Portugal – EoI 1047

Team FOODinteract from LAQV/REQUIMTE – EoI 1047

Expertise: Food Quality & Authenticity /Food Sustainability / Food & Health
WP2 tasks 2.3. and 2.4
● Chemical characterization of food components concerning macro and micronutrients;
● Settlement of a relationship between food composition and quality parameters, such as, aroma, colour and flavour.
● Food Authenticity and Food Fraud Adulterants identification and detection of chemical and biochemical markers in food matrices. Exploiting DNA-barcoding and high resolution melting analysis for species identification in foods (fish products and spices).
● Valorisation of compounds recycled from agro-industrial wastes (brewer’s spent grain and spent yeast, fruit peels and pomace, spent coffee, eggshell and canned fish wastes), thereby promoting the sustainability of industrial processes and add value to the chain production of the industries by development of new ingredients.
WP3 tasks 3.1., 3.2., 3.3 and 3.4
● Digestion, bioavailability and activity of nutrients/bioactive compounds assessed through in vitro static and semi-dinamic standardized methods and human cell lines.
● Molecular, cellular and functional mechanisms that underlie protective/ therapeutic effects of nutrients and bioactive compounds.
● Data science to find useful patterns, connections, and relationships within chemical, biochemical and physiological data.

EoI responsable
Isabel M.P.L.V.O. Ferreira
Position: Associate Professor
e-mail: isabel.ferreira@ff.up.pt

People involved
Susana Casal
Position: Associate Professor
e-mail: sucasal@ff.up.pt

Miguel Faria
Position: Senior Researcher
e-mail: mfaria@ff.up.pt