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, using a biotechnology-based approach and having in mind the challenges posed by Industry 4.0.
The group research activities are aligned with novel and emergent aspects of food production covering four main interdisciplinary thematic areas:
Through these complementary areas, FIT team is strongly committed to establishing a comprehensive knowledge about the relationship between food structure and function with the objective to design new food systems that address health and well-being in a safe and sustainable way.
CEB is proud to announce that two of our academics and two former Researchers have been named Highly Cited Researchers on the annual Highly Cited Researchers™ 2020 list from Clarivate.
António Vicente, Prémio de Mérito da UMinho, aborda projetos em mente
José António Teixeira and António Vicente, from the Center for Biological Engineering (CEB) of the University of Minho, are among the most cited scientists in the world by other researchers.
Food Innovation and Technology research group
Last Thursday, the CEB officially launched the REACTORS 5.0 project, a major milestone in strengthening its scientific and technological capabilities through the start of a prestigious ERA Chair funded by the European Union.
New protein-based technology platform for mycotoxin purification
Strategies to modulate the bioavailability of cannabinoids in edible products: in vitro tests, cytotoxicity, and pre-clinical assessment to generate reliable data for regulatory agencies
Bioeconomy, People, Sustainability, Health
Improving strategies to unveil, predict and modulate/mitigate the allergenicity foods towards the development of new HYPOALLERGENic formulations