Innovative research on food proteins and colloids was highlighted in Porto from June 16 to 18, 2025, as the Universidade Católica Portuguesa hosted the tenth edition of the International Conference on Food Proteins and Colloids (CIPCA). Under the theme "Innovative Approaches in Food Proteins and Colloids for a Sustainable Future", the event served as a multidisciplinary forum where scientists, industry professionals, and early-career researchers explored how advances in protein science and colloidal systems can drive food innovation, sustainability, and public health. Organized by the Centre for Biotechnology and Fine Chemistry, the conference highlighted Portugal's significant role in transforming fundamental research into practical industrial applications and effective solutions for challenges in the food sector.
Over three days, 108 participants from 14 countries—including Germany, Peru, Denmark, Italy, Micronesia, and Turkey—gathered to present and discuss the latest innovations in the field of food proteins. There were a total of 38 oral presentations and 60 poster pitches, featuring 12 internationally renowned invited speakers.
Key topics included new protein sources such as plants, algae, insects, and solutions based on precision fermentation. The discussion also addressed the challenges these new sources face, including taste, nutritional value, and consumer acceptance. The shared goal is to develop more sustainable foods without compromising quality or the pleasure of eating.
The programme also featured sessions on the development of new food products, biodegradable packaging solutions, and effective communication strategies for consumers — all crucial elements for successful innovation in this field.
With more than 95 scientific contributions and a robust connection between science and industry, CIPCA 2025 positioned Portugal at the forefront of future food solutions. This event provided a unique opportunity to observe how science is transforming emerging ingredients into practical responses to the challenges facing the food sector, influencing the way we will eat in the future.
