The rise of “lifestyle” diseases in industrial societies has driven new research into the role that diet plays in pathology. In order to main its competitiveness, the Food Industry has to be capable of responding to consumer preferences and needs in a differentiated manner placing emphasis on health and sustainability. Product formulation and processing conditions are necessarily being evaluated and revised in order to improve product nutritional and health benefits. Processed functional foods may present an interesting vector for bioactive compound delivery, as their compositions can be precisely designed and controlled. This webinar will provide insights into the new trends supporting the design of nutritionally balanced, added-value products targeting general population or specific population groups healthwise oriented. The presenter The presenter, Ana Gomes, holds a PhD in Biotechnology (Food Science and Technology) and is Assistant Professor of Escola Superior de Biotecnologia da Universidade Católica Portuguesa (ESB-UCP) and Senior Researcher at CBQF a Research Centre within ESB-UCP. Over the past two decades and a half, she has been developing research on: (i) functional ingredients characterization and functional foodsformulation; (ii) valorization of marine-derived by-products and resources (algae); and (iii) milk and dairy products, legumes and cereals research.