iBB

Greener, cost-effective methodologies for food processing and production have been actively looked after because of increased demand due to growing population. Enzymes, as green and highly efficient catalysts, have been a mainstay of food technology. However, the advantageous features of enzymes are negatively impacted by their long-term instability, harsh industrial operational conditions and challenges for enzyme recovery and reuse. Immobilized enzyme formulations have been developed to address these limitations. In a recently published book chapter, Filipe Carvalho and Pedro Fernandes (iBB-BERG) present the latest finding and trends on the design and application of immobilized enzyme for food production and processing. The chapter was published in the book Value Addition in Food Products and Processing using Enzyme Technology, published by Academic Press.

The 3rd Edition of iBB seminars will continue on the 27th May with short talks from Filipe Carvalho - "Biocatalytic Process Development: Bioprocess engineering tools and industrial application of marine biocatalysts" and Nuno Faria - "Towards biosurfactant sustainable production: novel perspectives on mannosylerythritol lipids biotechnological production and applications". Join us next monday (13h00 h, room VA.1, IST-Alameda) to learn more about Filipe's and Nuno's research at BERG.

A video overview of the output of INMARE (‘Industrial Applications of Marine Enzymes’), a four-year European research project that set out to transform the enzyme biodiscovery process and to isolate new enzymes from the ocean, has been made available by the consortium. The goal of INMARE was to shorten & streamline the industrial enzyme pipeline by increasing the value of enzyme collections and to identify new lead products and prototypes during the projects lifetime. INMARE brought together several industrial and academic partners, including iBB-IST. The project received funding from the EU’s Horizon 2020 research and innovation programme under grant agreement No. 634486.

Photo details; sea shore by Cascais, Copyright Carla de Carvalho, 2017.