Innovate Group

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Portugal
Aveiro
Innovate Group

Food and Biotechnology Innovative Applied Technologies Group

Innovate Group main focus is the application of non-thermal technologies in research areas such as food science and biotechnology. Most of the developed research revolves around new applications and food products using High-Pressure Processing (HPP). This has resulted in various research areas, such as food pasteurisation, novel storage methodologies, improved fermentations, new extraction techniques and the modification of food biopolymers. INNOVATE has been involved in numerous research projects together with many companies to seek to provide new technologies and methodologies for the development of new and innovative food products. Therefore our main goal is to generate knowledge and solutions at an academic level, and to transfer it to companies of the biotechnological & food sector, providing the scientific and technological skills of new processing technologies that will confer them competitive advantages at industrial level

06/09/2026

All good things must come to an end, and saying goodbye is never easy after such inspiring days!

We wrapped up the final day of HPBB 2026 with incredible sessions on the Structure, Dynamics and Function of Biomacromolecules under High Pressure, featuring a keynote by Roland Winter (Technical University of Dortmund, Germany), an oral presentation by Werner Kremer (University of Regensburg, Germany), insights from Brian Macias Frotto (Tecnológico de Monterrey, Mexico), and research by Attila Tortorella (TU Dortmund University, Germany). We closed the conference with a very exciting look ahead, announcing that the next HPBB conference will be held in Kyoto in 2028! Leaving with full hearts, unforgettable memories, and a community of brilliant minds that feel like family. Until we meet again, high pressure family!

03/09/2026

Day 3 of HPBB 2026 brought brilliant science and a taste of Aveiro!

We started the morning with inspiring talks on Cells, Organisms and Biotechnology Applications under High Pressure, featuring a keynote on activating cell motility by Masayoshi Nishiyama (KINDAI University, Japan), an oral presentation on hyperbaric storage of stem cells by Ana P. Martins (University of Aveiro, Portugal), insights into high pressure transformation by Emma Bonnaud (INSAVALOR, France), research on membrane adaptation by Fumiyoshi Abe (Aoyama Gakuin University, Japan), measurements from Jun Kong (Center for High Pressure Science and Technology Advanced Research, China), and therapeutic cellular assemblies presented by Mariana Oliveira (University of Aveiro, Portugal). After snapping our official conference photo at the Reitoria, we swapped the lab coats for a traditional Moliceiro boat tour through Aveiro's channels, ending the day with a wonderful conference dinner! 🌊🔬🚤✨

02/09/2026

Science, innovation, and high pressure! Day 2 of the 13th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2026) at the University of Aveiro was an absolute whirlwind of cutting-edge research, brilliant keynote insights, and wonderful connections. Swipe through to catch the highlights of our packed second day!

The event kicked off with opening remarks from Conference Chair Jorge Manuel Alexandre Saraiva, Rector Artur Manuel Soares da Silva, Chemistry Department Director Armando Jorge Domingues Silvestre, and Fumiyoshi Abe from The International Association of High Pressure Bioscience and Biotechnology, setting the stage for Avi Shpigelman’s insightful keynote on pressure effects on non-enzymatic reaction kinetics in food systems.

The scientific sessions exploring Food Science under High Pressure kept the momentum going all day. Session 1, chaired by Kazutaka Yamamoto, provided fantastic fundamental insights, while Session 2—chaired by Carlos A. Pinto—featured oral presentations on watermelon juice preservation by Vasco Lima, strawberry tree fruit juice by Enrique Pino-Hernández, Listeria validation in meat by Rui Queirós, and high pressure milk processing and yogurt fermentation by Nicole Moreira.

Session 3, chaired by Jorge A. Saraiva, highlighted industrial applications with a golden sponsor presentation from Carole Tonello-Samson on global HPP market expansion, followed by talks from Kazutaka Yamamoto, Telma Orvalho, and Alireza Mousakhani Ganjeh. Session 4 closed out the afternoon talks under the chairmanship of Carole Tonello-Samson, featuring research presentations by Miho Kakui, María Cabeza de Vaca, and Satomi Tsutsuura.

