On the 2nd July 2026, a new edition of the Innovation Day will take place under the theme of “Food Structure for a Better Future”. Innovation Day is an exclusive gathering of the Faculty of Biotechnology at Universidade Católica Portuguesa dedicated to technology transfer and the impact of innovation on the industry. This annual event connects research and development (R&D) with innovative solutions for the industry, providing a platform to showcase technological solutions, prototypes, and products with the potential to shape the market.
The event brings together business leaders, innovation agents, startups, and researchers to drive economic development and enhance business competitiveness. The Faculty of Biotechnology and the Centre for Biotechnology and Fine Chemistry (CBQF), with their long history of collaboration with the industry, serve as the starting point for discussions on how research and innovation in food structure can contribute for a better future for all.
This year, we highlight the presence of internationally renowned researchers in the field, and members of the international industry as speakers of the event, promoting broader knowledge sharing and networking opportunities.
The event will be held in english.
PROGRAMME
09:30 Opening Session
Isabel Braga da Cruz | Pro-Rector for Sustainability and the Porto Campus | Universidade Católica Portuguesa (UCP)
09:40 Metabolic, prebiotic, and exposomic implications of incidentally-functionalized polysaccharides
Mario M. Martinez | Associate Professor | University of Valladolid
10:00 Processing legumes for healthier foods
Maud Langton | Professor | Swedish University of Agricultural Sciences (SLU)
10:20 Understanding Food Structures at the Microscopic Scale
José Bonilla | Assistant Professor of Food Structure and Processing | University of Copenhagen
10:40 Innovation and Knowledge Club / Clube de Inovação e Conhecimento
Paula Castro | Director, Faculty of Biotechnology | Universidade Católica Portuguesa (UCP)
10:50 Coffee Break
11:10 From microstructure to quality: how process choice models product properties
Lília Ahrné | Full Professor of Food Science and Technology | Swedish University of Agricultural Sciences (SLU)
Invited Professor , Centre of Biotechnology and Fine Chemistry (CBQF) | Universidade Católica Portuguesa (UCP)
11:30 Round Table: Innovation in Practice – Industry Insights on Food Structure and Product Development
Moderator: Manuela Pintado | Director | Centre of Biotechnology and Fine Chemistry (CBQF), Universidade Católica Portuguesa (UCP)
Miguel Azevedo | Innovation and Development Director | Decorgel Produtos Alimentares S.A.
Ana Machado Silva | R&D and Innovation Manager | Sonae
Gonçalo Abreu Teixeira Oliveira | Chief Financial Officer (CFO) | GERMEN, Better Foods Group
12:20 Closing Session
Manuela Pintado | Director, Centre of Biotechnology and Fine Chemistry (CBQF) | Universidade Católica Portuguesa (UCP)
12:30 Lunch
14:00 CBQF Associate Laboratory Visits
