Débora Campos: “Science today is increasingly collaborative and interdisciplinary”

 

In 2025, you received the European Prize for Women Innovators in the EIT Women Leadership category. What does this recognition of your work mean to you?

I don't see this award as merely an individual distinction. It is also recognition of the team, the University, our partners and everyone who believed in my research project from the very beginning. For me, this recognition also brings responsibility. It shows that it is possible to conduct scientific research while also taking on the challenge of bringing that science beyond the laboratory. I hope it can serve as an inspiration to other women and young researchers.

 

European Prize for Women Innovators (EIT Women Leadership)

 

How did the start-up AgroGrIN Tech come about?

At the time, the circular economy was becoming increasingly present in our daily lives, and I began to realise that what was considered waste could contain high-value ingredients and be reintegrated into a circular economy model. AgroGrIN Tech was created to put this idea into practice: transforming fruit and vegetable by-products into natural, clean-label and multifunctional ingredients through sustainable processes. From the outset, our mission was very clear: to build a bridge between science and industry and demonstrate that sustainability and competitiveness do not have to be opposing concepts.

 

The technology was developed in the laboratories of the Centre for Biotechnology and Fine Chemistry and exclusively licensed to the start-up. At what point did you recognise its potential?

During the research, our main objective was essentially scientific. However, we began to realise that the process had some very interesting characteristics for industrial applications. We were able to recover bromelain, an enzyme found in pineapple, through a more sustainable process, without resorting to the harsh solvents commonly associated with certain conventional approaches. That was when I started to see the results as a technology that could address a specific industry challenge.

 

By-products of pineapple processing contain compounds of considerable interest with functional properties.

 

Why focus on the valorisation of pineapple by-products?

When I began studying the by-products of pineapple processing, I realised that these materials contained compounds of considerable interest with functional properties. On the one hand, significant amounts of organic matter were being discarded or undervalued by companies. On the other, there was a growing need to find natural and functional ingredients that could meet the food industry's evolving requirements. Our work demonstrated that it was possible to recover and characterise valuable compounds and develop ingredients with potential applications. One particularly relevant outcome was the development of a sustainable method for recovering bromelain, an enzyme found in pineapple.

 

What stage is the company currently at?

AgroGrIN Tech currently has a pilot production facility with a projected capacity of up to 30 tonnes of finished product per year, which is currently operating at 50% of its installed capacity. The company is in the process of bringing its products to market and engaging with the food industry. AgroGrIN Tech also works with farmers and food processors, making use of fruit that does not meet commercial standards and its by-products, transforming them into value-added ingredients.

 

AgroGrIN Tech: "building a bridge between science and industry and demonstrate that sustainability and competitiveness do not have to be opposing concepts.."

 

Did it all begin with your choice of undergraduate degree?

I have always been curious about how living organisms work and how science can be used to address real-life problems. When I chose to study Biosciences and Microbiology at the Faculty of Biotechnology, I was looking for a degree that would allow me to understand life on a smaller scale while also offering a strong applied component. The opportunity to bring together biology, microbiology, biochemistry and technology was very important to me. Looking back, I realise that this choice was fundamental because it gave me the scientific foundations and, above all, the curiosity that would eventually shape my entire research career.

 

“There is enormous potential in resources that are normally considered waste or by-products.”

 

What fascinated you about the PhD in Food Science and Engineering?

Pursuing a PhD was a natural consequence of my desire to continue learning, conducting research and, above all, developing in different areas. Food Science and Engineering fascinated me precisely because of its ability to transform scientific knowledge into practical solutions, as well as its interdisciplinary nature. The food sector is, in fact, hugely important. There is enormous potential in resources that are normally considered waste or by-products.

 

You also undertook research placements at internationally renowned institutions, such as MIT. Did these international experiences influence the way you approach science?

My international experiences were fundamental to my development, both scientifically and personally. Each one allowed me to work with different methodologies and equipment, experience different scientific cultures and discover different ways of working. But perhaps the most important lesson was realising that doing science is increasingly an exercise in collaboration. The challenges we seek to address, such as sustainability and food waste, cannot be solved in isolation.

 

How important is the link between universities and companies in accelerating innovation and creating solutions with real impact?

This link is absolutely essential. Universities play a vital role in generating knowledge, training people and exploring ideas that are often still at a very early stage. Industry, on the other hand, understands practical problems, market needs and the challenges involved in implementation and scaling up. It is this bridge between knowledge and application that makes it possible to turn research into innovation.

 

You remain involved in research and innovation projects at the Centre for Biotechnology and Fine Chemistry. How would you describe your day-to-day work?

It is quite varied. A significant part of my work involves project management, collaboration with partners, student supervision, preparing funding applications and disseminating results. One of the projects I currently coordinate, PROSPER, focuses specifically on developing sustainable models for protein recovery from complex mixtures in industrial environments. This combination of science, innovation and practical application is what I enjoy most about my work.

 

“Excellent scientific work loses much of its potential if we cannot explain why it matters.”

 

When supervising PhD students and other young researchers, which skills do you consider essential to pass on beyond scientific knowledge?

It is essential to develop autonomy, critical thinking, communication skills and, above all, resilience. Learning to deal with negative results and continuing to look for answers is just as important as mastering a laboratory technique. Another skill I consider essential is the ability to communicate. Excellent scientific work loses much of its potential if we cannot explain why it matters. Science today is increasingly collaborative and interdisciplinary. It is important to be open to learning from people with different experiences and areas of expertise. Finally, I would say that it is important to remain curious.

 

How do you see your future?

At this stage, my main focus is on AgroGrIN Tech and taking the company to the next stages of growth and development. This means strengthening industrialisation, production, product development, commercial operations and our presence in international markets, building an increasingly comprehensive company that is ready to grow internationally. My main ambition for the coming years is therefore to gradually move beyond being a company focused solely on R&D and establish AgroGrIN Tech as an ingredients company, with increasingly robust industrial and commercial operations and the capacity to grow and scale internationally.