We would like to invite you to join us on April 21st, for the Innovation Day 2023 about “Sustainable and Healthy Food Choices”. This event is organized by the Faculty of Biotechnology of Universidade Católica Portuguesa in Porto, with the goal to promote knowledge transfer between all the stakeholders, and to highlight cutting-edge research in different areas.
21st April | 9.15am
Aud. Carvalho Guerra
UCP - Porto
Paula Castro | Director of Escola Superior de Biotecnologia, Universidade Católica Portuguesa
Manuela Pintado | Director of Centro de Biotecnologia e Química Fina (CBQF), Universidade Católica Portuguesa
|09h30||Human brain and planetary health:
Can the globe feed two birds with one scone by following the EAT-Lancet Reference Diet?
Dalile Boushra| Postdoctoral Researcher at the Translational Research Center for Gastrointestinal Disorders (TARGID) at KU Leuven, Belgium
|10h00||Funding Research and Innovation for Sustainable and Healthy Products
João Cortez | R&I Funding Advisor, CBQF-ESB, Universidade Católica Portuguesa
Innovation in Health, Nutrition and Sustainability through By-Products Valorization (online)
|11h30||Sustainable and Healthy Food Choices – its challenges from crop production to barriers of consumption, to product development, to clinical validation
Marta Vasconcelos | Assistant Professor CBQF-ESB, Universidade Católica Portuguesa
Elisabete Pinto | Assistant Professor CBQF-ESB, Universidade Católica Portuguesa
Ana Gomes | Associate Professor CBQF-ESB, Universidade Católica Portuguesa
Marta Correia | Assistant Professor CBQF-ESB, Universidade Católica Portuguesa
Round Table: Challenges and Opportunities for Sustainable and Healthy Food Choices
Gonçalo Abreu Teixeira | Project Manager, Germen Moagem de Cereais, S.A
|12h45||“ECOTROPHELIA – Inovação e Empreendedorismo no setor agrolimentar”
Challenges and Participation of ESB-UCP
Conceição Hogg | Assistant Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa.
|Guided Visits to CBQF Laboratories|