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- 6th International Conference on Food Contaminants: Challenges on Emerging Contaminants and Planetary Health: Book of AbstractsPublication . Vasco, Elsa; Alvito, PaulaThe 6th International Conference on Food Contaminants (ICFC2025), focused on Challenges in Emerging Contaminants and Planetary Health, was held in person from 25–26 September 2025 at the auditorium of the Museu de Eletricidade, Casa da Luz, in Funchal, Madeira, Portugal. The conference addressed the growing challenge posed by emerging contaminants (ECs) in food and the environment, emphasising how their spread through the food chain threatens food safety and public health. Discussions explored policies to reduce exposure to food contaminants, examined the health impacts of chemical and biological contaminants—including occurrence, exposure assessment, and biomonitoring—highlighted advances in analytical methods for detecting emerging contaminants, and considered the full spectrum of their toxicity. These interconnected themes framed a comprehensive dialogue on safeguarding both human health and the wider ecosystem. This multidisciplinary meeting provided a dynamic forum for established experts and early-career researchers to exchange the latest knowledge on food contaminants and their implications for human and planetary health. The scientific programme featured one keynote lecture, five invited lectures, 14 oral presentations, 43 poster presentations, and two round-table discussions. A Best Poster Award was also presented.
- Aligning Present and Future Agrifood Systems: Integrating Sustainability and Health for Better ChoicesPublication . Assunção, Ricardo; Bento, AlexandraThe transition to sustainable food systems is essential to address global challenges such as climate change, biodiversity loss and public health crises. Current food production and consumption patterns contribute to environmental degradation, while dietary choices strongly influence health outcomes and planetary sustainability. Supporting dietary decisions with robust scientific evidence is therefore essential for meaningful and informed change. This work aims to discuss the intersection of food system transitions, dietary health impacts and sustainability, highlighting the importance of a comprehensive evidence-based approach to guide decisions at individual and systemic levels. By integrating methodologies such as Risk-Benefit Assessment (RBA) and Life Cycle Sustainability Assessment (LCSA), this study provides an approach to evaluating foods, dietary patterns and food choices. RBA considers risks (e.g. food contaminants) and benefits (e.g. beneficial nutrients), while LCSA assesses the environmental, social and economic dimensions of food production and consumption. Inspired by the ALTERNATIVA project , the integration of these two perspectives, complemented by additional tools such as Multi-Criteria Decision Analysis (MCDA), will be explored and synthesised. The combination of these methodologies enables a dual-angle approach that quantifies health outcomes alongside sustainability metrics, providing a framework for balancing dietary health benefits with sustainable food systems. This approach not only informs recommendations for healthier and more sustainable diets but also supports policymakers and stakeholders in developing strategies for food system transformation. By bridging gaps between food system actors and aligning public health goals with environmental sustainability, this evidence-based framework promotes a holistic vision for the agri-food sector and empowers consumers and stakeholders to make better choices that benefit both humans and the planet.
- Aquaponics as a Novel and Alternative Food Production System: Integrating Health and Environmental Sustainability PerspectivesPublication . Assunção, Ricardo; Motta, Carla; Santos, Mariana; Batista, Rita; Albuquerque, Tânia; Bento, AlexandraAim: In an era marked by climate change, environmental resource depletion, and growing global population, the need for sustainable and resilient food systems has become increasingly urgent. Conventional food production systems contribute significantly to environmental degradation and inefficient resource use. In response, key international strategies emphasize the development of innovative solutions that foster circular economies and ensure access to nutritious and sustainable diets. Aquaponics, a closed-loop system that combines aquaculture and hydroponics, has emerged as a promising alternative, known for its efficient resource use and potential to produce nutrient-dense foods. This study aims to explore and critically assess the health and environmental sustainability impacts of aquaponically produced foods compared to conventional food systems. Method: A structured literature review and critical evaluation of peer-reviewed studies were conducted to identify key health and environmental sustainability indicators associated with aquaponic food production. Health-related factors included the presence of nutrients and potential contaminants (chemical and microbiological), while environmental assessment focused on Life Cycle indicators such as global warming potential, eutrophication, water footprint, land use, acidification, and ecotoxicological impact. Studies were selected based on comparability to conventional food production systems. Results: The obtained results indicated that aquaponic systems can produce foods with comparable or enhanced nutritional profiles relative to conventional systems. On the environmental side, aquaponics demonstrated reduced water use, land requirements, and nutrient discharge, though energy use and system complexity vary depending on design and operational parameters. Life Cycle indicators highlighted significant reductions in eutrophication and land use impacts, particularly when fish and plants are optimally integrated. Conclusion: Aquaponics presents a viable and innovative approach to future food production, offering measurable health and environmental benefits compared to traditional systems. However, broader adoption will require further research to provide evidence-based integration into food policy frameworks. These findings support the potential of aquaponics as a sustainable alternative aligned with the food system transformation goals.
