Food Processing Group, International Iberian Nanotechnology Laboratory

📣 Dear community 😀,

✨✨We are thrilled to announce that the 1st International Conference of the Portuguese Association of Cellular Agriculture (CellAgri Portugal) is just around the corner! We have confirmed three remarkable speakers and pioneers in the field, Isha Datar (New Harvest, USA), Mark Post (Mosa Meat, Netherlands) and Vitor E. Santo (Eat Just, USA) who will undoubtedly inspire and enlighten us! Don't miss out on this incredible opportunity to expand your knowledge and network.

Join us at the conference by registering through this link: https://lnkd.in/d-y6VGb4. We encourage you to submit abstracts for oral or poster presentations, with the deadline set for June 9th. Showcase your research and insights to a captive audience of professionals!👨‍🔬👩‍🔬👨‍💼👩‍💼

👉To ensure your spot, take advantage of our early registration period, which ends on July 9th. Due to limited availability, early registration is recommended to secure your place at this prestigious event.

👀 Stay informed about the latest updates and conference news by following CellAgri Portugal. We will keep you updated with exciting developments and valuable content leading up to the conference.

🧐 Don't miss this opportunity to be part of a groundbreaking event in the field of cellular agriculture taking place right here in Portugal. Join us, connect with experts, and contribute to the advancement of this cutting-edge industry.

👌 Help us spread the word about this exciting event by sharing it with your network. We look forward to seeing you at the conference!

🧫⚙🧬⚗🔬🥚🥩🥓🍣

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Celebrating the World Nanotechnology Day #nanoday! + Today, October 9, we celebrate research at the nanoscale, on the date that corresponds to 1 nanometer, or one-billionth of a meter: 10^-9 through the hands...

🔊🎤🎥Hoje estivemos em direto para a Noite Europeia dos Investigadores!👩‍🔬👨‍🔬 Podem rever aqui o momento em que Ana Isabel Bourbon e Arlete Marques explicam parte do trabalho desenvolvido no nosso grupo e as potencialidades da utilização de residuos alimentares para novas embalagens e impressão 3D alimentar https://youtu.be/9cRB359ccTY 🌱🍽

INL - International Iberian Nanotechnology Laboratory

Live from the Lab, with Ana Isabel Bourbon e Ana Azevedo Let’s meet live in the INL laboratory! The researcher Ana Isabel Bourbon will explain why the increase in world population has implications for the food supp...

Lorenzo Pastrana is currently Chair of the Research Office and Group Leader of the Food Processing Group, at the INL - International Iberian Nanotechnology Laboratory. He is also Professor of Food Science at the University of Vigo where he was the Director of the Centre of Research transference and Innovation (CITI) and Head of Knowledge Transfer Office (2009-2010). He founded the Galician Agri-Food Technology Platform (2006) engaging academic institutions and companies to pave the clusterization of the sector. Currently, he takes part of the scientific board of the Portugal Foods innovation cluster. In 2015 he joins the INL as Head of the Department of Life Sciences that included three Research Units, namely Food, Environment and Health. At INL his research is marked oriented with a multidisciplinary approach integrating methods and concepts of the biotechnology, nanotechnology and mathematical modelling. Currently he is working in three main research lines: Food Structure with emphasis in 3D printing materials, encapsulation technologies for improving functional foods and food personalization and active and intelligent food packaging. He is author of more than 180 scientific contributions and 4 licenced patents relating the development of new food products and process. He was the PI of more than 30 National and European research projects and contracts and promoter of 2 food start ups.

Don't miss your chance to check our most recently published review article on the safety of nanomaterials in food!

Safety and fate of nanomaterials in food: The role of in vitro tests The use of nanomaterials in the food and feed chain is expected to keep increasing in the years to come. While this brings exciting prospects to both …

👉👉 2 Job Offer in our group to work in the project SbDtoolBox – Nanotechnology-based tools and tests for Safer-by-Design nanomaterials.

Please, for details and to proceed with your application follow the URLs:

- Junior Fellow (MSc Degree) – Cell-based models to assess intestinal responses (Ref.12.20.65) https://jobs.jobvite.com/inl/job/oyD9efwi
Closing Date for Applications: February 1st 2021, 23:00 pm

- Research Fellow (PhD) – Sensor integration in microfluidics devices (Ref.12.20.62) https://jobs.jobvite.com/inl/job/oSD9efwC
Closing Date for Applications: January 24th, 2021 23:00 pm

Enquiries should be made to: hr.services @ inl.int

The best of luck! 🤞

👉𝟯𝗗🍇 New 𝗽𝘂𝗯𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻! We have found out a new advantage of 3D printing foods. Many functional ingredients lose their bioactivity during processing. One example is the thermal degradation of antioxidants during baking. We observed that 3D food printing can aid in preserving the antioxidant activity of cookies enriched with grape skin polyphenols. While encapsulating the polyphenols increased the bioactivity by 20 %, conjugating that with a specific combination of 3D design, baking temperature, and time increased it by 115 % compared to the cookies with the polyphenols freely mixed in the dough.
This work was done in collaboration with University of Minho and Catholic University of the Sacred Heart (Italy). INL - International Iberian Nanotechnology Laboratory

You read more about it here:
https://www.sciencedirect.com/science/article/abs/pii/S0260877420304805

How additive manufacturing can boost the bioactivity of baked functional foods The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients i…

👌👏👏 Congratulations to all the granted researchers, specially to Ana Isabel Bourbon, from our group, that will work on the Healthy-gut project to study the effect of functional diets on the health of the intestinal microbiota!

Three INL Women Researchers get FCT support for Scientific Employment — INL News Website 5 min read

👏👏Congratulations to our Staff Researcher, Miguel Cerqueira for this great achievement!

Miguel Cerqueira among the most cited researchers for the third year in a row — INL News Website 2 min read

We're hiring!

If you would like to work in the exciting field of microfluidics and organ-on-a-chip don't miss this opportunity! Apply now for a 2-year position at the International Iberian Nanotechnology Laboratory in Portugal!

https://careers.inl.int/our-vacancies/?p=job%2Fo9gHdfw3

👉 Here we research for better foods and better food systems!

+ The Food Processing Group focuses its work on three main areas:
✔ The development of smart, active and edible food packaging to extend the shelf life of perishable food and prevent food losses;
✔ Micro and nanoencapsulation of bioactive food ingredients in order to improve their bioavailability (increase of stability) and enhance their bioactivity (targeting);
✔ Design new and adapted rheological properties in food by modifying the micro- and nanostructure of food polymers.

+ And their main objectives are focused on improving food safety and empower consumers, allowing them to make educated decisions based not on the expiry dates, but on the visual information that the packaging provides about the actual state of food products, to enhance the bioactivity of food components by using innovative encapsulation technologies, and to obtain new theological properties.

+ World Food Day is observed today - Oct. 16 and serves as a reminder that we all play a role in creating a healthier, more sustainable and resilient food system.

👀🔥🥩🥩 Sara M. Oliveira will be talking in the Open Mic Session at the Cultured Meat Symposium 2020: what changed since 2018, and what M3atD is? Join one of the leading conferences in the field of cultivated meat here https://2020.cmsymp.com/ CMS20 Online: Cultured Meat Symposium INL - International Iberian Nanotechnology Laboratory The Good Food Institute

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