Hugo Osório
Name: Hugo Osório
Academic Degree: PhD

Hugo Osório
Hugo Osório
Member of
Director of Proteomics

Short CV

Hugo Osorio graduated in Biochemistry (1999) and holds a PhD in Biomedical Sciences (2004) from the University of Porto. His research focuses on the development and application of mass-spectrometry based proteomics approaches in biomedicine with a focus on cancer proteomics and glycosylation profiling. Hugo Osorio is the Head of the i3S Proteomics Scientific Platform and Professor at University of Porto. He is member of the board of the Portuguese Proteomics Association – ProCura and manages the i3S node of the Portuguese Mass Spectrometry Network- RNEM integrated in the FCT Research Infrastructures RoadMap. He organizes and participates in pre and postgraduate mass spectrometry and proteomics courses. As of January 2024, Hugo Osorio has 95 publications in international peer-reviewed journals and three book chapters. His research work has over 3300 citations and with an h-index of 26 (Scopus).

Hugo Osorio has a total of 30 publications in international peer-reviewed journals (29 papers and 1 book chapter) and 3 patents. His research work has more than 300 citations and H-index of 8.

Supervisor of
Ana Abreu, Research Technician
Team Member

PI (running)

PI (closed)
First Author
Proteomics Analysis of Gastric Cancer Patients with Diabetes Mellitus. Journal of clinical medicine 10: ., 2021. [Article] 
 doi: 10.3390/jcm10030407 PMID: 33494396.
Mass spectrometry methods for studying glycosylation in cancer. Methods in molecular biology (Clifton, N.J.) 1007: 301-16, 2013. [] 
Senior Author
1. Branquinho R, Sousa C, Lopes J, Pintado ME, Peixe LV, Osório H
2. Gomes C, Almeida A, Ferreira JA, Silva L, Santos-Sousa H, Pinto-de-Sousa J, Santos LL, Amado F, Schwientek T, Levery SB, Mandel U, Clausen H, David L, Reis CA, Osório H
Glycoproteomic analysis of serum from patients with gastric precancerous lesions. Journal of proteome research 12: 1454-66, 2013. [Article] 
 doi: 10.1021/pr301112x PMID: 23312025.
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