???global.info.a_carregar???
Bruno Melgar obtained his B.Sc. in Food Engineering from Universidad Autónoma Metropolitana (Mexico) in 2010, an M.Sc. in Food Quality and Safety from Universitat de València (Spain) in 2013, and his Ph.D. in Food Science, Technology, and Management at Universidad Politécnica de Valencia (Spain) in 2018, with Cum Laude distinction for his thesis on natural compounds. With expertise in data analysis, machine learning, and process optimization, he has contributed to various research projects worldwide. His professional experience includes roles in the food industry (Maseca-Gruma, Grupo Modelo in Mexico, and HTFS in Spain-Portugal), government laboratories (laboratori agroalimentari de la comunitat valenciana), and academia (IATA, IIAD in Spain, and CIMO in Portugal), where he has worked on data processing, statistical modeling, quality control, product development, and entrepreneurship. Currently, he is a Junior Researcher at CIMO-IPB, working on transversal projects focused on data-driven decision-making and scientific computing. As a Food and Biotech Data Researcher, I Specialise in Data Analysis, Processing, Modelling and Visualisation for Scientific Research Using Advanced Tools to Inform Scientific Discovery, Turning Complex Data into Actionable Insights. Committed to open science, he ensures that his research is accessible through open-access publications and systematically shares his data processing codes in his personal online repository. He has published multiple scientific articles, book chapters, and conference contributions. Additionally, he serves as a peer reviewer and guest editor for Q1 journals and has received several international awards and research grants.
Read full resume ↓
Identification

Personal identification

Full name
Bruno Melgar Castañeda

Citation names

  • Melgar, Bruno

Author identifiers

Ciência ID
801C-0CD0-033F
ORCID iD
0000-0002-5825-6872

Addresses

  • Campus de Santa Apolónia, 5300-253,, Bragança, Bragança, Portugal (Professional)

Websites

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology
  • Engineering and Technology - Industrial Biotechnology - Fermentation

Languages

Language Speaking Reading Writing Listening Peer-review
Spanish; Castilian (Mother tongue)
English Advanced (C1) Proficiency (C2) Advanced (C1) Advanced (C1) Advanced (C1)
Portuguese Upper intermediate (B2) Proficiency (C2) Advanced (C1) Proficiency (C2) Advanced (C1)
French Elementary (A2) Intermediate (B1) Elementary (A2) Intermediate (B1) Beginner (A1)
Education
Degree Classification
2018/10/10
Concluded
 Food science, technology and management (Doctor)
Universitat Politècnica de València, Spain
"Prickly pear (Opuntia spp) and avocado (Persea americana) fruits characterization and by-products exploitation" (THESIS/DISSERTATION)
2013/09/03
Concluded
 Calidad y seguridad alimentaria (Master)
Universitat de València, Spain
" Phenotypic study of genetically improved yeasts for their application to wine fermentations at low temperatures" (THESIS/DISSERTATION)
2010/10/04
Concluded
 Ing. de los alimentos (Bachelor)
Universidad Autónoma Metropolitana, Mexico
"Pre-feasibility study for the installation of a chitosan-based emulsifier production plant" (THESIS/DISSERTATION)
Affiliation

Science

Category
Host institution 		Employer
2019/07/01 - Current Researcher (Research) Instituto Politécnico de Bragança, Portugal
Centro de Investigação de Montanha, Portugal
2014 - 2019 Research Trainee (Research) Consejo Nacional de Ciencia y Tecnología, Mexico
Universitat Politècnica de València, Spain

Others

Category
Host institution 		Employer
2012 - 2013 Master thesis Universitat de València, Spain
Universitat de València, Spain
Projects

Contract

Designation Funders
2019/07/01 - Current Mountain Research Center
UIDB/00690/2020
10.54499/UIDB/00690/2020
Researcher
Instituto Politécnico de Bragança, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal

Instituto Politécnico de Viana do Castelo, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2019/07/01 - Current Mountain Research Center
UIDP/00690/2020
10.54499/UIDP/00690/2020
Researcher
Instituto Politécnico de Bragança, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal

Instituto Politécnico de Viana do Castelo, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2019/07/01 - Current Associate Laboratory for Sustainability and Tecnology in Mountain Regions
LA/P/0007/2020
10.54499/LA/P/0007/2020
Researcher
Instituto Politécnico de Bragança, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2021/03/01 - 2024/02/29 OleaChain - Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal
NORTE-06-3559-FSE-000188
Researcher
Ongoing
2019/07/01 - 2022/06/30 SpraySafe - Proteção de Direitos de Propriedade Intelectual relativos à "obtenção de uma solução de imersão a partir de extratos de Rosmarinus officinalis L. para utilização como revestimento alimentar"
NORTE-01-0145-FEDER-044060
Researcher
Centro de Investigação de Montanha, Portugal
2018/09 - 2021/08 Valor Natural- Valorização de recursos naturais através da extração de ingredientes de elevado valor acrescentado para aplicações na indústria alimentar
Norte-01-0247-FEDER-024479
Researcher
Instituto Politécnico de Bragança, Portugal

