Carlos Cardoso is researcher at IPMA and CIIMAR. He received his degree in Chemical Engineering (Biotechnology Branch) at Instituto Superior Técnico, Lisbon Technical University in 1998 and his PhD in Animal Science, Animal Product Technologies by the Institute of Biomedical Sciences Abel Salazar, University of Porto in 2011. His research interests cover various areas, from seafood technology and algal biochemistry to nutrition and health risk-benefit assessment. He is associate editor of the Journal of Food Composition and Analysis. He is also author of more than 90 scientific publications in indexed peer-reviewed international journals.
