Pedro Silva, Innovating Sustainable Food Solutions through Nanotechnology

Pedro Silva, a Postdoctoral Researcher at the International Iberian Nanotechnology Laboratory (INL), has dedicated his career to exploring the intersection of bioengineering, nanotechnology, and sustainable food systems. In this interview, he shares his journey, the challenges of dispelling myths about nanotechnology, and his vision for a healthier, more sustainable future in food science.

What inspired your journey and led you to join the Pastrana Research Group at INL?

When I started my PhD in Food Science, the Food Processing and Nutrition Group, led by Lorenzo Pastrana, seemed like the perfect opportunity to expand my expertise in food personalization via the use of micro-nano encapsulation technologies aiming at the development of functional food ingredients.

Under the supervision of Miguel Cerqueira, I had an amazing four years at INL, where I explored the use of electrohydrodynamic processing to develop functional ingredients, validated them with in vitro testing, and explored their sensory impact, in an international collaboration with University of Gent. Later, I jumped on the opportunity to join as a postdoctoral researcher in the VIIAFOOD project, which focuses on the development of sustainable and intelligent food packaging solutions.

If you could address one misconception about nanotechnology in food, what would it be?

One major misconception about nanotechnology in food is that it inherently makes food unsafe or unnatural. In reality, nanotechnology is often used to enhance food safety and quality, as well as its nutritional value and organoleptic profile. For example, it can improve the bioavailability of nutrients, create better flavor delivery systems, or extend shelf life without altering the fundamental nature of the food. Like any technology, its safety is rigorously evaluated before use, ensuring that it meets strict regulatory standards.

Here in the Pastrana Research Group, we explore how the use of micro-nano encapsulation can enable food personalization, but also explore how nanotechnology can contribute to the development of advanced functional biomaterials for smart, active, and edible food packaging solutions.

How does your research contribute to building a healthier and more sustainable food system?

During my PhD, I worked on the use of micro-nano encapsulation technologies (electrohydrodynamic processing) aiming at the development of functional food ingredients, using bioactive compounds (resveratrol and melanoidins) extracted from by-products of the food industry (grape and coffee waste), that can contribute to improved wellbeing.

In the VIIAFOOD project, I am currently exploring the use of bio-based carbon dots, small carbon particles with unique fluorescent properties, targeting their use as smart bio-based indicators for the development of innovative, sustainable, and intelligent food packaging solutions.

How do you connect your research with society to promote awareness and understanding of its impact on sustainable food systems?

We first try to research current and relevant topics that can have a high impact on our society. Then we try to promote this research and convey how important it can be for the development of sustainable food systems. We try to participate in science communication initiatives, such as INL’s Open Day, the European Researchers Night, and other outreach programs aimed at diverse audiences.

We also aim to collaborate with partners across the food industry to ensure that we can translate research findings into practical applications that consumers can benefit from. For example, in the VIIAFOOD project, there are around 50 industrial and research partners, which reinforces our commitment to explore and produce relevant research that can have direct and indirect impact on the consumer.

Text by by Gina Palha, Communication, Conferences & Marketing Officer
Photography by Rui Andrade