As a Senior Lecturer in Food innovation at the Natural Resources Institute of the University of Greenwich (UK), apart from being Programme Leader for the MSc Food Innovation programmes, Micael teaches across a range of modules also in the MSc Applied Food Safety and Quality Management, and in the BSc in Food Science and Nutrition. He also supervises a number of postgraduate students on their research projects.

Research-wise, Micael’s expertise spans the production, extraction, and purification (downstream processing) of several molecules and biomolecules via novel and green technologies. These include Supercritical Fluid and Ultrasound-assisted extraction, Liquid-phase Adsorption, and Preparative Chromatography via Ion Exchange and Hydrophobic Interaction, among others. Currently, Micael’s research focus is on the extraction and concentration of plant proteins from underutilised and underexplored food matrices (such as fava beans, brewer’s spent grain, etc.), and the measurement of their functional and rheological properties for the manufacture of plant-based food products.

As a post-doctoral researcher at the Federal University of Ceara (Brazil), Micael’s projects looked into the purification of R-phycoerythrin from red algae, a valuable fluorescent protein that can be used, among other applications, as a biomarker in cancer diagnosis. In his PhD at the University of Reading, his work involved the development of a novel protocol for the sequential extraction and purification of phenolics and carotenoids from different vegetable wastes via the green technologies mentioned above.

Micael has previously worked at Aberystwyth University for 2 years as a lecturer of Food Science in the Distance Learning and the Bioinnovation Wales programmes of the Institute of Biological, Environmental and Rural Sciences (IBERS). Running modules in joint partnership with Swansea University, he was also responsible for outlining, creating and validating new modules, as well as coordinating, tutoring, moderating and marking in ongoing modules.

• de Oliveira, M.C.; de Oliveira, J.K.; Silva, J.B.; Mendes, L.G.; da Silva, F.S.; Alencar, M.D.S.; Nobre, C.D.A.; Costa, M.G.M.; de Andrade-Lima, M.; Milhome, M.A.L.(2024).  Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour. Applied Food Research, 4(2). DOI: https://doi.org/10.1016/j.afres.2024.100445
• D’Almeida, A.P., Neta, A.A.I., de Andrade-Lima, M. et al. Plant-based probiotic foods: current state and future trends. (2024). Food Science and Biotechnology, 2024. DOI: https://doi.org/10.1007/s10068-024-01674-1
• Kipling, R. P., Stiles, W. A. V., de Andrade-Lima, M., MacKintosh, N., Roberts, M. W., Williams, C. L., Watson-Jones, S. J. (2022). Interaction in online postgraduate learning: what makes a good forum? Distance Education, 44(1), pp. 162–189. https://doi.org/10.1080/01587919.2022.2150391 
• de Andrade-Lima, M., Andreou, R., Charalampopoulos, D., Chatzifragkou, A. (2021) Supercritical Carbon Dioxide Extraction of Phenolic Compounds from Potato (Solanum tuberosum) Peels. Applied Sciences, 11(8), pp. 3410.
• Harith, Z.T., de Andrade-Lima, M., Andreou, R., Charalampopoulos, D., Chatzifragkou, A. (2020) Optimised Production and Extraction of Astaxanthinfrom the Yeast Xanthophyllomyces dendrorhous. Microorganisms, 8 (3), pp. 430.
• da Silveira, T. F. F., de Andrade-Lima, M., Meinhart, A. D., Kuhnle, G., Godoy, H. T. (2020) Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.). Food Analytical Methods, 13 (5), pp. 1119-1128.
• de Sousa, P. L. R., Tavares, P. A. S., Teixeira, E. M. T. S., Dias, N. A., de Andrade-Lima, M., Luna, F. M. T., Gondim, D. R., de Azevedo, D. C. S., Silva Junior, I. J. (2019) Experimental designs for optimizing the purification of immunoglobulin G by mixed-mode chromatography. Journal of Chromatography B, 1125, pp. 121719.
• de Andrade-Lima, M., Charalampopoulos, D., Chatzifragkou, A. (2019) Supercritical Fluid Extraction of Carotenoids from Vegetable Waste Matrices. Molecules, 24(3), pp. 466.
• de Andrade-Lima, M., Charalampopoulos, D., Chatzifragkou, A. (2018) Purification of supercritical-fluid carotenoid-rich extracts by hydrophobic interaction chromatography. Separation and Purification Technology, 203, pp. 1-10.
• de Andrade-Lima, M., Charalampopoulos, D., Chatzifragkou, A. (2018) Optimisation and modelling of supercritical a CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids, 133, pp. 94-102.
• de Andrade-Lima, M., de Freitas, M. F. M., Gonçalves, L. R. B., Silva-Junior, I. J. (2016) Recovery and purification of a Kluyveromyces lactis β -galactosidase by Mixed Mode Chromatography. Journal of Chromatography B, 1015, pp. 181-191.
• Pereira, A. L. F., Almeida, F. D. L., de Andrade-Lima, M., da Costa, J. M. C., Rodrigues, S. (2014) Spray-Drying of Probiotic Cashew Apple Juice. Food and Bioprocess Technology, 7(9), pp. 2492-2499.

Micael has always strongly identified with novel processes and processing that keep environmental sustainability at their core, and whose impact could be directly converted into benefits to the wider society.

His main research interests are:

• The simultaneous extraction and concentration of compounds of interest from waste or low-value materials by novel technologies and preparative chromatographic techniques, which would greatly improve the productivity of such processes compared to when they are carried out individually;

• The further purification and isolation of these compounds by innovative techniques.

• The optimisation of such processes, so they can be readily used and translated into real-world applications.

His broader research expertise to date includes process development and optimisation, biotechnological processes for the food, chemical and nutraceutical industries, data modelling, and solutions for waste valorisation. Specific expertise encompasses Supercritical Fluid Extraction, Ultrasound-assisted extraction, Liquid-phase adsorption, preparative chromatography, and design and optimisation of experiments. Other minor/older expertise involve fermentation processes and probiotics, enzyme production and purification, water and effluent quality control, and microbiological and physicochemical analyses of food.

Programmes:

• MSc in Food Innovation
• MSc in Food Innovation with Industrial Placement
• MSc in Applied Food Safety and Quality Management
• BSc Food Science and Nutrition

Modules:

• FOOD1058 – Fundamentals of Food Science and Nutrition
• FOOD1036 – Marketing, Innovation and Management
• FOOD1029 – Food Product and Process Development
• FOOD1057 – Food Processing and Preservation
• FOOD1023 – Food Preservation
• ENVI1096 – Research Methods for Postgraduates
• FOOD1037 – Research Project (Food Innovation)
• CHEM1029 – Applied Food Chemistry and Biochemistry

• Cost analysis of a stabilisation protocol for Beer Spent Grain (BSG), REF UoG (2024).
• Upcycling Brewer’s Spent Grain for the production of plant-based meat analogues, Starbucks’s Hubbub (2023-2024).
• UK-Brazil partnership for exploring alternative plant protein sources, REF UoG (2023-2024).
• Mathematical modelling of cassava roasting, REF UoG (2022-2023).
• Upcycled plant proteins from brewer’s spent grain, REF UoG (2022-2023).
• Extraction of alternative protein from fava beans via novel technologies, HEIF UoG, (2021-2022).
• Extraction and recovery of phytochemicals from vegetable wastes (2014-2018), CAPES, Brazil.