Excellence-driven scientific research applied to the agri-food sector
ALTfoodsense was born from the Laboratory of Oral Biology and Salivary Proteomics at the University of Évora, a research center specialized in the study of human and animal saliva, with two main research lines: oral food perception and salivary biomarkers in health and disease.
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.
Study of the relationship between the salivary proteome and sensitivity to taste, retronasal aroma, texture, and chemesthesis. Research on physiological and metabolic variations in oral perception and their effects.
Innovative methodology for the objective and reproducible quantification of astringency in food and beverage samples. A pioneering sensory analysis service based on proteomics and biochemical analysis of salivary molecules.
Research on biomarkers in health and disease conditions: changes in the salivary proteome and metabolome in response to food, physiological and metabolic effects, and biomarkers of stress and well-being.
The support of the University of Évora ensures the scientific rigor and validity of our methodologies.
We are open to new collaborations with companies, institutions, and research centers.
