Artur Martins is a Post-Doctoral Research Fellow in the Food Processing and Nutrition Group. His work has been focused on developing bio-based structures for food applications, particularly using edible oil structuring mechanisms to produce oleogels and emulgels and working with nano-structures engineered for the delivery of functional compounds in healthier novel food formulations.
Artur Martins holds a PhD in Chemical and Biological Engineering, from the University of Minho (UM). He has worked since 2012 as a full-time member in Food Science and Engineering related research projects, comprising topics interconnected to food processing, ohmic heating, electrospinning, compound encapsulation, food packaging, lipid nanostructuring and oil gelation. Scientific missions abroad allowed him to collect important knowledge and experience. Among such stays, it can be highlighted the ones at the Institute of Chemical Processes and Fundamentals of the Academy of Sciences of the Czech Republic in Prague as well as at the State University of Campinas in São Paulo (Brazil). As a recognition for the technology developed during his PhD, he was awarded in 2017 with the Food & Nutrition Award for Research and Development.