João Miguel Rocha

João Miguel Rocha is an academic with diverse roles in Food Science and Engineering. He holds a PhD from the University of Lisbon (2011) and a B.Sc. in Biological Engineering from the University of Minho (1991-1996). His career includes positions such as Assistant Professor at the University of Minho (2017-2018), Lecturer at the Instituto Superior de Engenharia do Porto (2023-2024), and Researcher roles at institutions like the University of Helsinki (2000) and Universidade Nova de Lisboa (2011). Currently, he serves as a Technology Valorization Technician at INESC TEC (2024-2025).

His research focuses on food microbiology, fermentation processes, and sustainable food systems, with emphasis on sourdough biotechnology, functional foods, and valorization of industry by-products. He has led and contributed to projects such as SOURDOMICS (COST Action CA18101) and NUTRALLERPHEN, exploring dietary polyphenols and microbial metabolites. His work bridges academia and industry, addressing food safety, nutrition, and environmental sustainability. Key collaborations include studies on colostrum, probiotics, and plant extracts for health applications.

Education

• PhD in Food Science and Engineering, University of Lisbon (2011)
• B.Sc. (5-year) in Biological Engineering, University of Minho (1991–1996)

Research Interests

Dr. Rocha’s work spans food microbiology, fermentation technology, and nutraceutical development. He investigates microbial communities in sourdough, biopreservation strategies, and the application of food by-products for functional ingredients. His studies on gamma-aminobutyric acid (GABA) formation in legumes and phytochemicals in plants highlight his focus on health-promoting compounds. He also explores life cycle assessment (LCA) for sustainable food systems.

Grants & Projects

• EU-funded SOURDOMICS (2019–2023): Network for sourdough biotechnology innovation
• NUTRALLERPHEN (2019–present): Dietary polyphenols as allergy prophylactics
• SAVAGE: Wild fruit nutritional characterization in Morocco

Labs & Teams

He leads the Food Polyphenol Lab, focusing on extraction and application of bioactive compounds from agri-food by-products. Collaborates with institutions like the University of Helsinki, INESC TEC, and the International Society for Microbial Ecology (ISME).