Procardo Consortium
Meet the Consortium

ProCardo brings together academic researchers, agricultural specialists and industry partners with complementary expertise spanning plant biology, biotechnology, food science and traditional cheesemaking. Together, the consortium is working to safeguard the future of Serra da Estrela PDO cheese under changing climatic conditions.

Serra da Estrela
CONSORTIUM

Partner Institutions

CONSORTIUM PARTNERS

Principal Investigators

Each partner institution contributes unique expertise that supports the scientific objectives of the ProCardo project.

Cláudia Pereira

Dr. Cláudia Pereira

Project Coordinator

Faculty of Sciences, University of Porto

Project coordination, plant molecular biology, protein trafficking and biotechnology.

cpereira@fc.up.pt
Paulo Barracosa

Dr. Paulo Barracosa

Investigador Principal

Instituto Politécnico de Viseu

Food science, dairy technology and quality assessment of Serra da Estrela cheese.

pbarracosa@esav.ipv.pt
Fátima Duarte

Dr. Fátima Duarte

Investigador Principal

CEBAL

Sustainable agriculture, Mediterranean crops and climate resilience.

fatima.duarte@cebal.pt
Quinta de São Cosme

Quinta de São Cosme

Industrial Partner

Serra da Estrela cheese Producer

Cheese production using Procardo flowers extracts. Connecting scientific research with traditional cheesemaking.

quintasaocosme@sapo.com
RESEARCH TEAM

Project Members

Researchers, students and collaborators contributing to the ProCardo project.

FCUP/GreenUPorto

  • José Pissarra
    Associate Professor
  • Miguel Sampaio
    Postdoctoral Researcher
  • João Neves
    Doctoral Student
  • João Monteiro
    Research Assistant
  • Pedro Moura
    Master Student

Instituto Politécnico de Viseu

CEBAL

Quinta de São Cosme

  • Technical Team
  • Production Staff