May 28 – 11:00 am – 12:30 pm
UNIgreen’s JRC3 – Food Technology, Quality and Safety Webinar Series: Episode 3
This event, organized within the UNIgreen JRC3 Food Technology, Quality and Safety, brings together researchers, students and food industry professionals to discuss packaging-related strategies for addressing sustainability in food chains.
Thematic
This webinar will address the role of food fortification as a sustainable strategy to combat micronutrient deficiencies, which affect more than 2 billion people globally. The latest innovations in fortified and functional foods will be discussed, including biofortification, nanoencapsulation, and nutritional personalization, along with their benefits and challenges. Additionally, the current paradox between fortified foods and the rising consumption of ultra-processed foods—often associated with increased risks of chronic diseases—will be examined. The aim is to promote an integrated perspective between food technology, nutritional quality, and safety, contributing to more sustainable and healthier food systems.
When?
On Thursday, 28 May 2026, join us for an online event, from 11:00 to 12:30 CEST with expert speaker and engaging discussions.
Who should join?
Researchers, students, food industry professionals and anyone curious about food quality preservation and in the prevention of food wastage.
Speaker
Ana Baltazar
Phd Food Science – Coordinating Professor at Polytechnic University of Coimbra
PhD in Food Sciences from the University of Valencia, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology, and Forensic Medicine. She also holds a master’s degree in occupational safety and Hygiene from the Polytechnic Institute of Lisbon, Lisbon School of Health Technology, and a bachelor’s degree in Dietetics from the University of Algarve, School of Health. She is a Coordinating Professor at the Polytechnic Institute of Coimbra, Coimbra Health School, and a researcher at the Centre for Studies on Natural Resources, Environment and Society. She has published articles in scientific journals and book chapters, organized dozens of scientific events, and participated in more than 60 scientific meetings. Since 2012, she has supervised undergraduate and master’s theses. She has also participated as a researcher in several national and international projects. Her work focuses on Medical and Health Sciences, with an emphasis on Health Sciences, particularly in Nutrition and Dietetics.
Bárbara Beleza
Adjunct Professor at the Coimbra Health School, Polytechnic University of Coimbra
Specialist Nutritionist in Community Nutrition and Public Health, certified by the Portuguese Order of Nutritionists. Holds a degree in Nutritional Sciences from the Faculty of Nutrition and Food Sciences of the University of Porto (2007). Completed a Specialization Course in Consumer Sciences and Nutrition (2008) and obtained a PhD in Food Consumption Sciences and Nutrition from FCNAUP and the Faculty of Sciences of the University of Porto (Doctoral degree awarded in 2014). PhD Researcher at GreenUPorto – Research Centre for Sustainable Agri-Food Production and member of the EFAD Committee on Education and Lifelong Learning. Currently an Adjunct Professor at the Coimbra Health School, Polytechnic Institute of Coimbra (ESTeSC – IPC), having previously held positions at FCNAUP (2008 to 2025) as a Senior Technician and Invited Assistant Professor.
João Pedro Marques Lima
Adjunct Professor at the Polytechnic Institute of Coimbra, at the Coimbra Health School
He has been a nutritionist since 2012, having graduated from the University of Porto. In 2017, he completed his PhD in Food Consumption Sciences and Nutrition at the same institution. He is a specialist nutritionist in Community Nutrition and Public Health, certified by the Portuguese Order of Nutritionists. He carries out his work in the field of Health Sciences, with a focus on Nutrition and Dietetics and Public Health. His main interests include Nutrition and Public Health, Nutrition Communication, and Health Promotion through Food in Food Service settings.
