The group of students Daniela Maia, Gabriel Campos, Gabriela Pires, and Raquel Lage, from the Master’s Degree in Food Engineering at the Faculty of Biotechnology - Universidade Católica Portuguesa, won 1st place in the 3rd edition of the Expo Fish Portugal Innovation Award, receiving a prize of 5,000 euros with the innovative project "Trinca Espinhas", out of 44 competing projects.
Developed by two nutritionists, one aquatic biologist, and one bioengineer, "Trinca Espinhas" is a unique cracker made from fish bone flour, enriched with a distinct touch of rosemary. This snack was created with the aim of promoting sustainability in the agri-food sector by using fishery by-products as raw materials, contributing to the reduction of food waste and the valorization of marine resources.
“We believe that this recognition represents a pivotal moment, allowing us to stand out in such a dynamic and competitive sector like human food, with a focus on the sustainable valorization of marine resources,” said one of the students responsible for the project.
Another member of the group added: “This success is much more than a victory; it is a validation of our commitment to innovation and, above all, to sustainability—values that formed the foundation of our work. We are fully committed to continuing to develop Trinca Espinhas, and the financial support received will be crucial for the next stages. We also extend our thanks to the Expo Fish judging panel for their encouraging words and insightful suggestions, as well as to Professors Conceição Hogg and Margarida Neves for their rigor and high standards applied to our work in the areas of innovation and research in the food sector.”
The participation in the Expo Fish Portugal Innovation Award reflects the commitment of the students and the Faculty of Biotechnology to innovation, sustainability, and the creation of practical solutions to the challenges of the agri-food sector. This recognition highlights the role of advanced training at ESB in empowering young talents to create disruptive products that meet the current demands of the market and society.
Congratulations to the students and the "Trinca Espinhas" group for this outstanding achievement!
