Researchers Club Presentation
PARTICIPATION OF 12th YEAR AND UNDERGRADUATE STUDENTS FROM ESB IN CBQF (CENTRE FOR BIOTECHNOLOGY AND FINE CHEMISTRY) PROJECTS
Extracurricular activities can be highly valuable in the overall development of a university student, while also providing a distinguishing factor for future employers.
Students at ESB, as well as secondary school students, provided they are in Year 13 and studying Biology or Chemistry, have the opportunity to participate in research activities in areas related to their degree programmes, thanks to the existence of a suitably qualified research centre: the Centre for Biotechnology and Fine Chemistry (CBQF).
This integration into research activities is particularly encouraged as it enables students to consolidate the learning associated with different curricular units, gain practical laboratory experience, work as part of a team, and develop their reasoning and critical-thinking skills.
The available projects are part of research projects currently underway at CBQF, covering the disciplinary areas of Biological Sciences, Chemistry, Biochemistry and Engineering Sciences, with a focus on applications in Food, Environment, Health, Nutrition and Well-being.
Students should be prepared to commit at least one morning or afternoon session to this work, without creating any conflict with their curricular activities. Please note that, if a student is interested in a project requiring qualifications beyond those they currently have, an application may still be submitted, preferably accompanied by an explanation or justification outlining their intentions and relevant skills. Applications are open on an ongoing basis.
The projects
Some of the projects currently available are listed below. The wide range of research areas covered by the Research Centre allows for many other topics beyond those indicated. If you would like to explore a specific subject, please contact the programme at biotecnologia@ucp.pt, providing a description of your interests.
Bioengineering of advanced materials for wound care
Considering the social and economic impact of wounds on patients, caregivers and healthcare systems, as well as technological developments, the cost, limitations and difficulties associated with the use of wound dressings, Tex4Wounds aims to develop a range of advanced devices that provide an effective and economically viable approach to wound care.
The overall aim of this project is to develop a range of products for wound cleansing and treatment, based on novel textile architectures, using warp-knitted terry structures and functional fibres and natural additives for impregnation. To this end, two groups of devices will be developed:
Wound dressing material for cleansing and debridement
Dynamic, absorbent wound dressing material that promotes healing
The latter will be developed according to two concepts, depending on the type of wound:
- Laminar-structure dressing, for superficial and shallow wounds with moderate to high levels of exudate
- Core-structure dressing, for deep cavity-type wounds with moderate to high levels of exudate
Microorganisms & Food Safety
The consumption of contaminated food, whether by pathogenic biological agents or chemical contaminants, represents a serious public health concern.
According to estimates from the World Health Organization, 600 million people fall ill and 420,000 die each year as a result of consuming contaminated food, including 125,000 children under the age of five (approximately 1 in 10 people worldwide). In Europe, the estimates are 23,000 illnesses and 5,000 deaths.
Food safety is the responsibility not only of producers, food industries and governments, but also of consumers. More than 40% of food poisoning cases result from mistakes made in the domestic environment!
So, what can we, as scientists and consumers, do to prevent foodborne diseases? In this project, we will explore some of the answers:
- We will develop marinades that, in addition to seasoning food, can destroy Salmonella, Campylobacter, Listeria and other pathogens.
- We will debunk myths (e.g. that cold kills everything, the five-second rule, or that a sinking egg is safe to eat).
- We will wage a war between bacteria: beneficial bacteria fighting pathogenic bacteria.
Study of the colour characteristics of Port wines using different spectrophotometric techniques
The colour of a wine is one of the important parameters used to assess its quality. The pigments responsible for the colour of red wine are highly diverse and include anthocyanins (and their derivatives), quinones and xanthophyll compounds, which give the wine hues ranging from violet to orange. This mixture of pigments results in the characteristic “colour” of the wine, which changes over time due to reactions between these molecules and other compounds.
The sensory assessment of wine colour, particularly in red wines, is usually carried out by tilting the glass at a given angle in order to assess the colour at the “rim”, as most wines are too opaque in the centre of the glass to allow an accurate assessment of colour. In many wines, a colour gradient, from the centre towards the rim, can be clearly observed, although this gradient is not normally measured or taken into consideration when assessing the wine’s “overall” colour.
Port wine is a product produced exclusively in the Douro Region. There are several official categories of Port wine, which are defined according to their physicochemical and sensory characteristics and the type of ageing, either in bottle or in wooden casks, to which they have been subjected.
