Miguel Castro holds a bachelor’s in Genetics and Biotechnology and a master’s in Food Engineering from the University of Trás-os-Montes e Alto Douro. In 2021, he contributed to the molecular identification of Dictyocaulus capreolus in cervids, marking a first in Portugal and resulting in his first publication. From 2022 to 2023, he researched Food Safety in Restaurants, presenting significant findings at conferences and publishing two papers as the lead author. Currently, he works with CIIMAR’s NUTRIMU Group on the Horizon 2020 project “NEOGIANT,” exploring grape extract applications as antimicrobial alternatives in aquaculture.
