Ricardo Gómez-García

Chemical Engineer, B.Sc., current PhD student in Biotechnology at the Catholic University of Portugal (2017). He graduated as Chemical Engineer (2016) at the School of Chemistry, Autonomous University of Coahuila (UAdeC), México. He started his scientific career in 2012 by working on the development of novel extractive technologies for the agri-food waste exploitation to produce value-added products as well as he was participated in different high training internship in different countries such as Argentina, France, Italy and India. Currently, his PhD work intend to develop innovative and sustainable technologies within the context of zero-waste and circular economy approach for the extraction and identification of functional bioactive compounds of interest for several industries, employing fruit by-products for their valorisation and reincorporation into the industrial value chains. Also, he has been participating in several national and international entrepreneurship programs in Portugal and from the European Institute of Innovation & Technology (EIT Food).

Publications

Garcia-Galindo, I., Gómez-García, R., Palácios-Ponce, S., Ventura, J., Boone, D., Ruiz, H. A., ... & Aguilar-González, C. N. (2019). New features and properties of microbial cellulases required for bioconversion of agro-industrial wastes. In Enzymes in Food Biotechnology (pp. 535-550). Academic Press.

Gómez García, R., Medina Morales, M. A., Rodrìguez, R., Farruggia, B. M., Picó, G. A., & Aguilar, C. N. (2018). Production of a xylanase by Trichoderma harzianum (Hypocrea lixii) in solid-state fermentation and its recovery by an aqueous two-phase system.

Campos, D. A., Gómez-García, R., Vilas-Boas, A. A., Madureira, A. R., & Pintado, M. M. (2020). Management of fruit industrial by-products—A case study on circular economy approach. Molecules, 25(2), 320.

Gómez-García, R., Campos, D. A., Aguilar, C. N., Madureira, A. R., & Pintado, M. (2020). Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances. Trends in Food Science & Technology.

Gómez-García, R., Campos, D. A., Oliveira, A., Aguilar, C. N., Madureira, A. R., & Pintado, M. (2020). A chemical valorisation of melon peels towards functional food ingredients: Bioactives profile and antioxidant properties. Food Chemistry, 335, 127579.