CBQF - Documentos de Conferências / Conference Objects
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- Fermentates as promising microbial solutions to enhance the shelf life of sliced meat analoguesPublication . Barbosa, Joana Bastos; Ventura, Rita; Albuquerque, João; Carvalho, Teresa Bento de; Oliveira, Margarida; Bessa, Beatriz; Carneiro, Luísa; Rezende, Lourenço; Gomes, Joana; Soares, Luís; Cruz, Inês; Carvalho, Fátima; Zuliani, Véronique; Teixeira, PaulaConsumer demand for alternative proteins has been increasing, driven by health- and ethics- related motivations, including concerns about animal welfare and about foods with lower fat and caloric content. Nevertheless, important challenges remain, particularly regarding sensory quality and product safety, namely ingredient functionality, allergenmanagement, andmicrobial stability.
- Cocoa as a functional food ingredient: targeting lactobacillus for potential prebiotic activityPublication . Vedor, Rita; Soares, Inês; Machado, Daniela; Andrade, José Carlos; Gomes, Ana MariaTheobroma cacao, an evergreen tree, is the source of cocoa. The cocoa bean, from which cocoa is derived, undergoes a fermentation process prior to being dried. The cocoa beans and the cocoa itself represent the basic raw material used for manufacturing chocolate and cocoa derivative products. Derivative products include cocoa mass (in paste or liquid form), cocoa butter and powder (Andújar et al., 2012; Paparella et al., 2025). Cacao constitutes a substantial source of proteins, lipids, minerals, starch and pentosans (Camps-Bossacoma et al., 2019). Furthermore, cocoa has a high concentration of phytochemicals, with polyphenols representing the most abundant group of compounds found within the seed. A plethora of studies have documented the various biological properties of these substances, including antioxidant, anti- apoptotic, anti-inflammatory, and anticancer activities.
- Economia circular à mesa: desenvolvimento de snack funcional desidratado a partir de farinhas de batata-doce e bagaço de maçãPublication . Soares, Inês; Machado, Daniela; Vedor, Rita; Duarte, Marco; Orvalho, Telma; Alves, Marco; Gomes, Ana MariaO estudo teve como objetivo desenvolver e analisar um snack desidratado feito a partir de subprodutos, avaliando o seu valor nutricional, aceitação pelos consumidores e estabilidade (físico-química, microbiológica e bioativa) ao longo de 4 meses de armazenamento à temperatura ambiente.
- Seed coat colour as a driver of antioxidant, tannin and morphological variation in Portuguese common bean germplasmPublication . Santos, Jacinta; Vaz, Madalena; Pereira, Sara; Machado, Joana; Vasconcelos, Marta W.; Barata, Ana Maria; Pereira, Maria da Graça; Santos, Carla S.This work aimed to characterise the morphology, antioxidant and bioactive profiles of Portuguese common bean accessions and assess the influence of the seed coat colour on the profiles, revealing diversity patterns and supporting the selection of high-quality germplasm to promote its conservation, consumption and cultivation.
- Legumes as drivers of healthy and sustainable diets in portugal: a qualitive study of farmers’ perspectivesPublication . Pereira, Sara; Santos, Carla Sancho dos; Vasconcelos, Marta; Pinto, ElisabeteIntroduction: Despite providing high-quality plant protein, dietary fiber, complexcarbohydrates, and essential micronutrients, legumes consumption in Portugal remains below recommended levels. One contributing factor is the limited domestic production, which restricts diversity, availability, and cultural integration of legumes in everyday diets. Understanding constraints on legume cultivation is therefore essential for strengthening the upstream components of the food system that shape dietary behaviour.Aim: The aim of this study was to link agricultural challenges to broader implications for nutrition and sustainable food systems through the understanding of production sector perceptions on legumes.
- Gaps and their implications for future curriculum reform in food science, technology, and engineering (FST&E)Publication . Saguy, I. Sam; Silva, Cristina L. M.An AI-assisted comparative analysis of 3-recent publications demonstrates strong thematic convergence around curriculum modernization, project-based learning, interdisciplinarity, sustainability, and regional contextualization in FST&E education. These priorities align with contemporary models of future-ready professional development. However, systematic analysis of the literature reveals several critical gaps. Notably, the integration of regulatory science, food law, and policy engineering is limited, despite their central role in system design, compliance, innovation deployment, and risk-based decision making in highly regulated food systems. While experiential and project-based learning are emphasized, structured training in entrepreneurship, technology translation, intellectual property management, and process commercialization is underrepresented, constraining research-to-market and SME-driven innovation pathways. Digitalization and AI-enabled approaches are largely framed from a tools-centric perspective, with inadequate attention to physical process understanding, first-principles modeling, data quality and governance, cyber-physical systems, responsible AI implementation and ethics. Also, curriculum reform is primarily discussed in terms of content coverage, with limited adoption of competency- based assessment frameworks capable of validating transferable, interdisciplinary, and professional engineering competencies. Experiential learning remains predominantly anchored in conventional laboratory and internship models, overlooking emerging paradigms (e.g., digital twins, remote experimentation, virtual simulation environments). The prevailing focus on degree-centric education neglects the engineering imperative for lifelong learning, modular upskilling, and micro- credentialing in response to innovation, regulatory, and societal changes. Collectively, findings indicate that current FST&E curriculum reform remains incomplete and would benefit from a systems-oriented engineering education paradigm integrating regulatory competence, ethical digitalization, innovation engineering, robust competency validation, hybrid laboratory skills, enhanced health and nutrition advocacy, and lifelong learning pathways.
- Hybrid computational modelling of human voltage-gated sodium channels for isoform-specific therapeutic designPublication . Boazinha, João Pedro; Carneiro, João; Cerqueira, Nuno M. F. S. A.; Sousa, Sérgio F.Introduction: Voltage-gated sodium channels are membrane proteins that open and close in response to voltage changes to allow Na+ influx in excitable cells, enabling action potentials, muscle contraction, and electrical signaling. Aim: Apply a hybrid modelling strategy that combines artificial intelligence and physics-based refinement to build a realistic 3D models of NaV channels.
- An automated pipeline for 3D structural modelling of DNA probes for pathogen detectionPublication . Pereira, Beatriz; Fernandes, Romeu; Soares, Pedro; Pratas, Diogo; Sousa, Sérgio F.; Carneiro, João
- Minimal relative absent words as candidate host-pathogen signatures for innovative diagnosisPublication . Almeida, Sara; Carneiro, João; Pratas, DiogoMinimal Relative Absent Words (mRAWs) are the shortest nucleotide sequences occurring in one genome, such as a pathogen, while being absent from another, such as the host, making them potential genomic signatures. Recent work on SARS-CoV-2 showed that shorter mRAWs tend to exhibit higher GC-content than both the human and virus genomes and transcriptomes and identified a persistent mRAW in the Spike gene, a key protein involved in host-cell entry, highlighting the relevance of absent words for pathogen detection.
- An automated pipeline for the 3D structural modelling and docking of ssDNA probes for pathogen detectionPublication . Pereira, Beatriz; Fernandes, Romeu; Soares, Pedro; Pratas, Diogo; Sousa, Sérgio F.; Carneiro, João