ESHTE PROJECT RECEIVES HONOURABLE MENTION AT THE EXPO FISH PORTUGAL 2026 INNOVATION AWARD

The project “Sea Charcuterie: Portuguese Tradition and Innovation in the Development of a Tuna-Based Cured Sausage” received an Honourable Mention in the “New Seafood Products” category at the 5th edition of the Expo Fish Portugal Innovation Award, promoted by Docapesca.

The award was presented at Expo Fish Portugal 2026, held in Viana do Castelo on 5 November 2026. The event is dedicated to promoting innovation, sustainability and the enhancement of marine resources and the fisheries sector.

The project proposes the development of a new tuna-based food product, inspired by the Portuguese charcuterie tradition and aimed at creating innovative solutions in the seafood sector. The research brings together gastronomic knowledge, food science and technology, with a particular focus on quality, food safety, the valorisation of marine raw materials and market potential.

This year's competition received 31 applications, of which 16 finalist projects were selected across three categories: “New Seafood Products”, “More Sustainable Fisheries and Aquaculture” and “New Equipment, Digital Solutions and Services”. One award and one honourable mention were presented in each category.

The award-winning project is being developed by Diogo Lucas Pinheiro, a student on the Master's Degree in Quality, Safety and Health in Gastronomy at the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), under the supervision of Professor Tânia Gonçalves Albuquerque, as part of an interinstitutional and multidisciplinary research team.

This Honourable Mention recognises the project's scientific and technological potential, as well as its relevance in enhancing the value of marine resources through innovative food approaches. The distinction also highlights ESHTE's role in advanced education, applied research, and knowledge creation to support innovation in gastronomy and the development of new food solutions.