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New challenges in advanced Food Processing, Quality and Safety

Emergent technologies allowing for potential chemical and biological hazard control in traditional processes and new ingredients for new food.


In modern societies, effective safety management of processed food and its quality are key topics for safeguarding consumer's health and well-being, as well as to support economic development and to promote the access to domestic, regional and global markets. The aim of this thematic line is to develop novel technologies to improve food processing and quality and to assess and manage the health risks associated to biological and chemical hazards in food from animal origin.


Research supporting the progress of this thematic line will be primarily developed by the Food Technology, the Quality of Animal Products and the Food Safety laboratories. The main tasks that each laboratory will undertake to promote achieving the above stated objectives are described below.

Food Technology laboratory tasks

Research developed at this laboratory will be directed to develop novel food processing technologies to improve food preservation, authenticity, quality and safety.

Quality of Animal Products laboratory tasks

This laboratory will develop innovative feeding and genetic strategies to modulate body fat composition and meat quality in animal livestock. Tasks will also involve understanding the nutritional mechanisms modulation of gene expression (nutrigenomics) and metabolism in relation to lipid deposition and bioactivity. This laboratory will seek for bioactive lipids from animal origin to improve food product quality and human health benefits.

Food Safety laboratory tasks

Tasks develop at this laboratory will establish novel approaches to assess and manage the chemical and biological hazards present in products of animal origin. The impacts of antimicrobial resistance due to antibiotics and biocides misuse in foodborne pathogens submitted to ecological stress conditions will be explored in different systems.