EIT Food Hub 2023
EIT Food HUBs are their regional ‘contact points’ in EIT RIS countries. BGI was chosen to be a key player in Portugal innovation eco-systems and gather strong regional outreach and experience in supporting entrepreneurs and organizing local events.
Ensures visibility of the EIT Food among the various local stakeholders and promotes engagement of new entrants to innovation activities in Portugal.

Do you want to watch the events?

Agrifood Open
Research-Industry Disruptor Workshop
Agrifood Investment

Agrifood Open Day

Agrifood Open Day, a national event organized by the EIT Food Hub Portugal, in collaboration with the Municipality of Arruda dos Vinhos.

Gather representatives from all corners of the agrifood industry - consumers, SMEs, farmers, public entities, corporates, researchers, startups, investors, and policy makers - to explore the power of innovation, entrepreneurship, and education in shaping the future of agrifood systems. The main goal is to generate valuable insights and ideas that can drive positive change and contribute to sustainable development.


André Rijo
Mayor at Arruda
dos Vinhos Municipality
Armindo Jacinto
Mayor at Idanha-a-Nova
Carlos Pina
CCDR Lisboa & Vale
do Tejo
Alexandre Marques
National Contact Point, EIC and EIT Representative at ANI
Lara Rodríguez
Agrifood Innovation & Entrepreneurship
at EIT Food
Emiliano Gutiérrez
CEO & Co-Founder of
Raiz Vertical Farms
Paulo Aranha
Veterinary Doctor
at Finançor
Judite Vieira
Assistant Professor
at IPLeiria
João Melo
CEO at Open Grow
Estevão Anacleto
CEO & Founder at
GroHo Hidroponia
Marta Passadouro
InnoStars Ecosytem Lead
Portugal at EIT Health
Reinaldo Gomes
Researcher and ProjectManager at INESC TEC; Guest Professor at UTAD
Nuno Serra
Executive Director at
Food4Sustainability CoLAB
Gonçalo Amorim
at BGI
Sónia Monteiro
Environmental Project Manager at
Jerómino Martins
Manuela Pintado
Associate Professor;
Director of CBQF
José Simões
at DeCarbon8+

Soil Mini Conference:

Soil microbiology plays a critical role in sustaining ecosystem health and agricultural productivity. Beneath the surface of the earth lies a complex and dynamic community of microorganisms that, together with other living beings, are crucial to various soil processes. These microscopic organisms, including bacteria, fungi, archaea, protozoa, and nematodes, engage in intricate interactions with plant roots and other small animals, facilitating nutrient cycling, enhancing soil structure, and influencing plant health.The Soil Microbiology Mini-conference brought together speakers from six Portuguese universities, two collaborative laboratories, and one company.

Mini Conference Speakers and Research
Role of soil microorganisms in adaptation to stress

 - Role of soil microorganisms in adaptation to stress-Soil Microbe Database:  from soil microbiological functions to a healthy and sustainable agricultural production,  Sara Rocha, Food4Sustainability CoLab

-Seed microbiota: The new horizon for biofertilizers, Ignacio Vílchez, iPlantMicro, ITQB Universidade NOVA de Lisboa

-Effect of Trichoderma and Arbuscular Mycorrhizal Fungi inoculation on the survival of Eucalyptus globulus Labill: After transplant, Jorge Narigueta, Universidade de Évora

-From Sea to Farm: Rhizoengineering cultivars of high economic interest with marine bacteria to face climate change impacts, Bernardo Duarte, MARE, Universidade de Lisboa

-Beneficial effects of halotolerant bacteria isolated from hypersaline and hypergypsic soils as osmotic-tolerance enhancer in different Medicago genotypes,  Tatiana Gil, ITQB, Universidade NOVA de Lisboa

-Harnessing Seed-Associated Microbiota to Enhance Drought Tolerance in Maize (Zea mays), Inês Rebelo Romão, iPlantMicro, ITQB Universidade NOVA de Lisboa

Soil biodiversity

-Evaluating the impacts of a natural biocide on microbial communities of agricultural soils, Teresa Lino-Neto, CMEB, Universidade do Minho

-Earthworms and Soil Dynamics: Insights from Amazonian Dark Earths and Their Influence on Maize Growth, Ricardo Leitão, CFE, Universidade de Coimbra

-The soil bacteriome of the almond varieties “Lourencinha” and “Boa Casta” in Algarve,
Isabel Matos, CBMR, Universidade do Algarve 

-Micro-Terroir of Volcanic Islands: The Secret of the wine from Azores, Livia Pian, Smart Farm CoLab

Impact of management practices in soil microbiota

-Impact of soil tillage on different biomes of the Montado ecosystem, Daniela Garcia, MED, Universidade de Évora

-Impact of agronomic practices on soil microbial activity in industrial tomato cultivation, Daniel Bailote, MED, Universidade de Évora

-Harnessing seaweed extracts as biostimulants to boost the presence of beneficial bacteria as potential inoculants in tomato, Ana Sofia Santos, ITQB, Universidade NOVA de Lisboa

-Spatial characterization of a vineyard: Physiological Parameters and Activity Soil Microbiology, Pedro Tereso, Agrosustentável 

-Different inter-row management practices on a vineyard: Implications on soil fungal and bacterial communities, Vanessa Silva, MED, Universidade de Évora

Open Innovation

Challenges: Agrifood Open Day

Miguel Cerqueira, INL- Sustainable packaging solutions
Ricardo Santos, AssetFlow –AI intelligence platform that allows you to analyze data and trends, contributes to increased sales, layout analysis, reduce waste.
Petra Loureiro, Veolia and Paulo Rodrigues, Câmara de Matosinhos- Organic waste treatment and forwarding solutions
Diogo Barrigas, Barona brewing company - Use of bread waste to use as raw material in beer production
José Sarmento, Circular Food - Use of fruit and vegetable waste for the production of other food products
Ítala Marx, Biowaste4health- Use of food waste for the production of functional foods

Research-Industry Disruptor Workshop

The aim of this workshop was to establish links between research projects that have reached a high technology readiness level (TRL), but are not yet available on the market, and the relevant industries. In this way, it is intended to minimize the disparity between academic research and market implementation.Participants will be able to learn more about how to turn their research projects into a successful startup and how to partner with companies.

