Hugo Lisboa
Also known as: Hugo M. Lisboa, H.M. Lisboa, Oliveira, H.M.L.
Universidade Federal Campina Grande, Universidade Federal de Campina Grande, Universidade Nova de Lisboa, Hovione (Portugal)
Research areas: Agricultural and Biological Sciences · Food Science · Proteins in Food Systems · Microencapsulation and Drying Processes · Polysaccharides Composition and Applications
0000-0002-4722-0364
About
He holds a PhD in Materials Science and Engineering from Universidade Nova de Lisboa, and holds a degree in Chemical Engineering from the same university. He worked in the private sector, first at CERAMED, where he developed research work in the production and scale up of chitosan, as well as in the development of several products related to BIomedical area. He was involved in several technology transfer projects between UNL and CERAMED. Subsequently, he had a first visit to Brazil at the CERTBIO research laboratory at the Federal University of Campina Grande, where he continued the development of biomedical materials. He became Assistant Professor level I in the academic unit of food engineering at the UFCG where he taught subjects such as Instrumentation and Control, Industrial Facilities, Biochemical Engineering, Industitial Effluent Treatment, Membrane Separation Processes and Materials Science. He continued his career in Portugal where he worked at Hovione Pharma Science as a scientist, where he developed pharmaceutical products, focusing on amorphous solid dispersions, spray drying, spray congealing, and tabletting. He is currently Visiting Professor at the Academic Unit of Food Engineering, where he teaches the subjects of Industrial Facilities, Instrumentation and Control, Modeling and Simulation of Processes. Researches predominantly in the areas of modeling, drying by spray drying and rheology.
Employment
-
Universidade Federal Campina Grande Adjunct Professor2022 - Present
-
Universidade Federal de Campina Grande Visiting Professor2016 - 2020
-
Hovione (Portugal) Associate Scientist2015 - 2016
-
Universidade Federal de Campina Grande Adjunct Professor2013 - 2015
- 2012 - 2013
-
Ceramed - Ceramics for medical applications Scientist2005 - 2012
Education
- 2006 - 2012
- 1998 - 2004
Projects & Funding
-
BioCapTech: Development of Advanced Encapsulation Technology for Applications in the Beverage Industry and Cereal Processing CNPq2024 - 2028
-
Software Development to Simulate and Analyze Processes in the Food Industry CNPq2021 - 2023
-
Software Development to Simulate and Analyze Processes in the Food Industry Conselho Nacional de Desenvolvimento Científico e Tecnológico2018 - 2021
Publications (45)
- Avocado seed starch as a non-traditional hydrocolloid for starch-citrate films prepared by reactive extrusion Save
- Pose-recovery-qualified multi-conformer, multi-seed docking prioritizes GalA2 as a structural hypothesis for human N-terminal maltase-glucoamylase Save
- Extraction-Induced Molecular Balance Governs the Film-Forming and Emulsion-Stabilizing Performance of Yellow Passion-Fruit-Peel Mucilage Pectins Save
- Enzyme-Directed Architecture–Property Design of Starch-Based Bioplastics: Mechanisms, Performance Trade-Offs, and Scalability Constraints Save
- Ball Milling Controls Particle Descriptors and Diffusion-Limited Leaching in a Wet Particulate System Save
- Phytochemicals from Turnera subulata Exhibiting Antioxidant, Immunomodulatory, and Microbiological Activity Save
- Gum Arabic Modification Routes for Food Colloids and Encapsulation: Structure–Property–Process Relationships and Engineering Trade-Offs Save
- Valorization of pumpkin-seed press-cake and hulls from agri-food waste streams Save
- Structure-function relationship and antioxidant mechanisms of pectin from red and white pitaya peels for functional food applications Save
- Optimizing rice bran ball milling via a friction-coupled population balance model: Integrating comminution theory and energy efficiency Save
- Changes in the Microbiota of the Scale Insect (Diaspis echinocacti, Bouché, 1833) in Opuntia stricta Cladodes: Taxonomic and Metagenomic Analysis as a Function of Infestation Levels Save
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives Save
- First-principles modeling and optimization of the dip-coating process for starch-glycerol edible films using viscosity measurements Save
- Phenolic Composition and Antioxidant Activity of Edible Flowers: Insights from Synergistic Effects and Multivariate Analysis Save
- The role of red rice in craft beer: A sensory and nutritional evaluation Save
- Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt Save
- Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt Save
- Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity Save
- Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability Save
- Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition Save