The Faculty of Biotechnology - Universidade Católica Portuguesa hosted the final of the third edition of the "Inventing the Food of the Future" competition, a challenge aimed at high school students to develop innovative, balanced, and sustainable recipes.
Five finalist teams, selected from dozens of applications, presented their dishes to a distinguished panel of judges, including chef Hélio Loureiro, who praised the originality of the winning recipe: "They managed to take ingredients that are usually seen as inferior and turn them into a dish worthy of any sophisticated table".
Paula Castro, Director of the Faculty of Biotechnology, highlighted the competition's impact, emphasizing its role in fostering critical thinking and food innovation: "Challenges like this encourage young people to rethink how we produce and consume food, bringing them closer to issues of sustainability and healthy eating".
The winners were recognized in different categories:
- Recipe of the Year (€250 prize) – Duel of Flavours: Mackerel in Play (Agrupamento de Escolas Gaia Nascente)
- Savour the Sea (€150 prize) – Ribacrunch (Colégio Ribadouro, Porto)
- Street Food (€150 prize) – Backyard Burger (Escola B+S PE/C Bispo D. Manuel Ferreira Cabral, Madeira)
- Quintal (€150 prize) – Oxtail Soup with Nettles and Acorn (Escola Secundária da Boa Nova, Matosinhos)
- Sci-Fi (€150 prize) – Space Lunch (Escola Secundária de Santa Maria da Feira)
The event also featured moments of interaction between participants and the judges, a visit to the facilities of the Faculty of Biotechnology and concluded with the awards ceremony. The final took place on February 28, 2025, bringing together students, teachers, and experts for a day dedicated to food innovation.
