On June 17, 2019 the «1st UCIBIO Workshop on Blue Biotechnology» was held at FCT NOVA, Caparica Campus, having as one of the organizers Professor Mário Diniz, member of ALGA4FOOD Project and leader of the BioTox laboratory. This meeting aimed to promote the interaction between UCIBIO researchers who are already developing work in the area of Blue Biotechnology as well as to promote future new collaborations. Professor Mário Diniz gave a presentation on the ALGA4FOOD project entitled «Alga4Food - An added value in gastronomy». At the end of the workshop there was also a tasting of algae products prepared by the ALGA4FOOD research team. These included green tea with orange, ginger, mint and furbellow (Saccorhiza polyschides), beer bread garnished with Slender Wart Weed (Gracilaria gracilis) accompanied with «Pepper Dulse butter» (Osmundea pinnatifida) and tomato jam with Brown Tuning Fork Weed (Bifurcaria bifurcata).
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