(Chemical) Bonding is what makes life possible

Ricardo Dias graduated in Biochemistry in 2013 and obtained its Biochemistry Master's degree in 2015 at the University of Porto. In 2020, he secured a PhD grant from FCT, to study the structural, dynamic and biochemical implications of food bioactives within Celiac Disease-relevant in vitro and in vivo model systems. From 2020 up to now, Ricardo Dias has been working on several research projects and technical approaches, mainly focused on (a) the setup and optimization of experiments for protein backbone and side-chain resonance assignment, structure determination, and dynamics analysis by liquid-state NMR, (b) proteomic profiling, label-free quantitation, and immunological evaluation of food-triggered sensitivities and on the relationships between structure, function and bioactivity of dietary proteins, (c) management of datasets for statistical analyses, biological pathway annotation, and data interpretation of metabolomic-based workflows, and (d) food quality and food safety risk assessment, focusing on industrialization, consumer acceptance and regulatory considerations of anthocyanin- and carotenoid-rich wheat varieties (7th European Food Risk Assessment Fellowship cohort 2023-24). In November 2021, Ricardo Dias secured a CEEC grant by FCT as well as the position as scientific advisor of the Laboratory for Nuclear Magnetic Resonance of the University of Porto (CEMUP). Currently, Ricardo Dias is the author of 16 research articles and 3 book chapters published in high impact peer-reviewed journals and of dozens of communications - in both national and international conferences - in the fields of molecular nutrition, agricultural and food sciences.