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)
