Food Processing and Nutrition
FOOD PROCESSING AND NUTRITION RESEARCH GROUP
The Food Processing and Nutrition research group focuses on three main areas:
- Development of smart, active and edible food packaging to extend the shelf life of perishable food and prevent food losses;
- Micro and nanoencapsulation of bioactive food ingredients in order to improve their bioavailability (increase of stability) and enhance their bioactivity (targeting);
- Design of new and adapted rheological properties in food by modifying the micro- and nanostructure of food polymers.
RESEARCH LINES
The research activity will focus the development of personalized food. For this purpose, the Food Processing Group is working on developing a solid portfolio of technologies and solutions in the fields of active and intelligent food packaging and in functional food nanostructures. These solutions have to address three main objectives:
- Improve food safety and empower consumers, allowing them to make educated decisions based not on the expiry dates, but on the visual information that the packaging provides about the actual state of food products;
- To enhance the bioactivity of food components by using innovative encapsulation technologies;
- To obtain new theological properties.
The Food Processing and Nutrition research group also perform the toxicological assessment of food nanostructure that is offer as an external service. The group should develop activities with high TRL.
FUNDED PROJECTS
Drug Discovery and Delivery Network for Oncology and Eye Therapeutics (3D-NEONET)
This H2020 project is an international industry-academia consortium to accelerate the development of therapeutic interventions for cancer and eye disease through enhanced intersectoral and transnational research cooperation.
Valorization of marine resources for the production of bioactive compounds and design of functional foods.
Project funded by GAIN, Xunta de Galicia, Spain.
The project aims the valorization of byproducts and fish processing wastes by means the recovery of high added value compunds and their use in the formulation of functional foods. The role of the group is to protect against degradation and stabilize of bioactive compunds by micro and nanoencapsulation.
SENIORPLUS. Tecnoloxías emerxentes e nanotecnoloxía aplicada para o desenvolvemento de alimentos funcionais orientados a sectores da poboación con necesidades especiais (terceira idade e persoas con alerxias e intolerancias alimentarias)
Project funded by CONECTAPEME, Xunta de Galicia, Spain.
The project aims to apply emerging technologies and nanotechnology to develop functional and healthy foods with high added value for the population with special requirements (seniors and adults with allergies and food intolerances). The technologies used to guarantee a greater acceptance, the shelf life and food safety of the products at a competitive price, as well as the sustainability of the processes.
SF4SF Smart Factoy for Safe Foods
Project funded by CDTI, Ministry of Industry of Spain.
The project aims the integration of emerging technologies for the detection, removal and food risk management in food processing plants. The role of the group is:
- To stabilize enzymes in biodegradable clean formulations by micro and nanoencapsulation;
- To develop nanocoatings to prevent microbial contamination in elaborated fish products.
GROUP LEADER
THE TEAM
Pablo Fuciños
Staff Researcher
Miguel Cerqueira
Staff Researcher
Catarina Gonçalves
Staff Researcher
Ana Bourbon
Staff Researcher
Sara Oliveira
Staff Researcher
Isabel Rodríguez
Research Fellow
Mahnoor Ayub
Research Fellow
Victor Calero
Research Fellow
Mafalda Neto
Research Fellow
Kamila Calderón
Research Fellow
Rui Pereira
Research Fellow
Patrícia Rodrigues
Research Fellow
Helena Macedo
Research Fellow
Buse Naz Gürbüz
Research Fellow
Ana Azevedo
Research Laboratory Assistant
Alexandra Azevedo
PhD Student
Artur Martins
Research Fellow
Victor Souza
Research Fellow
Sabela R. Amado
(Visiting Postdoc Research)
FOOD PROCESSING AND NUTRITION RESEARCH GROUP
The Food Processing and Nutrition research group focuses on three main areas:
- Development of smart, active and edible food packaging to extend the shelf life of perishable food and prevent food losses;
- Micro and nanoencapsulation of bioactive food ingredients in order to improve their bioavailability (increase of stability) and enhance their bioactivity (targeting);
- Design of new and adapted rheological properties in food by modifying the micro- and nanostructure of food polymers.
RESEARCH LINES
The research activity will focus the development of personalized food. For this purpose, the Food Processing Group is working on developing a solid portfolio of technologies and solutions in the fields of active and intelligent food packaging and in functional food nanostructures. These solutions have to address three main objectives:
- Improve food safety and empower consumers, allowing them to make educated decisions based not on the expiry dates, but on the visual information that the packaging provides about the actual state of food products;
- To enhance the bioactivity of food components by using innovative encapsulation technologies;
- To obtain new theological properties.
The Food Processing and Nutrition research group also perform the toxicological assessment of food nanostructure that is offer as an external service. The group should develop activities with high TRL.
Drug Discovery and Delivery Network for Oncology and Eye Therapeutics (3D-NEONET)
This H2020 project is an international industry-academia consortium to accelerate the development of therapeutic interventions for cancer and eye disease through enhanced intersectoral and transnational research cooperation.
Valorization of marine resources for the production of bioactive compounds and design of functional foods.
Project funded by GAIN, Xunta de Galicia, Spain.
The project aims the valorization of byproducts and fish processing wastes by means the recovery of high added value compunds and their use in the formulation of functional foods. The role of the group is to protect against degradation and stabilize of bioactive compunds by micro and nanoencapsulation.
SENIORPLUS. Tecnoloxías emerxentes e nanotecnoloxía aplicada para o desenvolvemento de alimentos funcionais orientados a sectores da poboación con necesidades especiais (terceira idade e persoas con alerxias e intolerancias alimentarias)
Project funded by CONECTAPEME, Xunta de Galicia, Spain.
The project aims to apply emerging technologies and nanotechnology to develop functional and healthy foods with high added value for the population with special requirements (seniors and adults with allergies and food intolerances). The technologies used to guarantee a greater acceptance, the shelf life and food safety of the products at a competitive price, as well as the sustainability of the processes.
SF4SF Smart Factoy for Safe Foods
Project funded by CDTI, Ministry of Industry of Spain.
The project aims the integration of emerging technologies for the detection, removal and food risk management in food processing plants. The role of the group is:
- To stabilize enzymes in biodegradable clean formulations by micro and nanoencapsulation;
- To develop nanocoatings to prevent microbial contamination in elaborated fish products.
GROUP LEADER
THE TEAM
Pablo Fuciños
Staff Researcher
Miguel Cerqueira
Staff Researcher
Catarina Gonçalves
Staff Researcher
Marta Vieira
Research fellow
Sara Oliveira
Research Engineer
Ana Bourbon
Research fellow
Miguel Xavier
Research fellow
Isabel Rodríguez
Research Fellow
Mahnoor Ayub
Research Fellow
Sebastian Calderon Velasco
Research Fellow
Victor Calero
Research Fellow
Ana Azevedo
Research Laboratory Assistant
Alexandra Azevedo
PhD Student
Artur Martins
Research Fellow
Alejandra Acevedo
Research Fellow
Victor Souza
Research Fellow
Sabela R. Amado
(Visiting Postdoc Research)