Browsing by Author "Oliveira, Leandro"
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- ABioNet: rede de ciência e tecnologia em bioprodutos na ArméniaPublication . Oliveira, Leandro; Santos, Ana Sofia; Cardoso, Eduardo Luís
- Acorn: a devalued food with health benefitsPublication . Pereira, Mariana P.; Oliveira, Leandro
- Acorn: a fruit with applications in the food IndustryPublication . Pereira, Mariana P.; Oliveira, Leandro
- BioTech agrifood innovation: a pre-acceleration program and contest to promote knowledge and technology transfer in agri-food and agri-environmental sectorsPublication . Oliveira, Leandro; Santos, Telmo; Cardoso, Eduardo LuísThe European agri-food sector needs to overcome several related to sustainability and food security [1]. For this, it is necessary for professionals working in this area to be able to innovate, and to propose solutions that must be based on scientific knowledge, and on models of lifelong and postgraduate education, which allow the efficient transfer of knowledge between industry and higher education institutions [2]. This study aims to develop and implement a contest and pre-acceleration program for business projects in the agri-food and agri-environment areas through academic entrepreneurship. This research involved a single exploratory case study, with primary data collected through instruments developed for the Lab2Business project and observations of different project actions. The contest and program developed was called BioTech Agrifood Innovation. This consisted of three phases: screening/selection/admission, development and assessment/awarding of prizes. Once admitted, participants had to develop a business plan, to prepare a poster to present their idea, and deliver a pitch to stakeholders, for which they were supported by 17 business mentors and attended an 81-hour acceleration program. The two editions of the BioTech Agrifood Innovation contest had 64 competitors, of which 30 were admitted to the contest. All participants were researchers or PhD students, mostly were female (73.3%), under 30 years of age (52.0%), resident in Porto (80,0%). In these two editions, 12 products/services were launched, 7 in the agri-food area and 5 in the agri-environmental area, which gave rise to 5 patentability studies. Projects were evaluated based on product, potential to disrupt, financials and quality of pitch. Four prizes were awarded (2 prizes per category “+ Potential” and “+ Innovation”) worth €2000. The innovation program and contest proved to be easy to implement and replicate among PhD students and researchers in the areas of biotechnology, food engineering, environment, and nutrition. The program and contest allowed participants to consolidate and develop skills and knowledge, complementing their training, namely in management/entrepreneurship/marketing through the development of business and marketing plans for their products. It allowed innovation in agri-food and environmental sector through the development of new products or optimization of processes, also valuing the results of research/doctoral activities.
- BioTech agrifood innovation: a pre-acceleration program and contest to promote knowledge and technology transfer in agri-food and agri-environmental sectorsPublication . Oliveira, Leandro; Santos, Telmo; Cardoso, Eduardo LuísThis study aims to develop and implement a contest and pre-acceleration program for business projects in the agri-food and agri-environment areas through academic entrepreneurship. This research involved a single exploratory case study, with primary data collected through instruments developed for the Lab2Business project and observations of different project actions.
- Development and implementation of an approach for promoting technology transfer in agri-foodPublication . Santos, Telmo; Oliveira, Leandro; Cardoso, Eduardo
- Dissemination of knowledge and innovation in traditional products through social networksPublication . Oliveira, Leandro; Santos, Ana Sofia; Cardoso, Eduardo LuísSocial networks have emerged as facilitators for knowledge sharing and as direct collaborators for the consolidation of information and knowledge sharing processes. This paper aims to identify, and describe the use of social networks and other digital platforms in the NEWFOOD knowledge transfer initiative (NORTE-01-0246-FEDER-000043) to actively disseminate knowledge, skills and resources to stakeholders from the relevant economic sectors, and the impact achieved. Following an exploratory case study, methodological procedures included a theoretical review on social networks and knowledge dissemination; the design of a digital communication plan, structure, and contents; and an assessment of its impact. Several digital contents were developed and distributed to bring researchers to promote innovations in traditional food products and to raise sector stakeholder’s awareness about potential of exploitation. Disseminated information and knowledge contributed to promote technological innovation through the generation of new ideas for products and services in this sector, and the alignment between stakeholders.
- Ecotrophelia Portugal (2017-2020): content analysis of a competition to promote academic entrepreneurship and food innovationPublication . Oliveira, Leandro; Cardoso, Eduardo LuísIntroduction: The food sector is considered worldwide as one of the main business sectors, being constantly changing and facing multiple challenges. Objectives: This paper aims to describe the finalist teams and products in the competition for the Ecotrophelia Portugal (2017-2020) as sources of innovation for the food sector. Methodology: A content analysis approach was adopted. The analyzed contents were collected through the official website of Ecotrophelia Portugal. Information from the 41 finalist teams in the competition between 2017 and 2020 was analyzed. Results: In general, most of the finalists were female (2017 edition), belonging to the North region (57.4%), followed by the Centro region (27.9%) and Lisbon (13.1%), with the Universidade do Porto (26.2%), Universidade Católica Portuguesa (Porto: 16.4%) and the Instituto Politécnico de Coimbra (13.1%) being the main institutions from which the finalists came. The main categories to which the finalist products belonged were: snacks (34.1%), desserts (17.1%), ready-to-eat meals (12.2%), drinks (9.8%). The characteristics most mentioned in the description of these products were that they are: rich in bioactive compounds (34.2%), gluten / lactose free or low in sugar / fat (19.0%), healthy (11.4%) and vegetarian / vegan (11.4%). Conclusions: This study provides useful information for future competitors to new editions of this competition, as well as a source of inspiration for the development of new food products by entrepreneurs.
- Engaging stakeholders in traditional food products through dissemination of knowledge and innovation based in digital platformsPublication . Oliveira, Leandro; Cardoso, Eduardo LuísThe agrofood sector has a wide sectorial and business dispersion, constituting, in parallel, a relevant space of the European and national economy. In addition to the economic and social impact, the growth of the sector is an opportunity for the development of rural areas and agriculture, particularly given Europe's shortages in raw food materials. The need for continuous improvement, and market developments of this sector, require that innovation processes occur. These innovation processes have been facilitated by the development of in-formation and communication technologies, and by the emergence of social networks that facilitate knowledge sharing. The NEWFOOD — Food Technologies Valorization Project is framed in the field of Knowledge and Technology Transfer and is oriented towards inno-vation in traditional food products. One of its objectives is to actively disseminate knowl-edge, skills and resources to the entities involved, including stakeholders from the relevant economic sectors. This paper aims to identify and describe the role of social networks and other digital plat-forms used to meet this goal and the impact achieved. This research involved a single explor-atory case study, with a conceptual knowledge management model and included primary data collected through documents developed for the NEWFOOD project, social networks/digital platforms, and observations of some project actions. Several digital contents were developed and distributed to bring innovators and researchers to promote innovations in traditional food products and to raise sector stakeholder’s awareness about the potential of exploitation. Social media support tools associated with the project (Instagram, Facebook, Twitter, YouTube), and the platforms (Knowledge Portfolio, innovation platform) reached some 6000 followers/shareholders like students, entrepreneurs and other professionals in the sector. NEWFOOD project allowed the participation of 15 teams of stakeholders in an innovation program and contest and added innovation to 15 Portuguese traditional food products. Our results supported by the dissemination materials developed and by the social networks used contributed to promoting technological innovation and for generating of new ideas for products in this sector, and the alignment between stakeholders.
- Innovation and program: promoting of the entrepreneurial spirit among higher education studentsPublication . Oliveira, Leandro; Cardoso, Eduardo Luís; Teixeira, Graça; Silva, Cristina L. M.