- Bioremediation of Bacteria, Histamine and Animal DNA by Black Soldier Fly Larvae for Safe Food Waste ValorisationPublication . Oliveira, Joana; Ligeiro, Carolina; Carvalho, Carina; Souza, Clarice; Grilo, Miguel L.; Fantatto, Rafaela; Trindade, Alexandre; Murta, Daniel; Assunção, RicardoBy 2050, the global population is expected to reach 9.8 billion, increasing pressure on agri-food systems and worsening food waste. In the European Union (EU), around 59 million tonnes of food are wasted annually, enough to feed 1.26 hungry billion people per year. This waste has major public health impacts. Tackling it through safe, sustainable strategies is, therefore, essential. Black soldier fly larvae (BSFL; Hermetia illucens) offer a promising solution by converting food waste into high-value products like protein, fat, and organic fertiliser. However, EU legislation currently prohibits using food waste as insect feed due to possible contamination with prions, and other foodborne hazards such as bacteria and histamine. This study evaluates the food safety potential of BSFL by assessing their ability to reduce pathogenic bacteria and histamine, and to determine whether they bioaccumulate animal DNA (pork, beef, chicken). To test this, 2 tonnes of heterogeneous food waste were transformed into BSFL substrate and used in a bioconversion assay. Larvae in the test group showed improved performance, with higher bioconversion and growth rates and a lower feed conversion ratio compared to the control group. Analyses were conducted on food waste substrate, larvae, BSFL meal, and frass, including controls. Bacterial enumeration followed ISO protocols; histamine was quantified using an ELISA kit; DNA was extracted and then analysed via PCR and agarose gel electrophoresis.BSFL significantly reduced Salmonella spp. and Vibrio spp. in the test group (p = 0.002), and Bacillus cereus and Vibrio spp. in the control (p = 0.015). Histamine levels decreased significantly (p = 0.029). No animal DNA was detected in larvae (p = 0.029), though traces persisted in frass, indicating excretion rather than bioaccumulation. These findings support the safe use of BSFL in food waste valorisation and their integration into circular, One Health food systems focused on safety and sustainability.
- Food Choice, Nutrition, and Public HealthPublication . Santos, Mariana; Assunção, RicardoMaintaining a healthy diet throughout life helps prevent all forms of malnutrition, thereby reducing the risk of non-communicable diseases (NCDs) and related conditions . Dietary habits, lifestyle choices, and social factors significantly influence our health. Recently, we have seen shifts in food consumption patterns driven by various factors. These include the increased availability of processed foods, rapid urbanization, and changing lifestyles. The types, amounts, and frequency of consumed foods and beverages define dietary patterns, which have been evolving in recent decades due to the emergence of new or adapted eating habits. Common examples of dietary patterns include the ‘Western dietary pattern’ and the ‘Mediterranean dietary pattern’. Other significant patterns are the ‘prudent dietary pattern’, which emphasizes a high intake of vegetables, fruits, legumes, whole grains, fish, and seafood, and the ‘vegetarian/plant-based dietary pattern’, which entirely omits meat and animal products. Understanding the individual motives that drive certain food choices is crucial for changing consumption habits, promoting healthier behaviors, and fostering sustainability. This Editorial introduces the Special Issue “Food Choice, Nutrition, and Public Health” and highlights key topics on this subject.
