CERNAS - Resumos de eventos científicos não indexados à WoS/Scopus
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- Sobre a importância das Unidades de Investigação e Desenvolvimento financiadas pela FCT na afirmação das Instituições de Ensino Superior Politécnicas. O caso do CERNASPublication . Ferreira, AJD; Rodrigues, AM; Guiné, Raquel; Costa, R; Ferreira, CMD; Cunha, MJM; Oliveira, MFLO CERNAS (Centro de Estudos em Recursos Naturais, Ambiente e Sociedade), é uma Unidade de Investigação e Desenvolvimento (UID) financiada pela Fundação para a Ciência e a Tecnologia, 100% sediada em Politécnicos que na última avaliação, ocorrida em 2018/19 obteve a classificação de Muito Bom. Centrada na Região Centro, possuía em 2018, 49 investigadores integrados com Doutoramento, procedentes dos três polos, dos Institutos Politécnicos de Castelo Branco, Coimbra e Viseu, maioritariamente das suas Escolas Superiores Agrárias. O CERNAS divide-se funcionalmente em três Grupos de Investigação (GI), a saber: GI em Ciências e Engenharia Alimentar, GI em Ciências Agronómicas e GI em Ambiente e Sociedade. Fundado em 2003, o CERNAS desde cedo pugnou pelo incentivo à criação de saber, enquanto dimensão fundamental da missão de uma Instituição de Ensino Superior, no contexto da idade do conhecimento, procurando criar as condições para o desenvolvimento estrutural das suas equipas de investigação, a criação das competências estratégias em termos de investigação e saber, necessárias ao desenvolvimento da Região Centro de Portugal. Com efeito, ao constituir-se como uma UID centrada na Região Centro, a única avaliada e financiada na área temática da Agricultura pela FCT, o CERNAS tem o privilégio e o dever de contribuir para uma área estratégica em que falta a massa crítica para o desenvolvimento de uma Região tão exigente como diversificada, onde soluções mais tradicionais têm pouco impacto. O CERNAS posiciona-se assim como um instrumento imprescindível ao desenvolvimento, tendo já ultrapassado uma série de desafios, nomeadamente um certo apoucamento que desde sempre se ligou à capacidade de os Politécnicos produzirem saber. Neste sentido, a afirmação do CERNAS até ao momento inscreve-se num espírito de demostração de competências ao mais alto nível científico, e sobretudo à sua transferência para o tecido empresarial, de forma a aumentar a competitividade e as mais valias resultantes da incorporação do saber nos processos produtivos. À nossa frente subsistem, no entanto, problemas a ultrapassar, na peleia por um total reconhecimento do papel dos Politécnicos e das suas Escolas Superiores Agrárias enquanto centros de produção de saber e indutores de desenvolvimento. Desde logo a consolidação das conquistas até ao presente, com a criação de condições para a formação de equipas de investigação em redor de um ou mais investigadores (preferencialmente pertencentes aos vários polos do CERNAS), em temas estratégicos para a Região e para a resolução dos seus problemas. Por fim, o problema da formação avançada ao nível dos Programas Doutorais, continua a ser uma das dimensões que nos cerceia e impossibilita de projetar o nosso impacto a médio e longo prazo, razão pela qual a completa implementação do DL65/2018 continua a ser um dos nossos principais desígnios. A comunicação pretende apresentar a estratégia do CERNAS face aos obstáculos já ultrapassados, bem como face aos problemas que se adivinham e avizinham.
