On June 19, the magazine Perspetivas, from Público, published the objectives and results of the Agrio et Emulsio project. This issue, dedicated to higher education, highlights the link between scientific research, society and economics, and refers to the prototypes developed in this project as examples of valuing the region’s products.
On April 24th, the coordinator of the Agrio et Emulsio – New Products Development project, Profª Gabriela Basto de Lima, presented a communication that showed the synergies with the LACTIES Project (Innovation, Ecoefficiency and Safety in SMEs in the Dairy Sector).
16 january 2019 – New products development Two groups of students presented the products developed (2018/2019): Tomato Spread Cream Teacher: Profª Gabriela Basto de Lima Students: Ana Garrinhas, Andreia Tristão, Mª Carolina Ferreira, Minka Gancheva, Pedro Soares and Sara de Sousa Fruity mustard with strawberry and blackberry Teacher: Profª Cristina Laranjeira Students: Aurora Lopez, Emanuel Mata, Gonçalo Vieira, Gonçalo Água,
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.
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
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
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.
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.