Our teaching staff and researchers offer a wide range of topics that are both topical and relevant to secondary education, as presented below. All these talks can take place at the secondary school, provided it is located in the Porto Metropolitan Area, at the Escola Superior de Biotecnologia, or online via Zoom. To ensure efficient use of resources, we ask that at least 20 secondary school students take part. Participation in this programme is free of charge.

To arrange a talk, please contact biotecnologia@ucp.pt

Thank you!

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Biomedicine & Biotechnology
Speaker: Professor Ana Gomes

From the sea to the orchard, the plate and the medicine cabinet...

What do we know about algae? Did you know that Chinese and Japanese people have included them in their diets for more than 2,500 years, and that of the approximately 70,000 species that exist, fewer than 100 are commercially available? Or that they are the main photosynthetic organisms in aquatic ecosystems, producing around 50% of the oxygen we breathe? Rich in nutrients and biologically active compounds, including polysaccharides, proteins, fatty acids, carotenoids, vitamins and minerals, algae offer a wide range of applications, from agriculture to the food, cosmetics and pharmaceutical industries. Yet almost everything remains to be studied and explored. Getting to know algae means opening the door to an ocean of solutions waiting to be discovered.

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Biomedicine
Speaker: Dr Ana Oliveira

Spare parts for our bodies: bones!

Although many people believe that bones are solid and static structures, they are made up of living tissue that is constantly renewed. Bones support muscles, protect vital organs and store calcium, which is essential for bodily functions. How do our bones work? And what happens when they stop working properly? Degenerative and inflammatory diseases of the bones and joints affect millions of people worldwide. In fact, they account for half of all chronic diseases in people over the age of 50 in developed countries. These conditions often require surgical procedures which, in the most severe cases, may lead to the complete replacement of damaged tissue. Come and discover the world of biomaterials for bone applications and learn some tips for keeping your bones healthy!

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Microbiology and Health
Speaker: Professor Manuela Pintado

Mega bad and really good microbes

This talk explores microbiology in the context of health, looking at the role of microorganisms in infection and their contribution to our well-being. In the infectious process, we will relate the invasive capacity of a given microorganism to its virulence and to the immune status (defences) of the host, while also considering the characteristics of certain pathogens and the physiology of the site in relation to the likelihood of infection. The beneficial dimensions of microorganisms will also be presented, including their role as commensals in the microbiome and their potential as probiotics – a benefit recognised relatively recently but with potentially far-reaching applications.

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Soil Remediation
Speaker: Dr Sofia Pereira

Phytoremediation and the valorisation of contaminated soils

Soil contamination results from various human activities, including mining and industrial activity, the application of agrochemicals and urban and industrial waste disposal, among others, and is a global-scale problem. This talk will explore environmentally friendly remediation strategies, such as phytoremediation. This phytotechnology is based on interactions between plants and microorganisms to extract, degrade or immobilise soil contaminants, helping to improve soil quality while restoring important ecosystem services.

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Diseases
Speaker: Professor Manuela Pintado

The microorganism in healthcare associated infections

We now know that the pathogens involved in healthcare-associated infections display virulence and resistance characteristics that differ from those involved in community-acquired infections. In addition to the characteristics of microorganisms themselves, the environment plays a decisive role in the spread and prevalence of each microorganism. During the talk, case studies involving several microorganisms will be presented, focusing on their prevalence in different environments and their increased resistance to antimicrobials. The session will conclude with a discussion of possible solutions for reducing and controlling these infections in healthcare settings.

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Circular Economy
Speaker: Dr Catarina Amorim

Wastewater: waste or valuable resource?

The use of water in our daily activities is unavoidable, whether at home, at school or in the workplace. Dirty water, containing organic matter and nutrients, is sent to wastewater treatment plants, where it is treated before being returned to nature. Wastewater treatment is an expensive process, but today there are several strategies that make it possible to recover new and valuable resources. This talk will explore different strategies for wastewater valorisation.

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Clinical Microbiology
Speaker: Professor Manuela Pintado

Microbiology from the hospital to the laboratory

The talk will present typical examples of bacterial pathogens responsible for human infection, such as Escherichia coli, relating microorganisms to the infection process and the signs and symptoms triggered in the host. Laboratory methods that enable diagnosis, from sample collection through to identification, will also be presented and discussed.

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Food and Health
Speaker: Professor Elisabete Pinto

Do we really choose what we eat?

