Antonio

Biography

António Raposo is Assistant Professor at Escola de Ciências e Tecnologias da Saúde of Universidade Lusófona and Member of the Food Sciences and Phytochemistry Group of Universidade Lusófona Research Center for Biosciences & Health Technologies (CBIOS), Lisbon, Portugal. He is also Research Associate in CiiEM, Centro de Investigação Interdisciplicar Egas Moniz, in the Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Faculty of Veterinary, University of Las Palmas de Gran Canaria, Spain and in the Ton Duc Thang University, Vietnam. He graduated in Nutritional Sciences in Instituto Superior de Ciências da Saúde Egas Moniz, 2009 and obtained his PhD in Food Safety from the Faculty of Veterinary, University of Las Palmas de Gran Canaria, 2013. Actually, he is co-lead of the financed project: "Studies on the utilization ofCatostylus tagi in health sciences". The study of C. tagi in view of a sustainable use applied to health sciences began in 2003-4. General aspects of its identity, occurrence and composition have been investigated; life-cycle studies are planned for 2017-18. To date, the most relevant results were related to the edible part, the umbrella, which was assayed as a collagen source for a microparticulate protein-delivery system, and as antioxidant/flavouring in food. Preliminary assays as an aquafeed ingredient to juvenile fish gave interesting results, a subsequent trial with crustaceans is proposed. Presently, assays with C. tagi as a healthy snack are going on.In vivo experiments to follow its inhibition effect on angiotensin-converting enzyme (ACE) are planned. Studies on the nematocytes to elucidate the composition of the structural components as well as the toxins of the nematocysts are in progress. One application proposed for the toxins is as insecticide against olive fruit fly.

Research Interest

1. Development of using techniques and food adaptation that contain the jellyfish Catostylus tagi as an ingredient. 2. Food vending machines – Food habits and food safety evaluation. 3. Development and implementation of a mobile device application that allows the records management in small food businesses. 4. Techniques to evaluate cleanliness and disinfection in dairies.