Between sessions, attendees enjoyed delicious lunches at the University of Aveiro Restaurant, engaged in brilliant discussions during the energizing morning and afternoon poster sessions and coffee breaks, and finally wound down the evening with the Sunset Refreshment Cocktail at the Rectory Central Building. Here’s to pushing the boundaries of high-pressure bioscience!

01/09/2026

A great start to the 13th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2026)!

On the first day of the conference, we were delighted to welcome participants to the Universidade de Aveiro‘s high pressure facilities for a short technical visit. This provided an opportunity to see our high pressure equipment up close and learn more about its applications in food processing, preservation, and bioscience research.

Participants also had the opportunity to taste a selection of ready-to-eat (RTE) products and beverages commercially available in the European market that have been processed using high pressure processing (HPP). This tasting experience demonstrated how HPP technology is already being successfully applied to deliver safe, high-quality, and convenient food products while preserving their fresh characteristics.

It was particularly rewarding to connect the scientific discussions presented during the conference with real equipment, practical applications, and commercial products.

As a member of the Organizing Committee, I am very pleased to be part of this international event and to welcome researchers, industry professionals, high pressure technology experts, and Hiperbaric High Pressure Technologies to the Universidade de Aveiro.

Thank you to everyone who joined us and helped make the first day such an engaging and memorable experience. We look forward to the scientific discussions and activities ahead!

07/04/2026

No passado dia 17 de Março, a Microcredencial de Tecnologias Inovadoras de Conservação e Modificação de Alimentos transformou o laboratório numa “cozinha experimental”.
Desta vez, em vez de marisco, levámos a tecnologia HPP com um menu super variado:
🍎 Sumos de fruta super frescos e coloridos;
🟣 Beterraba;
🥚 Ovos inteiros embalados a vácuo e doce de ovos;
🍮 Leite em creme, caramelizado no ponto!
Entre outros….
O objetivo? Avaliar sensorialmente como esta tecnologia preserva e ou melhora sabor autêntico e a textura, elevando a segurança e qualidade alimentar a outro nível.
O veredito da nossa equipa de “foodies científicos” foi unânime: o resultado é uma surpresa incrível. A inovação não para... e sabe muito bem! 🚀

24/03/2026

Do laboratório para o prato! 🦞🧪
No dia 10 de março de 2026, na Microcredencial de Tecnologias Inovadoras de Conservação e Modificação de Alimentos foi explorado o potencial das altas pressões no processamento de marisco. Outros produtos HPP, já comercializados, foram também avaliados sensorialmente, de forma a perceber o impacto deste tecnologia na qualidade e segurança dos mesmos. O resultado? Uma experiência sensorial incrível e novos insights para o futuro da indústria alimentar. 🚀
A inovação não para! 💡

24/12/2025

A equipa Innovate Group já ativou o modo ‘Out of Office’. Se precisarem de nós, estamos algures entre o tronco de Natal e a sesta a seguir ao almoço. 😴🎁
Na Innovate Group, passamos o ano a inovar em soluções, mas no Natal só queremos saber de otimizar o consumo de rabanadas e bacalhau. 🎄🚀
Estado atual: Em modo ‘processamento de calorias’. Desejamos a todos um Natal com 0 erros e 100% de sobremesas! Boas festas! 🎅✨

12/12/2025

O Innovate Group marcou presença no Microbiotec 2025 (4 a 6 de dezembro)! 🧬 Dias incríveis de partilha científica, networking e novas aprendizagens na Universidade dos Açores. Entre a ciência e a beleza vulcânica de São Miguel, a inspiração para o futuro da microbiologia e biotecnologia constrói-se aqui. 🌋🌿

29/10/2025

🌍 O Innovate Group marcou presença na Conferência 2025 NPD/IFT Workshop, realizada em Pequim, de 10 a 13 de outubro de 2025! 💡

Foi uma oportunidade incrível para partilhar conhecimento e destacar o trabalho desenvolvido pelo nosso grupo.

🎤 Keynote do Prof. Jorge Saraiva, intitulada “High pressure for nonthermal food preservation: pasteurization and hyperbaric storage” — uma apresentação inspiradora que explorou o potencial da tecnologia de alta pressão na pasteurização não térmica e armazenamento hiperbárico.

Endereço

Departamento De Química, Universidade De Aveiro
Aveiro
3810-193

Website

https://linktr.ee/innovategroup.ua

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