Category Archives: Blog

WORKSHOP – Acceptance tests for new products

admin/ October 31, 2018/ Blog/ 0 comments

The acceptance tests of the new products developed at the Escola Superior Agrária de Santarém were carried out at the Superior School of Hospitality and Tourism of Estoril, partner in the Agrio et Emulsio project.

Gabriela Lima e Cristina Laranjeira at Tagus Valley

admin/ October 11, 2018/ Blog/ 0 comments

Researcher Maria Gabriela Lima presented the project Agrio et Emulsio – New Products Development, on October 10 in Abrantes, in the Tagus Valley initiative “Open Doors”. Its presentation, titled Project Agrio et Emulsio – new products development multi-regional consortium. In the ensuing discussion, on Innovation in the Agro-Food Sector, moderated by Eng Carlos Sousa, director of Agrocluster, also participated the

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Agrio et Emulsio at the Agroglobal 2018

admin/ September 8, 2018/ Blog/ 0 comments

The Agrio et Emulsio project – new products development (POCI-01-0145-FEDER-023583), was present at the Agroglobal edition, held in Valada do Ribatejo between September 5 and 7, 2018, which brought together 390 exhibitors and was visited by more than 50000 visitors. The coordinator of the project, Gabriela Lima and researcher Ana Ribeiro conducted tests of sour cream and dehydrated fruit and

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Gabriela Lima – Keynote speaker at IPV

admin/ June 5, 2018/ Blog/ 0 comments

The researcher Gabriela Lima was invited by the organization of the 1st International Meeting on Innovation & Development in the Food Sector, as a lecturer. She presented the communication entitled Inverse Food Emulsions: Development of new products, on June 5, in the auditorium of the School of Technology and Management of the Polytechnic Institute of Viseu.

Best Poster Award – FOODBALT

admin/ May 20, 2018/ Blog/ 0 comments

The poster Agrio et Emulsio – development of new products with vinegar and sweet potatoes received the “Best Poster Award” at the 12th Baltic Conference on Food Science and Technology “Food R & D in the Baltics and Beyond” FOODBALT – 2018.

Microvinificação (INIAV)

admin/ September 30, 2017/ Blog/ 0 comments

Under the Agrio et Emulsio – New Products Development project, microvinifications were carried out at the National Wine Station (INIAV), in Dois Portos. The micro-vinifications of two grape varieties were carried out within the scope of Agrio’s Agrio Technology – Development of Vinegar Products activity: Agrio et Emulsio – Development of New Products. More information on the INIAV website