Bio-cold pasteurization - BIOTECH - Agrifood Innovation
Channel: Videos_Lab2Business_ESB
Date: 2017-10-23

In the last two decades, consumer’s behaviour has experienced a global upsurge and on-going trend for more healthy, fresh and natural foods. The growing demand for locally produced and minimal processed food, as well as the increased awareness of environmentally friendly technologies for food processing, turn out to be a relevant point in the consumer’s buying decision. For this reason, the use of technologies such as non-thermal food engineering operations synergistically acting with natural antimicrobials represents an interesting processing option to reduce the microbial load while maintaining food freshness. Beyond the promotion of food safety in several types of matrices, the Bio-Cold Pasteurization preserves the natural microbiota, as well as biochemical and organoleptic properties of the food and allows the development of new functional products from raw materials. Over all, the abovementioned technology proposes a more sustainable processing to the food industry and to the environment, respecting the ecological trends expected by the consumers.
Promotor: Norton Komora (Escola Superior de Biotecnologia – UCP)
Equipa: Cláudia Maciel (Escola Superior de Biotecnologia – UCP); Paula Teixeira (Escola Superior de Biotecnologia – UCP)

Sessão de Encerramento - Projetos de negócio

7 de Julho de 2017
Universidade Católica Portuguesa
Escola Superior de Biotecnologia
Campus Asprela