A significant proportion of food education initiatives assume that individuals are solely responsible for their food choices. Consequently, various models are used to communicate knowledge and attempt to change eating behaviour. In reality, however, food consumption is influenced by many factors that extend beyond individual choice. Socio-economic and cultural factors, as well as food policy, have a major influence on what we eat, often without us being aware of it.

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Soil Remediation
Speaker: Dr Irina Moreira

Emerging contaminants – emerging everywhere

Emerging contaminants are a major concern due to the widespread environmental contamination caused by these pollutants and the risks this poses to ecosystems and human health. This talk will explore what emerging contaminants are, including pharmaceuticals, personal care products and microplastics, why they are a cause for concern, and how biotechnology can help mitigate the problem. Students will also be challenged to reflect on the role of citizens and society in reducing contamination by these pollutants.

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Science
Speaker: Professor António Rangel

Scientific research: what exactly is it?

Regardless of how closely we may be connected to scientific research, we all have some idea of what it is. But the reality is probably very different from what we imagine. This talk will present the range of activities involved in research, including different types of research, how research findings become part of collective knowledge, and how they can be applied in practice. The session will conclude with a discussion of the attitudes and skills required to become a good researcher.

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Biotechnology and Agriculture
Speaker: Dr Sofia Pereira

The role of beneficial soil microorganisms in plant growth

To meet the food requirements associated with the expected population growth over the coming decades, agricultural production needs to increase. The major challenge will be to produce more food sustainably, as the agricultural sector faces serious problems associated with climate change and poor farming practices. This talk will explore the role of beneficial soil microorganisms, particularly plant growth-promoting bacteria and mycorrhizal fungi, as well as sustainable agricultural practices, in promoting crop growth and resilience and improving soil quality.

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Genetic Heritage
Speaker: Dr Rui Magalhães

DNA fingerprinting in the search for the culprits

Over the course of one week, dozens of people went to several hospitals with symptoms of severe food poisoning: 43 were admitted and 13 of them died. Initial investigations indicated that most of the individuals had eaten some foods in common. What happened? How could this case be solved?

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Virology
Speaker: Dr Marta Vasconcelos

Are viruses living organisms or not?

Viruses are extremely small microorganisms responsible for some of the most common diseases affecting humans, animals, plants and even bacteria. They are fascinating entities with numerous characteristics that make them unique. Did you know that we live and thrive in a “viral cloud”? In this talk, we will explore what defines a virus, the strategies they use to replicate, and how viruses are present in our everyday lives. We will also discuss whether viruses are our “friends” or “enemies”, and whether the planet would be a better or worse place if viruses did not exist. And, in the end, will we be able to answer the question of whether viruses are living organisms? Come and find out!

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New Materials
Speaker: Dr Fátima Poças

Plastics, glass and new packaging materials

This talk will explore the characteristics and properties of materials used in packaging. Practical examples of real-world applications will be presented, highlighting the characteristics of each material, as well as various developments in new materials, particularly active and intelligent packaging.

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Biomaterials
Speaker: Dr Ana Oliveira

Human tissue engineering: science or fiction?

Tissue engineering is an interdisciplinary science and a branch of biomedical engineering that uses knowledge from biology, chemistry, physics and materials engineering to develop artificial biological tissues. It is a relatively recent and continually expanding scientific field. Developments in this area have contributed significantly to advances in regenerative medicine. But... where are we now? Can we already create human tissues and organs in the laboratory?

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Biology
Speaker: Professor Célia Manaia

Microbiology and genetics: two strands of the same helix

Microbiology and Genetics are two fields of the Life Sciences that emerged in the late 19th century. Like other branches of knowledge, both have brought enormous advances in our understanding of life, its origins and evolution. Given their important interaction with human activities, these branches of science were quickly directed towards improving quality of life and well-being. It was perhaps no coincidence that these two seemingly different fields became intertwined at an early stage: for example, Genetic Engineering emerged from Microbiology, while Genetics now allows us to explore those fascinating hidden worlds known as microbiomes. This talk will discuss several examples of the strong interconnection between these two fields of knowledge.

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Entrepreneurship
Speaker: Dr Eduardo Cardoso

Structuring business models as a way of creating a business

The creation of any business, whether as a start-up or as a new activity within an existing company, is more likely to succeed when an organised approach to business creation, design and implementation is adopted. This structured approach, based on tested models, is important to explore and should be the focus of our efforts. In today’s challenging socio-economic environment, entrepreneurial initiatives are important drivers of job and value creation, enabling individuals to express their abilities, develop new activities and contribute to business growth. What are the first steps within everyone’s reach that should be taken, before financial resources are required, when turning a business idea into a profitable company?

