André Cima

André Cima is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) of the Catholic University of Portugal. His work investigates diet-microbiome interactions using in vitro fermentation models, with focus on omega-3 fatty acids, Western diets, and sustainable food by-products for gut health modulation.

He completed his Master's degree in 2023 with a thesis titled Study of the impact of edible mushroom biomass obtained from by-products upcycling on the human intestinal microbiota supervised by Prof. M. M. E. Pintado.

His research centers on gut microbiota dynamics under dietary interventions, employing human and rat-based in vitro systems. Key investigations include omega-3/punicic acid effects on microbiome restoration, Western diet-induced dysbiosis, and prebiotic potential of upcycled mushroom biomass. His methodology bridges nutritional biochemistry and microbial ecology to develop functional food solutions.

Recent publications (2023-2025) reveal consistent exploration of lipid-microbiome crosstalk through advanced fermentation models. Dominant themes include microbiome modulation by marine/plant-derived oils, sustainable valorization of food waste, and mechanistic studies of diet-induced microbial shifts. His work integrates nutrition science, microbial ecology, and sustainable food technology to address gut health challenges.

As an emerging researcher, Cima actively participates in academic discourse through conference presentations and collaborative projects at CBQF. His current activities focus on translating in vitro findings into functional food applications while exploring AI-driven approaches for sustainable agrofood systems as evidenced by his Innovation Day 2024 presentation.