Exploring flavour research at the European Researchers’ Night 2025
On September 27th, the BIOPROTLab team joined the European Researchers’ Night 2025, hosted at i3S – Instituto de Investigação e Inovação em Saúde, Porto. This annual initiative, funded by the EU-Embraces project (European Researchers’ Night 2024-2025) under the Marie Skłodowska-Curie Actions, brings science closer to society and celebrates the role of research in shaping our future. […]
New publication in Food Chemistry
A new scientific article from our research group was published in the prestigious journal Food Chemistry with the title “Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families”. In this work, the team investigated the role of the enzyme transglutaminase […]
From the Classroom to the Lab: High School Internship at the BioProt Lab
From July 8 to 12, we had the pleasure of welcoming Rui Brito, a high school student, at our lab. During the one-week internship, Rui got a firsthand look at the world of scientific research. Under the guidance of Elsa Brandão, Lisete Silva, and Inês Emanuel, he focused on studying how polyphenols from beverages interact […]
Team Members Boost Research Skills at FLAVOURsome Advanced Training School
Members of our research lab recently participated in the 1st FLAVOURsome Advanced Training School, held from June 3 to 6 at Wageningen University and Research in the Netherlands. Carlos Guerreiro, one of our dedicated PhD student, was selected to attend as a trainee, while Susana Soares, our group leader and FLAVOURsome Action Chair, was invited […]
Catarina Ribeiro won the first prize at the DocTalent4EU Hackathon.
Catarina Ribeiro, one of our PhD students in Sustainable Chemistry at FCUP, won the DocTalent4EU Hackathon, a competition for doctoral students from European universities. She was selected among 75 candidates to represent the University of Porto at the University of Limerick, Ireland, for the DocTalent4EU Summer School, a project aimed at improving doctoral training and […]
The future of plant-based food: Bridging the gap of new proteins and FLAVOURsome
The FLAVOURsome COST Action CA22161 aims to transform plant-based foods by improving their flavor profiles, addressing consumer preferences, and promoting food system sustainability. “Modulation of food nutrients towards consumer preferences, and food system sustainability is one of the frontiers of Food Science. Plant-based foods are a major opportunity in pairing the naturally present health-promoting phytonutrients […]
Collaboration with InsectERA agenda
The new era for insect products! The InsectERA Agenda brings alternative food/nutritional solutions that will respond to the sector’s new needs, such as the increase in world population, climate change, and food waste. Thus, it contributes to the green transaction toward environmental sustainability, based on a circular economy. “nsectERA has 4 vertical axes: InFood, InFeed, […]
Unraveling the potential of the wheat microbiome for the development of healthier wheat products
Funded under the Horizon Europe Framework Programme (HORIZON) and the Farm to Fork Strategy, the WHEATBIOME joins 13 partners from 6 EU countries that will combine complementary expertise that will explore the role of microbiomes in wheat production systems in a broad approach from soil to plate to move forward on the main challenges of […]
New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness
Funded under the European Research Council – Starting Grant Program, BeTASTy project will cross the boundaries among different fields, to go beyond the current state-of-the-art of food-oriented research to respond to the prominent challenges of astringency and bitterness. “Taste properties are vital to humans: they impact human survival, nutrition, health, and well-being! Bitter and astringent […]
Collaboration with VIIAFOOD agenda
VIIAFOOD – Platform for Valorization, Industrialization and Commercial Innovation for AgroFood “This project intends to boost the transformation of the Portuguese food sector and increase the competitiveness of national companies. It promises to develop more than 130 new products, services and processes by 2025, in line with national and international trends on healthy eating and […]