As part of her PhD in Biotechnology, Maria João Nunes received the award for best oral presentation at ‘The 6th International Electronic Conference on Foods: Future Horizons in Foods and Sustainability, in the Food Quality and Safety session’, where she presented part of her work entitled ‘Nitrite reduction in smoked sausage: does it impact the inhibition of C. botulinum and L. monocytogenes?’

This work was developed under the guidance of lecturer Paula Teixeira and in partnership with both Colab4Food and Primor-Charcutaria Prima, where the student has been developing products with reduced nitrites. The research has contributed to assisting in the implementation of new legislation regarding these additives, focusing on the safety of the products. Since november 2025, products such as ham, bacon, and chorizo ​​with reduced nitrites have been available on the market.

Regarding this distinction, Maria João Nunes emphasizes: “It is with great pride that I share this recognition for this work, and I must express my gratitude for all the support throughout my journey. It has been a very enriching experience, both personally and professionally.”