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Master in Gastronomic Sciences (2022) from Universidade Nova de Lisboa (Portugal) and a Bachelor’s Degree in Gastronomy (2017) from Universidade Potiguar (Brazil), officially recognized by Instituto Politécnico de Coimbra (Portugal). With a strong background in culinary practice and experience across various food service sectors, he has developed expertise in product development and co-innovation. Currently (2025), he is a a research fellow at the LEAF research center, based at the Instituto Superior de Agronomia, University of Lisbon, focusing on the development of novel food products incorporating seaweeds, microalgae, and vegetable raw materials. His research interests extend to food perception, food rheology, 3D-printing, and exploring cellular agri and aquaculture as a sustainability-driven approach for developing more resilient food systems for both present and future generations.
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Identification

Personal identification

Full name
José Matheus dos Santos Silva

Citation names

  • Silva, J. M.
  • Matheus, J.
  • J.M.S. Silva

Author identifiers

Ciência ID
0E1F-B4A2-663C
ORCID iD
0009-0001-7814-9791

Addresses

  • Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017, Lisboa, Lisboa, Portugal (Professional)

Websites

  • linkedin.com/in/josé-matheus-93b26120b (Social media)

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese (Mother tongue)
English Advanced (C1) Advanced (C1) Upper intermediate (B2) Advanced (C1) Upper intermediate (B2)
Education
Degree Classification
2025/09/01 - 2029/12/01
Ongoing
 Bologna PhD in Sustainable Land Use - Food Science and Engineering (Doutoramento)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2023/05 - 2024/04
Concluded
 Online Training Course on "Competências Transversais em Investigação Científica: Alimentação, Inovação, Sustentabilidade" (Outros)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2024/01/24 - 2024/02/05
Concluded
 Course on "Molecular Gastronomy" (Gastronomia Molecular) (Outros)
Universidade NOVA de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2022/07/04
Concluded
 Master's degree in Gastronomic Sciences (Ciências Gastronómicas) (Master)
Universidade NOVA de Lisboa Faculdade de Ciências e Tecnologia, Portugal
"Associação de cor e layout em preparações gastronômicas e suas influências na percepção dos alimentos " (THESIS/DISSERTATION)
 16/20
2019/09 - 2020/08
Concluded
 Theoretical and Practical Training for Sensory Analysis Panel (Outros)
Universidade NOVA de Lisboa Faculdade de Ciências e Tecnologia, Portugal
2015 - 2018
Concluded
 Regular Flex Course in English (213h) (Outros)
Major in English Language
MINDS, India
2017/11 - 2017/11
Concluded
 Course in "Boas Práticas na Manipulação de Alimentos" (Practices in Food Handling) (6h) (Outros)
Restaurante La Brasserie de La Mer (Hotel Majestic), Brazil
2015/08/03 - 2017/07/27
Concluded
 Gastronomy (Bachelor)
Universidade Potiguar, Brazil

Instituto Politécnico de Coimbra Escola Superior de Educação de Coimbra, Portugal
8.39 / 10
Affiliation

Science

Category
Host institution 		Employer
2025/05 - 2025/12 Researcher (Research) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2024/05/01 - 2025/04/30 Researcher (Research) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2023/05/01 - 2024/04/30 Researcher (Research) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016/03 - 2016/12 Research Assistant (Research) Universidade Potiguar - Campus- Roberto Freire, Brazil

Teaching in Higher Education

Category
Host institution 		Employer
2016/01 - 2017/07 Tutor (University Teacher) Universidade Potiguar, Brazil

Positions / Appointments

Category
Host institution 		Employer
2018/09 - 2021/11 Assistant Chef Tapa Bucho Gastrobar, Portugal
2017 - 2018 Assistant Chef Restaurante La Brasserie de La Mer (Hotel Majestic), Brazil
2015/01 - 2016/07 Scholarship holder - Administrative assistant in Legal Practice Center Universidade Federal do Rio Grande do Norte Centro de Ciências Sociais Aplicadas, Brazil
2013 - 2014 Scholarship holder - Administrative assistant in Academic Secretariat Instituto Federal de Educação Ciência e Tecnologia do Rio Grande do Norte, Brazil
Projects

Grant

Designation Funders
2025/05 - 2025/12 Algae Vertical
C644915664-00000026
PhD Student Fellow
Ongoing
2023/05/01 - 2025/04/30 Algae Vertical
C644915664-00000026
Research Fellow
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Ongoing

Other

Designation Funders
2017/01/31 - 2017/06/20 Project Consult Gourmet
2017
Scientific Initiation Fellow
Concluded
Outputs

