food

Objectives

_ Chemical and biochemical characterization of food bioactive compounds and changes during production and processing for an healthier diet

_ Development of innovative technologies for food processing including functional foods

_ Development of analytical methods for food safety and quality control

Valorization of agro-food industry by-products

_ Evaluation of how bioactive compounds and functional foods modulate the age- related phenotype and associated diseases

Team

fotos29
Fernando Nunes

Food Chemistry

Principal Investigator

fnunes@utad.pt

fotos16
Maria Oliveira

Toxicology

mmso@utad.pt

fotos24
Romeu Videira

Toxicology

rvideira@utad.pt

8
Virgílio Falco

Sensory Analysis

vfalco@utad.pt

fotos19
Cristina Antunes

Quality Control

cguiomar@utad.pt

alice
Alice Vilela

Sensorial Evaluation

avimoura@utad.pt

antonio_ines
António Inês

Food Microbiology

aines@utad.pt

fernanda_cosme
Fernanda Cosme

Food Chemistry

fcosme@utad.pt

luis_dias
Luis Dias

Chemical Sensors

ldias@ipb.pt

Collaborators

 

PhD and Master Students

 

António Amadeu Machado

Andreia Veloso

Juliana Nair Milheiro Ferreira   

José Miguel Ribeiro

José Carlos Aires Maria   

Luís Filipe da Mota Ribeiro  

Maria João Figueiredo Ferreira

Patrícia Raquel Curado da Silva

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.