The Faculty of Biotechnology (ESB) at Universidade Católica Portuguesa has launched the third edition of the "Inventing the Food of the Future" contest, challenging high school students to create innovative, healthy, and sustainable recipes. Inspired by the themes of World Food Day, this contest offers young people an opportunity to reflect on the relationship between food, the environment, the economy, and health, encouraging a global outlook and solutions.

Each team, composed of one teacher and up to four students, is required to create a main dish that is nutritionally balanced, cost-effective, and environmentally sustainable. In addition to competing for the title of "Recipe of the Year," teams can submit their creations to one of four subcategories: "Taste of the Sea" (ocean-based recipes), "Street Food" (food that can be eaten by hand), "Sci-Fi" (futuristic food concepts), and "Homegrown" (recipes with ingredients from home gardens).

Registrations are open until December 1, 2024, and finalists will be announced on January 17, 2025. The national final will take place on February 28, 2025, at ESB’s facilities in Porto, with the special participation of chef Hélio Loureiro, who will join the judging panel to select the top winners.

The group that wins "Recipe of the Year" will receive a prize of €250, and each of the subcategory winners will receive €150. The contest will be judged by a panel of professors and experts in nutritional sciences, food technology, sensory analysis, and food sustainability.

Interested participants can register and submit their recipes through the form available. This is an excellent opportunity to stimulate creativity and contribute to envisioning the future of food.