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Biomimetics
Speaker: Dr Ana Oliveira

Nature is extraordinary: shall we imitate it?

Did you know that spider silk is one of the strongest materials created by nature? Did you know that a salamander can regenerate a lost limb? Have you ever wondered how oysters make pearls? Come and uncover these and other fascinating mysteries and discover how nature can teach us to create new materials for medical applications. With millions of years of evolution behind it, nature is surely the greatest scientist of all!

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Environmental Impact
Speaker: Professor António Rangel

Monitoring macronutrients in water: why they matter and new methods for their determination

Concern about water quality has been increasing, and frequent and comprehensive monitoring is the best guarantee of that quality. Monitoring should be carried out both in natural waters, such as springs, rivers and the sea, and in wastewater, which represents enormous variability in the composition of the samples being analysed. In rivers, monitoring physicochemical parameters makes it possible to determine whether contamination has occurred as a result of untreated effluent or industrial discharges. These are particularly complex samples because physicochemical characteristics vary significantly from the source to the mouth. In estuaries, salinity and the levels of different parameters also show considerable variability. In this context, monitoring macronutrients, particularly different forms of nitrogen and phosphorus, is especially important. This talk will address the importance of this issue and new methodologies developed for monitoring these compounds.

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Analytical Technologies
Speaker: Dr César Ferreira

Seeing spectra in a different light

Light can carry both physical and chemical information. When light is projected onto matter, its initial spectral information is distorted as a result of its interaction with matter and its physical structures. We will explore cutting-edge signal-processing technologies that make it possible to decompose spectral information in order to characterise and quantify the chemical and/or metabolic composition of complex systems, particularly biological ones.

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Natural Resources
Speaker: Professor Paula Castro

Water footprint and efficient water management

The unsustainable use of water is an increasingly serious problem in today’s world. Portugal is among the countries with the highest water footprint per capita. This talk aims to raise awareness of the balanced management of this precious and increasingly scarce resource.

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Environmental Pollution
Speaker: Professor Paula Castro

Constructed wetlands and green roofs – ecological solutions for water management

Plant-based biological systems offer highly promising options both for the management and reuse of polluted water, through constructed wetlands, and for the collection and management of rainwater, through green roofs. The various options available in this area will be introduced, explaining the underlying biotechnological processes and providing examples of applications in Portugal and internationally.

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The Importance of Metals
Speaker: Professor António Rangel

Iron in water, plants and food

Iron is an essential metal for life. However, its bioavailability is limited by the low solubility of several of its forms in water. This talk will address aspects of the importance of iron in different matrices, the role of certain iron complexes, and the use of chelating agents for its determination using colorimetric methods.

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Microbiology
Speaker: Professor António Couto

The versatility of yeasts: biotechnological applications in the food and pharmaceutical industries

Yeasts are microorganisms with enormous potential for industrial and medical applications. This potential has been exploited for thousands of years for the benefit of human life. This topic will focus on the metabolic versatility of yeasts and the way they adapt and respond to different environmental conditions. We will look at yeast activity from the perspective of human needs and interests, while also considering the survival strategies of the yeasts themselves.

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Fermentation
Speaker: Professor António Couto

Lactic acid bacteria

Lactic acid bacteria (LAB) have a wide range of applications, particularly their important role in the fermentation of milk, meat, vegetables, wine and beer. In addition to contributing to food biopreservation and improving nutritional quality, they enhance sensory properties such as flavour, aroma and texture. Most probiotic cultures belong to the LAB group and are used in the food industry to promote human health.

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Food Safety
Speaker: Professor Paula Teixeira

Microorganisms and food safety

The main foodborne pathogenic microorganisms will be presented and discussed, together with their impact on public health and prevention strategies.

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Food Biotechnology and Fermentation
Speaker: Professor Ana Gomes

Microorganisms at the service of the food industry

Food biotechnology; the beneficial role of microorganisms in the food industry; fermentation and its associated benefits; production of ingredients for food applications.

