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João Miguel Fernandes Araújo. Completed the Master in Biofísica e Bionanossistemas in 2018/12/17 by Universidade do Minho Escola de Ciências and the graduation in Bioengenharia in 2016/07/01 by Universidade da Beira Interior. Attends the Doctoral program in Ciência e Tecnologia Alimentar e Nutrição by University of Minho, at Centre of Biological Engineering since 2021/01/01. Published 5 articles in journals. Participated as Research Fellow in 2 projects. Works in the areas of Engineering and Technology with emphasis on Other Engineering and Technologies with emphasis on Food and Beverages, Natural sciences with emphasis on Biological Sciences with emphasis on Biophysics, Engineering and Technology with emphasis on Nano-technology and Engineering and Technology with emphasis on Materials Engineering with emphasis on Coating and Films. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: Protein nanostructures; encapsulation; nutraceuticals; bioactive compounds; Fluorescence spectroscopy; food matrices; food simulants; Controlled release; Release kinetics; Functional food; Nutrition and 3D food printing.
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Identification

Personal identification

Full name
João Miguel Fernandes Araújo

Citation names

  • Araújo, João
  • Araújo, João F.
  • Araújo, J. F.

Author identifiers

Ciência ID
DA1B-0AB7-5B8B
ORCID iD
0000-0003-2797-1109
Scopus Author Id
57211033101

Email addresses

  • joaomiguelfernandesaraujo@gmail.com (Professional)
  • joao.araujo@ceb.uminho.pt (Professional)

Telephones

Mobile phone
  • 916866074 (Personal)
Telephone
  • 253 601962 (Professional)

Addresses

  • Campus de Gualtar, 4710-057, Braga, Braga, Portugal (Professional)

Websites

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages
  • Natural sciences - Biological Sciences - Biophysics
  • Engineering and Technology - Nano-technology
  • Engineering and Technology - Materials Engineering - Coating and Films

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese (Mother tongue)
English Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
Galician Intermediate (B1) Intermediate (B1) Elementary (A2) Upper intermediate (B2)
French Beginner (A1) Intermediate (B1) Elementary (A2) Elementary (A2)
Italian Elementary (A2) Intermediate (B1) Elementary (A2) Intermediate (B1) Beginner (A1)
Education
Degree Classification
2021/01/01 - 2025/01
Ongoing
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal

Universidade de Aveiro, Portugal

Portuguesa Centro de Biotecnologia e Química Fina, Portugal
2016/09/20 - 2018/12/17
Concluded
 Biofísica e Bionanossistemas (Mestrado)
Universidade do Minho Escola de Ciências, Portugal
"Behaviour of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulants" (THESIS/DISSERTATION)
 18
2011/10/01 - 2016/07/01
Concluded
 Bioengenharia (Licenciatura)
Universidade da Beira Interior, Portugal
"Aplicabilidade de indicadores de tempo-temperatura (TTI - Time-Temperature Integrators) na degustação de produtos gourmet" (THESIS/DISSERTATION)
 11
Affiliation

Science

Category
Host institution 		Employer
2020/10/01 - 2020/12/31 Researcher (Research) Universidade do Minho Centro de Engenharia Biológica, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/06/01 - 2020/07/01 Researcher (Research) TecMinho Associação Universidade-Empresa para o Desenvolvimento, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal
Projects

Grant

Designation Funders
2019/05/01 - 2020/05/31 Desenvolvimento de cápsulas de azeite
007/TT/2019
Research Fellow
Universidade do Minho Centro de Engenharia Biológica, Portugal
 TecMinho Associação Universidade-Empresa para o Desenvolvimento
Ongoing

Contract

Designation Funders
2020/10/01 - 2020/12/31 Icecare - Gelados funcionais cardio-saudáveis
NORTE-01-0247-FEDER-039927
Research Fellow
Universidade do Minho Centro de Engenharia Biológica, Portugal
Concluded
Outputs

