Inês Soares and Daniela Machado, researchers at the Centre for Biotechnology and Fine Chemistry (CBQF) of the Universidade Católica Portuguesa, took part in the Lisbon Food Affair 2026, where they presented the results of the VIIAFOOD project, dedicated to the development and characterisation of novel high value-added dehydrated food products.
The presentation formed part of the event’s technical programme, namely the Food Talks sessions, during which the project’s main scientific findings were showcased. The VIIAFOOD project was developed in partnership with the TagusValley team.
The work focused on the valorisation of powders obtained from fruit and vegetable by-products, promoting their application in the development of innovative products with potential for the food industry. Among the prototypes presented, particular emphasis was placed on a plant-based protein complement in the form of a dehydrated blend for reconstitution, designed to contribute to more sustainable food solutions. The product was available for tasting during the fair.
Participation in the Lisbon Food Affair strengthened the link between academia and industry, fostering knowledge transfer and highlighting the contribution of the research carried out at CBQF to innovation and sustainability within the agri-food sector.
