Training and technological demonstration for companies in the agri-food sector.
Project to transfer scientific and technological knowledge to the agri-food and health sectors through innovative technology based on artificial saliva to objectively, reproducibly and predictively evaluate the sensory and nutritional properties of food.
One of the main objectives of this project is to validate the SensePredict prototype, developed in the Oral Biology and Salivary Proteomics laboratory at the MED, University of Évora.
ALTFoodSense é um projeto de transferência de conhecimento cientifico e tecnológico, dirigido aos setores agroalimentar e da saúde, que se inicia na região Alentejo, mas cuja aplicação tem aplicação nacional e internacional.
Our goal is to develop SensePredict technology, based on the use of artificial saliva for "out-of-the-mouth" evaluation of the sensory (taste, aroma, texture) and nutritional properties of food (e.g. bioavailability). All this in an precise and reproducible way that can help to predict the acceptance and biological effect of food.
To transfer scientific and technological knowledge to improve the competitiveness and sustainability of the agri-food sector in the Alentejo, facilitating the development of healthier and more personalized products.
Combining the study of oral processes with objective and predictive evaluation of sensory and nutritional properties, democratizing access to cutting-edge technology for companies of different types and sizes.
Agri-food companies (wine, olive oil, dairy products, juices, functional foods, etc.), entities and health professionals (e.g. nutritionists, pharmaceutical industry), consumers, scientific and academic community.
Artificial saliva technology to evaluate the sensory and nutritional properties of food.
Laboratory simulation of the oral phase of human digestion to predict nutritional properties.
We combine artificial intelligence to predict sensory acceptance and consumer effects.
Personalized artificial saliva for different consumer profiles.
Standardized methods for consistently evaluating sensory and nutritional properties.
Training and technological demonstration for companies in the agri-food sector.
SensePredict technology has practical applications in various sectors of industry
Objective evaluation of the sensory properties and aromatic profiles of Alentejo wines.
Quality control and nutritional properties of artisan cheeses and yogurts.
Sensory analysis of coffee and natural juices for product optimization.
Evaluation of the texture, juiciness and sensory properties of meats and sausages.
Development of healthy products with improved nutritional properties.
Prediction of acceptance and in-mouth aroma of olive oils through sensory evaluation.
We are available to collaborate with companies and professionals in the agri-food or health sector to implement SensePredict technology adapted to their specific needs
Our multidisciplinary team combines expertise in sensory and consumer sciences, salivary biochemistry, bromatology and pharmaceutical sciences
PhD in Food Sciences from the Autonomous University of Madrid (2022)
Postdoctoral researcher (Marie Skłodowska-Curie Actions)] at MED
(Mediterranean Institute for Agriculture Environment and Development) &
CHANGE Associated Laboratory, University of Évora.
His research focuses on the impact of oral physiology on oral perception
taste, and in particular in the interactions between saliva and the compounds
responsible for the aroma of food.
PhD in Animal Science (Zootechnics) from the University of Évora (2009)
Auxiliary Researcher at MED (Mediterranean Institute for Agriculture Environment and
Development) & Associated Laboratory CHANGE, University of Évora
Head of the Oral Biology and Salivary Proteomics Laboratory, he dedicates his time to
research into the biochemical composition of saliva and its relationship with the behavior of
ingestion.
Master's Degree in Pharmaceutical Sciences, Faculty of Pharmacy, University of Coimbra
PhD in Pharmaceutical Sciences, specializing in Pharmacology and
Pharmacotherapy, Faculty of Pharmacy, University of Coimbra
Assistant Professor in the Department of Medical and Health Sciences,
School of Health and Human Development, University of Évora
PhD in Biology (2004)
Associate Professor in the Department of Medical and Health Sciences,
School of Health and Human Development, University of Évora.
Researcher at MED (Mediterranean Institute for Agriculture)
Environment and Development) & CHANGE Associated Laboratory,
University of Évora
Research centered on histology, with a focus on oral biology and the
effects of external and internal factors on the morphophysiological adaptations of
oral tissues.
PhD in Business Management (1995)
Researcher at MED (Mediterranean Institute for Agriculture Environment
Associate Professor with Habilitation in the Department of Management at the University of Évora.
Researcher at MED (Mediterranean Institute for Agriculture, Environment and Development) & Associated Laboratory CHANGE, University of Évora, where she conducts research focused on management, marketing, consumer behavior, and sustainability, with a particular emphasis on agribusiness, food choices, and the valorization of local products.
where he conducts research focused on management, marketing, customer behavior and
consumer and sustainability, with a focus on agribusiness, food choices
and valorization of local products.
Zootechnical Engineer (1997)
Senior technician at the University of Évora, with extensive experience in the management and
organization of animal technology, quality and nutrition laboratories, as well as
coordination and execution of research projects and
development in the agri-food sector. It actively participates in
innovation, certification and valorization of regional products, contributing to the
scientific and technical progress in the fields of Animal Science and Food Sciences.
Keep up to date with our latest developments, scientific publications and collaborations with the agri-food sector.
Interested in collaborating or learning more about our work? Get in touch.
* Mandatory fields
We are open to collaborations with:
