CEB - Centre of Biological Engineering

📰 #cLabel+ Project Featured in CA REVISTA! Transforming the caloric sugars in strawberry preparations, traditionally used in yogurts, into high-value functional sugars without altering the taste or texture of food was one of the key missions of the cLabel+ project—an innovative research initiative led by Clarisse Nobre and developed with the support of CEB - Centre of Biological Engineering. The technology applies enzymes directly to everyday foods, enabling their transformation into healthier options without requiring industrial reformulation. Recently, the team expanded its work to carob, a key resource in the national economy, exploring its potential in producing healthier alternative sugars. The project’s impact has already been recognized, having received the Crédito Agrícola Innovation and Entrepreneurship Award, through the "Born from Knowledge" (BfK) distinction by ANI | Agência Nacional de Inovação in 2023. Now, the project is featured in CA REVISTA (3rd Quarter 2024 Edition), highlighting the role of this research in the future of food and the sustainability of the agri-food sector. Read the full article in the latest edition of CA REVISTA: https://lnkd.in/d3K9z7df #CEB #Biotechnology #Innovation #BornFromKnowledge

The 2nd edition of 𝐁+𝐅𝐇𝐄 – 𝐁𝐢𝐨𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐭𝐨 𝐁𝐮𝐢𝐥𝐝 𝐚 𝐁𝐫𝐢𝐠𝐡𝐭𝐞𝐫 𝐅𝐮𝐭𝐮𝐫𝐞 brings new insights into food, health, and environmental applications. This year’s spotlight is on the #B3iS project, which has uncovered new microbial sources of biosurfactants with a sustainable impact on #biotechnology. 🌱🌍 Join us to explore the latest discoveries and the promising future of biosurfactants in industries like pharmaceuticals, textiles, and environmental remediation. 📅 February 28th, 2025 | 9 am (GMT) 📍 Online 📌 Free registration, but mandatory ➡️ https://lnkd.in/d6GwKtB2 #Sustainability #Science #Biosurfactants

Closing Session of the CH4GREEN Project 🌱 On February 19, the closing session of the #CH4GREEN project, funded by Fundação para a Ciência e a Tecnologia (FCT), will take place, where the main results on methane mitigation strategies using photosynthetic microorganisms will be presented. The session will feature presentations from Vitor Vasconcelos (CIIMAR), Oscar Dias (CEB - Centre of Biological Engineering), Joana Alves (PA RESIDEL | PA GRUPO), and Leandro Madureira (CEB - Centre of Biological Engineering). 📅 Date: February 19 (9h30) 📍 Location: Pedagogical Auditorium, Building 16 (Ground Floor) Open to all interested participants! #Biotechnology #Sustainability

🌿 Turning waste into textile innovation The #NaturTex Project wants to give new life to agroforestry waste from the interior of Portugal, using green chemistry to extract bioactive compounds and pigments from species such as oak trees, almond trees, cherry trees, olive trees and blueberries. With these extractions, the researchers intend to functionalise textile fibres, including wool from Serra da Estrela, giving them bioactivity, fire resistance and sustainable colouring, all in line with the circular economy and the growing commitment to bio-based solutions. Coordinated by CEB, the project is developed in partnership with Landratech and the Universidade da Beira Interior, driving a more sustainable and innovative textile industry! 🔗 Find out more: https://lnkd.in/d4C23nGs #NaturTex #CEB #SustainableTextiles #GreenChemistry #CircularEconomy

❓ But after all, what is LABBELS Associate Lab? LABBELS is an Associate Laboratory of the University of Minho, bringing together #CEB and #CMEMS to drive sustainable solutions through biotechnology, bioengineering, and microelectromechanics. At CEB, we focus on transforming science into real-world impact in the fields of health, food, industry, and environment. Associate Laboratories are research units recognized by the FCT, integrating centers with complementary expertise to develop excellent science and create societal impact. 📊 Check out the infographic to learn more!

#CEB is hiring Research Fellows! We have open positions in Food Biotechnology, Textile Engineering, Bioinformatics, and more. If you're looking for a research opportunity in these fields, explore all available positions at https://lnkd.in/dM9dtTNU Applications are open—join our team! #Opportunity #CareersInScience #Hiring

Carla Silva, CEB’s researcher and principal investigator of the NatureTex project, funded by Fundación ”la Caixa”, was featured in the first episode of the RTP series ‘Promove o Futuro do Interior’! 🌱🔬   In this episode, she discusses how biotechnology is driving sustainability and innovation in Portugal’s interior regions. Check out the full episode here: 🔗 https://lnkd.in/datH5Yfj #Biotechnology #Innovation #Sustainability

Sílvia Miranda, researcher at CEB - Centre of Biological Engineering, will defend her PhD thesis entitled “Bioconversion of hydrophobic compounds by yeasts: exploring hydrocarbons metabolism of 𝘠𝘢𝘳𝘳𝘰𝘸𝘪𝘢 𝘭𝘪𝘱𝘰𝘭𝘺𝘵𝘪𝘤𝘢” This work explores the ability of #𝘠𝘢𝘳𝘳𝘰𝘸𝘪𝘢 𝘭𝘪𝘱𝘰𝘭𝘺𝘵𝘪𝘤𝘢 to assimilate hydrocarbons and convert them into valuable products, such as microbial lipids and extracellular enzymes. The findings include advancements in optimising the production of added-value compounds, innovative fermentation strategies, and the use of waste-derived carbon sources. These discoveries highlight the potential of this yeast in sustainable biotechnology and circular bioeconomy. 📆 4th February 2025 🕝 10:00 📍 Sala de Reuniões da Escola de Engenharia, Universidade do Minho, Campus de Azurém (Guimarães) #Biotechnology #Microbiology #Sustainability #PhDDefence

The #Podcast PhD Chain Reaction is out now! The first episode features our PhD student Daniela Gomes, where she discusses her research on genetic engineering of bacteria to produce prenylflavonoids, compounds with high pharmaceutical potential. We also explore topics like science communication and music, among other things. What exactly are prenylflavonoids? See for yourself—Daniela has the answer! Now available on YouTube and Spotify 👉 https://lnkd.in/dVeAqymW #PhDChainReaction #PhDLife #Science

🌍 ProDoce: Sustainability and Innovation on the Table 🦗🍫 The growing demand for sustainable food solutions highlights edible insects as a promising protein source, but key challenges remain: consumer acceptance and digestibility. The #ProDoce project, in collaboration with Grupo BiotecnIA from Universidade de Vigo, focuses on innovative, low-impact enzymatic treatments to improve the digestibility of Tenebrio molitor larvae protein. The goal? Incorporating insect-based flours into traditional Portuguese and Galician sweets, blending sustainability, innovation, and tradition. Learn more about this project 👉 https://lnkd.in/dx_Pm48j #Sustainability #Innovation #CircularEconomy #InsectProtein #Biotechnology