Colour is one of the most important quality parameters of Port wine, as it allows an experienced consumer to identify directly the approximate age and, indirectly, the price of a Port wine.
This project aims to study the colour gradient in different Port wine samples using different spectrophotometric techniques (transmittance and reflectance) and to compare the results with the visual perception of the colour of the same samples. The work will be carried out in collaboration with IVDP (Instituto dos Vinhos do Douro e Porto).
The tasks to be carried out will include:
- Carrying out spectrophotometric colour measurements of Port wine samples of different ages and categories (using UV/Vis spectrophotometry and colorimetry)
- Preparing sensory tests for the assessment of wine colour
- Mathematical/statistical analysis of the results obtained
Time commitment: one day per week, during one academic semester
Minimum desirable background: undergraduate students (from the first year onwards, inclusive).
Discovering bacteria in the city
In this project, students are challenged to explore an urban environment from which they can isolate specific microorganisms. In the next stage, they study the isolated microorganisms using microbiological and molecular biology techniques.
Time commitment: half a day per week, throughout one academic year
Minimum desirable background: 12th grade or undergraduate students
Computer Vision Systems (CVS) for quality control
A computer vision system consists of a camera, a computer and mathematical image processing using appropriate software. CVS are used in a wide range of areas, including agriculture, food processing and quality assessment, and are particularly important for Industry 4.0. Industry 4.0 enables the development and operation of “Smart Factories” through modular structures in which cyber-physical systems monitor physical processes, create a virtual representation of the physical world and make decentralised decisions.
CVS methods are simple and fast and allow several parameters to be assessed, with multiple applications in the food and biomedical fields. This project aims to use CVS to assess the colour, shape and size of different materials following processing treatments, such as drying and UV or ozone treatment.
Isolation and assessment of the tolerance of nitrogen-fixing bacteria to different environmental stresses
Bacteria that colonise plant root systems and promote plant growth are known as plant growth-promoting rhizobacteria. Within this group, particular attention can be given to bacteria that form nodules on legumes and fix nitrogen biologically, generally referred to as rhizobia. Indeed, nitrogen deficiency in soils is one of the factors that most limits plant growth. Although the atmosphere contains 78% N₂, nitrogen in this form cannot be directly assimilated by plants.
The symbiotic association between rhizobia and leguminous plants is particularly effective as a source of biologically fixed nitrogen. The activity of nitrogen-fixing organisms provides an inexhaustible reservoir of nitrogen and helps maintain ecosystem balance, offering a viable alternative to the application of nitrogen fertilisers.
This project aims to assess the tolerance of rhizobia to environmental factors such as temperature, salinity, pH, drought and contamination by toxic compounds, among others.
The activities to be carried out will include:
- Isolation of nitrogen-fixing bacteria from sites exposed to different environmental stresses
- Maintenance of cultures in the laboratory
- Assessment of the ability of different bacteria to produce plant growth-promoting substances
- Assessment of rhizobial tolerance to various stresses (temperature, salinity, drought, etc.)
- Study of the plant–rhizobium symbiotic association
Time commitment: one day per week, throughout one academic year
Minimum desirable background: 12th grade or undergraduate students
The role of mycorrhizal fungi in the establishment of maritime pine trees after wildfires
Wildfires are a disaster that has devastated many maritime pine plantations, making the effective reforestation of burned areas of the utmost importance.
Many of the mushrooms found in forests result from an association between fungi, known as ectomycorrhizal fungi, and tree roots. These symbiotic relationships are crucial for plant nutrition and development.
The Environment Group at the Faculty of Biotechnology has carried out several studies in this area, which have demonstrated the important role that fungi can play in the establishment of maritime pine following wildfires.
This project aims to provide students with knowledge and practical experience in the following areas:
- Collection of mushrooms and their isolation in the laboratory;
- DNA extraction from fungi and identification of the isolated species;
- Maintenance of cultures in the laboratory;
- Study of the plant–fungus symbiotic association.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
CSI: Colour Under Investigation
Synthetic dyes are organic compounds widely used in various industries, particularly textiles and paper manufacturing. However, due to their structure, most are highly recalcitrant and may also be toxic and mutagenic.
Because of their resistance to microbial degradation, these dyes can cause considerable environmental pollution. Some microorganisms, such as filamentous fungi and yeasts, can produce enzymes capable of degrading these compounds, reducing the associated colour and the environmental impact of these dyes.
