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 / Oenology
Principal Investigator
fcosme@utad.pt
Fernando Nunes
Food Chemistry
fnunes@utad.pt
António Jordão
Food Technology / Oenology
antoniojordao@esav.ipv.pt
Alice Vilela
Sensory Analysis
avimoura@utad.pt
Virgílio Falco
Volatile Composition
vfalco@utad.pt
António Inês
Food Microbiology
aines@utad.pt
Francisco Peixoto
Biochemistry
fpeixoto@utad.pt
Maria Oliveira
Biochemistry
mmso@utad.pt
José Miguel Ribeiro
Proteomics
jmribeiro@utad.pt
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.