Publications

Book chapter
  1. Matheus, J.; Maria João Alegria; Maria Cristiana Nunes; Raymundo, Anabela. "Painting the flavors: How the colors may influence the perception in microalgae-enriched dishes?". In EFOOD24: 4th International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Phygital Food Systems. Barcelona, Spain: Taylor and Francis, 2025.
    Submitted
  2. N. Demattê; Matheus, J.; M. J. Alegria; M. C. Nunes; A. Raymundo. "Viscosity Analysis of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product". In Proceedings of the Iberian Meeting on Rheology (IBEREO 2024), 46-49. Springer, 2024.
    Published • 10.1007/978-3-031-67217-0_11
Conference poster
  1. Matheus, J.; Maria João Alegria; Maria Cristiana Nunes; Raymundo, Anabela. "Advancing Algae-Based Foods: Bridging Academia and Industry for Culinary Innovation". Paper presented in Dare2Change, 2025.
  2. Costa, Joana ; Sousa, I.; Ferreira, J.; Prista, C.; Matheus, J.; Kousoulaki, K.; Nunes, M.C.; Raymundo, Anabela. "Bridging the communication gap between food scientists and the consumers: competency-based blue way to a sustainable Europe. Book of Abstracts of AlgaEurope 2024, p. 387-388. Athens, Greece, December 10-13. Poster Communication". Paper presented in ALGAEUROPE 2024, 2024.
  3. Demattê, N.; Matheus, J.; Maria Cristiana Nunes; Raymundo, Anabela. "Analysis of the viscosity of tomato pulp with the incorporation of microalgae, seaweed, and apple pomace for the development of a new product. Book of Abstracts of IBEREO 2024, p. 92, September 4-6, Lisbon – Portugal. Poster Communication". Paper presented in IBEREO 2024 (The Iberian Meeting on Rheology), 2024.
  4. Vinagre, Filipe; Silva, J. M.; Nunes, M.C.; Raymundo, Anabela. "Rheology properties of gelled foods based on Atlantic macroalgae extracts. Book of Abstracts of IBEREO 2024, p. 123, September 4-6, Lisbon – Portugal. Poster Communication". Paper presented in IBEREO 2024 (The Iberian Meeting on Rheology), 2024.
  5. Matheus, J.; Maria João Alegria; Maria Cristiana Nunes; Raymundo, Anabela. "What impact does adding microalgae, seaweed, and apple pomace have on tomato pulps? Book of abstracts of Algal Biomass, Biofuels & Bioproducts 2024, Florida – USA, Poster P3.21". Paper presented in International Conference on Algal Biomass, Biofuels and Bioproducts (AlgalBBB 2024), 2024.
  6. Raymundo, Anabela; Vinagre, Filipe; Silva, J.M.; Ferreira, A.S.; Nunes, C.; Nunes, M.C.. "Seaweed-derived polysaccharides: extraction methods and functional attributes for gastronomic applications. Book of abstracts of AlgaEurope 2023, p. 327-329, December, 12-15, Prague - Czech Republic. Poster Communication". Paper presented in ALGAEUROPE 2023, 2023.
  7. Matheus, J.; Rafaela Daltro; Xymena Silva; Priscila Vanini. "Preparation of pumpkin puree as a proposal for use in children's nutrition: gastronomy valuing the use of regional foods. Congress Proceedings, p. 1773-1777.". Paper presented in in portuguese at VIII CONGRESSO LATINO AMERICANO and XIV CONGRESSO BRASILEIRO DE HIGIENISTAS DE ALIMENTOS, 2017.
  8. Matheus, J.; Rafaela Daltro; Xymena Silva; Priscila Vanini. "Product development from pumpkin and corn: gastronomy valuing the production chain of these regional foods. Congress Proceedings, p. 1764-1768.". Paper presented in portuguese at VIII CONGRESSO LATINO AMERICANO and XIV CONGRESSO BRASILEIRO DE HIGIENISTAS DE ALIMENTOS, 2017.
  9. Matheus, J.; Priscila Vanini. "The use of gastronomy in developing of corn macarons: preliminary studies". Paper presented in portuguese at XVIII Congresso Científico and XVII Mostra de Extensão da UnP, 2016.
  10. Matheus, J.; Geysonn Medeiros; Priscila Vanini. "Rota dos Barões do Café: main dish winner of the New Talents competition at the 12th Pipa Festival". Paper presented in portuguese at XVIII Congresso Científico and XVII Mostra de Extensão da UnP, 2016.
Journal article
  1. Matheus, J.; Maria João Alegria; Maria Cristiana Nunes; Raymundo, Anabela. "Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae". Foods (2024): https://doi.org/10.3390/foods13142178.
    10.3390/foods13142178
Magazine article
  1. Demattê, N.; Matheus, J.; Maria João Alegria; Maria Cristiana Nunes; Raymundo, Anabela. "Produtos Alimentares de Valor Acrescentado por Combinação de Polpa de Tomate e Algas", TECNOALIMENTAR, 2024, https://www.tecnoalimentar.pt/noticias/revista-n41-outubro-dezembro-2024/.
Thesis / Dissertation
  1. "Association of color and layout in gastronomic preparations and their influence on food perception (Associação de cor e layout em preparações gastronômicas e suas influências na percepção dos alimentos)". Master, Universidade NOVA de Lisboa Faculdade de Ciências e Tecnologia, 2022. http://hdl.handle.net/10362/159581.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2025/04/10 FROM SEA TO FORK: MERGING ALGAE AND VEGETABLES FOR NEXT-GENERATION MEALS International Conference on Algae Biotechnology
PROALGA (Associação Portuguesa dos Produtores de Algas) (Porto, Portugal)
2024/12/12 A SUSTAINABLE TWIST ON ‘CALDO VERDE’ USING MACRO AND MICROALGAE ALGAEUROPE 2024
EABA (Athens, Greece)
2024/11/08 PAINTING THE FLAVORS: HOW THE COLORS MAY INFLUENCE THE PERCEPTION IN MICROALGAE-ENRICHED DISHES? EFOOD 2024 (Experiencing and Envisioning food: Designing for phygital Food Systems)
FORK (Barcelona, Spain)
2024/10/11 COMPARATIVE ANALYSIS OF INNOVATIVE VEGAN CHEESE-LIKE SPREADS ENHANCED WITH MICROALGAE AND ALMONDS AGAINST COMMERCIAL PRODUCTS EQA 2024 (Encontro Nacional de Química dos Alimentos)
Sociedade Portuguesa de Química (Lisboa, Portugal)
2024/09/05 RHEOLOGICAL BEHAVIOUR AND STRUCTURAL PROPERTIES OF ALGAE-ENRICHED PEA, LUPIN AND CHICKPEA HUMMUS IBEREO 2024 (The Iberian Meeting on Rheology)
Spanish Group of Rheology (GER) and the Portuguese Society of Rheology (SPR) (Lisboa, Portugal)
2024/06/20 BLENDING VEGETABLE RAW MATERIALS WITH ALGAE TO DEVELOP READY-TO-EAT FOODS ISAP 2024
International Society of Applied Phycology (Porto, Portugal)
2024/02/06 FOOD CONSUMPTION TRENDS (Dissemination of Algae Vertical Project) Lisbon Food Affair
(Portugal)
2023/12/12 PHYSICAL-CHEMICAL CHARACTERIZATION OF HUMMUS WITH SEAWEED AND MICROALGAE INCORPORATION THROUGH THE DEVELOPMENT OF FOOD PRODUCTS ALGAEUROPE 2023
(Prague, Czech Republic)

