DAN - Posters/abstracts em congressos nacionais
URI permanente para esta coleção:
Navegar
Percorrer DAN - Posters/abstracts em congressos nacionais por Objetivos de Desenvolvimento Sustentável (ODS) "12:Produção e Consumo Sustentáveis"
A mostrar 1 - 5 de 5
Resultados por página
Opções de ordenação
- 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.
- 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.
- Upcycling melon by-products: development of a nutrient-rich and sustainable pastaPublication . Silva, M.A.; Costa, H.S.; Oliveira, M. Beatriz P.P.; Félix, Nelsón; Albuquerque, T.G.Introduction: Food waste is a growing concern worldwide, directly impacting the economy, society and the environment. One key aspect of this issue is the limited time to utilize the resources before they become waste. Therefore, optimizing food waste management becomes a crucial issue for ensuring food availability and sustainability. The valorization of fruit by-products offers an opportunity to develop new foods with added nutritional benefits while promoting a more efficient and time-conscious use of natural resources. Aim: This study aimed to develop a pasta with melon peel and seed flours (by-products) incorporation and evaluate their nutritional potential. Methodology: In 2022, melon by-products were recovered from melon production and distribution companies. The melon peels were dehydrated, and the seeds were dried in an oven. Afterwards, by-products were ground to obtain melon peel flour and melon seeds flour, which were then roasted. The nutritional composition of these flours was analytically determined. The energy value and available carbohydrates were calculated. Antioxidant activity was determined using two different methods: 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. Total phenolic content was also assessed. Results: The incorporation of melon by-products flour allowed the development of a nutrient-rich pasta (tagliatelle) containing 4 g/100 g of dietary fibre, making it a source of fibre according to Regulation (EC) No 1924/2006. Moreover, these flours increased the levels of total phenolic compounds (1786 mg of gallic acid equivalents/100 g), thereby enhancing the product’s antioxidant capacity. Conclusions: This work highlights the potential of melon by-products, demonstrating that their integration into food formulations not only enhances relevant nutritional properties to health over time but also contributes to reduce food waste and environmental impact. Additionally, the incorporation of dietary fibre in innovative food products may contribute to better glycemic control and satiety throughout the day, aligning with the role of nutrition in dietary patterns.
- Utilização de subprodutos de melão em alimentos funcionais: estratégia sustentável para melhorar o perfil de aminoácidosPublication . Silva, M.A.; Costa, H.S.; Motta, C.; Oliveira, M.Beatriz P.P.; Félix, Nélson; Albuquerque, T.G.Este estudo teve com objetivo desenvolver dois produtos alimentares inovadores à base de farinhas de casca e de sementes de melão (subprodutos) e avaliar o seu teor proteico e perfil de aminoácidos.