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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

BIOND20 – APPLICATIONS IN BIOTECHNOLOGY WITH A VISION BEYOND 2020

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)

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