As part of sub-project 4b, CoLab4Food took part in the IX Bioengineering Week, which ran from 22 to 26 April at the Instituto Superior Técnico in Lisbon. During the event, a workshop entitled ‘Green Cuisine: The Gastronomic Potential of Microalgae’ was organised, led by CoLab4FOOD researchers, in which participants learnt about the various gastronomic applications of microalgae. The 9th edition, organised by the Biological Engineering, Biotechnology, Pharmaceutical Engineering, Bioengineering: Regenerative and Precision Medicine, and Bioengineering and Nanosystems courses, included lecture cycles, workshops, pitch sessions, alumni sessions, study visits, a company fair and a debate.
