Lecture by Professor Manuel A. Coimbra

Food oligo- and polysaccharides: chemistry and applications

Info about event


Thursday 18 August 2022,  at 14:00 - 15:30


Conference center, building 1420, Fredrik Nielsens Vej 2-4, room M1.


Department of Biological and Chemical Engineering

Abstract: The talk will be an overview of the chemistry of food oligo- and polysaccharides object of study at the University of Aveiro, in Portugal. Examples will be the transglycosylation reactions promoted during the roasting of coffee and baking of bread. These reactions also occur in honey. Focus will be also on brewer’s yeast polysaccharides, which are modified along fermentation, allowing to obtain spent yeast polysaccharides with different characteristics and properties, opening potential differentiated applications. Examples of challenges from food industry will be provided, namely, to have wines and vinegar free of sulfur dioxide, microwavable puff pastry, non-thickening flavoring ingredients from Cinnamomum cassia, and polysaccharides from salt pan brine water with immunostimulatory activity. To finish, the Ecotrophelia Euro 2020 winner product, OrangeBee, is introduced, as well as the Ecotrophelia Europe 2022 Portuguese representant, Handy Rice.   


Manuel A. Coimbra short Bio:

Manuel A. Coimbra is Associate Professor with Habilitation of the Department of Chemistry of University of Aveiro. Research interests are related with polysaccharide chemistry and applications, food chemistry, biochemistry and processing of foods, carbohydrate chemistry, volatile and phenolic compounds, by-products valuation, circular economy, and development of novel products. Editor in Chief of Carbohydrate Polymers, Elsevier (IF2021=10.723). He has been involved in Research projects in the area of his research interests, many of them in collaboration with food industry. He supervised 21 PhD with concluded thesis, and 13 Post-Docs, and published 326 papers (Scopus, August 2022), with 10,980 citations, and h=57). http://orcid.org/0000- 0001-8898-6342.