Browsing by Author "Cardoso, Eduardo L."
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- Food safety aspects concerning traditional foodsPublication . Belc, Nastasia; Duţă, Denisa Eglantina; Iorga, Enuţa; Mohan, Gabriela; Moşoiu, Claudia Elena; Vasile, Adrian; Sanmartin, Angel Martinez; Torres, Maria Antonia Pedrero; Martinez, David Quintin; Amaro, Ana L.; Teixeira, Paula; Cardoso, Eduardo L.; Pintado, M. E.; Ferreira, Vânia; Magalhães, Rui; Almeida, GonçaloA significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.
- Innovation track: promoting the development of new products and services for the agro-food and agro-environmental systemsPublication . Oliveira, Leandro; Cardoso, Eduardo L.; Teixeira, GraçaThe Innovation Track Contest and Program aims to create the basis for a culture and dynamic of innovation in which working groups of students at MSc level focus on an innovation program towards the development of new products and services for the agro-food and agro-environmental systems. The program includes the support of the research and innovation facilities of the Biotechnology Faculty of the Catholic University at Porto, and each group can have the support of a scientific and a business mentor across the innovation process and the outcomes will be presented to the innovation ecosystem including companies and investors. The working groups follow a design and development methodology in which each team will have the possibility to be involved in the following tasks: technical-scientific feasibility studies; proof of concepts; prototyping; and a business project. The outcomes that will be assessed could include a prototype, a specification file and a business project. The results will be presented to the market through different forms of communication, with the award of monetary prizes in different categories. The Innovation Track has motivated 18 teams of students from three different Universities, 15 targeting the agrofood sector and 3 teams with projects looking for products or services with more relevance on environmental systems. Teams are also being challenged to submit their projetcs to other initiatives like the EcoTrophelia contest for reach wider impact.
- Lab2Business: economic valorization of knowledge to the agro-food sectorPublication . Oliveira, Leandro; Cardoso, Eduardo L.; Teixeira, GraçaThe Agrifood Sector is a relevant area of the European and national economy, having undergone considerable evolution in the last years, adapting products to the taste of the consumers while trying to process them in a healthier way and presenting innovative characteristics in order to make them more competitive. Lab2Business is a project that aims to strengthen the transfer of knowledge and technology to the agro-food business sector, thus promoting value creation. The project includes integrated actions from research to innovation: 1. Content production; 2. Promotion at national level; Promotion at international level; 4. Knowledge valorization activities based in a pre-acceleration program of knowledge-based business ideas contributing to the readiness of people and knowledge (business projects) in relation to the market, whether for entrepreneurship opportunities, or for business development. Lab2business project allowed us: to expose R&I capacities trough different means like video interviews with researchers (200 videos) or the portfolio of knowledge (200 entries); to support our participation in national and international networks; and to implement the BIOTECH_agrifood Innovation Program where 30 participants from different Universities developed 12 business projects presented to an ecosystem involving companies, business mentors and investors in early stage projects. An investment in 12 patents took place, looking forward to raise business awareness. Lab2business promoted the knowledge transfer across the agro-food sector and foster the matching between research and innovation.
- A methodology to promote business development from research outcomes in food science and technologyPublication . Cardoso, Eduardo L.Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe. The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed. A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012. The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development. Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.
- A project-based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineeringPublication . Oliveira, Leandro; Cardoso, Eduardo L.Entrepreneurship brings several benefits, such as fostering innovation and productivity, competitiveness, and socioeconomic development. The search for professionals with different skills to overcome the current and foreseen challenges is relevant in the agri-food sector. Problem-based learning (PBL) is described as an instructional approach, which promotes interdisciplinarity and critical thinking, with the potential to meet current challenges. This article describes how PBL, aligned with an innovation program and contest, has been integrated into a master's degree in food engineering to promote academic entrepreneurship. The alignment of the PBL with the program and contest allowed the development of innovative products with a view to solving problems faced by the agri-food sector. The PBL strategy allowed students to mobilize knowledge from several curricular units of food studies for the development of different deliverables to participate in the innovation program and contest. This participation allowed students, supported by business mentors, to demonstrate their products to stakeholders. This way, it was possible to promote innovation in the agri-food sector, stimulating the entrepreneurial spirit among higher education students, and understand its potential for replication and mobilization of skills acquired in different food study courses.
- Promoção da transferência de conhecimento e inovação nos sistemas agroalimentar e agroambientalPublication . Oliveira, Leandro; Cardoso, Eduardo L.