Publications

Conference abstract
  1. Araújo, João; Fernandes, Jean-Michel; Martins, Joana T.; Gonçalves, Raquel F.S.; Vicente, A.A.; Ana C. Pinheiro. Corresponding author: Araújo, João. "Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach". Paper presented in CIPCA 2023 - IX International Conference on Food Proteins and Colloids (Anais), Rio de Janeiro, 2023.
    Published
Conference paper
  1. Araújo, João; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Andrade, Luís P.; Nunes, José. "Aplicabilidade de indicadores de tempo-temperatura no apoio à degustação de produtos gourmet". Paper presented in International Conference on Engineering – Engineering for Society (ICEUBI2015), Covilhã, 2015.
    Published
Conference poster
  1. Araújo, João F.. "In vitro digestion of 3D printed fortified carrot puree adapted to the older adult population". Paper presented in 8th International Conference in Food Digestion (ICFD 2024), 2024, 2024.
  2. Catarina O. Moreira; Araújo, João; Lüdtke, Fernanda Luisa; Vieira, Jorge M.; Vicente, António A.; Teixeira, José A.; Pinheiro, Ana C; Vicente, Cristina R.. "Development of a 3D-printed seafood analogue incorporated with chlorella vulgaris extract: microalgae extract and food structure characterisation and digestion assessment". Paper presented in Delivery of Functionality in Complex Food Systems, 2023.
  3. "Physicochemical characterisation and cell viability of riboflavin-loaded WPI nanostructures towards foods fortification". Paper presented in Food Structure Digestion & Health 6th International Conference, 2021.
  4. Araújo, J. F. ; Ana I. Bourbon; Lívia S. Simões; Paulo J. G. Coutinho; António A. Vicente; Óscar L. Ramos. "Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatine: Release kinetics and characterization". Paper presented in DOF 2019: 8th International Symposium on 'Delivery of Functionality in Complex Food Systems', 2019.
  5. Araújo, J. F. (DA1B-0AB7-5B8B); Ana I. Bourbon; Paulo J. G. Coutinho; António A. Vicente; Óscar L. Ramos. "Behavior of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulants". Paper presented in 13th International Chemical and Biological Engineering Conference (CHEMPOR 2018), 2018.
Journal article
  1. J.M. Fernandes; J.F. Araújo; R.F.S. Gonçalves; A.A. Vicente; A.C. Pinheiro. "Emulsions vs excipient emulsions as a-tocopherol delivery systems: Formulation optimization and behaviour under in vitro digestion". Food Research International (2024): https://doi.org/10.1016/j.foodres.2024.114743.
    10.1016/j.foodres.2024.114743
  2. Madalena, Daniel A.; Araújo, J. F. ; Ramos, Óscar L.; Vicente, António A.; Pinheiro, Ana C.. "Assessing the In Vitro Digestion of Lactoferrin-Curcumin Nanoparticles Using the Realistic Gastric Model". Nanomaterials 13 15 (2023): 2237. http://dx.doi.org/10.3390/nano13152237.
    10.3390/nano13152237
  3. Fernandes, Jean-Michel; Araújo, João Fernandes; Vieira, Jorge Miguel; Pinheiro, Ana Cristina; Vicente, António Augusto. "Tackling older adults' malnutrition through the development of tailored food products". Trends in Food Science & Technology 115 (2021): 55-73. http://dx.doi.org/10.1016/j.tifs.2021.06.028.
    10.1016/j.tifs.2021.06.028
  4. Simões, Lívia S.; Araújo, João F.; Vicente, António A.; Ramos, Oscar L.. "Design of ß-lactoglobulin micro- and nanostructures by controlling gelation through physical variables". Food Hydrocolloids 100 (2020): 105357. http://dx.doi.org/10.1016/j.foodhyd.2019.105357.
    10.1016/j.foodhyd.2019.105357
  5. Araújo, J.F.; Bourbon, A.I.; Simões, L.S.; Vicente, A.A.; Coutinho, P.J.G.; Ramos, O.L.. "Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants". Food and Function 11 1 (2020): 305-317. http://www.scopus.com/inward/record.url?eid=2-s2.0-85078684411&partnerID=MN8TOARS.
    Published • 10.1039/c9fo01963d
Thesis / Dissertation
  1. Araújo, J. F.. "Behaviour of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulants". Master, Universidade do Minho Escola de Ciências, 2018. http://hdl.handle.net/1822/65078.

Other

Other output
  1. Applicability of Time-Temperature Indicators in supporting the tasting of gourmet products. The original meaning of the word gourmet, of French descent, designated the good lovers and wine connoisseurs. Currently it is part of any vocabulary and its scope was extended to all table pleasures, always from the perspective of authenticity and quality. This work aims to analyze the application of time-temperature indicators (TTI), which are usually used for food safety analysis.... 2015. Araújo, João. http://hdl.handle.net/10400.6/7357.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2023/05/11 Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach CIPCA 2023 - IX International Conference on Food Proteins and Colloids (Anais)
Faculdade de Engenharia de Alimentos, Campinas (Rio de Janeiro, Brazil)