Professor José Pestana presents research on food innovation at the XVIII Meeting of Food Chemistry

Professor José Pestana presented an oral communication titled: "Reinvention of Portuguese seafood rice: a plant-based approach on the synergy between polysaccharide hydrocolloids and seaweeds" at the XVIII Food Chemistry Meeting held from October 14 to 16 at the Convent of St. Francis in Coimbra. Francisco in Coimbra. 

The XVIII Food Chemistry Meeting organized by the Polytechnic University of Coimbra and the Portuguese Society of Chemistry constitutes an important scientific meeting in the field of food chemistry, bringing together professors, researchers, and students from Portuguese and foreign institutions in collaboration with the industry, maintaining the fundamental purpose of bridging research, knowledge, innovation, and application in the food sector. 

The 2026 edition had the theme: "More than 10,000 years of food inventions: dialog between research, industry, and markets.”

The participation in the event constitutes an expression of the scientific activity of ESHTE, contributing to the dissemination of the knowledge produced, to the debate on emerging topics in the field of food chemistry, and to the deepening of national and international scientific collaboration networks.