Marine Food Resources

HP4A: Healthy pasta for all

ProReMar: Marine Resources-based Food Products

REAS – Studies for brine water reuse

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 – Integral Valuation 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 

SMART FISH –Sustainable Restaurant

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

Optimization of the process of obtaining honey powder  

Development of flavoured and additive olive oils with antioxidant compounds

LAPA – Limpet for aquaculture and for pâté

Preservation of a fishham produced from undervalue seafood

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

Optimization of storage conditions for frozen sardines and horse mackerel

VALOREJET – Use of discarded and low commercial value species: valuation of 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


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

Sardines frozen in seawater

Development of new food products enriched with macroalgae

Antioxidant fishburguers produced from undervalue seafood

Preservation of salted cod, and salted and dried cod using vacuum