Dr. António Raposo is an Assistant Professor at Universidade Lusófona de Humanidades e Tecnologias. He graduated in Nutritional Sciences at Instituto Superior de Ciências da Saúde Egas Moniz 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, University of Las Palmas de Gran Canaria in 2013. He is a member of the editorial board and invited reviewer of international peer-reviewed journals in his research field. 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; Techniques to evaluate cleanliness and disinfection in dairies.