The Centre for Biotechnology and Fine Chemistry (CBQF) at Universidade Católica Portuguesa (UCP) is set to embark on a transformative new phase with THRIVE, a project from the prestigious ERA Chairs actions, aimed at strengthening CBQF’s Food Engineering and Technology research and deepening its international collaboration. This milestone initiative will be led by the renowned scientist and alumna of the Faculty of Biotechnology, Lília Ahrné, who brings a wealth of expertise and global connections to the center.
“The ERA Chair represents a unique opportunity to address our goals of consolidating food engineering within CBQF while accelerating our international reach. With Professor Ahrné at the helm, we will foster cutting-edge research, expand our international network, and continue contributing to society through sustainable and nutritious food solutions.”, said Manuela Pintado, director of CBQF.
The Motivation Behind the Project
CBQF’s goal is to further enhance its role in food technology and nutritional innovation by building a dedicated team with a research focus on food structuring technologies—a pivotal area for improving the sensory and dietary needs of specific populations, such as those with dysphagia. The ERA Chair, a prestigious European funding program, has provided CBQF with the resources to take this next step.
During a conference, Manuela Pintado extended an invitation to the researcher Ahrné, where they shared a vision of applying her international expertise to “give back” to the institution and country that nurtured her early career.
Project Scope and Impact
Launching on January 1st, 2025, the project will span five years with an anticipated transformative impact on food science and society. Key outcomes will include:
- Building a New Research Group: A dedicated team specializing in food structuring technologies will increase the skill set of CBQF researchers and provide access to prominent international research infrastructure.
- Development of Nutritious Food Products: The research will focus on creating sustainable and healthy foods with tailored sensory properties, such as enhanced texture and flavor, designed for populations with specific dietary needs.
- Strengthening Industry Ties and Research Excellence: Collaboration with global food industry leaders, plus the recruitment of international researchers, will further solidify CBQF’s reputation as a top-tier research center.
- Enhancing Capacity Building: CBQF researchers and science managers will benefit from specialized training in securing competitive funding and managing intellectual property, boosting the center’s capacity for future research initiatives.
Financial Backing and Execution Strategy
This €2.5 million initiative is primarily a capacity-building project. The funding will mainly support the recruitment of researchers for the new group while facilitating researcher exchanges with international infrastructure and hosting external experts for training and collaboration. Specific training in food structuring technologies will also form a core part of the project’s execution.
A Major Milestone for UCP and CBQF
Securing the ERA Chair solidifies CBQF’s position as a leader in Food Engineering and underlines UCP’s commitment to aligning with the European Commission’s principles of “open science, open innovation, and open to the world” and to endorse endorsing the EU Charter and Code for Researchers. Furthermore, it reinforces CBQF’s attractiveness to international researchers and boosts the appeal of UCP’s undergraduate and master’s programs in Food Engineering.
With the award of the ERA Chair, CBQF is ready to embark on a new era of innovation and global collaboration that will shape the future of food science and the impact of academic research across borders.