- Functional foods enriched with melon by products: A sustainable strategy to improve amino acid profilePublication . Silva, M.A.; Costa, H.S.; Oliveira, M.B.P.P.; Félix, N.; Albuquerque, T.G.The global population is projected to grow rapidly, posing a significant challenge in ensuring access to safe, nutritious, and healthy food for everyone. Often discarded, fruit by-products are a valuable source of fiber, protein, and bioactive compounds. Incorporating these by-products into new or enhanced food products could play a crucial role in addressing hunger and malnutrition, which remain major public health challenges. This approach also promotes the sustainable and efficient use of natural resources. This study aimed to develop four innovative types of bread enriched with melon by-products: bread with blanched melon peel flour (BBMPF), bread with blanched melon seed flour (BBMSF), bread with roasted melon peel flour (BRMPF) and bread with roasted melon seed flour (BRMSF). Additionally, a control bread was developed. The protein content and amino acid profile of these breads were evaluated. In 2022, by-products from melon production and distribution companies were recovered. The melon peels were dehydrated, and the seeds were oven-dried. Both by-products were ground to produce melon peel flour and melon seed flour. These flours were then subjected to either blanching or roasting, and used to develop the innovative types of bread. The total protein content was evaluated by Kjeldhal method, and the amino acid profile was determined using UHPLC with diode array detection. Protein content ranged from 6.3 g/100 g (BBMPF) to 8.8 g/100 g (BRMSF). The most abundant essential amino acids found in the breads were leucine, phenylalanine and valine. Breads with melon seed flours have a higher increase in amino acid content than those with melon peel flours. BRMPF (1959 mg/100 g), BBMSF (2219 mg/100 g) and BRMSF (2341 mg/100 g) had higher essential amino acid levels than the control bread (1849 mg/100 g). These results suggest that using melon flour, especially seeds flour, may be an effective strategy to improve the amino acid profile in functional foods. Furthermore, these findings not only contribute to improving public health, but also promote the valorisation of melon by-products, reducing the economic, social, and environmental impacts of these currently discarded by-products, meeting the Sustainable Development Goals of the United Nations.
- GTSCA – Grupo de Trabalho Solo e Composição de AlimentosPublication . Oliveira, LuísaApresentação do âmbito, objetivos e membros do Grupo de Trabalho Solo e Composição de Alimentos (GTSCA), do Programa PortFIR.
- Harnessing Black Soldier Fly Larvae for Sustainable Food Waste Valorisation and Pathogen BioremediationPublication . Oliveira, Joana; Ligeiro, Carolina; Fantatto, Rafaela; Souza, Clarice; Grilo, Miguel L.; Carvalho, Carina; Trindade, Alexandre; Murta, Daniel; Assunção, RicardoFood waste is a pressing challenge for public health and environmental sustainability, with an estimated 59 million tonnes generated annually in the European Union. This substantial waste compromises the resilience of agrifood systems, intensifies food insecurity, and hampers efforts toward achieving a circular economy [2]. The insect Black soldier fly larvae (BSFL) present a promising and innovative approach to addressing these issues by efficiently converting organic waste into valuable outputs, such as high-protein animal feed and fertilisers. Despite the industrial valorisation of agricultural by-products, BSFL’s potential to fully utilise food waste remains subject to some legal restrictions. This study, conducted in collaboration with Ingredient Odyssey SA – EntoGreen, investigated the suitability of food waste as a substrate for BSFL production and assessed the larvae's bioremediation potential for reducing foodborne pathogens. An industrial-scale trial was performed over 14 days, using 114 test units with food waste-based substrates and 144 control units with Gainesville Diet, a standard insect feed. Two tonnes of food waste sourced from restaurants in Santarém, Portugal, were collected and prepared by removing physical contaminants such as plastic, cutlery, and cans. The food waste was then mixed with wheat bran, and its moisture was adjusted to 70% to create an optimal substrate. Measurements, including larval weight and substrate temperature, were taken every other day, while microbiological analyses followed ISO standards to detect pathogens and enumerate microorganisms. Results showed that food waste substrate significantly enhanced larval growth and bioconversion rates while bioremediating pathogens, including Bacillus cereus, Vibrio spp., and Salmonella spp. These results highlight the potential of BSFL to transform food waste into valuable resources while mitigating microbial risks, demonstrating a scalable and sustainable solution for food waste valorisation and contributing to a circular economy.
