• Academic qualification

1994 - BSc (5 years) in Chemical Eng. - FEUP, Universidade do Porto
2010 - PhD in Biotechnology - ESB, Universidade Católica Portuguesa

• Areas of specialization

Food modelling, simulation, transport phenomena, drying, nutritional and sensorial properties, microstructure

• Current research interests

Sustainable drying, solar cooking quality and performance, food waste reduction
Invited Assistant Professor. Integrated 3 international and 2 national projects, and 2 organizing committees. Supervised and co-supervised several master thesis.

Publications

Phuon V, Ramos IN, Brandão TRS, Silva CLM (2021). Assessment of the impact of drying processes on orange peel quality characteristics. Journal of Food Process Engineering, e13794. https://doi.org/10.1111/jfpe.13794 [1].

Önal B, Adiletta G, Di Matteo M, Russo P, Ramos IN, Silva CLM (2021). Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics. Foods, 10(4), 853. https://doi.org/10.3390/foods10040853 [2].

Ramos IN, Brandão TRS, Silva, CLM (2017). Simulation of food solar drying. In Prakash, Om; Kumar, Anil (Eds.). Solar Drying Technology - Concept, Design, Testing, Modeling, Economics, and the Environment, Springer, 403-417. DOI: 10.1007/978-981-10-3833-4_13.

Araújo AC, Oliveira SM, Ramos IN, Brandão TRS, Silva, CLM (2016). Influence of pretreatments on quality parameters and nutritional compounds of dried Galega kale (Brassica oleracea L. var. Acephala). Food and Bioprocess Technology: an International Journal. 9, 872–881. doi: 10.1007/s11947-016-1678-1.

Ramos IN, Brandão TRS, Silva, CLM (2015). Simulation of solar drying of grapes using an integrated heat and mass transfer model. Renewable Energy, 81, 896-902. https://doi.org/10.1016/j.renene.2015.04.011 [3]