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Road traffic has been responsible for high levels of pollutant emissions, several injuries and deaths. Many studies have been focused on safety or emissions issues, but an integrated approach considering safety-emission hotspots is rather rare, particularly, with respect to impacts involving Vulnerable Road Users (VRU), such as pedestrians and cyclists. The recent advancements in technology and in vehicle automated functions will reshape the road traffic environment, and soon, there will be a transition phase where Conventional Vehicles (CVs) and Connected and Autonomous Vehicles (CAVs) will coexist and share the road infrastructure. Therefore, this Ph.D. research seeks to develop an integrated approach focused on advanced algorithms to reduce driving behavior volatility through safety and emissions warnings in an urban environment focusing on the transition phase. Real data will be used to evaluate driving volatility and pollutant emissions. Safety and emissions will be combined through an integrated methodology under a statistics-optimization-data mining framework. The expected contributions of this Ph.D. research will be: 1) a thorough and microscopic characterization of individual driver decision mechanisms focused on safety and emissions hotspots in urban areas, with a major concern on VRU exposure; 2) a tool of driver warning and control assistance mechanism to be applied in both CVs and CAVs. published

Bakery products are one of the most widely consumed foods in the world. Among them, bread is daily consumed by all social classes due to its macro (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins). However, the refined wheat used in traditional baking diminishes its nutritional quality by reducing its dietary fibre, vitamins, minerals, and phytochemicals1. In addition, studies have been showing some health-related problems associated with obesity and diabetes. Compared with others made with different cereals or whole grains, traditional bread tends to be less satiating and increase the postprandial glycaemic index2. Thus, the great challenge of the cereal industry today is to innovate and reinvent a large part of its products, mainly by changing the traditional composition of food products, since it seems to be an effective method to improve the diet. Alternatives such as whole grains, other cereals or the incorporation of protein-rich flours such as legumes may help improve the nutritional quality of bread and have a favourable impact on consumers’ health3. Thus, in this study, a comparative analysis, and chemical parameters among two traditional wheat bread (smoked sausage and cheese, SSCB; and wine, WB) and five non-conventional bread supplemented with different cereals (rye, RB; legumes and cereals, LCB; biological seed, BSeB; biological spelt, BSpB; and chickpea and sprouted seeds, CSSB) was performed. The bread centesimal composition was evaluated by AOAC official procedures; free sugars using HPLC-RI, and fatty acids by GC-FID. Regarding the chemical characterisation of traditional bread, SSCB showed a high protein concentration (9.95±0.02 g 100g-1 FW). However, it was also the bread with the highest amount of fat and a high percentage of saturated fatty acids (6.1±0.1 g 100g-1 FW and 67.1±0.4 %, respectively). WB revealed the highest concentration of free sugars (37.6±1.8 g 100g-1 FW). In general, the non-conventional bread presented lower energy and higher polyunsaturated fatty acids than the traditional. Additionally, RB, BSpB, and CSSB presented the lowest fat concentration, with CSSB showing the highest concentration of dietary fibre (7.2±0.4 g 100g-1 FW). This study demonstrates that incorporating alternative flours produces bread of higher nutritional quality. In general, non-conventional bread is lower in calories, fat and have a higher percentage of polyunsaturated fatty acids and dietary fibre. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for L. Barros contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. Manuel Ayuso is grateful to the LOCALNUTLEG project (PRIMA programme, Call 2020, Section 1 2021 Agrofood Value Chain topic 1.3.1.) for his postdoctoral research grant. info:eu-repo/semantics/publishedVersion

The growing consumer interest in health and food safety, as well as the increased consumption of fresh food, make frozen bread an increasingly popular alternative. This type of bread has several advantages, such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs. Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1– 3]. In the present study, the effect of frozen storage time on the bread quality made from frozen dough, were studied, through the nutritional and chemical composition evaluation. Six equal multicereal breads were frozen, submitted to different storage times under deep freezing (190, 225, 251, 310, 344 and 694 days), and compared to the fresh multicereal bread. The nutritional profile was evaluated through the protein, ash, fat, and carbohydrate content, using official analysis methodologies (AOAC) and the energetic value was also estimated. The chemical composition regarding sugars and fatty were determined by chromatographic techniques, using a HPLC- RI and a GC-FID, respectively. In general, the results revealed that moister content is similar in all frozen breads, with values around 40%, while the fresh bread showed a content of 43.4%. The ash content presented values ranging between 1.51 ± 0.02 and 1.02 ± 0.02 g/100 g fresh weight (fw); and the mean value of the protein content in the samples was approximately 7 g/100 g fw. On the other hand, fiber showed values of 4% of total dietary fiber (TDF) fw for breads with longer frozen time, while the bread frozen for less time (190 days) and fresh bread showed values around 6% TDF fw. The fat content was also variable between fresh and frozen breads, however, the presence of polyunsaturated fatty acids (PUFA) in all samples was predominant, namely linoleic acid (C18:2n6c). Regarding the sugars profile, fructose, glucose, and maltose were detected in all bread samples, showing a total sugar value between 1.78 and 2.97 g/100g fw; and as expected, the most abundant sugar was maltose, a common sugar found in cereal. Regarding the carbohydrate evaluation, the obtained results ranged between 40.4 and 43 g/100g fw for frozen breads and 38.3 g/100 g fw for fresh bread; and the energetic value presented values greater than 220 kcal/100g in all samples. The results obtained show that freezing may be a promising alternative for bread conservation, contributing to the reduction of the high percentage of disposal that happens in all industrialized countries. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for L. Barros contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. info:eu-repo/semantics/publishedVersion