- Edible Flowers: Study Involving Consumers In Portugal, Slovenia And BrazilPublication . Guiné, Raquel; Florença, Sofia; Ferrão, Ana Cristina; Bizjac, Masa; Vombergar, Blanka; Simoni, Natalia; Vieiera, VivianeIntroduction: The use of edible flowers (EF) has gained a renewed attention because of their potential for gastronomic purposes allied to their possible beneficial health effects. However, there is still a lack of information about consumer’s behaviours regarding EF and how much they are informed about these products. Objectives: The aim of this study was to investigate the habits and knowledge about EF for people residing in three different countries, located in different parts of the world (Portugal in the Iberian Peninsula, Slovenia in South Central Europe and Brazil in South America). Methods: This is a cross-sectional study carried out with a sample of 559 participants from the three countries mentioned above. For data analysis, basic descriptive statistical tools were used complemented with a tree classification analysis, aimed at evaluating the relative importance of each of the possible influential variables (age group, sex, country, living environment, level of education and area of work/studies) on the participants’ consumption and knowledge about EF. For that purpose, it was followed the CRT (Classification and Regression Trees) algorithm with cross validation. Results: In general, the participants had already consumed EF and their use was more popular between the Portuguese participants, being the Brazilian those who used them less. Also, most of the participants, independently of the country, showed some uncertainty regarding the increase in the consumption of EF, which reveals that there are still some doubts about the use of EF in gastronomy. The classification analysis showed that country was the major discriminant for aspects like: the consumption of EF, their usage in gastronomy, the preferred way to eat EF and also for the level of awareness associated with the consumption of this kind of product. On the other hand, level of education was the most important discriminant for the information available about EF and also for the participants' opinions towards increasing the intake of EF. Conclusions: These results highlighted the importance of the country and other sociodemographic characteristics on EF eating patterns. These findings are very useful to understand the factors that most affect the participants’ attitudes towards the consumption and knowledge regarding EF.
- Agricultura Familiar : perceções e atitudes face ao uso de pesticidasPublication . Costa, T; Silva, L; Aguiar, A; Correia, H; Guiné, Raquel; Costa, CArepresentando um importante contributo para a produção de bens alimentares, preservação das espécies tradicionais e proteção da biodiversidade. Em Portugal, os agricultores familiares assumem grande relevância territorial, económica e social (93% das explorações registadas). De entre as práticas agrícolas utilizadas por estes agricultores com maior impacto, quer no ambiente, quer na saúde humana, encontra-se a luta química (uso de pesticidas). É bem sabido que, para além da sua eficácia em relação aos inimigos das culturas, o uso de pesticidas pode também provocar efeitos secundários adversos. Alguns destes incluem intoxicações humanas e de animais domésticos, bem como a preocupante mortalidade de abelhas e auxiliares e de outros componentes da fauna e da flora, e poluição dos solos e águas. Desse modo, com o intuito de avaliar a perceção do risco associado ao uso de pesticidas por parte dos agricultores familiares e a relação dessas perceções com as suas atitudes (práticas agrícolas), foi aplicado um questionário do tipo checklist a 163 agricultores familiares do norte e centro de Portugal. Verificou-se que os agricultores mais jovens e com maior grau de educação são mais sensíveis aos riscos associados ao uso de pesticidas e fazem um uso mais correto dos equipamentos de proteção individual. Ainda foi possível verificar a existência de três tipologias distintas de agricultores, com base numa análise de clusters, que permitiu conhecer e identificar quais as tipologias de agricultores familiares mais ou menos distantes de práticas agrícolas associadas à agricultura biológica.
- The impact of food choices on human and animal rights protection and environmental sustainabilityPublication . Guiné, Raquel; Correia, P; Ferreira, M; Tarcea, M; bartkiene, E; Vittadini, EIntroduction: People’s food choices are of the utmost importance to regulate markets and the food chain towards the global goal of sustainability. Objectives: The objective of this work was to evaluate to what extent some aspects linked to sustainability in the food chain influence people’s food choices, specifically in the domains of packaging, food surplus, transportation and human or animal welfare. Methods: This is a cross-sectional study involving 3183 people from Portugal, Italy, Lithuania and Romania, who participated in this questionnaire survey between January and June 2018. Results: People tend to condition their food choices in view of contributing for a more sustainable food chain with respect for environment, humans and animals. The areas in which this behaviour is stronger include avoiding food waste at home (80% of participants), preference for local foods (60%), sustainable food growing, preparation or packaging (66%). The respect for animal rights is very important for 62% of the participants, but the respect for Human rights is a concern for just 32%. The results of statistical tests indicated that age, education, country, professional area and type of diet all significantly influenced people’s choices regarding the sustainability of the food chain. Conclusions: Although the results are indicative that people start to condition their eating behaviours also according to sustainability issues, it is a fact that there is still work to be done, since the adoption of these sustainable choices is still in a limited extent.
