Research Group on Food Safety and Technology (FST)
Food Safety and Technology (FST) research group was established in 2007 and aims to promote and coordinate research studies on mountain food products, namely those with quality protection designation (PDO, GPI, etc.). The main research lines are:
- 1) Evaluation of quality, authenticity, and traceability of mountain food products,
- 2) Innovation on food processing and design of new food products, and
- 3) Food safety control.
The FST group main objectives are to study:
- i) quality, authenticity and traceability of mountain quality food products (PDO, GPI, etc.);
- ii) innovation on food products processing and design of new food products,
- iii) safety and quality control of food products,
- iv) pharmacological proprieties of mountain products,
- v) development of new methodologies to control food products quality; and
- vi) factors affecting food products composition and quality.
The FST research group is comprised of 28 researchers (20 with a Ph.D. degree) with background knowledge in agronomy, animal science, chemistry, biochemistry, microbiology, and toxicology. Finished and ongoing research projects cover a wide range of research areas, namely bioactive properties of wild edible mushrooms, sensor arrays (e-tongue) for food quality control, mead production based on pollen yeast, bio-detoxification of food and water matrixes, characterization and “nutraceutical” properties of chestnut and olive/olive oil, carcasses evaluation and classification systems, meat quality, sensory analysis, and genetic evaluation of livestock animals.
Contacts
Vasco Cadavez
Centro de Investigação de Montanha - CIMO
Escola Superior Agrária
Instituto Politécnico de Bragança
Campus de Santa Apolónia, Apartado 1172
5301-855 BRAGANÇA
PORTUGAL
Telephone: (+351) 273 303 382
Fax: (+351) 273 303 319
e-mail: vcadavez@ipb.pt
web: www.cimo.esa.ipb.pt