Saport was incubated in the School of Biotechnology since 2008 and, after a significant growth, reaching 9 employees, and a consolidation of its structure and activity, left in July 2011 the facilities of the school.
SAport is a consulting company oriented in the areas of Engineering, Quality and Food Safety in the agro-food sector, staking on innovation and technological incorporation as key factors for the success of their projects. SAport's mission is to provide a set of innovative tools and services that support food companies in the effective and integrated management of the quality and innovation of their products and services.
FoodinTech was incubated in the School of Biotechnology since 2008 and, after a significant growth, reaching 7 employees, and a consolidation of its structure and activity, left in July 2011 the facilities of the school.
Flow, through FoodinTech brand, is a pioneer in MES (Manufacturing Execution System) development in agroindustry Portuguese market. Flow Technology develops software, hardware and specific and innovative devices, design to help companies in their processing operations. Flow implement projects that reinforce competitive advantages and increase profitability due to conception of technology systems, production and quality management consultancy and computer programming for the industrial sector.
SIA is a consulting company that provides specialised support services to organisations. The main objective is to contribute to increase the competitiveness on a common path for sustainable development.
Founded in 1998, SIA has been strengthening its position in the national market with legislation management services, engineering and specialized consulting, management support and training. SIA has established itself as the partner for the implementation of services tailored to the client requirements, always ensuring the technical accuracy of each project in all countries where it operates.
Necton, after an incubation period in School of Biotechnology, was established in 1997 and develops its activities in the marine biotechnology field having specialized in the production and marketing of traditional sea salt and microalgae.
In the business area of salt the company currently counts on a production area of over 23 ha of salt evaporation ponds. In the microalgae business area, several production photobioreactors are studied and developed at the site.
Necton also has in its facilities laboratories that provide technical support to the activities developed.
MycoTrend is a company created by two researchers from the School of Biotechnology, specialized in the establishment of wild mushroom plantations and the production and sale of mycorrhizal plants for the production of edible mushrooms. This start-up arises from the union between the forestry sector and biotechnology aiming at the valorisation of forest plantations through its mycological resource.
In 2013, MycoTrend wins the "Entrepreneurship North and Center Promotion Project" award, a program to support environmental entrepreneurship.
Two ESBUCP alumni invented and patented a new oat-based ingredient. In 2013 they created the “5ensesinfood” which develops and commercializes this food ingredient for food and beverage market.
The company has developed an innovative fermentation technology that produces food ingredients exempt from free microorganisms, which allows the extension of foods shelf-life, as well as additional nutritional benefits.
Frulact´s Academy Summer Challenge involves an ideation challenge with university students. One of the winning ideas to the question “what will yoghurt be like in the future?” had to do with using fruit pieces in yoghurt without peeling the fruit. The inclusion of the rind/peel proved to be an added-value as it improved the nutritional value (fiber content for instance), reduced waste (inclusion of peel which was before considered waste), improved organoleptic characteristics (“real fruit feel”) and consumer perception (aligned with authenticity market trend).
The student is now part of Frulact´s Development & Product Innovation team.
A group of 6 students from the University of Hohenheim competed in the TROPHELIA Germany 2013 contest with a bread snack called “Weck-Snack” made from surplus bakery products that would have otherwise gone to waste or used as animal feed. The snack comes in three different savory and sweet tastes combined with tasteful dips matching the respective flavors. Weck-Snack is a solid example for an upcycling-product with an ecological promise.
A young team of students from Hohenheim developed a way of encapsulating probiotic cultures into edible beads without compromising taste and/or texture. The fruity, probiotic beads were produced in many different flavors and are best served with different dairy products. The beads are able to withstand gastric acids while passing through the stomach area, securing a controlled release of probiotic cultures in the large intestine where their functionality is needed. The group successfully presented their innovation at the TROPHELIA Germany 2013.
Students from Hohenheim developed a fat reduced meat snack consisting of filled minced meat covered with dough, which is afterwards fried. The meat snack is packed in a “to go cup” and can be stored without refrigeration for 4 months. Three different flavours are available: with a cheese-filling, a pesto-filling and salsa-filling.
The students won the 2nd place at the TROPHELIA competition.