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SAFE AND HEALTHY SEAFOOD AND SUSTAINABLE CONSUMPTION

Principal Investigator:
Maria Leonor Nunes

The scientists constituting this group have complementary backgrounds, covering mainly biology, biochemistry, veterinary, risk benefit assessment, quality, safety and engineering sciences, to develop interdisciplinary studies aiming to:

  • Characterize the quality and assure chemical and biological safety of seafood
  • Develop sustainable seafood products for human consumption.

Team expertise has been gathered through the development of solutions to improve the different quality dimensions through collaborative research on farmed and wild seafood and their respective processed products. Aspects covered include: (i) knowledge about the impact of preservation and processing technologies on quality and safety; (ii) inputs for the reliability and traceability of the seafood supply chain, namely the avoidance of fraud and identification of intentionally or unintentionally added substances; (iii) identification/study of new marine contaminant sources and impacts of climate changes on quality and safety; (iv) participate in the design of new solutions (e.g, sensors) to assess the safety and quality of seafood; (v) perceive the actual consumer´s seafood demand; (vi) development of products for the different segments of population; and (vii) seafood risk benefit evaluation. The group has experience in the involvement of end users, including farmers, processors, consumers, public authorities and society.

 

Publications Highlights

Chaguri M.P., Maulvault, A.L., Costa, S., Gonçalves, A., Nunes, M.L., Sant’Ana, L.S., Carvalho, M.L., Bandarra, N., Marques, A. 2017. Chemometrics tools to distinguish wild and farmed meagre (Argyrosomus regius). Journal of Food Processing and Preservation, e13312.

Ribeiro A.R., Gonçalves A., Barbeiro M., Bandarra N., Nunes M.L., Carvalho M.L., Silva  J., Navalho J., Dinis M-T., Silva T., Dias J. 2017. Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value. Journal of Applied Phycology, 29(4):1945-1956.

Afonso C., Costa S., Cardoso C., Coelho I., Castanheira I., Lourenço H., Gonçalves S., Oliveira R., Carvalho M.L., Martins M.F., Bandarra N.M., Nunes M.L. 2016. Bioaccessibility in Risk-Benefit Analysis of Raw and Cooked Seabream Consumption. Journal of Food Composition and Analysis.

Maulvault A.L., Custódio A., Anacleto P., Repolho T., Pousão P., Nunes M.L., Diniz M., Rosa R., Marques A. 2016. Bioaccumulation and elimination of mercury in juvenile seabass (Dicentrarchus labrax) in a warmer environment. Environmental Research, 149:77-85.

Matias D., Joaquim S., Matias A.M., Leitão A. 2016. Reproductive effort of the European clam Ruditapes decussatus (Linnaeus, 1758): influence of different diets and temperatures. Invertebrate Reproduction and Development, 60(1): 49-58.

Projects