On March 4, at the Josefa d´Óbidos School (Padre Bartolomeu de Gusmão Schools Group), in Lisbon, a pedagogical action took place, within the scope of knowledge transfer between scientists and the community, one of the tasks proposed in the Alga 4Food project.
This action, in which the project was represented by Prof. João Paulo Noronha, had as main objective to inform about the potential of seaweeds to be used in gastronomy, and also discuss with the students the need for a sustainable practice in daily life and the role that this natural resource can play in the future of food. At the end, a tasting of two products developed under the Project took place (milk chocolate bonbons with Kombu and white chocolate bonbon with Ulva). The books Algas - Mar à Mesa and Algas - Onde o Mar Começa, developed within by the project team, were also offered to the School library.
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