Projects

In Biotempo we believe that growth is only possible with the creation of projects that contribute to the development of Knowledge and Innovation. Thus, we actively participated in several R&D projects related to Human Nutrition, that add value to society.

 

European Projects:

  • EURRECA (EURopean micronutrient RECommendations Aligned)
  • BachBerry 
  • Ian

Portuguese Projects:

  • IAN
  • PortFIR
  • SGRIA
  • NutriLiSA 

Biotempo Internal Projects:

  • Biolife
  • Medical foods
  • Meal replacement 

 

 

 

 


EURRECA (EURopean micronutrient RECommendations Aligned) was an European Network of Excellence (NOE, FP6 036196-2) comprised of 35 partners based in 18 countries. EURRECA (2007-2012) addressed the problem of variations in micronutrient recommendations between different European countries. Its main objective was to develop methodologies to standardise the process of setting micronutrient recommendations (www.eurreca.org). BIOTEMPO was leader of the work packages “Integration Activities for SMEs”

 

BachBerry is an on-going European consortium aiming at discovering new polyphenol functional food ingredients and developing their fermentation production processes. Within this consortium, BIOTEMPO is responsible for process optimisation and scale-up.

 

IAN is an ongoing project to plan and execute the Portuguese national food consumption survey, led by INSA (“Instituto Nacional de Saúde” - Portuguese National Health Institute) and ISPUP (“Instituto de Saúde Pública da Universidade do Porto” - Public Health Institute from the University of Porto, Portugal). The role of BIOTMEPO consists of producing the food quantification manual and the software to be used to conduct the survey.

 

PortFIR is a program aiming at establishing the Portuguese network for exchanging food composition and safety information. BIOTEMPO participates in the data management work group.

 

SGRIA is a project led by INSA to develop a data management software for food composition, consumption and contamination information. BIOTEMPO was hired by INSA to conceive and plan the software requisites, its data model and architecture.

 

NutriLiSA health professionals’ empowerment on sizing inequalities: a literacy intervention for elderly nutrition & health improvement – candidature submitted to EEA grants, together with INSA. NutriLiSA global goal is to promote nutritional health literacy and improve the nutritional health status among free-living elderly people. The main focus will be on empowering health professionals from primary health care settings to perform nutritional surveillance and intervene on a community basis. A Precede-Proceed integrated approach will be used consisting of four action areas: A) Instruments for nutritional surveillance; B) Assessment of nutritional status, food consumption and nutrient intake; C) Nutrition and food safety literacy; D) Social intervention around food and nutrition. Salutogenesis will be the health paradigm of intervention with a special emphasis on the reinforcement of the sense of coherence (by addressing comprehensibility, manageability and meaningfulness issues). The role of BIOTEMPO consists of implementing the data management tools needed for the project and serving as a bridge between the knowledge development activities and the community in general.

 

Biolife was a project run between 2004 and 2010 to develop a fermentation based industrial process to produce prebiotic functional food ingredients. An agreement was settled to industrialise the technology developed, together with a large investment group.

 

Medical foods is a project currently underway to develop formulations of foods for special medical purposes. In BIOTEMPO we develop the prototype formulation, including sensory evaluation, physical and chemical testing, stability studies and shelf-life analysis and benchmarking. Our aim is to develop a convenient product, well tolerated by patients with high nutritional density and pleasant taste.

 

Meal replacement is an ongoing project which aims to develop a substitute for practical and healthy meal. In BIOTEMPO we develop the prototype formulation, including sensory evaluation, physical and chemical testing, stability studies and shelf-life analysis and benchmarking. Under this project, BIOTEMPO established several strategic partnerships with higher education institutions and technology platforms.