Aromas are widely recognized for influencing human stimulation, mood and, consequently, choices and decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits as food ingredients. The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread containing rosemary extract (40 μL/Kg of bread) ii) bread containing almond extract (10 μL/Kg of bread), and iii) bread without any functionalizing element (control sample). The samples were cooked in industrial ovens and the perception of the cooked products was evaluated by acceptability tests. The nutritional profile (protein, ash, fat, carbohydrate and energy content) was determined using official methodologies for the analysis of food products (AOAC). The chemical profile was evaluated, determining free sugars by HPLC-RI, fatty acids by GC-FID, and the most abundant terpene molecules (D-limonene and eucalyptol) by HS SPME-GC-MS. The results showed a very similar nutritional profile in all tested samples. The moisture presented values of 40%, the protein content varied between 6.4 and 6.8 g/100g fresh weight (fw), the amount of ash was about 1 g/100g fw, and the lipid content was on average 0.15 g/100g fw. Considering the fiber concentration, the values ranging between 3 and 4%, being higher in the control sample. In chemical composition, fructose, glucose and maltose were detected in sugar profile, and in fatty acids composition the polyunsaturated fatty acids were the most abundant in all cases. Regarding the terpene composition of bread crust and crumb samples, the aroma molecules of P. dulcis fruit were manly detected in the crumb samples, with this behavior persisting over the time. Moreover, R. of icinalis molecules were firstly detected (t0) in the bread crust, but after 4 hours (t4), they were identified in crumbs. The inclusion of extracts improved consumer assessment of the visual appearance, texture and overall acceptability of the breads. In conclusion, this work emphasizes the importance of studying natural aromas as food ingredients to improve the sensory perception of bread, maintaining their nutritional profile. It also represents as a steppingstone for a new generation of foods under the olfactive marketing concept, validated in an industrial context. The authors are thankful for the samples provided by Deifil Technology Lda. and M. Ferreira & Filhas Lda. This work was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. This work was also supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020 and UIDP/50020/2020 (LSRE-LCM), and UIDB/00690/2020 (CIMO) funded by national funds through FCT/MCTES (PIDDAC). L. Barros also thank the national funding by FCT, P.I. through the institutional scientific employment and individual program-contract, and Júlia Cristiê Kessler acknowledges her Ph.D scholarship (ref. 2020.06656.BD) by FCT. info:eu-repo/semantics/publishedVersion

O lugar ferroviário como gerador de regeneração urbana e qualidade de vida, mantendo-se o espirito da imagem histórica do lugar no requalificar do potencial espacial com enfoque nas artes e ofícios. Neste projeto propõe-se, a partir de processos bottom-up, cocriar o lugar ADAO no diálogo entre “doughnut economics” e património ferroviário, através da análise do impacto do envolvimento cívico no desenho e na implementação de politicas urbanas, com o objetivo de identificar e explorar formas de se construir relacionamentos colaborativos entre os cidadãos e a administração publica, no âmbito das praticas de cocriação, bem como do explorar de experiencias programáticas idênticas. E finalmente, questionar se esta cocriação pode ser considerada uma abordagem socialmente inovadora no campo das políticas urbanas. É feita uma revisão da literatura sobre “doughnut economics”, património ferroviário, memória e identidade, e princípio da intervenção mínima, na senda do enfatizar as dimensões da sustentabilidade socioeconómica e ecológica do lugar ferroviário. Estas temáticas alicerçaram os critérios de escolha dos estudos de caso e o direcionamento da investigação. A partir das políticas urbanas, discute-se o processo de neoliberalização das cidades e consequentes reações dos movimentos urbanos; empoderamento e envolvimento dos cidadãos do campo das políticas públicas, que leva ao debate das práticas socialmente inovadoras que emergem a partir do cidadão, sobretudo em contextos austeros, com o objetivo de resolver problemas coletivos, desenvolvendo-se um ensaio metodológico para projeto participado. Sucedendo-se uma reflexão crítica sobre os resultados, da metamorfose do lugar ferroviário, num codesenho regenerativo do “Lugar de Transição”. The railway station is an urban and weal being regeneration site, keeping up with the spirit of the historic image of the place, as requalifying its spatial potential with a focus on arts and handicrafts. In this project it is proposed, from bottom-up processes, cocreating the place ADAO, using the “doughnut economics’” dialogue and the railway heritage, from the analysis of the impact of the civic involvement in the designs and the implementations of urban policies, to identify and explore ways to create collaborative relationships between citizens and the public administration, from the co-creation practices to explore identical programmatic experiences. And, finally, question if this co-creation could be considered a social innovation approach in the field of urban policies. It is done a summary of the theory about “doughnut economics”, railway heritage, memoir and identity, and the minimal intervention principle, emphasizing the dimensions of socioeconomic and ecological sustainability of the railway station. These themes conducted the choice of case studies and the investigation ́s orientation. From the urban policies, it is argued the process of cities’ neo-liberalization and thus the reactions of urban movements; empowering and involvement of citizens in urban policies that leads to the social innovative practices debate that emerges from the citizen, especially in harsh contexts, to solve collective problems, developing a methodological essay for a participatory project. Following a critical reflection on the results of the metamorphosis of the railway site, in a regenerative codesign of the “Transition Site”.