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HaliTeddies are made of carnosic acid present in rosemary and aim to inhibit the action of halitosis causing bacteria. A need for this product was identified due to the mandatory use of facial masks because of COVID-19, which has had a negative outcome when it comes to breathe malodour. A vegan gummy bear product was selected as the best idea to satisfy this need since it is an appealing approach for a younger audience of 15- to 49-year-olds. The strategy for production includes rosemary being bought from a national producer, whereas extraction of the active principle, production, and packaging is done at the production facilities. Lastly, an economic analysis has shown that this project requires an investment of 7 M€. The product would be sold at pharmacies at a retail price of 11.99 €. This analysis has shown that HaliTeddies may be considered to be a profitable and viable business.

The main goal of this work was to design a new product containing an active ingredient of the Eucalyptus Globulus tree - its essential oil. This work was divided into four steps: analysis of the raw material, chemical product design (needs, ideas, and product selection), manufacture, and economic analysis. After investigating the potential of all the ideas, the product selected was a plaster in gel, named Eucatrigel, with triple action: it protects the wound, accelerates the healing (due to the essential oil addition), and waterproofs the region. In the manufacturing step, it was defined the mass percentage of the essential oil in the gel as 0.5 %. The formula of the gel was based on a patent (US8563604B2) owned by Bausch Health Companies. A business case was set for the economic evaluation of this product; in this case, considering an initial investment of 681 k€, the expected payback period is four years, and the internal rate of return is 35 %.

This project consists of developing a Eucalyptus-based product. The selected product is a sports performance T-shirt impregnated with eucalyptus essential oil. A Chemical Product Design approach was used to translate customer needs into the new product. This procedure is divided into four stages: Needs, Ideas, Selection and Manufacture. This product’s target audience is athletics and hiking enthusiasts. Its main purpose is to valorize Eucalyptus Globulus essential oil’s unique properties, providing fresh and decongestion sensations to the user. Finally, an economic analysis was performed to evaluate the product viability.

This work aims at developing a new chemical product, which involves all the product design stages, starting from the evaluation of market needs, generation of ideas, selection of the selected idea and finally, the decision of the manufacturing process. During this analysis, it was decided to use the ellagic acid extracted from cork powder, a cork industry waste, to create our final product: an anti-photoaging cream free of parabens and fragrances. This decision results from the protective role of ellagic acid against UV-B-induced oxidative stress, reducing wrinkles and sun inflammation consequences. A rough economic feasibility analysis was carried out based on an industrial showcase, in which it was calculated the Net Present Value of 1.6 M€, so the project was considered viable. It was also determined the Internal Return Rate - value of 85 %, and the Payback Time was set at 3.3 years.

The main goal of this project consisted of the conceptualization and development of a product related to the olive tree chemical features to monetize the wastes of the olive fruit exploitation. The most abundant by-product of the olive fruit harvest is the olive leaves, used as the raw material in this project. By following the steps of Chemical Product Design, it was decided to pursue the idea of creating antibacterial cotton bed sheets impregnated with olive leaves extract, mainly composed of oleuropein. The production process includes a pre-treatment of the olive leaves, oleuropein extraction, and supercritical impregnation. The estimated amount of leaves required is 39 g/m2 of cotton, considering a cotton fabric with 115 GSM.

Mental health is on the agenda, especially in times of pandemic due to the COVID-19 virus. Nowadays, psychological problems, such as anxiety and depression, have been more discussed and have become even more critical during confinement. This paper proposes the development process of an innovative product whose active ingredient - ellagic acid, extracted from the chestnut shell - has anxiolytic properties and can be potentially used in consumers' daily lives, preventing this type of illness. The product presented, Do Nut Stress – Acid ellagic enriched pancakes for anxiety control, consists of a pancake powder, considered a healthy and nutritious meal.

In 2020, Portugal had an average strawberry production of 10 thousand tons, and 15 % was considered strawberry plant residues. This work proposed a new product that uses the compounds extracted from the strawberry residues - stem and leaves, excluding the fruit - as an active ingredient for cosmetic application. Strawberry leaves were extracted with 50 % ethanol. This extract mainly consists of lactic acid, ascorbic acid, ascorbic acid, and agrimoniin; these compounds are used in the chemical industry due to their antioxidant properties. A gel-cream formulation with 17.5 % strawberry leaves extracts was proposed. It proposed an industrial-scale production and a preliminary economic analysis to evaluate the project's profitability. The Net Present Value (NPV) was estimated as 3.40 M€ (4th year), and the pay-back time is on eight quarters.

The consumption of foods functionalized with spirulina might have positive health effects. However, spirulina-based food products are usually associated with unpleasant flavor and odor, and can present non-homogeneous appearance, impairing consumers’ acceptance. Moreover, it is important to assure bioactivity maintenance. To develop a novel food ingredient, spirulina was chemically characterized, and spray-dried using two encapsulating materials: i) maltodextrin and ii) maltodextrin crosslinked with citric acid. Thereafter, free and encapsulated spirulina were evaluated for their bioactive properties. Microencapsulated spirulina presented higher thermal stability than the base materials, while showing better anti-inflammatory activity without exerting cytotoxicity. Free and encapsulated spirulina were further added to yogurts to validate their suitability as functionalizing agents. Yogurts added with encapsulated spirulina presented a more homogeneous appearance, and the best solution was spirulina encapsulated in maltodextrin crosslinked with citric acid, considering the nutritional profile, attractive color, and improved antioxidant activity throughout storage time.