Innovative gastronomy: Secondary school students imagine the food of the future. Comments by Carolina Bento, student at Colégio Luso-Francês; Tiago de Matos, student at Monte da Caparica secondary school; Maria Rodrigues, student at Colégio Luso-Frances...
Around 600 secondary school students from the north to the south of the country (including Madeira and the Azores) created dishes combining three characteristics: a high nutritional value, a low economic cost and a reduced ecological footprint, within...
Nutrition, economics and environmental sustainability. Based on these three criteria, secondary school students rolled up their sleeves and wore their aprons in a pioneering contest launched by the Faculty of Biotechnology at the Universidade Católica...
The Universidade Católica challenged more than 600 high school students to create sustainable recipes. Among the winners are a cricket escondidinho, cauliflower ice cream and banana peel "meat". Chef's suggestion: as a starter, white cabbage springrolls...
Sweets, codfish, turkey, leftovers at this time of year are a classic, but few know how to properly pack food, so as not to pose health risks, and how to organize the fridge when the season comes to an end. There are common mistakes and a lot of...
Humanity essentially has two ways to get rid of bacterial infections. Vaccines, which create defenses in the human body to prevent invasion by specific microbes, and antibiotics, which only serve as medicine. Read the article in full here .
Ana Leite Oliveira, researcher at the Centre for Biotechnology and Fine Chemistry (CBQF), participates in the TEX4WOUNDS project with the aim of developing a range of advanced medical devices for cleaning and treating chronic wounds. TEX4WOUNDS is...