{"id":243,"date":"2025-12-21T12:14:05","date_gmt":"2025-12-21T12:14:05","guid":{"rendered":"https:\/\/altfoodsense.uevora.pt\/?page_id=243"},"modified":"2026-03-12T13:36:09","modified_gmt":"2026-03-12T13:36:09","slug":"inovacao","status":"publish","type":"page","link":"https:\/\/altfoodsense.uevora.pt\/en\/inovacao\/","title":{"rendered":"Inova\u00e7ao"},"content":{"rendered":"
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Tecnolog\u00eda SensePredict<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Predicci\u00f3n sensorial mediante saliva artificial<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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C\u00f3mo Funciona<\/h2>\t\t\t\t<\/div>\n\t\t
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01<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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Preparaci\u00f3n de la Muestra<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La muestra del producto alimentario se prepara seg\u00fan protocolos estandarizados que replican las condiciones de consumo real.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Preparaci\u00f3n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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02<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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Interacci\u00f3n con Saliva Artificial<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La muestra interact\u00faa con saliva artificial que imita la composici\u00f3n qu\u00edmica y enzim\u00e1tica de la saliva humana.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Interacci\u00f3n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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03<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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An\u00e1lisis Instrumental<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sensores de alta precisi\u00f3n analizan las mol\u00e9culas liberadas durante la interacci\u00f3n, generando un perfil qu\u00edmico completo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Preparaci\u00f3n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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04<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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Predicci\u00f3n Mediante IA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Algoritmos de machine learning correlacionan los datos instrumentales con perfiles sensoriales, generando predicciones precisas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Preparaci\u00f3n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Aplicaciones por Sector<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n \n \n
\n \"Vino\n
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\n Viticulture<\/span>\n

Wine<\/h3>\n

Objective evaluation of the sensory properties and aromatic profiles of Alentejo wines.<\/p>\n <\/div>\n <\/div>\n\n \n

\n \"Aceite\n
<\/div>\n
\n AOVE<\/span>\n

Olive oil<\/h3>\n

Prediction of acceptance and in-mouth aroma of olive oils through sensory evaluation.<\/p>\n <\/div>\n <\/div>\n\n \n

\n \"Quesos\n
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\n Dairy products<\/span>\n

Dairy and Cheese<\/h3>\n

Quality control and nutritional properties of artisan cheeses and yogurts.<\/p>\n <\/div>\n <\/div>\n\n \n

\n \"Caf\u00e9\n
<\/div>\n
\n Drinks<\/span>\n

Coffee and juices<\/h3>\n

Sensory analysis of coffee and natural juices for product optimization.<\/p>\n <\/div>\n <\/div>\n\n \n

\n \"Productos\n
<\/div>\n
\n Carnic<\/span>\n

Carnic Products<\/h3>\n

Evaluation of the texture, juiciness and sensory properties of meats and sausages.<\/p>\n <\/div>\n <\/div>\n\n \n

\n \"Alimentos\n
<\/div>\n
\n Healthy<\/span>\n

Functional foods<\/h3>\n

Development of healthy products with improved nutritional properties.<\/p>\n <\/div>\n <\/div>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00bfQuieres colaborar con nosotros?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Estamos abiertos a nuevas colaboraciones con empresas, instituciones y centros de investigaci\u00f3n.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tContactar<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Tecnolog\u00eda SensePredict Predicci\u00f3n sensorial mediante saliva artificial C\u00f3mo Funciona 01 Preparaci\u00f3n de la Muestra La muestra del producto alimentario se prepara seg\u00fan protocolos estandarizados que replican las condiciones de consumo real. 02 Interacci\u00f3n con Saliva Artificial La muestra interact\u00faa con saliva artificial que imita la composici\u00f3n qu\u00edmica y enzim\u00e1tica de la saliva humana. 03 An\u00e1lisis […]<\/p>\n","protected":false},"author":1,"featured_media":402,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-243","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nInova\u00e7ao - ALTfoodsense<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/altfoodsense.uevora.pt\/en\/inovacao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inova\u00e7ao - 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