TEXBOOST - LESS COMMODITIES MORE SPECIALITIES
Cork-oaks – Cork-oaks precision watering in intensive cork production mode
SERRA DA ESTRELA CHEESE: HIGH-PRESSURE ATHERMAL PROCESSING OF SHEEP'S MILK AND SERRA DA ESTRELA CHEESE: IMPROVED TECHNOLOGICAL FITNESS AND FOOD SAFETY
USE OF BIOACTIVE SUBSTANCES AS A WAY TO MITIGATE MICROBIOLOGICAL RISKS IN FERMENTED MEAT PRODUCTS
DEHYDRATED “CALDO VERDE”
PROBIOTIC CHEESE - APPLICATION OF AN AUTOCHTHONOUS STARTER CULTURE WITH PROBIOTIC POTENTIAL IN THE PRODUCTION OF TRADITIONAL PORTUGUESE CHEESES
NUVEM DE REQUEIJÃO - CURD ENRICHED WITH SORELHO AND PROBIOTICS
PURA BOLOTA - HIGH PRESSURE PROCESSING FOR THE STABILIZATION OF AN ACORN DRINK
REQUEIJÃO WITH AROMATIC HERBS - DEVELOPMENT OF A REQUEIJÃO WITH ESSENTIAL OILS TO CONTROL LISTERIA MONOCYTOGENES AND OTHER PATHOGENIC AGENTS
TOFFEA - A COFFEE WITH THE ANTIOXIDANT POWER OF TEA
BB DONUTS - FORMULATION OF A SWEET SNACK ENRICHED WITH FAVA FLOUR
PROYOGUT - DEVELOPMENT OF A NOVEL FERMENTED MILK WITH PROBIOTIC POTENTIAL TO COUNTERACT LISTERIA MONOCYTOGENES
DOCIONAL - TRADITIONAL PASTRY WITHOUT GLUTEN
FRUIT COAT - COATING FOR PREVENTION OR REDUCTION OF POST-HARVEST FRUIT BROWNING
ACORN SPAGHETTI - PREPARATION OF ACORN SPAGHETTI: A TRADITIONAL, FUNCTIONAL AND SUSTAINABLE PRODUCT
FUNCTIONAL PESTO - PESTO SAUCE WITH MICROALGAE AND LUPIN
FAVA JAVA - VEGETABLE DRINK FOR BREAKFAST BASED ON FAVA
Highly Qualified Employment
Support for Innovative Methodology, Approaches and Tools for Teaching through the Medium of English to improve Educational Yield, Sustainability, and Internationalization (SMARTI)
Phy2SUDOE - Demonstration of improvements in soil biodiversity, functionality, and environmental services of contaminated sites and/or degraded under phytotechnologies intervention within the Interreg SUDOE region.
