SP4 was present at IBERHEO 2024, the Iberian Rheology Meeting, which took place at the Instituto Superior de Agronomia, co-promoter of the Algae Vertical project. Researcher Filipe Vinagre presented the poster ‘Rheology properties of gelled foods based on Atlantic macroalgae extracts’; on the theme ‘Polymer rheology (solutions, gels, solids, melts and composites’, an opportunity to share innovative research into the rheological properties of foods based on Atlantic macroalgae extracts. José Matheus also presented his work entitled ‘Analysing the Viscosity of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product’ at this event. This biennial international event is a collaboration between the Spanish Rheology Group (GER) and the Portuguese Rheology Society (SPR). It brings together experts from all over the Iberian Peninsula to discuss the latest advances in the field.