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Microbiology and Food Production
Speaker: Professor António Couto

Microorganisms and food: a whole world of fermentation activities

Lactic acid bacteria in breadmaking? Non-Saccharomyces yeasts in wine production? Yeasts that cause spoilage in some foods but are beneficial in others? Associations between yeasts and lactic acid bacteria? Can all of this really occur in the interaction between microorganisms and food? It is worth exploring the lesser-known frontiers of microbiology when it comes to food.

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Biological Control of Food
Speaker: Professor Paula Teixeira

Viruses and bacteria make food safer!

Microorganisms can contaminate food, but they can also make it safer. This talk presents examples of how microorganisms can be used to control pathogenic bacteria in food.

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Food Preservation
Speaker: Professor Conceição Hogg

Food preservation: “From farm to fork”

This talk presents the different methods of food preservation used throughout the food chain, together with their advantages and disadvantages.

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Food Additives
Speaker: Professor Ana Gomes

FoodaAdditives: pros and cons

The identity, quality and labelling of food additives will be explored: what they are used for, their different categories, associated risks and benefits, and some examples.

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Immune System
Speaker: Professor Manuela Pintado

Beneficial “probiotic” microorganisms as modulators of the immune system

The use of beneficial microorganisms known as “probiotics”, delivered through foods or pharmaceutical formulations, plays an important role in health, particularly through immunomodulatory mechanisms. This talk will explore the relationship between probiotics and the immune system, addressing how this interaction takes place, which cells are involved and the positive outcomes of this interaction.

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Food Biotechnology
Speaker: Professor Marta Vasconcelos

How can genetics be used to produce more nutritious food?

As available resources decrease and the world’s population is expected to grow, scientists are being “forced” to be creative in developing strategies to produce “more with less”. By sequencing the genomes of different species and identifying gene functions, we can use this knowledge to promote more nutritious diets. How? This talk will discuss different strategies for increasing the nutritional value of plant-based foods, using approaches ranging from conventional plant breeding to genetic engineering.

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Immune System
Speaker: Professor Manuela Pintado

Controlling infection: natural defences and antimicrobials

Our immune system naturally protects us against most infections. Whenever these barriers fail, infection can develop, and antimicrobials can eliminate the infectious agent. This talk will explore the relationship between the ability of a given microorganism to cause infection and the immune status of the host. It will also consider how certain antimicrobials can combat infection.

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Immune System
Speaker: Professor Manuela Pintado

Food allergies: biological mechanisms

This talk will explore the development of food allergies and how food triggers the allergic process, from the interaction between the allergen and the gastrointestinal tract through to the release of immune mediators.

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Food and Health
Speaker: Professor Elisabete Pinto

Fast food and Coca-Cola: what happened to our diet?

We live in a “world on the move”, and food has not escaped all these changes. People have less and less time to plan meals and cook, and fewer people know how to cook. Fast foods, made up of highly processed foods, have emerged as convenient alternatives, not only because they are “ready to eat”, but also because of their flavour, palatability, texture, packaging and price, all of which are highly valued by modern societies. But what happened to traditional cooking? Do we understand the real impact of these changes on our diets?

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Genetics and Health
Speaker: Professor Célia Manaia

Antibiotic resistance: an environmental and public health problem

Many of the antibiotics used today originated from natural substances produced by microorganisms. Over the past 70 years, the balance between antibiotic-resistant and susceptible bacteria has been disrupted by the intensive use of antibiotics. Bacteria adapt very effectively and rapidly to changing environments, and antibiotic resistance is an excellent example of this. Antibiotic resistance can be acquired through mutation or horizontal gene transfer. It can simultaneously be transmitted across several generations of bacteria and/or spread within microbial communities. The spread of antibiotic-resistant bacteria recognises no borders and is now threatening to become a major public health problem. Increasing antibiotic resistance is a complex issue requiring interdisciplinary approaches ranging from medicine and engineering to microbiology and genetics. Nevertheless, we can all make a small contribution.

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Food Biotechnology
Speaker: Professor Margarida Silva

Why do consumers reject GM foods?

Consumers in general, and Europeans in particular, have shown considerable scepticism towards genetically modified foods for more than a decade. This talk will explore the logical and intuitive reasons behind this distrust and identify some possible ways of overcoming the current antagonism.

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Energy
Speaker: Professor João Paulo Ferreira

Energy: using, conserving and converting

The multiple “faces” of energy, from the macroscopic to the microscopic; friction as a destroyer of useful energy; energy interconversions and conservation. An introduction to energy in living organisms. The heat engines we use so extensively and their efficiency limits. The quality of energy.