UCP Food Processing and Engineering

Welcome to the dynamic community of the UCP Food Processing and Engineering group at Universidade Católica Portuguesa, led by Prof. Cristina L.M. Silva. Our team brings a wealth of expertise to the forefront of food processing and engineering. Our research objectives encompass: • Exploring novel green processing methods to reduce the environmental footprint of food processing, while creating healthful and nutritious products with extended shelf life, tailored to consumers' preferences and attitudes. • Pursuing the valorization of agro-food by-products and algae for food applications, promoting sustainability through the development of novel formulations of natural biofilms and edible coatings. • Designing innovative uses for by-products and supply-chain configurations, with a focus on fostering a circular economy within the biophysical boundaries of our planet. • Conducting consumer studies on more sustainable food products. • Contributing to the transition from carbon-based to renewable energy sources for food processing sustainability and addressing climate change mitigation, including exploring solar cooking methods. • Utilizing image processing and artificial intelligence to optimize the management of fresh food supply chains. • Implementing Life Cycle Assessment (LCA) capabilities for application to food packaging systems. • Developing improved packaging systems based on cellulose for enhanced sustainability. We invite you to join us as we introduce cutting-edge research that shapes the landscape of food processing and engineering.