This thematic line is focused on improving the quality of food by ensuring its authenticity and controlling allergens, additives, and chemical contaminants. Moreover, LAQV aims to enhance food nutritional and sensorial characteristics using optimized and advanced processing methods. Ultimately, LAQV ensures high levels of food safety and traceability, helps consumers to make informed choices, and contributes to climate change mitigation by using sustainable procedures to preserve natural resources.
Food & Nutrition is dedicated to four research topics, which search for attractive, safe, sustainable, and healthy food, anchored to the Horizon 2020 societal challenges and addressing the key priorities of the Food 2030 strategy. LAQV researchers strongly contribute to the outstanding position awarded by the University of Porto in Shanghai ranking’s 2018, 12th in the world and 3rd in Europe, in the subject of Food Science and Technology.