Rui M. S. C. Morais currently holds a position in the Directors Board of the European M.Sc. Sustainable Food System Engineering, Technology and Business (BiFTec-FOOD4S) and he was in the Directors Board of SEFOTECH.NUT and BiFTec European M.Sc courses for 15 years.
At present he is Associate Professor at the ESB-UCP since 2017. He got his B.Sc. degree in Pharmaceutical Sciences from the University of Porto, Portugal, in 1985; and his Ph.D., in 1990, in Natural Sciences from the University of Saarland, Saarbrücken, Germany. In 1985, he was hired by the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), where he became Assistant Professor in 1990. In 1991, he pursued a postdoctoral programme at University of Florida in Gainesville - Florida, USA. From 1999 to 2001, he held an appointment as Director of the CBQF (R&D research centre).
He is professor of Sustainable Production of Fats and Oils and Production of Plant based Products: Fruits and Vegetables Fruits and Vegetables to BiFTec-FOOD4S, Organic Chemistry, Food Chemistry and Structure, Toxicology and Farmacodinamics (1st cycle at ESB) and Food and Nutrition (3th cycle). He is co-author of more than 70 papers in refereed international journal and chapters in books, which have received to date more than 3000 citations listed by the ISI® web of knowledge and Elsevier SCOPUS®, with a h-index of 26. He is also co-author of more than 20 non-peered international journal and papers in national journals and technical publications. He coordinated more than 20 national and international externally funded R&D projects; he has 2 Portuguese patents; he is invited reviewer for several international journals and evaluator for AdI, CRUP and FCT R&D projects and is Associate Editor of the journals Marine Drugs and Int. Biobased Plastics. Furthermore, He has supervised several externally funded research fellowships, including successfully concluded Ph.D. and M.Sc. theses. He delivered invited lectures and volunteered presentations in professional meetings worldwide, has served in the organization or scientific committees of national and international symposia, and has acted as invited reviewer for numerous refereed international journals.
He carries out research in the area of Food Science and Blue Biotechnology, focused mainly on Microalgae. Research interest include: bio-based and bioactive products from plant and microalgae and their application in food, feed and health sectors.