- Food Structure and Texture: Industrial Relevance and Measurement TechniquesPublication . Guiné, RaquelOne of the most important properties of solid foods is texture, which corresponds to a set of physical properties, perceived by human senses such as audition or touch. These properties are linked to the internal structure of the material, this in turn being determined by the molecular interactions of its constituents. Cells play an important role in the structural characteristics of a food. For example, plant cells are surrounded by a cell wall that determines cell shape and intercellular cohesion, providing mechanical strength and rigidity, thereby defining the texture of plant foods. Additionally, texture is also associated with food composition. Among foods’ components, starch is one that most contributes to texture changes. Starch is a relevant component in a diversity of bakery products, which are an important sector of the food industry globally and are part of regular diets of many people. Hardness is a physical property of the material that is most used in texture evaluation. It is often fundamental in the quality of the product and can be decisive in its acceptability by the consumer (ex: crispy chips or soft bread). Besides the relevance for consumer acceptance, texture is also highly important in a more technological/industrial perspective. Some examples of the industrial relevance of texture include prevention of mechanical injuries to fruits all the way along the supply chain; selection of raw materials destined for processing, especially freezing, drying or canning; quantification of changes due to industrial food processing; in product development and in quality control. There are two types of approaches used to assess food texture: through instrumental methods or by sensorial analysis. Instrumental methods encompass the measurement of the physical properties using equipment, like penetrometers or texturometers. They allow the quantification of a wide variety of textural properties, including hardness. In contrast, sensory tests are carried out by a number of panellists/judges, with or without training, in a tasting room, following standardized procedures. Since the information provided by both types of tests is complementing in many situations both are carried out and the correlation between sensory and instrumental texture is investigated, like in product development. When it comes to industrial processing, instrumental texture analysis is the viable option, for being easier, cheaper and faster. This work presents some case studies that evaluate textural properties in a diversity of bakery products, by both, instrumental measurements as well as sensorial evaluations.
- The Use of 3D-Printing Technology in the Food IndustryPublication . Guiné, RaquelThe development of 3-dimensional printers has allowed a great development in many other subsidiary and parallel areas, from the industrial production to the final user. This technology has also found a good deal of applicability in the food supply chain, particularly in areas of industrial processing, culinary preparations or even consumer applicability. Hence, the aim of this work is to make a balance of these applications, which is pivotal for the success of this technology, and to show its potentialities in the domain of food. The findings suggest that, although 3D printed food is still a novel trend, its adoption by professionals and consumers is rising and expected to experience a huge growth in the future, powered by the technological developments allied to food properties design. The foods that can be printed in 3D are limited and that is dependent on the food processing required for each food. Material extrusion is by far the most common process for 3D printing food. This requires paste-like materials to work with (inputs) such as purées, mousses, and other viscous foods like, for example, chocolate ganache. Although 3D printers are particularly useful for architecting intricate food shapes and designs, it must be kept in mind that, in most times, they do not actually cook the ingredients. In this way, either the edibles are ready for consumption or, alternatively, they must be cooked in a separate equipment after the printing process finalizes. However, there are exception, and a case can be cited in which the 3D-printig is coupled to heating – the case of the PancakeBot, which is a machine that makes pancakes by extruding the batter directly onto a hotplate. Some advantages of 3D-printing include easy reproducibility, unconventional food production and consumption, or personalization of meals. Nevertheless, there are also disadvantages, like the time necessary to print one individual food item. For example, while a very simple six-layer design can be printed in a sort time (7 minutes), more detailed food designs take more than 45 minutes per unit. This can compromise scale up of the technology from laboratory to industrial scale. In conclusion, this technology has much to offer to the food sector, either at the industrial level or for culinary preparations, and the future holds a great deal of opportunities to further explore its applications.
