Activities per year
Project Details
Description
Visa a criação de uma plataforma, à escala nacional, para o desenvolvimento de produtos, processos e serviços inovadores, materializando-se num plano estratégico concertado, com medidas e ações conjuntas e orientadas para os objetivos comuns do setor. Neste âmbito, foram definidos dez Projetos Estruturantes ("PE"), que convergem para o objetivo comum da Agenda: promover a transformação estrutural do setor agroalimentar, alavancando o desenvolvimento de produtos, processos e serviços inovadores capazes de dar resposta às oportunidades, lacunas e necessidades do mercado. Com um investimento de 142 milhões de euros, este projeto junta 34 empresas, 10 universidades e centros de I&D, 3 associações e 3 Laboratórios Colaborativos.
| Acronym | VIIAFOOD |
|---|---|
| Status | Active |
| Effective start/end date | 1/10/21 → 31/12/25 |
Collaborative partners
- Universidade Católica Portuguesa
- SONAE MC (lead)
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This project contributes towards the following SDG(s):
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Activities
- 2 Oral presentation
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Tailoring Nutrient-Rich Food Products for Seniors Using Sustainable Plant-Based Ingredients: Insights from the Diet65+ Project
Salsinha, A. S. (Speaker), Correia, M. (Speaker), Oliveira, I. (Speaker), Azevedo, M. (Speaker) & Pintado, M. M. (Speaker)
29 Oct 2024Activity: Talk or presentation › Oral presentation
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Enhancing gluten-free flour functionality through sonication: a study on quinoa and chickpea flours
Farrokhi, M. (Speaker)
10 Sept 2024Activity: Talk or presentation › Oral presentation
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Impact of ultrasound on a gluten-free composite flour based on rice flour and corn starch for breadmaking applications
Farrokhi, M., Ramos, I. N. & Silva, C. L. M., 21 Mar 2025, In: Foods. 14, 7, 14 p., 1094.Research output: Contribution to journal › Article › peer-review
Open AccessFile29 Downloads -
Organic acids in food preservation: exploring synergies, molecular insights, and sustainable applications
Sorathiya, K. B., Melo, A., Hogg, M. C. & Pintado, M., 11 Apr 2025, In: Sustainability. 17, 8, 29 p., 3434.Research output: Contribution to journal › Review article › peer-review
Open AccessFile2 Citations (Scopus)92 Downloads -
Peptide-rich yeast fractions from brewer’s spent yeast: a scalable fractionation approach and their functional application in bakery products
Brassesco, M. E., Paupério, A., Pereira, C. D., Ferreira, J. P. & Pintado, M., 25 Mar 2025, In: Foods. 14, 7, 25 p., 1144.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Downloads