Marine Food Resources

S4AGRO – Sustainable Solutions for the Agroindustrial Sector (Ongoing)

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

HP4A: Healthy pasta for all (Ongoing)

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

ProReMar: Marine Resources-based Food Products (Ongoing)

ProValgas@Oeste – Promotion and valorization of algae for healthy eating (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 innovative Alcoholic beverages based on cherry (ginja) and cherry (ginja) liquor from the Óbidos region (Concluded)

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

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

INOVAÇÃO COM TRADIÇÃO for sustainable consumption (Concluded)

LAPA – Limpet for aquaculture and for pâté (Concluded)

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

Nautilus Gin (Concluded)

Optimization of storage conditions for frozen sardines and horse mackerel (Concluded)

Optimization of the process of obtaining honey powder (Concluded)

Pão do Mar (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)

REAS – Studies for brine water reuse (Concluded)

SMART FISH –Sustainable Restaurant (Concluded)

Sardines frozen in seawater (Concluded)

SEAWEED BREAD (Concluded)

VALOREJET – Use of discarded and low commercial value species: valuation of new products using innovative methodologies (Concluded)

VALORMAR – Integral Valuation of Marine Resources: potential, technological innovation and new applications (Concluded)