novel value-added compounds towards industrial applications Journal of Environmental Management
Unlocking Potential Perspectives of Cucumis melo L. Fruit: Development of Bio-Functional Food Ingredients for Sustainability and Health Benefits Processes
Development, Characterization, and Evaluation of Chitosan Nano/Microcapsules with Bacillus subtilis Extract and Their Effect on Tomato (Solanum lycopersicum) Seed Germination Plants
Grape Pomace Flour as a Sustainable Ingredient in Cookie Formulation for Fiber, Free, and Bound Phenols Improvement Processes
2025
Fortification of yogurt with Solanum melongena phenolic extract Food Research International
Therapeutic Potential of Latin American Medicinal Plants in Oral Diseases: From Dental Pain to Periodontal Inflammation—A Systematic Review International Journal of Molecular Sciences
Upcycled Orange Peel Ingredients: A Scoping Review on Phytochemical Composition, Extraction Techniques, and Biorefinery Strategies Foods