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FutureFoodS
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Paulo Martins da Costa and Joana Campos
Portugal
School of Medicine and Biomedical Sciences (ICBAS), University of Porto
University
Antimicrobial Resistance (AMR); Microbial Surveillance; Sustainable Animal Food Systems; Food Safety and Food Quality; Natural Biocides and Alternatives; Microbiota and Microbiome Research; Probiotics and Prebiotics
Topic 1: The way towards sustainable and resilient food systems
ICBAS, School of Medicine and Biomedical Sciences, specifically, MicroLab, seeks collaboration to address pressing challenges in sustainable farming practices to co-create solutions for antibiotic-free, eco-conscious food systems, biotechnology, and microbiome research. Our primary interests in cooperation include:
• Innovative Feed Solutions: Co-developing microbiota-targeted probiotics, prebiotics, and feed additives to enhance production efficiency while reducing environmental impacts and reliance on synthetic inputs.
• Alternative Biocides and Therapeutics: Collaborating on the development of natural biocides, alternative antimicrobials, and microbiota-based interventions to reduce the use of conventional antibiotics and chemical disinfectants in animal production.
• Microbial Surveillance Technologies: Designing and implementing monitoring systems to detect microbial imbalances and ensure production safety.
• Sustainability Assessment and Scaling: Partnering to evaluate the economic, environmental, and societal impacts of these innovations in real-world food production systems.
• Education and Knowledge Transfer: Co-hosting workshops, seminars, and training programs to disseminate research findings and build capacity across the food system value chain.
• Innovative Feed Solutions: Co-developing microbiota-targeted probiotics, prebiotics, and feed additives to enhance production efficiency while reducing environmental impacts and reliance on synthetic inputs.
• Alternative Biocides and Therapeutics: Collaborating on the development of natural biocides, alternative antimicrobials, and microbiota-based interventions to reduce the use of conventional antibiotics and chemical disinfectants in animal production.
• Microbial Surveillance Technologies: Designing and implementing monitoring systems to detect microbial imbalances and ensure production safety.
• Sustainability Assessment and Scaling: Partnering to evaluate the economic, environmental, and societal impacts of these innovations in real-world food production systems.
• Education and Knowledge Transfer: Co-hosting workshops, seminars, and training programs to disseminate research findings and build capacity across the food system value chain.
ICBAS is a faculty of the University of Porto, Portugal, with a university school structure focused on teaching, scientific research, culture, and the provision of services to the community. The scientific domains of ICBAS are within the scope of Fundamental and Applied Biology, namely in the areas of health, environment, animal production, as well as food processing and management. Thus, ICBAS training focuses on preparation for professional practice in human medicine, veterinary medicine, aquatic sciences, biochemistry, and bioengineering, and offers postgraduate specialization in these and related areas.
Specifically, the Microbiology and Food Technology Laboratory, led by Prof. Dr. Paulo Martins da Costa, is dedicated to advancing scientific research in key areas to address critical challenges in antimicrobial resistance (AMR) and sustainable animal food production. Our main focus areas include:
1. FOOD QUALITY AND FOOD SAFETY. Comprehensive assessment of microbial contamination and hygiene practices across all stages of animal food production, including farming, transport, slaughter, and retail. Emphasis on improving shelf-life through microbial monitoring and implementing strategies to ensure product safety and quality.
2. BIOLOGICAL IMPACTS OF ANTIMICROBIAL USE AND ENVIRONMENTAL DISPERSION. Investigating the ecological and biological consequences of antimicrobial use and the spread of multi-resistant bacteria in various environments.
3. ANTIMICROBIAL ACTIVITY OF NATURAL AND BYPRODUCT COMPOUNDS. Assessing the potential of natural compounds and byproducts as effective alternatives to conventional antibiotics, contributing to global efforts in mitigating antimicrobial resistance.
4. DEVELOPMENT OF NATURAL BIOCIDES FOR ANIMAL FOOD PRODUCTION. Evaluating the feasibility and efficacy of natural biocides as sustainable alternatives to chemical biocides in animal food production systems.
5. MICROBIOTA AND MICROBIOME RESEARCH FOR ANIMAL PRODUCTION EFFICIENCY AND WELFARE, AND SUSTAINABLE FOOD SYSTEMS. Developing innovative strategies to enhance production performance and sustainability through microbiota and microbiome research:
o Microbiota-targeted Supplements: Designing probiotics, prebiotics, and other microbiota-enhancing feed additives to improve gut health, optimize digestion, and reduce reliance on synthetic additives.
o Microbial Surveillance Systems: Implementing systems to monitor microbial imbalances in production environments, preventing disease outbreaks and spoilage.
6. FOOD LITERACY AND EDUCATION FOR SUSTAINABLE FOOD SYSTEMS. Promoting food literacy through research and educational initiatives aimed at improving public understanding of sustainable food practices, health, and nutrition. This includes the development of programs to raise awareness about the environmental, ethical, and health impacts of food choices, fostering a shift towards more sustainable and informed consumption patterns.
Specifically, the Microbiology and Food Technology Laboratory, led by Prof. Dr. Paulo Martins da Costa, is dedicated to advancing scientific research in key areas to address critical challenges in antimicrobial resistance (AMR) and sustainable animal food production. Our main focus areas include:
1. FOOD QUALITY AND FOOD SAFETY. Comprehensive assessment of microbial contamination and hygiene practices across all stages of animal food production, including farming, transport, slaughter, and retail. Emphasis on improving shelf-life through microbial monitoring and implementing strategies to ensure product safety and quality.
2. BIOLOGICAL IMPACTS OF ANTIMICROBIAL USE AND ENVIRONMENTAL DISPERSION. Investigating the ecological and biological consequences of antimicrobial use and the spread of multi-resistant bacteria in various environments.
3. ANTIMICROBIAL ACTIVITY OF NATURAL AND BYPRODUCT COMPOUNDS. Assessing the potential of natural compounds and byproducts as effective alternatives to conventional antibiotics, contributing to global efforts in mitigating antimicrobial resistance.
4. DEVELOPMENT OF NATURAL BIOCIDES FOR ANIMAL FOOD PRODUCTION. Evaluating the feasibility and efficacy of natural biocides as sustainable alternatives to chemical biocides in animal food production systems.
5. MICROBIOTA AND MICROBIOME RESEARCH FOR ANIMAL PRODUCTION EFFICIENCY AND WELFARE, AND SUSTAINABLE FOOD SYSTEMS. Developing innovative strategies to enhance production performance and sustainability through microbiota and microbiome research:
o Microbiota-targeted Supplements: Designing probiotics, prebiotics, and other microbiota-enhancing feed additives to improve gut health, optimize digestion, and reduce reliance on synthetic additives.
o Microbial Surveillance Systems: Implementing systems to monitor microbial imbalances in production environments, preventing disease outbreaks and spoilage.
6. FOOD LITERACY AND EDUCATION FOR SUSTAINABLE FOOD SYSTEMS. Promoting food literacy through research and educational initiatives aimed at improving public understanding of sustainable food practices, health, and nutrition. This includes the development of programs to raise awareness about the environmental, ethical, and health impacts of food choices, fostering a shift towards more sustainable and informed consumption patterns.