Below you can find researchers and projects involved:
- Instituto Superior Técnico /INESC MN

VineSense - ground sensor based in robotics to measure infections and water stress in vineyards. Devices are capable to monitor results in near real time and have a low cost. The equipment is easy to use and not technical staff is required. Usual screening takes a lot of time. Product is still on modelling stage and would like cooperation the leverage the research.

Consumer Test Behaviour
- University of Coimbra

How good too your body can be something that you eat? Technology to scan brains to test the if the consume of certain foods or additive impacts your behavior. How information flows in your brain and change your mood. Also capable to estimate energy generated in cells according to what was eaten. Based on Animal models to test behavior and strong background in scientific publications.

- Instituto Superior Técnico

Vitro cultured seabass fillets combining disruptive bioengineering and tissue engineering approaches to develop novel conductive edible scaffolds based on algae and plants.

SUShI - SUStainable use of Insect protein in aquaculture feed
- ECOMARE, CESAM & Department of Biology, University of Aveiro

SUStainable use of Insect protein in aquaculture feed: Aimed to overcome the problem of low amount of omega-3 polyunsaturated fatty acids (PUFA) in terrestrial insects so that insect meals can be used as alternative ingredients in aquaculture feeds. Use black soldier fly- BSF (Hermetia illucens) to bioconvert various organic co-products (from codfish industry, fishery waste, codfish hydrolysates, spiral fish feed, algae, and olive pomace). Successfully manipulated BSF lipidic profile producing larvae with more PUFA or other important fatty acids (e.g. Oleic acid)

Valorization of Olive Wastes To Develop Food Bioactives
- Centro de Ciências e Tecnologias Nucleares, Instituto Superior Técnico

Use of ionizing radiation technologies to develop new methodologies for the treatment of industrial wastes, as well as for the valorization of naturally occurring bioactive compounds to be used as new ingredients in other industries (pharmaceutical, cosmetic, food).

Green Surfactants
- Instituto Superior Técnico

Production of added value microbial surfactants using agro-industrial residues (Olive oil production residues, Cheese whey, Waste frying oil).
MEL* (*Mannosylerythritol lipids)- Environmentally friendly; Highly efficient; Unique properties/activities.1st company to produce MEL in Europe - the others are from other countries.

Green Tomato: Inside and Beyond the Colour- Unveiling the potential of glycoalkaloids from green tomatoes
- imed, Faculdade de Farmácia, Universidade de Lisboa

Valorization of green tomatoes discarded by agro-food industry. Optimization of sustainable techniques to extract glycoalkaloids. Green alternative to surfactants in cosmetics. Incorporation in medical devices or nutracêuticos (functional beverages). 


The current market lacks this specific offering in the form of adaptogen - mushroom snack bar. High-quality varieties, sustainable practices, and innovative growing techniques. Some flavors will include chocolate, berries, truffles, macadamia and other nuts.

-Escola Superior Agrária- Politécnico de Santarém

Developing new spreadable creams (with or without additions). Incorporation of protein extracted from Acheta domesticus cricket powder to meet the specific protein needs of certain target population. Valorization of by-products from fruit and vegetable agri-food sector, as a good source of fiber; Innovatively use of alternative protein source extracted from cricket powder; Palm oil is excluded from the production of these spreadable creams; Contributing to sustainability and resilience of the agri-food sector. Specific more to seniors and athletes.

-Instituto Politécnico de Beja

Characterization of the biochemical and technological profile of the flower pistils, and its influence on the final characteristics of Alentejo PDO cheeses (Serpa, Évora and Nisa). A better understanding about the milk clotting capacity of Cynara cardunculus would improve quality in about 100 cheese producers in Portugal. Coagulogic is the prototype developed in IP Beja for the evaluation of milk clotting capacity of Cynara cardunculus. The evaluation is based on the analysis of digital imagem, based on the IDF standards. At the moment there are no affordable technical solutions, dealing with the evaluation of milk clotting, for SME on cheesemaking industry. The market potential for such technology could be estimated around 1000-2000 companies in Portugal, Spain, Italy and north Africa.

Circular Foods
-Nova SBE

Created a partnership with the biggest cold-press juice manufacturing player in Portugal for the purpose of reintegrating the leftovers of their production chain in new food & beverage's solutions. With this enterprise he aims to reduce the food waste at an industrial scale as well as the emissions of composting processes by providing both healthy and environmentally responsible solutions to the community.


TRACE-RICE targets the adoption of cost-efficient and environmentally safe tools for traceability, authenticity, contaminant mitigation and conversion of by-products to innovative rice base food produced in the Mediterranean. Brings together public and private stakeholders across the Mediterranean for delivering innovative solutions for fraud and safety challenges in rice sector with an integrated full chain approach (‘farm to fork’).

Meet our Hub Stakeholders

Program Leader

For further information or questions, please contact:

Carolina Pereira, Project Manager at BGI