food

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

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Fernando Nunes

Food Chemistry

Principal Investigator

fnunes@utad.pt

fernanda_cosme
Fernanda Cosme

Food Chemistry

fcosme@utad.pt

Miguel2018 VF
Miguel Ribeiro

Food Allergens

jmribeiro@utad.pt

JORDÃO VF
António Jordão

Food Chemistry

antoniojordao@esav.ipv.pt

alice
Alice Vilela

Sensorial Evaluation

avimoura@utad.pt

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Virgílio Falco

Sensory Analysis

vfalco@utad.pt

antonio_ines
António Inês

Food Microbiology

aines@utad.pt

xico VF2
Francisco Peixoto

Biochemistry

fpeixoto@utad.pt

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Maria Oliveira

Biochemistry

mmso@utad.pt

PhD Students

Ana Taveira

Catarina Santos

Juliana ferreira

Luis Ribeiro

Meriem Taghouti

Sandrine Ferreira

Collaborators

 

Cristina Antunes

Mónica Silva

Paulo Nunes

Romeu Videira

Teresa Santos

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.