Today, June 4th, the Seaweed Day is celebrated, and a Seaweed Manifesto is launched, it is the result of a collaborative work of seaweed...

Recently, a mini-review about the potential use of algae as a beneficial resource of iodine, entitled «Edible Macroalgae: Beneficial...

A line of plant-based cheese alternative products has also been developed in the scope of ALGA4Food, namely fermented products based on...

Bruno Campos, one of the members of the ALGA4GFood team, presented on November 28th, 2019, at the 2nd International Conference on Food...

Seaweeds have a huge gastronomic potential and can be used to produce a wide variety of dishes. We recently made available for download...

Two traditional goat cheeses enriched with native macroalgae (Ulva sp. and Chondrus crispus) were produced. This work is the result of a...

On March 4, at the Josefa d´Óbidos School (Padre Bartolomeu de Gusmão Schools Group), in Lisbon, a pedagogical action took place, within...

The 11th Chromatography National Meeting took place from the 9th to the 11th of December at the Hotel dos Capuchos in Caparica. On this...

On November 28, researcher Bruno Moreira-Leite, a member of the Alga4Food team, presented the work entitled "Introduction of Seaweeds in...

The IV Meeting of PhD Students in Environment and Agriculture took place on 11 and 12 November at the Pólo da Mitra of the University of...

On October 24, 2019, the workshop “Macroalgae from the Portuguese Coast: An Economic and Nutritional Approach” was held at “Instituto...

On September 19 - 21, 2019, the 2nd Portuguese Conference on Marine Waste and Microplastics took place in Setúbal, It was organized by...

Alga4Food makes available the panel communication «Are Seaweeds the Food of the Future? Challenges for its Conservation and Introduction...

The work "Introducing Macroalgae from the Portuguese Coast in the Diet of Consumers: Challenges and strategies" was presented in an oral...

We are delighted to inform that the digital publication «Algas, o mar à mesa» (only in Portuguese) is now available for download from the...

Invited by Professor. Paulina Mata, coordinator of the Master Degree in Gastronomic Sciences at FCT-NOVA, and member of the ALGA4FOOD...

On June 17, 2019 the «1st UCIBIO Workshop on Blue Biotechnology» was held at FCT NOVA, Caparica Campus, having as one of the organizers...

On May 17, 2019, the 4th Meeting of Medicinal Biotechnology took place at Escola Superior de Saúde - Instituto Politécnico do Porto. The...

On May 6, 2019, Professor João Paulo Noronha, PI of the ALGA4FOOD Project, gave a lecture at the FCT NOVA Chemistry Department. The title...

The Alga4Food Project was featured in the Spanish daily newspaper El País on April 26, 2019. In the reportage, by journalist Javier...