The project “ALGA4FOOD - Algae in Gastronomy - Development of innovative conservation and utilization techniques”, developed by LAQV researchers at FCT NOVA has been highlighted by the media in El País.
The Biomolecular Engineering Lab at FCT-NOVA, led by Cecília Roque, showed that gelatin can be more than food. For the first time, it was shown an example of soft matter in artificial olfaction, where engineered gelatin materials combined with artificial intelligence tools were used to mimic the sense of olfaction. The results of this research work are published in the scientific journal Materials Today Bio - Effect of film thickness in gelatin hybrid gels for artificial olfaction.
Gastronomic Science researchers from the Chemistry Department at FCT NOVA participated in the 5th International Sea Urchin Festival. This international festival, organized by Mafra Town Hall, joined gastronomy to science, and took place from March 29 to April 7, in Ericeira.
