CEB (Centre of Biological Engineering) reinforces research with a new line and two groups

A new line
and two research groups, the expansion to Oporto and the integration of 20 new
collaborators are factors that confirm a phase of strong growth and affirmation
of the CEB in the panorama of national scientific research.

The new line of research
autonomizes the work already developed in the food area, given the strong
growth in the number of research projects and collaboration with the industrial
fabric related to this sector. CEB has a stronger role to play in the
development of new technologies and in the production of high added value,
healthier and more nutritious food products. With the creation of this new line
the objective is to intensify excellence in research, improving the
functionality, quality, safety and nutritional value of food. Concurrently,
advanced technologies in food production will be associated with biotechnology,
responding to the challenges posed by the Industry 4.0 and fostering closer
collaboration between the industrial and academic worlds.

At the same time as this new line
emerges, two new research groups are created. FIT, a research group on food,
innovation and technology, will allow a greater focus on excellence research
with the integration of advanced technologies using a biotechnology approach.
Regarding BIOMARK, it marks the growth of CEB to Oporto, with the incorporation
of a laboratory based in ISEP – Polytechnic of Porto – School of Engineering
with 20 new collaborators. Is a research group that has contributed to
developments in medical and industrial context, with the creation of (bio)
functional nanomaterials and biosensors, focusing on the development of
solutions for diagnosis, monitoring and treatment of diseases, namely
cardiovascular diseases, cancerous and aging related.

In Portugal, research and
scientific production in the food and health areas has evolved considerably in
the recent years. In the health sector, CEB has made important advances,
creating nanoformulations
for cosmetic applications, proteins for biomedical applications, applications
for wound healing and nanogels to control rheumatoid arthritis, among others.In
the food area, the work of CEB has focused on the creation of innovative
solutions such as nanoencapsulation systems for bioactive compounds
(nanoemulsions, nanogels), functional and biodegradable food packaging,
evaluation of bioaccessibility of compounds/nutrients by a dynamic
gastro-intestinal system such as the production of flavorings, enzymes,
biopolymers and sweeteners of biotechnological origin and bioactive compounds
extracted from microalgae and biodegradable food packaging systems.

the creation of the food line, CEB has now four lines of research, joining this
line to the existing thematic areas related to the industrial, environmental
and health sectors. There are now 430 researchers and technicians involved in
the centre’s various research groups.

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