Ricardo Malheiro is a Post-Doctoral researcher funded by the Portuguese Foundation for the Science and Technology.
His work is conducted in the Faculty of Pharmacy of the University of Porto, in the School of Agriculture of the Polytechnic Institute of Bragança, and in the UMR-408 in INRA-PACA.
● food quality and chemistry of olive food products;
● interactions between sensory, chemical and enzymatic characteristics in olives and olive oil;
● impact of agronomic aspects in food quality and composition.
H-Index 14, published 40 indexed articles and 4 chapters. Supervised 3 MSc. Thesis.