S4AGRO – Sustainable Solutions for the Agroindustrial Sector (Ongoing)
HP4A: Healthy pasta for all (Ongoing)
Peixe Seco – Conciliando a tradição com a inovação
ProReMar: Marine Resources-based Food Products (Ongoing)
Antioxidant fishburguers produced from undervalue seafood (Concluded)
Development of a new food product – seafood burger (Concluded)
Development of a new product – Artisan ice-cream algae and kefir (Concluded)
Development of flavoured and additive olive oils with antioxidant compounds (Concluded)
Development of new food products enriched with macroalgae (Concluded)
Development of new food products with cherry (ginja) and macroalgae enriched (Concluded)
Development of new pork-based food products with macroalgae (Concluded)
INOVAÇÃO COM TRADIÇÃO for sustainable consumption (Concluded)
LAPA – Limpet for aquaculture and for pâté (Concluded)
Optimization of storage conditions for frozen sardines and horse mackerel (Concluded)
Optimization of the process of obtaining honey powder (Concluded)
PAS – Stalked barnacle and blackberry pate (Concluded)
Preservation of a fishham produced from undervalue seafood (Concluded)
Preservation of salted cod, and salted and dried cod using vacuum (Concluded)
ProValgas@Oeste – Promotion and valorization of algae for healthy eating (Concluded)
REAS – Studies for brine water reuse (Concluded)
SMART FISH –Sustainable Restaurant (Concluded)
Sardines frozen in seawater (Concluded)