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THRIVE aims to enhance sustainable food production by developing innovative food structuring technologies at the Centre for Biotechnology and Fine Chemistry. The project promotes collaboration among researchers, consumers, and industry stakeholders to create healthy and affordable food products that meet consumer prefe…
The rapid growth of the global population is pressuring the agri-food sector to deliver in a sustainable manner healthy, tasty, and affordable foods which are aligned with the consumer dietary preferences.
In response to this, THRIVE will establish an ambitious ERA Chair programme in Sustainable Food Structuring Technologies at the Centre for Biotechnology and Fine Chemistry (CBQF) of Universidade Católica Portuguesa.
Under the leadership of Professor Lília Ahrné, a world-leading researcher in t…
UNIVERSIDADE CATOLICA PORTUGUESA
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