Glycofoodchem

Name: Glycofoodchem
Address: Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810/193 Aveiro, Aveiro, PT
Telephone: +351 234 370 706

ResPoStA@UA - Centre for Research on Polysaccharides Structure and Applications at the University o

GlycoFoodChem laboratory works on the polysaccharide expertise development and polysaccharide-related research and promotes a bridging between the academic research field and the industry aiming to contribute to the stimulation of the innovation in the industrial sector.

31/07/2026

The GlycoFoodChem Lab has officially wrapped up another academic year! 🎉

It's time to take a well-deserved break, recharge, and enjoy the summer before returning to the lab with fresh ideas and renewed energy.

We wish you all a wonderful summer filled with rest, sunshine, and great moments. ☀️

We'll be back in September, ready to share more of the science we're passionate about and the exciting research happening at GlycoFoodChem.

See you soon! 💙

29/07/2026

The GlycoFoodChem Lab was proud to take part in the 10th EuChemS Chemistry Congress (ECC10), organized by the Royal Flemish Chemical Society (KVCV), in the session "Chemistry Meets Biology & Food Science." 🧪🌱

Our team had the opportunity to showcase its research through several scientific contributions:

🔬 Researcher Elisabete Coelho presented the oral communication:
"Enzymatic and subcritical water extraction based strategies to increase psychobiotic activity through cell wall polysaccharide modulation."

🎤 Professor Manuel A. Coimbra delivered the keynote lecture:
"Contribution of carbohydrates for innovation in food."

🖼️ PostDoc Ramla Khiari presented the poster:
"Effect of drying methods and pretreatments on the carbohydrate profile of Pingo de Mel figs."

It was a pleasure to share our research and contribute to the scientific programme of ECC10.

27/07/2026

🔬✨ In the first week of July, the University of Aveiro hosted the Blended Intensive Programme (BIP) – Glycomics Course, bringing together students from 6 universities for an intensive international learning experience.

Throughout the week, participants explored the fascinating field of glycomics through lectures, workshops, and hands-on laboratory training, gaining practical experience in chromatography, mass spectrometry, and data analysis.

The course was organized by the GlycoFoodChem Research Group, promoting knowledge exchange, collaboration, and advanced training in glycoscience.

A week of science, collaboration, and innovation that highlights the value of international cooperation in higher education and research.

06/07/2026

Workshop | The Hidden Value of Traditional Fruits: Fig Carbohydrates in Focus

📅 Date: July 7, 2026
🕓 Time: 16:00 (CET)
📍 Location: Amphitheatre 11.1.10, University of Aveiro

Join this workshop dedicated to exploring the hidden potential of traditional fruits, with a special focus on fig carbohydrates, prebiotic oligosaccharides, and soluble dietary fiber within the Marie Curie PROSFig project.

The program will also feature discussions on fig cultivation, post-harvest processing, drying technologies, and innovation initiatives, followed by networking and a Bittersweets tasting session.

👉 Participation is free, but registration is mandatory:
https://docs.google.com/forms/d/e/1FAIpQLScBIdpwush-iZAZSbzAjALcdtwp6NJsPgfVKSpekA0PctzqGA/viewform

19/05/2026

🍏 Free Webinar | Apple Pomace Upcycling: An Opportunity for Sugar Reduction in Foods?

📅 Date: May 27, 2026
🕒 Time: 3:00 PM (CET)
💻 Format: Online & free (registration required)

Join us for an insightful webinar with Carine Le Bourvellec to explore the impact of processing on the bioavailability and functional properties of phenolic compounds of apples.

👉 Participation is free, but registration is mandatory: ff83d218-4479-4a61-8e2d-cd36484b817c@d8ec030c-e4c6-426e-8b2b-f9d4b0d5c395" rel="ugc" target="_blank">https://events.teams.microsoft.com/event/ff83d218-4479-4a61-8e2d-cd36484b817c@d8ec030c-e4c6-426e-8b2b-f9d4b0d5c395

18/05/2026

We are pleased to announce an upcoming lecture entitled “Bioactive Fermented Beverages: Exploring Microbial Diversity and Probiotic Potential”, presented by Sylwia Ścieszka from the Lodz University of Technology.

📅 Date: 20 May 2026
🕙 Time: 10:00
📍 Location: Seminar Room (29.1.3.2)

Sylwia Ścieszka is a researcher at the Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences. Her work focuses on biotechnology, particularly microbial diversity, fermentation processes, and the health-promoting potential of probiotic functional products.

Everyone interested in fermentation technology, probiotics, microbial diversity, and functional beverages is warmly invited to attend.

18/05/2026

We are happy to share our latest publication! 🎉

Our new paper, “Industrial white and red grape pomace valorization: multicriteria optimization of phenolic content and antioxidant activity and assessment of the cytotoxicity of the extracts”, has just been published in Biomass Conversion and Biorefinery 🍇♻️

Discover more here 📖👉 https://link.springer.com/article/10.1007/s13399-026-07158-y

Congratulations to everyone involved in this work! 👏

15/05/2026

Ph.inishe.D! 🎓✨

Congratulations to Dr. Anne-Marie Costa on defending her PhD on May 13th! 🎉

Her thesis, “Definition of authenticity markers of origin labelled pear, apple and cheese when industrially processed”, was developed within the Doctoral Program in Biochemistry.

Supervised by Dr. Elisabete Coelho — researcher in our group — and co-supervised by Prof. Manuel A. Coimbra and Prof. Eduarda Pereira, this work reflects a strong collaborative effort.

Wishing Dr. Anne-Marie all the best for this new chapter! 💙

05/05/2026

🍏 Free Webinar | Apple Pomace Upcycling: An Opportunity for Sugar Reduction in Foods?

📅 Date: May 27, 2026
🕒 Time: 3:00 PM (CET)
💻 Format: Online & free (registration required)

Join us to discover how upcycled apple by-products can help shape the future of natural sweetness and support the development of healthier, more sustainable food solutions.

👉 Participation is free, but registration is mandatory (ff83d218-4479-4a61-8e2d-cd36484b817c@d8ec030c-e4c6-426e-8b2b-f9d4b0d5c395)." rel="ugc" target="_blank">https://events.teams.microsoft.com/event/ff83d218-4479-4a61-8e2d-cd36484b817c@d8ec030c-e4c6-426e-8b2b-f9d4b0d5c395).
📢 Full program coming soon.

04/05/2026

Fresh research is out! 🎉

Our new paper, “Geographic origin of varietal apple and pear cake fillings differentiation based on fruit mineral content”, is now published in European Food Research and Technology! 🍎🍐

Discover more here 📖👉https://doi.org/10.1007/s00217-026-05142-4

Many congratulations to all contributors to this work!👏

Endereço

Departamento De Química Universidade De Aveiro Campus Universitário De Santiago 3810/193 Aveiro
Aveiro

Telefone

+351 234 370 706

Website

http://resposta.web.ua.pt/

Notificações

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