In March 2018, two national meetings took place at FCT-UNL; the «XXI National Meeting of Students of Biology» and the «VI ENEEQ - National Meeting of Students of Chemical Engineering». In both, ALGA4FOOD presented the students with a workshop on «Molecular Gastronomy & New Cooking Techniques». At the workshops, they had the opportunity to make and taste some dishes based on seaweeds from the portuguese coast:
Vegetal Caviar: sesame cracker with cream cheese «tofu» and nori (Porphyra sp.) «caviar»;
«Caldo Verde»: potato soup with kombu (Saccharina japonica) seaweed with «instant noodles» of wakame (Undaria pinnatifida) seaweed and «fake portuguese sausage» of inflated rice and smoked dulse (Palmaria palmata) seaweed;
Sea Sponge: sponge cake of pumpkin seeds and sea lettuce (Ulva sp.) with greek yogurt «nitro» ice cream and strawberries fluid gel.
Links:
https://xxieneb.com/2018/01/28/gastronomia-molecular/
https://www.dq.fct.unl.pt/eventos/2018/03/vi-eneeq-encontro-nacional-de-estudantes-de-engenharia-quimica
