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Eventos

Presentation of the Program COHiTEC 2015

20.11.2014 17:00


Presentation of COHiTEC 2015 Program by Alipio Torre, COTEC Portugal, Coordinator of COHiTEC program at Porto. November 20 at 17h, room 6, at CBQF/ESB-UCP(Campus-Asprela). All are invited.

The COHiTEC is a training program aimed at researchers seeking to assess the commercial potential of technologies developed. Over four months, the researchers create product concepts for its technology and develop a draft business plan. To do this, they have the support of management students (MBA) and mentors, and have access to training in technology commercialization, covering topics such as Team Management, Idea Generation Product and Service, Intellectual Property, Finance and Development a Business Plan.

Since its creation in 2004, the COHiTEC has supported 123 projects, in which 427 researchers participated. Projects supported by COTEC led to 23 technology companies and global vocation.

R&D Projet LeadingForest

29.09.2014 13:00


The project LeadingForest – ectomycorrhizal fungi as protagonists in the process of reforestation, FCT, aimed to study the effect of inoculation of forest species with ectomycorrhizal fungi and / or growth promoting bacteria. This seminar will introduce this work focusing on the importance and challenges of forest and forest production in Portugal and disseminate the main results obtained in the project through a transversal vision that includes laboratory tests, the nursery and field studies.

The Seminar will take place, in room 2, 6th floor, at 14:00. All are invited.

PROGRAM

14h10
Welcome
Tim Hogg, Director of CBQF

14:15
LeadingForest project: “ectomycorrhizal fungi as protagonists in reforestation processes” – PTDC / AGR-CFL / 111583/2009
Paula Castro, Professor at ESB-UCP

14:30
The forest in Portugal
Rosário Alves, Forestis – Forestry Association of Portugal

14:45
Current challenges in production forest nursery
Carlos Silva, ICNF

15:00

15:15
Sustained choice of beneficial microorganisms for forest production
Nadine Sousa, Researcher CBQF / ESB-UCP

Interaction between ectomycorrhizal fungi and growth promoting bacteria in forest production – Nursery and Field Study.
Miguel Ramos, Researcher CBQF / ESB-UCP

15:45
closing

The role of ASM in the world and their interaction with young scientists in Portugal

10.10.2014 13:30


Seminar by Diogo Neves Proença, Ph.D, entitled “The role of ASM in the world and their interaction with young scientists in Portugal”

On the 10th of October 2014, in room 4, 6th floor, at 14:30. All are invited.

Diogo Neves Proença, has a B.Sc in Biochemistry and has recently completed a PhD in Biochemistry, speciality in Microbiology (pre-Bologna), both degrees were obtained from the University of Coimbra in 2008 and 2014, respectively. The PhD work was carried out in Portugal, USA and Brazil. He is currently Research Assistant at the University of Coimbra. His doctoral work was aimed to realize the role of the microbial community in the Pine Blight Disease. Published 12 articles in professional journals, one book chapter and 4 papers in proceedings of events. 7 participated in conferences abroad and 6 in Portugal. Received 9 awards and / or honors. Between 2010 and 2014 participated in five research projects. He is currently involved in two research projects. It is since 2013 Young Ambassador of ASM in Portugal and member of the advisory board of the ASM Cultures magazine. In 2013 organized the event “Emerging Pathways for Young Scientists” at the University of Aveiro, with the support of ASM.

Presentation of two new researchers

03.10.2014 13:30


Presentation of Patrícia Batista e Luís Alcalá, two new researchers of CBQF, on the 3rd of October 2014, in room 4, 6th floor, at 14:30. All are invited.

Presentation of a new researcher

19.09.2014 13:30


Presentation of Catarina Simões, a new researcher of CBQF, on the 19th of September 2014, in room 4, 6th floor, at 14:30. All are invited.

Characterization and application of co-products of the food industry in meat products

18.07.2014 13:30


On the 18th of July 2014, in the AF201 lecture hall, at 14:30. All are invited.

Manuel Viuda Martos has a degree in Food Science and Technology and a PhD from the University Miguel Hernández, Spain. He is a member of the editorial board of the journal Food Research International. He has over 50 articles published in SCI journals and 15 book chapters in prestigious publishers like Elsevier or CRC Press.

III Annual Workshop on Research in Biotechnology

07.07.2014 08:00


On 7 and 8 of July 2014 everyone is invited to attend the student presentations of the Ph.D Program in Biotechnology of ESB. The sessions take place in room AF202 and time will be announced soon. This is a unique opportunity to see the work in progress, ask questions and understand the framework of the various lines of research. Admission is free and open, not requiring prior registration.

Certificates of attendance are available to anyone who is present on both days.

Patents: guidelines for a successful process

25.06.2014 13:00


Seminar by Anabela Carvalho, Portuguese and European Patent Attorney European Trademark and Design Attorney.

On the 25th of June 2014, in the AF202 lecture hall, at 14:00. All are invited.

Cirad, a French Research Centre on Agricultural Resarch for Development : its Reserach Unit on Food Quality and its Laboratory on Sensory Analysis

06.05.2014 11:45


Researcher Food / Biochemistry at CIRAD (since March 2012) – UMR
QualiSud, Determinants of the organoleptic and nutritional quality of fresh and processed products, Montpellier (France).

Manager of sensorial analysis laboratory.

Research topics:
– Sensory evaluation
– Quality standardization
– Food biochemistry analysis
– Characterization of aroma composition in food in relation with matrix micro-constituent
– Impact of processing on aroma quality product

On the 6th of May 2014, in the AF202 lecture hall, at 14:45. All are invited.

Sensory and Consumer Testing on Kitoza, a Malagasy Meat Product

06.05.2014 11:30


Summary: Kitoza is a traditional Malagasy meat product. It is made from beef or pork strips, salted and let dry and/or smoke for preservation. Presently some processors produce and sell smoked Kitoza. Kitoza sensory and consumer testing were undertaken through an international collaborative project funded by European Union “African Food Tradition rEvisited by Research” (AFTER). The aim is to improve nutritional and safety properties of traditional products for local but also new consumers and new markets.

Kitoza sensory profile was performed with a panel (n=18) on 8 smoked Kitoza provided by 5 different producers, with 14 descriptors generated in consensus. Four samples were selected for a consumer study with 200 Malagasy and European consumers. Consumption attitudes were analysed. The results provide information that could be useful for improving the process while meeting consumer demand.

On the 6th of May 2014, at 14h30 in AF202 lecture room. All are invited.

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