This project aims to demonstrate the ability of yeasts to decolourise dyes, highlighting the selective activity that these microorganisms exhibit towards different dyes. The activities will therefore include:
- Familiarisation with the different yeasts and dyes under study;
- Assessment of dye decolourisation through the growth of yeasts on solid media;
- Testing of dye decolourisation through the growth of yeasts in liquid media;
- Assessment of the progression of colour loss in liquid media;
- Analysis of the selectivity of yeasts towards each dye.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
Exploring and experimenting with yoghurt
Yoghurt is a fresh dairy product with high nutritional value, obtained through the specific fermentation activity of lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, on milk.
These lactic acid bacteria must remain alive and present in high numbers in the final product. During the fermentation process, they cause the milk to coagulate and develop its characteristic aroma and flavour, while reducing lactose levels and creating conditions in the final product that are less favourable to the growth of microorganisms.
This project aims to demonstrate the nutritional characteristics of milk and yoghurt, and how the fermentation capacity of microorganisms makes it possible to obtain a safe product with a pleasant, characteristic flavour and a low lactose content.
The activities involved in this project will enable students to:
- Understand the characteristics of milk through analysis of its composition;
- Demonstrate the difference in microbial load in milk before and after the heat treatment required for yoghurt production;
- Understand the yoghurt-making process from the inside (microorganisms) and the outside (changes in the product’s characteristics throughout fermentation);
- Understand the mechanism of milk protein coagulation and acidification through lactose reduction and acid production;
- Demonstrate how the yoghurt fermentation process creates conditions that are less favourable to the growth of contaminating microorganisms, by comparing the growth of a contaminating microorganism in fermented and unfermented milk.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
The role of mycorrhizal fungi in forests
Many of the mushrooms found in forests result from an association between fungi and tree roots. These fungi can play an important role in the reforestation of challenging areas, such as those affected by wildfires.
The laboratory techniques associated with this work include (i) the isolation and identification of fungi (DNA extraction–PCR–sequencing), (iii) fungus–plant compatibility tests, and (iv) assessment of the effectiveness of the symbiotic association (nutritional and biometric parameters, metabolomics).
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
Discovering the “Plant Army” – assessing the antimicrobial activity against Gram-Positive and Gram-Negative bacteria and the antioxidant activity of marine extracts using spectrophotometric methods
Among the resources found in the marine environment is a vast range of organisms, including macroalgae and microalgae, capable of synthesising, accumulating and excreting a wide variety of metabolites with high commercial potential. This project aims to systematically explore these resources by validating their biological activity in vitro.
The work will begin by studying the potential of macroalgae in terms of their ability to produce compounds with antimicrobial and antioxidant activity.
The activities to be carried out in this project include:
- Collection of various wild and farmed macroalgae;
- Drying half of each macroalgae batch in a tray dryer;
- Preparation of various extracts, using different solvents, from fresh and dried macroalgae;
- Assessment of the antimicrobial properties of the extracts against pathogenic and foodborne contaminant bacteria, both on solid media and in liquid culture;
- Assessment of the antioxidant activity of the extracts using spectrophotometric methods: ABTS and DPPH, and determination of total phenolic compounds using the Folin–Ciocalteu method.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
Formulation of a probiotic fermented beverage from whey
Whey is a by-product of cheese production with a high nutritional profile. As such, various applications have been investigated for the valorisation of this product. One of these is the production of fermented beverages.
Fermented milks containing probiotic bacteria (Lactobacillus casei) and fruit purées are already widely available on the market. This experimental project therefore aims to produce whey-based fermented beverages with the addition of fruit purées, food additives (e.g. sugar) and lactic acid bacteria.
The tasks to be carried out will be:
- Production of the fermented beverages
- Sampling at different stages during refrigeration of the fermented beverages
- Microbiological and chemical analysis of the beverages
Time commitment: one full day or two afternoons per week (or more, if available)
Minimum desirable background: second or third year undergraduate students
Development of nanoparticles as protection systems for antioxidants in food
Nanotechnology involves the manipulation of structures on the nanometre scale. This relatively recent technology has been used in various fields, including electronics, pharmaceuticals, cosmetics and textiles.
More recently, its application in the food sector has begun to be investigated. In this area, one of the main applications involves the formulation of capsules containing compounds (e.g. phenolic compounds) that cannot be used directly in food because their functionality may be altered.
The capsules therefore act as a protective system for these compounds. The aim of this project is to develop nanoparticles for the incorporation of antioxidant compounds that are compatible with dairy systems.
