Students develop new foods in line with food trends.
A savory biscuit with tomato chutney, a biscuit made from wild seaweed and a gluten-free bread made with plant/vegetable waste from the food industry were the three products awarded this year by the contest as part of the Comendador Arménio Miranda Mentoring Programme. There was also space for awarding the Innovation Prize to a team that developed 100% biodegradable edible cutlery.
An initiative that motivates and challenges Masters and Postgraduate students at the Faculty of Biotechnology of the Universidade Católica Portuguesa to identify and apply, on a scientific basis, the latest food trends, in line with health and well-being requirements of personal and family life, in an increasingly critical environmental context.
The program, which stands out for the follow-up that Comendador Arménio Miranda will be able to give to the projects, challenges the development of an innovative and sustainable food product in the different stages, from the concept, formulation, manufacturing process, packaging to the market and the business plan.
