oh Department of Chemistry and Biochemistry (DQB) and Faculty of Sciences of the University of Porto (FCUP) again emphasize the World Food Day, 16 Octoberwith a “show” of it innovative products developed within the scope of research projects held at DQB-FCUP.
To meet them, be present, between 10:00 am and 4:00 pmno common lobby on FC2/FC3 buildings. An opportunity to get in touch with the food of the future: healthier and more sustainable and with different characteristics than what we usually see in the supermarket.
Vinegar will be available for testing flavoring com edible flowers, mayonnaise and ham vegan with antioxidant compounds, breakfast cereals with reduced sugar content, fruit rolls rich in bioactive compounds, and chocolates rich in vitamins and minerals. In this exhibition, there will also be no shortage snacks based on insects.
“The main focus of this activity is to draw the attention of the general public to innovative, diverse foods that may have benefits for health and sustainability on Food Day”, emphasize DQB teachers and researchers. Susana Soares e Yes Fernandes.
This activity also includes the collaboration of several researchers from the teaching group Victor Freitas e Nuno Mateus. These are the cases of Ana Fernandes, Ana Rita Pereira, Ana Rita Monteiro, Bernardo Almeida, Elsa Brandão, Hélder Oliveira, Joana Oliveira, Joana Azevedo, Lisete Silva, Raquel Nunes da Silva, Vasco Silva and Tiago Costa.
The researchers also aim to show the “strong collaboration between DQB, the Collaborative Laboratory for Innovation in the Agri-Food Industry – Colab4Food and some of the largest companies in the food sector at national level”. Among the companies involved in this action are proanol, a Primea Sumol+Compala Imperiala Happy MC yes Casa Mendes Gonçalves.
The products are developed as part of the research project Anthonywith funding from the Science and Technology Foundation (FCT) and the projects VIIA FOOD e INSECTERAfunded under the Recovery and Resilience Program (PRR).