- Nutritional and Bioactive Profiling of Cucumis melo L. By-Products: Towards a Circular Food EconomyPublication . Silva, Mafalda A.; Albuquerque, Tânia G.; Ferreira, Diana M.; Alves, Rita C.; Oliveira, Maria Beatriz P.P.; Costa, Helena S.Food waste, due to the high quantities produced, becomes a significant environmental, economic, and social challenge worldwide. Simultaneously, the rising prevalence of chronic diseases has intensified the demand for healthier food options. A promising approach to address these issues involves the valorisation of food by-products for the development of innovative and healthier food products. Cucumis melo L., commonly consumed as a fruit, generates peels and seeds that are typically discarded. In the present study, the nutritional composition and antioxidant potential of pulp, peel, and seeds of C. melo L. (yellow and green melon) were comprehensively evaluated. The seeds were identified as a rich source of dietary fibre (39.0 and 39.7 g/100 g dw; p > 0.05) and protein (21.0 and 21.3 g/100 g dw; p > 0.05), exhibiting an appealing fatty acid profile. The peel contains high levels of dietary fibre (39.7 and 47.1 g/100 g dw; p > 0.05) and total phenolic compounds (1976 and 2212 mg GAE/100 g dw; p > 0.05), suggesting significant bioactive potential. The peels showed a high antioxidant capacity for both methods used, DPPH• (120 and 144 mg TE/100 g dw; p > 0.05) and FRAP (6146 and 7408 mg TE/100 g dw; p > 0.05) assays. Potassium emerged as the predominant mineral in the seeds (799 and 805 mg/100 dw; p > 0.05), while glutamic acid was the most abundant amino acid (4161 and 4327 mg/100 g dw; p > 0.05). These findings emphasise the antioxidant and nutritional properties of C. melo L. by-products, highlighting their potential for inclusion in novel food formulations. This study not only advances the understanding of C. melo L. properties but also supports the reduction of food waste and promotes sustainability within the food supply chain.
- Nutritional valorization of fermented melon by-products: novel sustainable ingredients?Publication . Domingues, Mariana S.; Silva, M.A.; Pestana, José M.; Costa, Helena Soares; Albuquerque, T.G.Although often disregarded as by-products of melon processing, both the peel and seeds contain valuable nutrients and bioactive compounds, making them promising candidates for fermentation studies. To investigate the feasibility and effectiveness of lactic and alcoholic fermentation applied to melon peel, seeds, and by-products, with the goal of evaluating their potential for developing valueadded products and promoting sustainability in melon processing. During 2023, melon by-products, seeds and peels were collected in a hotel in the Lisbon region. After adding 2% salt (lactic fermentation) or 2% sucrose (alcoholic fermentation) of the total weight of melon by-products/seeds or peels, bags were sealed under vacuum and maintained for 7 days at 27 °C ± 1 °C. Samples were homogenized in a blender, 3dehydrated (55 °C; 12h), homogenized and sieved to obtain flour. The energy and carbohydrates content were calculated after the determination of the nutritional composition (moisture, ash, total protein and fat, dietary fibre and s alt) of the fermented products. Six products were obtained: lactic/alcoholic fermented melon by-products flour, lactic/alcoholic fermented melon peel flour, and lactic/alcoholic fermented melon seed flour. According to Regulation (EU) No. 1924/2006, all products (100%) are rich in dietary fiber (>6 g/100 g), and 83% are high in protein (>20% of energy value). Additionally, lactic/alcoholic fermented melon peel flour has a low-fat content. This study emphasizes that cost-effective processes, such as fermentation, can simultaneously reduce waste and generate value-added products, promoting sustainability in melon processing and the development of innovative functional food ingredients.