A savory biscuit with tomato chutney, a biscuit made from wild seaweed and a gluten-free bread made from plant/vegetable waste from the food industry were the th
The results of the research project “NutriSafeLab: Development of innovative, health-promoting solutions for baking and pastry”, developed by the Centre for Biotechnology and Fine Chemistry
The ReSkin project, which aims to develop a new human skin substitute that can address the shortage of human skin in burn units due to a lack of donors or the high risk of rejection due to
The research community of Universidade Católica Portuguesa (UCP) was gathered in a pioneering event - CARE to Innovate - that promoted learning and dialogue around Innovation.