The tasks to be carried out will be:
- Support in the formulation of capsules for future incorporation into a food product
- Incorporation of antioxidant phenolic compounds
- Characterisation of the nanoparticles
Time commitment: one full day or two afternoons per week (or more, if available), with the possibility of extending the project over the summer
Minimum desirable background: second or third year undergraduate students
Analysis of the antimicrobial and antioxidant properties of blueberry leaf extracts
The high antioxidant capacity associated with blueberries has been widely reported in recent years, helping to increase the value of and promote the consumption of this fruit.
However, the antioxidant and antimicrobial properties of the leaves have received little research to date, despite their considerable potential.
The overall aim of this project is therefore to study the antimicrobial and antioxidant properties of blueberry extracts (leaves and fruit).
The tasks to be carried out will be:
- Preparation of various aqueous extracts from fresh and dried leaves of different blueberry cultivars
- Assessment of antioxidant properties using the ABTS method and determination of total phenolic compounds using the Folin–Ciocalteu method
- Assessment of the antimicrobial properties of the extracts against pathogenic and foodborne contaminant bacteria
Time commitment: two academic semesters (may extend over the summer)
Minimum desirable background: second or third year undergraduate students
Use of growth-promoting bacteria to facilitate the introduction of trees into contaminated areas
This project aims to investigate the use of growth-promoting bacteria as inducers of mycorrhizal associations between plants and ectomycorrhizal fungi. The project falls within the fields of reforestation and bioremediation and explores the potential use of bacteria and fungi in the rehabilitation of contaminated soils.
Time commitment: 3–4 hours per week
Minimum desirable background: Microbiology students
Biodegradation of fluorinated pharmaceuticals
There is growing concern about the release of pharmaceutical products into the environment. The improper disposal of these substances, together with their inefficient removal during wastewater treatment processes at Wastewater Treatment Plants (WWTPs), are the main causes of their accumulation in the environment, where they can have adverse effects.
The treatment of this type of micropollutant is therefore important for protecting the environment and public health. A prototype aerobic granular sludge reactor has been established at ESB, which will be monitored in terms of the removal of the pharmaceuticals under study and population dynamics. The student will contribute to this work.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
Development of methodologies for iodine determination: application to food and biological samples
Iodine is an essential element involved in key biochemical reactions, particularly protein synthesis and enzyme activity. Iodine is a component of thyroid hormones, and iodine deficiency can lead to hypothyroidism, impaired mental development and other developmental disorders.
People in many countries suffer from iodine deficiency to varying degrees, making this a serious public health concern. The main dietary sources of iodine are saltwater fish and marine products, including salt.
In this context, there is a need for simple and relatively low-cost methodologies for monitoring iodine levels. This project aims to develop flow-based methodologies for monitoring iodine in different forms and matrices, and to apply them to water, food samples and, potentially, biological samples, in collaboration with ICBAS-UP.
Time commitment: 4–8 hours per week
Minimum desirable background: 12th grade
Prebiotic potential of traditional legumes in Portugal
Legumes are foods of considerable nutritional interest and play an important role in the diet. They are characterised by significant levels of protein, complex carbohydrates, B vitamins, iron and calcium. This nutritional richness, particularly in carbohydrates and protein, may justify their study as a carbon source for probiotic microorganisms when incorporated into foods, particularly dairy matrices.
A probiotic is defined as a beneficial microorganism that, when consumed in sufficient quantities, can contribute to maintaining or improving an individual’s health.
A prebiotic, in turn, is a compound that, by resisting the hydrolytic action of digestive enzymes, reaches the colon intact, where it can promote the selective growth of this beneficial microbiota. In this context, the present study aims to assess the prebiotic potential of selected legumes traditionally used in Portuguese cuisine, either on their own or as an additional source of carbon/amino acids in dairy products, thereby contributing to an increase in their nutritional value.
The activities to be carried out will therefore include:
- Collection and selection of various legumes available on the Portuguese market;
- Preparation of each legume for the study of its prebiotic effect, including milling, soaking, etc.;
- Assessment of the prebiotic properties of each legume using probiotic strains of Lactobacillus and Bifidobacterium, in microplates and in skimmed milk medium;
- Incorporation into dairy products and assessment of the effect of the selected legumes on the growth, viability and stability of probiotic strains, as well as on the nutritional value of yoghurt/fermented milk.
Time commitment: 3–4 hours per week
Minimum desirable background: 12th grade
