Antonio Ferreira received his Ph.D. in Biological and Medical Sciences, from University Victor Segalen of Bordeaux2. Since then, he has been a researcher at ESB-UCP on flavour chemistry and currently is an Invited Assistant Professor at ESB-UCP engaged of different chemistry courses. Since 2010 he has been appointed as invited Full Professor in Flavour Chemistry at Stellenbosch University on the IWBT-DVO department.
More recently Antonio took the role of Product Development and Innovation Manager at Cork Supply Portugal where he leads key industrial projects focus on (i) automation and Process Control like High Throughput System for real-time TCA inspection during cork production ; in (ii) Digitalization and Data Analytics and (iii) Hybrid materials development (cork - biobased polymers) suited to cork production.
Currently Antonio Ferreira is the coordinator of the Metabolomics Platform in ESB-UCP His laboratory is also devoted to the development of non-destructive sensors monitoring key molecules related with quality and therefore suited to be use on line during production.
I published more than 80 articles, 12 book chapters (7 peer reviewed chapters). The journal articles were published in top journals in the areas of analytical, metabolomics, agricultural and wine chemistry. Many of these articles have been highly cited and on average my publications are cited 60 times per year; h-index >40 (source: Scopus).