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

FernandaFotoPasse
Fernanda Cosme

Food Technology / Oenology

Principal Investigator

fcosme@utad.pt

FNunesFotoPasse
Fernando Nunes

Food Chemistry

fnunes@utad.pt

JordaoFotoPasse
António Jordão

Food Technology / Oenology

antoniojordao@esav.ipv.pt

NovaFotoAlice
Alice Vilela

Sensory Analysis

avimoura@utad.pt

FotoBlankFotoPasse
Virgílio Falco

Volatile Composition

vfalco@utad.pt

AinesFotoPasse
António Inês

Food Microbiology

aines@utad.pt

PeixotoFotoPasse
Francisco Peixoto

Biochemistry

fpeixoto@utad.pt

ManeFotoPasse
Maria Oliveira

Biochemistry

mmso@utad.pt

FilipeFotoPasse
Filipe Ribeiro

Food Chemistry / Oenology

fmota@utad.pt

PhD Students

Ana Alvar Moura

Daniela Mendes

Carlos Martins Gomes

Elisa Costa

João Rafael Rodrigues Siopa   

Juliana Nair Milheiro Ferreira

Marisa Sofia Sousa Ribeirinho  

Meriem Taghouti

Sandrine dos Santos Ferreira

Collaborators

 

Elisete Mourão

Joana Miguel Lopes Santos

Maria Cristina Guiomar Antunes

Mónica Isabel Garcia da Silva

Paulo Joaquim Ribeiro Nunes

Rafael vilamarim

Teresa de Jesus Pinto dos Santos

Tiago Coutinho

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.