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2024/09/04 - 2024/09/06 IBEREO 2024 - The Iberian Meeting on Rheology (2024)
Conference (Co-organisor)
 Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2024/06/03 - 2024/06/05 21st European Young Cereal Scientists and Technologists Workshop (2024)
Workshop (Member of the Organising Committee)
 AACC International, United States
2023/10/26 - 2023/10/26 Research Interchange with the Laboratory of Food Chemistry at Wageningen University (2023)
Meeting (Co-organisor)
 Universidade de Lisboa Instituto Superior de Agronomia, Portugal

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2025/05/16 - 2025/05/16 Discovering the Algae World
Workshop
 ISA ESCOLAS (Food Engineering)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2025/03/27 - 2025/03/27 What do Food Engineers do?
Workshop
 ISA ESCOLAS (for Prime School Lisbon)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2024/07/08 - 2024/07/10 Future Foods: Healthy and Sustainable (Alimentos do Futuro: Saudáveis e Sustentáveis)
Workshop
 Ciência VIVA no Laboratório
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2023/07/06 - 2023/07/06 Future Foods: Healthy and Sustainable (Alimentos do Futuro: Saudáveis e Sustentáveis)
Workshop
 Verão ULisboa
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016/09/16 - 2016/09/24 New Talent Contest (Coffee: the ingredient for all times) | 1st Place - Main Course Category | 2nd Place - Dessert Category
Festival
 12º Festival Cultural e Gastronômico da Pipa

Mentoring / Tutoring

Topic Student name
2016/01 - 2017/07 Academic Support to Students Through Tutoring Sessions in Food Science, Fundamentals of Professional Cooking, and Garde Manger All Students
Distinctions

Award

2025 Best Poster in category "Food Development and Production" at Dare2Change
CoLab4Food, Portugal