Objectives
_ New food formulations, innovative technologies and processes to improve the production, safety and quality of wine and foods
_ Improvement and development of new analytical methods for wine and food safety and quality control
_ Chemical and toxicological characterization of food bioactive compounds
_ Biochemical, chemical and sensory modifications during production, processing and conservation to contribute to a healthier diet meeting consumers preferences
_ Development of functional foods with innovative properties devoid of allergenicity
_ Evaluation of the bioactive compounds impact on diseases and aging.
Team
Fernanda Cosme
Food Technology / Enology
Principal Investigator
fcosme@utad.pt
Alice Vilela
Sensory Analysis
avimoura@utad.pt
António Inês
Food Microbiology
aines@utad.pt
Fernando Nunes
Food Chemistry
fnunes@utad.pt
Francisco Peixoto
Biochemistry
fpeixoto@utad.pt
José Miguel Ribeiro
Proteomics
jmribeiro@utad.pt
Luis Filipe Ribeiro
Food Chemistry / Enology
fmota@utad.pt
Maria Oliveira
Biochemistry
mmso@utad.pt
PhD Students
Elisa Costa
Enology
ecosta@utad.pt
Carlos Gomes
Medicinal Plants
camgomes@utad.pt
João Siopa
Food Chemistry
siopa@utad.pt
Mário Bezerra
Food Biotechnology
mariojbezerra02@gmail.com
Mónica Silva
Biochemistry
Rafael Vilamarim
Food Biotechnology
rafa_vilamarim_93@hotmail.com
Tiago Durães
Food Chemistry
tiago_monteiro_27@hotmail.com
Collaborators
António Jordão
Enology
antoniojordao@esav.ipv.pt
Elisete Correia
Multivariate Statistics
ecorreia@utad.pt
Juliana Milheiro
Enology
julianaf@utad.pt
Luis Moreira
Food Chemistry/Biotechnology
luismoreira@utad.pt
Cristina Antunes
Analytical Chemistry
cguiomar@utad.pt
Sandrine Ferreira
Food Chemistry
sandrinedsf@hotmail.com
Partnerships
Regiefrutas
DouroMel
Cooperativa Agrícola de Figueira de Castelo Rodrigo
Filtaporto
University of Aveiro
University of Coimbra
Institute of Chemistry, Slovak Academy of Sciences
Institute of Agricultural Medicine, Poland.