Food Innovation & Technology

Research group at the University of Minho, led by Professor António Vicente.

[Food Innovation & Technology @FitUMinho]

The IDfoods project aims to contribute to safer, healthier, more personalized, convenient, and sustainable nutrition. Further information is available at: https://t.co/77M1PQwIXi
#IDfoods #SustainableFood #AgriFoodInnovation #CircularEconomy #FITResearch

[Food Innovation & Technology @FitUMinho]

The OHMEGA project investigates the use of electric fields as a processing tool to develop functional protein architectures for applications in food, nutraceuticals, and materials science.

[Food Innovation & Technology @FitUMinho]

Further information is available at: https://t.co/GYAAo3FyvI

[Food Innovation & Technology @FitUMinho]

PROTEIN4IMPACT is an innovative project funded by the Horizon Europe programme, which aims to evaluate the nutritional, health, safety, and environmental impacts of novel protein foods from unconventional sources like agri-food by-products, fungi, bacteria, insects, and algae.

[Food Innovation & Technology @FitUMinho]

The VIIAFOOD Agenda fosters the structural transformation of the Agri-Food sector by establishing a national-scale platform dedicated to the development of innovative products, processes, and services, thereby enhancing innovation capacity and sustainability.

[Food Innovation & Technology @FitUMinho]

We are pleased to present our group, a highly multidisciplinary team committed to developing scientific and technological solutions with tangible societal impact. #FoodInnovation #FoodScience #FunctionalFoods #Sustainability #FITResearch

[Food Innovation & Technology @FitUMinho]

FIT is meant to conduct high quality research aiming at enhancing the functionality, quality, safety and nutritional value of food, together with the integration of advanced technologies into food production.