Foods Webinar | Innovative and Smart Encapsulation Strategies for High-Value Compounds in Food and Nutraceuticals
the chair
5th Foods Webinar
Innovative and Smart Encapsulation Strategies for High-Value Compounds in Food and Nutraceuticals
It is my great pleasure to invite you to attend the webinar, "Innovative and Smart Encapsulation Strategies for High-Value Compounds in Food and Nutraceuticals."
As we continue to advance the fields of food science and nutraceutical technology, the importance of encapsulation—whether at the micro or nano scale—has never been more critical. In this webinar we will explore how cutting-edge microencapsulation and nanoencapsulation techniques can enhance controlled release, stability, and bioavailability of functional ingredients, contributing to the development of next-generation functional supplements and enriched food products.
A special focus of this webinar is also on by-product valorization, a strategy that not only supports sustainability in food processing but also opens new avenues for utilizing bioactive compounds that would otherwise go to waste. Understanding and engineering microstructures for targeted delivery and improved efficacy lies at the heart of this endeavor.
It is a privilege to host distinguished researchers who will share their expertise and recent advances.
I hope you will join us for what promises to be an interesting and insightful session.
Date: 24 July 2025
Time: 4:00 pm CEST | 10:00 am EDT
Webinar ID: 858 4109 7193
Webinar Secretariat: journal.webinar@mdpi.com
Meet Our Speakers
Dr. Berta Nogueiro Estevinho
1. LEPABE, Department of Chemical and Biological Engineering, Faculty of Engineering, University of Porto, Porto, Portugal; 2. ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal;
B. N. Estevinho (SCOPUS ID: 14423941700) is currently Assistant Researcher at the Faculty of Engineering of the University of Porto (FEUP).
She graduated in Chemical Engineering (2003), with a master in Environmental Engineering (2005) and a PhD in Chemical and Biological Engineering (2010), at the Faculty of Engineering of the University of Porto (FEUP).
She was a postdoctoral researcher at LEPABE-FEUP (Laboratory for Process Engineering, Environment, Biotechnology and Energy) and IBMC (Institute for Molecular and Cell Biology), developing her research focused on enzymatic mechanisms and microencapsulation of enzymes.
Since 2014, She is Integrated Member at LEPABE, being a leading researcher in the field of microencapsulation, namely using physical microencapsulation methodologies such as spray drying and electrohydrodynamic techniques, for food and therapeutic applications. Her research focus in 3 main fields of microencapsulation: vitamins and their derivates, namely retinoic acid applied in the treatment of Acute Promyelocytic Leukemia, enzymes and peptides and natural antioxidants.
She participated in several projects, and She has numerous national and international collaborations (Spain, France, Germany, Brazil, Romania, Iran and Thailand). She has more than 87 publications on Scopus, that have been cited over 3850 times, having an h-index of 34.
She was invited reviewer of different international funds programs (France, Brazil, Belgium, Chile, Argentina and Poland), member of the scientific committee Editor and guest editor of several special Issues and Journals.
She received several Scientific Recognition Awards. In 2022 and 2023, She belonged to the List of the “World’s Top 2% Scientists - Stanford University”.
Dr. Maria-Filomena Barreiro
CIMO, LA SusTEC, Bragança Polytechnic University, Campus de Santa Apolónia, Bragança, Portugal;
Filomena Barreiro (Scopus Author ID: 57218611679, h-index 51) is currently Coordinator Professor at the Polytechnic Institute of Bragança and member of the Centro de Investigação de Montanha (CIMO, http://cimo.ipb.pt/web/), where she assumes the role of Vice-Coordinator.
Her main research interests include synthesis of materials from renewable resources (e.g., lignin-based materials), polyurethane chemistry (e.g., polyurethane water dispersions), biobased products (natural and functional ingredients and materials), micro/nanoencapsulation and emulsion technology (e.g., Pickering emulsions), applied to different industrial fields (textile, cosmetic, leather, pharmaceutical, biomedical, and food and packaging industry). More information can be obtained in https://www.cienciavitae.pt/3418-47D5-5746
Dr. Francisca Rodrigues
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Portugal;
Francisca Rodrigues is an Assistant Researcher at Faculty of Pharmacy-University of Porto (FFUP) under a Tenure position. She graduated in Pharmaceutical Sciences at FFUP and finished a MSc in Quality Control. Then, she was awarded by FCT with a PhD scholarship (2012) and in 2016 she finished her PhD in Pharmaceutical Sciences. Between 2016-2018 she was a Postdoc Researcher at REQUIMTE/LAQV-FFUP. In 2017, she founded Incosphar Consulting Services, a cosmetic/pharmaceutical regulatory company. Then, she moved to REQUIMTE/LAQV-ISEP (2019) as independent researcher and started a new research line focused on the valorisation of agro-industrial wastes for cosmetic/nutraceutical/pharmaceutics. In 2020, FR obtained the Junior Scientific Employment Contract in the Individual Call to Scientific Employment Stimulus and, in 2023, she achieved the Assistant Scientific Employment Contract.
Recently, she became a Tenure Assistant Researcher at FFUP. Her research is focused on the study of new ingredients obtained from food by-products, by green extraction techniques, with skin aging, chronic diseases, and cancer interest. She is expert on new ingredients validation through in-vitro, ex-vivo and in-vivo assays as well as correlations in-vitro/in-vivo.
She is editor of 8 international journals and guest editor of 8 special issues. She acted as referee for top-ranked journals in her area of expertise and was invited by international funding agencies as expert for projects evaluation. During her research path, FR made short-term research missions to different international laboratories. Additionally, FR has been in the organization of international/national conferences, scientific seminars, courses and has been member of several PhD, MSc, and BSc juries. FR is team member of the Food Waste Recovery Group and is enrolled in different societies, such as Controlled Release Society, where she is Vice-chair of the Consumer & Diversified Products Division. Besides that, she is mum of 3 children.
In this section, you will find the recordings of this webinar to watch, re-watch and share with your colleagues!
The webinar on “Innovative and Smart Encapsulation Strategies for High-Value Compounds in Food and Nutraceuticals” try to cover both scientific principles and practical applications, with case studies that highlight how these strategies are being used.”
Encapsulation plays a vital role in enhancing the stability, bioavailability, and functionality of high-value compounds in both food and nutraceutical applications. With the increasing demand for functional foods and health supplements, smart encapsulation technologies are no longer a luxury. They’re a necessity!
We hope this webinar inspire new ideas and stimulated you to think differently about how we deliver health through food.
Edited by Dr. Berta Nogueiro Estevinho