PROJECT R&D+I

TITLE
BIOFUMADOS - VALIDATION OF BIOCONTROL PROCESSES OF PORTUGUESE
TRADITIONAL SAUSAGES AND SMOKED PRODUCTS

HIGHLIGHTS
Biocontrol strategies applied to the production of traditional Portuguese smoked sausages

ABSTRACT
BIOFUMADOS is a project that aims to increase MINHOFUMEIRO's capacity for innovation in
traditional Portuguese smoked sausages, taking advantage of the bioprotective properties of lactic
cultures and their bacteriocins in the production of sausages and smoked sausages with the flavor
of sausage " traditional Portuguese ".

Thus, the application of this process, called bioconservation, through the use of autochthonous
microorganisms from traditional sausages and smoked sausages with high technological value and
that simultaneously can generate in situ adverse conditions to the growth of pathogens, is the
main objective of this project. This project will include (1) selection and application of lactic acid
bacteria and their bacteriocins as bioprotective starter cultures in the process of manufacturing
sausage and smoked products; (2) packaging optimization using bioactive coating, modified
atmosphere and vacuum technologies; (3) application and validation of addition of bioprotective
starter cultures on an industrial scale; and (4) conducting a market study and business plan to
better integrate and enhance the innovative solutions developed. The results of the project will
also be disseminated through communications at international and national conferences,
publications of scientific articles, presentations at trade fairs and dissemination through the agro-
industrial PCT.
A comercialização de produtos tradicionais aliados a produtos de elevada qualidade e segurança,
num mercado cada vez mais sensível às questões de alimentação saudável, segura e de qualidade,
sublinha o elevado potencial deste projeto com benefícios financeiros diretos no desenvolvimento
de novos produtos e a sua consequente valorização e competitividade em novos mercados.
The commercialization of traditional products together with products of high quality and safety, in
a market increasingly sensitive to the issues of healthy, safe and quality food, underlines the high
potential of this project with direct financial benefits in the development of new products and its
consequent valuation and competitiveness in new markets.

KEYWORDS
Stuffed and smoked sausages, Innovation, Development of New Products, Food Quality, Biological Control
Technologies

PROMOTERS / PARTNERS
Escola Superior de Biotecnologia - Universidade Católica Portuguesa; Enchidos e Fumados à Moda de Ponte de
Lima, Lda. - MINHOFUMEIRO (Coordinator); Instituto Politécnico de Viana do Castelo
 PROJECT R&D+I

FINANCING PROGRAM EXECUTION DATE GLOBAL BUDGET

FEDER - QREN nº13338 2011-2013 € 260.561,38

CONTACTS E-MAIL PHONE

Paula Teixeira pcteixeira@porto.ucp.pt +351 22 558 0001