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. With 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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