António Raposo is Professor in the Escola de Ciências e Tecnologias da Saúde of the Universidade Lusófona de Humanidades e Tecnologias, Portugal, and a member of the Food Sciences and Phytochemistry Group of the Universidade Lusófona's Research Center for Biosciences & Health Technologies (CBIOS).
He is an Invited Professor for the curricular unit Food Safety II in the Animal Health and Food Safety Master's degree at the Univesity of Las Palmas de Gran Canaria, Spain, and for the curricular unit Food and Health in the Food Safety Master's degree at the University of Coimbra, Portugal.
He graduated in Nutritional Sciences from the Instituto Superior de Ciências da Saúde Egas Moniz, Portugal, in 2009 and obtained his PhD with European Mention in Animal Health and Food Safety from the University Institute of Animal Health and Food Safety at the University of Las Palmas de Gran Canaria, in 2013.
He has previously developed health and hygiene inspection work on the food vending machines located in different buildings of the University of Las Palmas de Gran Canaria. This work resulted from an agreement between the vending company "AMFM" and the University. He has also developed research activities on the sanitary conditions of artisanal cheese factories in the Los Ríos region of Chile in partnership with the Universidad Austral de Chile.
António has delivered several presentations in countries across the world, and he is a member of editorial boards and an invited reviewer of international peer-reviewed journals in his research field. He has co-authored 25 scientific articles in peer-reviewed journals, three book chapters, one book and one patent.
His main research interests are studies on the utilization of Catostylus tagi jellyfish in health sciences, particularly as a food ingredient; food habits and food safety evaluation, particularly in vending machines; and techniques to evaluate cleanliness and disinfection in dairies.