João Augusto Marques de Almeida completed his PhD in Food Engineering on June 12, 2008, at the University of Évora. He also holds a Master's degree in Food Engineering - Food Science and Technology from the University of Lisbon's Instituto Superior Técnico (1994) and Instituto Superior de Agronomia (1994), as well as a Bachelor's degree in Animal Science Engineering from the University of Évora (1990). Currently, he serves as an Auxiliary Researcher at the National Institute for Agricultural and Veterinary Research (INIAV), a Researcher at the Interdisciplinary Research Center for Animal Health (CIISA), and a Researcher at the Associated Laboratory for Animal and Veterinary Science (AL4AnimalS). He is also an Invited Associate Professor at the Faculty of Medical Sciences at Nova University of Lisbon and represents INIAV CT-35 IPQ at the Portuguese Institute for Quality (IPQ). Published 31 articles in journals. Has 1 section(s) of books. Participated in 30 event(s). Supervised 4 MSc dissertation(s) e co-supervised 4. Supervised 4 work(s) of course completion of LSc/BSc. Has received 1 awards and/or honors. Participates and/or participated as Co-Principal Investigator (Co-PI) in 1 project(s), Master Student Fellow in 1 project(s), Principal investigator in 1 project(s), Research Fellow in 3 project(s), Researcher in 38 project(s) and Scientific Initiation Fellow in 1 project(s). Works in the area(s) of Engineering and Technology with emphasis on Other Engineering and Technologies with emphasis on Food and Beverages. In their professional activities interacted with 353 collaborator(s) co-authorship of scientific papers. In his Ciência Vitae curriculum, the most frequent terms in the context of scientific, technological, and artistic-cultural output are: Lambs; Neutral Detergent Fibre; meat quality; biohydrogenation; fatty acid; -shift; Mertolenga-PDO meat; Fiber type; Fatty acids; Cholesterol; a-Tocopherol; Haem iron; Holding time; Lairage; Pig-meat quality; Slaughtering; Temperature; Welfare; Phaseolus vulgaris; Nutritional quality and health benefits; Organoleptic and processing quality; Whole-genome association; Toxic elements; Polycyclic aromatic hydrocarbons; Processed foods; Bio accessibility; Rumen; Biohydrogenation; GWAS; trans fatty acids; Foods; Insects; Sustainable Animal Production; Zoonoses and Emerging Diseases; Comparative and Translational Medicine; Research and Biomedical Biotechnology; Milk composition; Milk technological properties; Sheep milk; Cheese production; Cheesemaking.