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universidade lusófona

Nutrition & Well-being Lab

Cintia Ferreira Pêgo

The Nutrition & Well-being Lab is at the forefront of exploring how dietary patterns, foods, and nutrients, as well as nutritional interventions, and lifestyle choices impact overall human health and disease.

Our Lab

Focused on unraveling the connections between Nutrition & Well-being, this research arm of CBIOS is exploring how dietary patterns, nutritional interventions, and lifestyle choices impact overall human health. The primary goal is to deepen our understanding of the intricate interplay between nutritional factors and various dimensions of well-being, including physical health, diseases, and societal impact. Researchers within this domain employ a multidisciplinary approach to address complex questions that lie at the intersection of diet and holistic wellness, with the commitment to advancing scientific knowledge that positively impacts human lives. By exploring the multifaceted relationship between nutrition and well-being, the team aims to contribute valuable insights that have the potential to shape public health policies, guide clinical practices, and empower individuals to make informed choices for healthier and happier lives.

Research Areas
  • Influence of different dietary patterns on body composition and metabolic health, markers, and Cardiovascular Risk (PI: Cíntia Ferreira Pêgo);
  • Food impact on metabolic diseases and gut microbiota (PI: Emília Borba Alves);
  • Determinants of food choice among university students (PIs: Cíntia Ferreira Pêgo; Leandro Oliveira);
  • Development of new and sustainable food and food ingredients (PIs: António Raposo; Leandro Oliveira; Marisa Nicolai; Maria Lídia Palma; Paula Pereira).

Experimental Kitchen

State-of-the-art equipment: includes professional-grade stoves, ovens, mixers, blenders, and other cooking and baking appliances. High-quality equipment allows one to work in an environment that simulates real-world culinary settings.

Workstations: divided into individual workstations equipped with tools and utensils.

This arrangement allows one to engage in practical activities, experiments, and cooking projects under the guidance of instructors.

  • Escola Superior de Hotelaria e Turismo do Estoril, Portugal
  • Instituto Português do Mar e da Atmosfera, Portugal
  • Instituto Politécnico de Viseu, Portugal
  • Universidade de Coimbra, Portugal
  • University of Lapland, Finland
  • Federal Institute of Industrial Research Oshodi, Nigeria
  • Universidade Federal Fluminense, Brasil
  • Universidade de Brasília, Brasil
  • Universidade Regional do Cariri, Brasil
  • Universidad de Las Palmas de Gran Canaria, Spain
  • Sejong University, South Korea
  • King Abdulaziz City for Science & Technology, Saudi Arabia
  • Qassim University, Saudi Arabia
  • Shaqra University, Saudi Arabia
  • Jazan University, Saudi Arabia
  • Quaid-i-Azam University, Pakistan
  • ICAR-National Dairy Research Institute, India
  • Central University of Haryana, India
  • Lala Lajpat Rai University of Veterinary and Animal Sciences, India