- Organisational form: Private, Faculty of the Portuguese Catholic University
- Focus on: Food
- Major activities: education, research, training, consulting and commercial contracts
Contact:
Maria Joćo Monteiro
Escola Superior de Biotecnologia
Rua Dr. Ant. Bernardino Almeida
4200-072 Porto
Portugal
Phone: +351 22 5580085/54
Fax: +351 22 5580110
mjmonteiro@esb.ucp.pt
The ESB is a faculty of the Portuguese Catholic University. Since its establishment in 1984, ESB has orientated its academic and other activities towards the needs of the agro-foods sector.
The ESB currently offers six licentiate degree programmes, including one in food engineering. At the post-graduate training and education level, ESB offers a range of post-graduate diplomas, masters degrees (including full programmes in oenology and innovation in the food Industry – both with significant sensory components) and PhD degrees for research. Led by the 30 ESB PhD researchers, the R&D section is closely linked to graduate programmes. It operates within national and international networks and involves intensive direct collaboration with private companies. ESB's R&D activities are complemented by training activities (courses and seminars) held at our modern training centre. ESP also performs contract services for a variety of outside organisations. These services are conducted in state-of-the-art installations, including fully equipped and staffed ISO 17025-accredited laboratories and sensory facilities.
Working both with trained expert sensory panels and consumer panels assembled from the general public, the ESB's sensory team provides a wide range of food-related sensory services. The majority of the research projects focus on wine and food aromas; most contract work is directed towards quality control and product development, (and) technical assistance and training:
- evaluation of product acceptability, preference and market studies;
- product specification;
- determination of product shelf-life and storage tests;
- maintenance of quality criteria;
- in-house technical assistance for the development of sensory evaluation
- methodologies and panel training;
- training courses in sensory methodologies and tailor-made courses.
By linking flavour-profiling with chemical methods:
- identification of off-flavour and taints;
- evaluation of food/packaging interaction.
Please check our website for further information:
www.esb.ucp.pt