Other

Designation Funders
2021/09/01 - 2024/08/31 Safe2Taste - Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms
MTS/BRB/0056/2020
Researcher
Ongoing
2020/10/01 - 2023/09/30 GreenHealth - Estratégias digitais baseadas em ativos biológicos para melhorar o bem-estar e promover a saúde verde
Norte-01-0145-FEDER-000042
Researcher
Instituto Politécnico de Bragança, Portugal
2020/09/01 - 2023/08/31 PulpIng - Development of Pumpking Pulp Formulations using a Sustainable Integrated Strategy Participant No PI name Organisation
PRIMA/0007/2019
Researcher
Instituto Politécnico de Bragança, Portugal
2021/01/31 - 2023/06/30 OliveBIOextract - Aproveitamento sustentável do bagaço de azeitona numa cadeia de valorização integrada utilizando processos inovadores
NORTE-01-0247-FEDER-049865
Researcher
Instituto Politécnico de Bragança, Portugal
2018 - 2021 TransCoLab - Laboratorio colaborativo transfronterizo para la sostenabilidad y innovación del sector agroalimentario y agroindustrial
TRANSCoLAB 0612_TRANS_CO_LAB_2_P
Researcher
Instituto Politécnico de Bragança, Portugal
2015 - 2020 Iberphenol - Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales.
0377_IBERPHENOL_6_E
Researcher
Instituto Politécnico de Bragança, Portugal
Concluded
Outputs

