FIT - About us

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.

FIT - Food Innovation & Technology Research Group

Group Coordinator

Scientific Coordination Committee


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:

The main research themes of the FIT are:

  • Development of micro and nanosystems
  • Encapsulation of bioactive compounds
  • Enhancement of mass transfer operations due to electrical and thermal permeabilization of vegetable, fruit tissues and cell membranes
  • Evaluation of cytotoxicity/cytocompatibility
  • Evaluation of the effects of moderate electric fields
  • In vitro gastrointestinal digestion using both static and dynamic models
  • Mass transfer in macro/micro/nano structures
  • Production of structured systems, such as packaging and coating materials using food-grade materials
  • Ready-to-use knowledge for food industry innovation
  • Relationship between microstructure, rheology and thermal behaviour of the developed structures
  • Stimuli-responsive structures

Being so, the group is divided into 4 sub-groups, each one corresponding to a main scientific domain.
The group research labs are: