Marine Food Resources

Ocean2Oils – Integrated approach for seaweeds application as sustainable source of functional compounds for edible oils stabilization and food processing

ALGAVALOR – MicroAlgas: integrated production and valorization of biomass and its various applications

VALORMAR – Full valorization of marine resources: potential, technological innovation and new applications

MobFood – Mobilization of scientific and technological knowledge in response to the challenges of the agrifood market 

FishBioSensing – Portable electrochemical (bio)sensing devices for safety and quality assessment of fishery products

Algaecoat  – Industrial validation and optimization of macroalgae extracts based edible coating application to fresh and minimally processed horticultural products 

Optimization of the process of obtaining honey powder  

Development of flavored and additive olive oils with antioxidant compounds

LAPA – Limpet for aquaculture and for pâté

Preservation of dietary ham produced from fish undervalued

Pão do Mar

Development of innovative Alcoholic beverages based on cherry (ginja) and cherry (ginja) liquor from the Óbidos region

Development of new food products with cherry (ginja) and macroalgae enriched

Development of new animal feed supplemented with seaweed (of high antioxidant potential) for production of eggs with high natural antioxidant content

Development of new pork-based food products with macroalgae

AMALIA – Algae-to-MArket Lab IdeAs – Adding value to invasive seaweeds of the Iberian northwest

Optimization of storage conditions for frozen sardines and horse mackerel

VALOREJET – Valorization of rejected species with low commercial value: valuing new products using innovative methodologies

PAS – Stalked barnacle and blackberry pate

ProValgas@Oeste – Promotion and valorization of algae for healthy eating

INOVAÇÃO COM TRADIÇÃO for sustainable consumption

Development of a new food product – seafood burger

Nautilus Gin

SEAWEED BREAD

Olive oil enriched with algae: product development and knowledge transference

Development of a new product – Artisan ice-cream algae and kefir

Sardines frozen in seawater

Development of new food products enriched with macroalgae