Publications

Book
  1. Barros, Lillian (Ed.); Melgar Castañeda, Bruno (Ed.); Shiraishi, Carlos Seiti Hurtado (Ed.). TRANSCOLAB SUMMIT: Trends in grain-based foods: book of abstracts. Instituto Politécnico de Bragança. 2022.
  2. Barros, Lillian (Ed.); Melgar Castañeda, Bruno (Ed.); Shiraishi, Carlos Seiti Hurtado (Ed.). 1st Natural products application: health, cosmetic and food: book of abstracts. 2021.
Book chapter
  1. Castañeda, Bruno; Rodriguez-Lopez, Antonio D.; Melgar Castañeda, Bruno; Conidi, Carmela; Barros, Lillian; Ferreira, Isabel C.F.R.; Cassano, Alfredo; Garcia-Castello, Esperanza M.. "Food industry by-products valorization and new ingredients". 2020.
    10.1016/b978-0-12-818293-2.00005-7
Conference paper
  1. Ceccanti, Costanza; Finimundy, Tiane C.; Melgar Castañeda, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian. "Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product". 2022.
  2. Terisotto, María Sol; Melgar Castañeda, Bruno; Dias, Maria Inês; Sabre, Ema; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barros, Lillian. "Extraction of Phenolic compounds from Artemisia absinthium L.: otimization through ultrassound assisted extraction using the Response surface methodology". 2021.
  3. Pedrosa, Mariana C.; Ueda, Jonata Massao; Melgar Castañeda, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; et al. "Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins". 2021.
  4. Fernandes, Filipa Alexandra; Khouja, Dora; Carocho, Márcio; Calhelha, Ricardo C.; Melgar Castañeda, Bruno; Rodrigues, Paula; Reis, Filipa S.; et al. "Development of natural hypocholesterolemic agents: application in cottage cheese". 2021.
    10.33211/jnhpr.20
  5. Ueda, Jonata Massao; Pedrosa, Mariana C.; Fernandes, Filipa Alexandra; Calhelha, Ricardo C.; Melgar Castañeda, Bruno; Rodrigues, Paula; Dias, Maria Inês; et al. "Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process". 2021.
Conference poster
  1. Bortolini, Débora G.; Finimundy, Tiane; Melgar, Bruno; Frantz, Suélen C.; Maciel, Giselle M.; Haminiuk, Charles W.I.; Ferreira, Isabel C.F.R.; Barros, Lillian. "Microwave-assisted extraction: an eco-friendly alternative for extraction of antioxidant compounds from blueberry". Paper presented in XXI EuroFoodChem, 2021.
  2. Ueda, Jonata M.; Pedrosa, Mariana C; Fernandes, Filipa A.; Calhelha, Ricardo C.; Melgar, Bruno; Rodrigues, Paula; Dias, Maria Inês; et al. "Natural food preservatives: application of rosemary, basil and sage in yogurts as aviable alternative to artificial ones, using sustainable, low cost and efficient processes". Paper presented in Natural products application Congress: Health, Cosmetic and Food, 2021.
Journal article
  1. Márcia Santos Filipe; Eva M. Domínguez-Martín; Tânia C. S. P. Pires; Tiane C. Finimundy; Bruno Melgar; Filipa Mandim; Vera M. S. Isca; et al. "Biological Activity of 6,7-Dehydroxyroyleanone and Derivatives Obtained from Plectranthus aliciae (Codd) A.J.Paton". ACS Omega (2024): http://dx.doi.org/10.1021/acsomega.3c10071.
    10.1021/acsomega.3c10071
  2. Ana Rita Silva; Manuel Ayuso; Taofiq Oludemi; Alexandre Gonçalves; Bruno Melgar; Lillian Barros. "Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace". Separation and Purification Technology (2024): https://doi.org/10.1016/j.seppur.2023.125351.
    10.1016/j.seppur.2023.125351
  3. Joana Madureira; Bruno Melgar; Vítor D. Alves; Margarida Moldão-Martins; Fernanda M. A. Margaça; Celestino Santos-Buelga; Lillian Barros; Sandra Cabo Verde. "Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples". Foods (2023): https://doi.org/10.3390/foods12091926.
    10.3390/foods12091926
  4. Ceccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian; Melgar Castañeda, Bruno. "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): 132462. http://dx.doi.org/10.1016/j.foodchem.2022.132462.
    10.1016/j.foodchem.2022.132462
  5. Jonata M. Ueda; Mariana C. Pedrosa; Filipa A. Fernandes; Paula Rodrigues; Bruno Melgar; Maria Inês Dias; José Pinela; et al. "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts". Foods 10 3 (2021): 676-676. https://doi.org/10.3390/foods10030676.
    10.3390/foods10030676
  6. Silva, Gabriel Figueiredo Pantuzza; Pereira, Eliana; Melgar Castañeda, Bruno; Stojkovic, Dejan; Sokovic, Marina; Calhelha, Ricardo C.; Pereira, Carla; et al. "Eggplant fruit (Solanum melongena l.) and bio-residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies". Applied Sciences 11 1 (2021): 151-151. http://hdl.handle.net/10198/24283.
    10.3390/app11010151
  7. Pedrosa, Mariana C.; Ueda, Jonata Massao; Melgar Castañeda, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; et al. "Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts". Foods 10 1 (2021): 165-165. http://hdl.handle.net/10198/24274.
    10.3390/foods10010165
  8. Madureira, Joana; Melgar Castañeda, Bruno; Santos-Buelga, Celestino; Margaça, Fernanda M.A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Cabo Verde, Sandra; et al. "Phenolic compounds from irradiated olive wastes: optimization of the heat-assisted extraction using response surface methodology". Chemosensors (2021): http://hdl.handle.net/10198/23995.
    10.3390/chemosensors9080231
  9. Mariana C. Pedrosa; Jonata M. Ueda; Sandrina Heleno; Bruno Melgar; Marija Ivanov; Marina Sokovic; Marcio Carocho; Isabel C. F. R. Ferreira; Lillian Barros. "Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives". Proceedings (2020): https://doi.org/10.3390/foods_2020-07595.
    10.3390/foods_2020-07595
  10. Castañeda, Bruno; Melgar Castañeda, Bruno; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Rodriguez-Lopez, Antonio D.; Garcia-Castello, Esperanza M.. "Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD". Molecules (2019): https://www.mdpi.com/1420-3049/24/19/3618.
    10.3390/molecules24193618
  11. Melgar Castañeda, Bruno; Dias, Maria Inês; Ciric, Ana; Sokovic, Marina; Garcia-Castello, Esperanza M.; Rodriguez-Lopez, Antonio D.; Barros, Lillian; et al. "Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants". Industrial Crops and Products 111 (2018): 212-218. http://hdl.handle.net/10198/15055.
    10.1016/j.indcrop.2017.10.024
  12. Melgar, B.; Dias, M.I.; Ciric, A.; Sokovic, M.; Garcia-Castello, E.M.; Rodriguez-Lopez, A.D.; Barros, L.; et al. "By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties". Industrial Crops and Products 107 (2017): 353-359. http://www.scopus.com/inward/record.url?eid=2-s2.0-85020461507&partnerID=MN8TOARS.
    10.1016/j.indcrop.2017.06.011
  13. Melgar, B.; Pereira, E.; Oliveira, M.B.P.P.; Garcia-Castello, E.M.; Rodriguez-Lopez, A.D.; Sokovic, M.; Barros, L.; et al. "Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients". Food Research International 101 (2017): 259-265. http://www.scopus.com/inward/record.url?eid=2-s2.0-85029223380&partnerID=MN8TOARS.
    10.1016/j.foodres.2017.09.024
  14. Pereira, Eliana; Melgar, Bruno; Oliveira, M.B.P.P.; Garcia-Castello, Esperanza, M.; Rodriguez-Lopez, Antonio D.; Sokovic, Marina; Barros, Lillian; Ferreira, Isabel C.F.R.. "[20] Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients". Food Research International 101 (2017): 259-265.
    Published
  15. Melgar, Bruno; Dias, Maria Ines; Ciric, Ana; Sokovic, Marina; Garcia-Castello, Esperanza M.; Rodriguez-Lopez, Antonio D.; Barros, Lillian; Ferreira, Isabel. "By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties". Industrial Crops and Products (2017): https://publons.com/wos-op/publon/945632/.
    10.1016/J.INDCROP.2017.06.011
  16. 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 1 (2015): http://www.scopus.com/inward/record.url?eid=2-s2.0-84937231943&partnerID=MN8TOARS.
    10.1186/s12864-015-1755-2
Thesis / Dissertation
  1. Sedaki, Asma. "Antimicrobial and bioactive property monitorization of a polymer-based food contact material". Master, 2022. http://hdl.handle.net/10198/25579.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2023/12/10 Unveiling the Riches of Olive By-Products: A Machine Learning Approach for a Byproduct Database, leaves case study 5th International Yale Symposium on Olive Oil & Health
BLC3 (Oliveira de Hospital, Portugal)
2023/05/30 Extraction of valuable compounds from the olive pomace: optimization using a combination of RSM and ANN modelling The 5th International Conference on Natural Products Utilization
(Bulgaria)
2022/08/05 Screening analysis of bioactive compounds from olive pomace through ultrasound-assisted extraction 6th International Symposium on Phytochemicals in Medicine and Food
(China)
2022/03/23 Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Chicorium intybus L. and quality characterization of the fresh end product TRANSCOLAB SUMMIT, Trends in grain-based foods, Sustainable ingredients, processes and products.
(Portugal)
2021 Time dependency on bioactive compounds UAE extractions 1st Natural Product Applications congress
(Portugal)
2017/03/29 Extraction of natural colorants obtained from prickly pear fruit by-products 6 Simposio becarios CONACyT en Europa
European Parlament (Strasbourg, France)

