TARGET GROUP TIMETABLE PROGRAM AWARDS Previous Editions
This Program aims to motivate and challenge master's and postgraduate students of the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, and to scientifically identify and apply the latest food trends that meet the requirements of health and well-being for individuals and families, in an increasingly critical environmental context.
Thus, the program’s challenge is to develop a new Product/Prototype in the Agro-Food area that responds to new food trends, and takes into account the following priorities:
- Reconvert and regenerate the environment – Diversify the origins, in Agriculture and Fisheries, of the raw materials for the processed foods industry.
Contribute to progressively converting the production of these traditionally intensive and polluting sectors to become more differentiated and "planet-friendly".
Incorporate into new food trends, raw materials such as meat, cereals, vegetables, legumes, fruits and milk, and actively seek diversification of the offer to reduce its environmental impact while respecting nutritional needs.
- Motivating, innovating and consolidating new food trends in the context of the circular economy
New food trends should promote the evolution and conversion of the Agriculture and Fisheries sectors towards ecological sustainability. They should also be scientifically supported, since these trends act slowly and progressively as a "silent enabler" of the reconversion of the agricultural and food industry.
The mentoring should contribute to aligning the Agroindustry with positive food trends through proposals for new products that appeal to all those involved in the food value system.
- Closer ties between the Agro-Industry and the University
The University is investing in knowledge to realize the shift from a linear to circular economy. To remain relevant in a context of changing food trends and demands of modern life, the Agro-Industry needs to actively seek out the University, support it, and recruit students who master the new sciences and technologies.
Arménio Miranda can monitor innovative projects involved in the competition in all their phases, from conception, through product development, prototyping in an industrial environment to their market launch.
Projects should interconnect with other areas, such as Food Safety, Microbiology, Packaging and Sensory Analysis, whenever possible.
This program aims to develop innovative and sustainable food products at every stage, from concept, formulation, manufacturing process, and packaging to the market and business plan.
Consult the 2026 edition programme
It is targeted at teams of (2 to 6) master’s and post-graduate students from the ESB with skills in areas relevant to the development of New Products / Prototypes in the Agro-Food sector.
- Registrations: until 30 April 2026
- Mentoring Sessions: March to May 2026
- Thematic Seminars: March to May 2026
- Submission of the New Product Dossier: until 29 May 2026
- Project Presentations and Final Evaluation by the Jury: 26 June
- Delivery of the “BioTec Innovation – Comendador Arménio Miranda” Awards
The prizes are awarded in full by Mr Arménio Miranda in this joint initiative with the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa.
First Prize: €2,000
Second Prize: €1,500
Third Prize: €1,000
Previous Editions
1st Edition
1st Place: MealBalls
MealBalls are vegetable-based meatballs incorporating insect flour (25%), designed as an alternative to traditional animal and plant protein sources in the Portuguese market. As insect-based foods are more sustainable than any type of meat — especially beef —this product is an excellent option for consumers concerned about the environmental impact of their food choices and who are willing to replace beef-based meals with more eco‑friendly alternatives.
MealBalls are also excellent sources of protein and unsaturated fatty acids, ideal for consumers seeking healthy and nutritious food choices.
2nd Place: NotEggo
A plant-based egg substitute with the shape and consistency of a chicken egg. Ideally designed to be eaten fried, offering consumers the experience of breaking the yolk.
Honourable Mention: YoFig
YoFig is a tricoloured fermented preparation made from prickly pear that can be enjoyed as a dessert or a plant-based alternative to yogurt. Nutritious and made with 58% organic fruit of national origin, this vegan product has a Nutri Score A, is a source of fibre, low in fat (with no saturated fat), lactose free, gluten free, and contains no added sugars.
YoFig brings out the freshness of the fruit pulp, visually appealing due to its three coloured layers, with a light and smooth texture that can be consumed by all age groups with varied eating habits.
2nd Edition
1st Place – Appetito
A team composed of Ana Mota, Jazmin Osório, and Liliana Ribeiro, students of the Master’s in Food Engineering, won 1st place in the Comendador Arménio Miranda Programme, receiving a monetary prize of €2000. The group created Appetito, a savoury biscuit filled with tomato chutney that provides a contrasting flavour experience.
2nd Place – Algabite
Algabite is a biscuit made from wild Portuguese seaweed of the species Kombu Laminaria, combined with chocolate and almond pieces. Developed by students Beatriz Ferreira, Duarte Araújo, and Nádia Canavezes (Master’s in Food Engineering), the product won 2nd place, receiving a prize of €1500.
3rd Place – Mill
Developed by Master’s students Alex Andrade Lima and João Vasques de Almeida, Mill is a gluten-free bread made from vegetable by products from the food industry, incorporating millet. The project won 3rd place, receiving a monetary prize of €1000.
Innovation Award
Eat With Me
Eat With Me, created by Catarina Lourenço and Francisco Carvalho (Master’s in Food Engineering), consists of 100% biodegradable edible cutlery—a sustainable alternative to plastic utensils, produced using less energy.
The cutlery is made from plant‑based ingredients: oat flour, rice flour and chickpea flour.
Eat With Me received the Innovation Award.
3rd Edition
1st Place – Trinca Espinhas
Developed by Daniela Maia, Gabriel Campos, Gabriela Pires and Raquel Lage. Conceived by two nutritionists, an aquatic biologist and a bioengineer, Trinca Espinhas is an innovative cracker made from fishbone flour with a distinct touch of rosemary.
The snack promotes sustainability by using fish by‑products, helping reduce waste and add value to marine resources. It is a source of protein, calcium and phosphorus, offering a nutritious option for consumers seeking sustainable food alternatives.
2nd Place – CremaFlor
Created by Inês Morgado, Beatriz Coelho and Ana Inês Santos, CremaFlor is a range of vegetable purées. The main product is a cauliflower cream, with variations combining cauliflower with broccoli or pumpkin.
With only 4–5 ingredients—vegetables, cooking water from cauliflower, lemon juice and salt—CremaFlor can replace traditional ingredients such as cream or béchamel, or serve as a side dish like mashed potatoes.
Rich in fibre and vitamins, low in calories, and rated Nutri‑Score A, it is a healthy way to help adults and children incorporate vegetables into their meals.
4th Edition
1st Place – Snack‑a‑Tummy
A functional and fun snack designed to support children’s gut health!
Finalists in the Comendador Arménio Miranda Programme at the Escola Superior de Biotecnologia of Universidade Católica Portuguesa, Inês Soares and Rita Vedor present Snack‑a‑Tummy — an innovative children’s snack composed of:
- Chewable sticks made with Alcobaça apple pomace
- Fermented milk with tindalized probiotics and post‑biotics
2nd Place – Swana
Banana chutney from Madeira with peel and Port wine? Sustainable, creative and delicious!
The Swana group – Carlota Costa, Mariana Querido, Sebastião Carvalho and Marta Barriga – finalists in the Comendador Arménio Miranda Programme, present an innovative chutney made from whole Madeira bananas (peel included) and Port wine, combining tradition, waste reduction and flavour.
2nd Place – Tremo
Tremo: Portuguese tradition reinvented with science!
Finalists Beatriz Prates, Bruno Marques, Diogo Pereira and Rita Ventura created Tremo – a vegetarian frozen pastry made with lupin beans, a traditional Portuguese ingredient with excellent nutritional benefits.
By incorporating lupin into the dough, replacing part of the wheat flour, Tremo becomes richer in fibre and protein, and is rated Nutri‑Score A.
