Rui José Rosa Cardoso Dias

Rui José Rosa Cardoso Dias serves as Full-time Professor at Lusophone University's European Business School (ISAG-EBS) and Invited Professor at IPAM, while coordinating the hospitality and gastronomy laboratory at CICET/FCVC and contributing to IPAM-Porto Lab. His academic foundation includes a PhD in Agrarian Economics from Madrid's Polytechnic University and an MSc in Agri-Food Marketing from the Mediterranean Agronomic Institute of Zaragoza.

His educational background encompasses:

• PhD in Agrarian Economics, School of Agricultural Engineers (ETSIA), Polytechnic University of Madrid
• MSc in Agri-Food Marketing, Mediterranean Agronomic Institute of Zaragoza
• Licenciatura in Marketing Management
• Postgraduate Certificate in Digital Distance Education
• Advanced Course in Agri-Food Market Research

Dias specializes in the philosophical dimensions of food consumption, agri-food marketing dynamics, and Slow Food movement principles, with particular focus on ethical farm-to-table systems, biodiversity conservation, and sustainable tourism integration. His work bridges gastronomic heritage with contemporary market trends, emphasizing the Mediterranean diet's role in sustainable restaurant consumption and exploring how spiritual and social dimensions shape food experiences. As a biodiversity enthusiast, he examines how cultural identity manifests through national gastronomy branding and regional food products.

His publication trajectory reveals increasing emphasis on sustainable food systems, with recent works analyzing urban-rural reciprocity models, metaverse applications for food branding, and transparency mechanisms in agri-food supply chains. The 2023-2025 output demonstrates strategic expansion into digital commerce while maintaining core focus on Slow Food philosophy, Portuguese gastronomic identity, and post-pandemic hospitality innovation, particularly examining how ethical principles ('Good' principle) drive tourism-food synergies.

Dias actively supervises master's research as evidenced by multiple theses on sales management models, territorial marketing consultancies, and research group participation strategies. His laboratory coordination role at CICET/FCVC indicates involvement in research projects connecting hospitality practices with gastronomic innovation, though specific grant details remain undocumented.

He founded Slow Food Porto Association and served on Portugal Dubai 2020 Advisory Council, while contributing as World Referee for scientific journals. His book publications, particularly the 2022 IGI Global volume on post-pandemic hospitality, establish him as a thought leader in restaurant industry transformation.