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2023 - 2024 Processing Aloe vera from leaf to edible films and coatings
Supervisor
 biotechnology engineering (Master)
Instituto Politécnico de Bragança, Portugal
2022 - 2023 Olive by-products characterization and optimization of extraction techniques to recover bioactive compounds
Supervisor
 biotechnology engineering (Master)
Instituto Politécnico de Bragança, Portugal
2020 - 2021 Antimicrobial and bioactive property monitorization of a polymer-based food contact material
Supervisor
 Chemical engineering (Master)
Instituto Politécnico de Bragança, Portugal

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2021 - 2021 1st Natural products application: Health, Cosmetic and Food (2021)
Congress (Co-organisor)
 Instituto Politécnico de Bragança, Portugal
2021 - 2021 1st Transcolab Summit (2021)
Congress (Member of the Organising Committee)
 Instituto Politécnico de Bragança, Portugal
2021 - 2021 Novel Food Webinar (2021)
Congress (Member of the Organising Committee)
 Instituto Politécnico de Bragança, Portugal
2021 - 2021 7th Portuguese Young Chemists Meeting (2021)
Congress (Member of the Organising Committee)
 Instituto Politécnico de Bragança, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2022/08/03 Valorização de casca de marmelo como fonte de fibra e compostos bioativos: Otimização da extração e avaliação de bioatividades
(Thesis) Arguer
 Alexis Pereira (Master)
Instituto Politécnico de Bragança, Portugal
2021/12/10 Carotenoid-based solutions for the replacement of artificial colorants in pastry products
(Thesis) Main arguer
 Pedro Miguel Mota Martins (Master)
Instituto Politécnico de Bragança, Portugal
2020/10/27 Avaliação do efeito da salinidade e do azoto na composição nutricional, química e bioativa de cultivares de manjericão
(Thesis) Main arguer
 Luís Royer Oliveira da Cruz (Master)
Instituto Politécnico de Bragança, Portugal

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2023 - Current Biochemistry and Biophysics (Licenciatura) Instituto Politécnico de Bragança, Portugal

Other jury / evaluation

Activity description Institution / Organization
2023 - 2024 scientific initiation internships (EIC) and innovation based on challenges Instituto Politécnico de Bragança, Portugal