- Professional training in the beekeeping sector: characterization and identification of needsPublication . Guiné, Raquel P. F.; Costa, Cristina Amaro DaThe beekeeping sector is demanding, requires knowledge and updated information to be able to deal with the challenges related with climate change, stress, pollution, and other harmful effects from the surrounding environment. Hence, this work intended to make a characterization of the needs in professional training in the beekeeping sector and how these needs can be fulfilled through courses and other actions to help beekeepers to maintain updated. The work was carried out in seven European countries (Croatia, Estonia, Finland, Italy, Norway, Portugal, Spain, Total), and the data was collected through a questionnaire survey, translated into the native languages in all the participating countries. The results revealed that the topics of highest interest for the beekeepers were apiary health and pest control and also colony management throughout the year. The most relevant sources of information are family and professional training/courses. The most valued forms of training are in-person and in workplace/internships, although the digital supporting resources are preferred instead of printed material. The learning materials most valued were videos but also books/paper manuals were considered relevant. The field visits were also greatly appreciated by the participants, and the most preferred assessment format was the realization of practical exercises. In conclusion, this work produced valuable information that can be utilized to design training actions and course to the professionals in the beekeeping sector to enhance their knowled
- Characterization of some recipes including honeyPublication . Ferrão, Ana Cristina; Correia, Paula; Guiné, Raquel P. F.Honey is a natural food product used for nutritional, as well as medical purposes since ancient times. This work intended to analyze the use of honey in gastronomy. For that purpose, there were analyzed 150 recipes that included honey as an ingredient. The recipes were classified according to different criteria, namely the dish type, confection method, type of ingredient and the moment that honey was incorporated into the recipe. The results showed that the main dishes with meat and also bakery products were the ones that included more recipes with honey. The majority of the recipes involved cooking methods, with more relevance for roasting, grilling and baking. Moreover, honey was essentially used as a secondary ingredient, except for deserts and it was mostly incorporated in the beginning. The most relevant nutrients that were combined with honey were flour, bread, onion, salmon, chicken, butter, cheese, egg, milk, lemon, pepper, garlic, olive oil, sugar and salt. This work showed that honey has a wide range of applications as an ingredient in gastronomic preparations.
- Abstract Proceedings of The International Online Conference - Agriculture 4.0: Current reality, potentialities and policy proposalsPublication . Martinho, Vítor; Pato, Maria Lúcia; Cunha, Carlos Augusto da Silva
- Investigação e formação em questões de género com criançasPublication . Pereira A; Paula Pereira de Oliveira Cardoso, Ana; Almeida M; Lacerda José, Carla Sofia Pereira; Ferreira, Manuela; Margarida Campos, Sofia; Pereira, Antonino; Guiné, RaquelIntrodução: As questões de género são um tema fundamental nas sociedades atuais, que importa debater desde cedo, a fim de contribuir para o desenvolvimento de uma cidadania plena (Alvarez & Vieira, 2014). Por isso, quisemos perceber em que medida as crianças já têm interiorizados alguns conceitos em relação às diferenças de géneros e a importância de uma intervenção educativa ao nível do 1.P Ciclo do Ensino Básico (CEB). Método: O estudo consistiu numa investigação sobre as práticas (Ponte, 2002; Cardoso, 2014), utilizando diferentes técnicas de recolha de dados (pesquisa documental, observação participante, questionário e uma entrevista focus group). Participaram 24 crianças, 8 meninos e 16 meninas do 4.2 ano, com idades compreendidas entre os 9 e 11 anos, de uma escola pública de um agrupamento de escolas do concelho de Viseu. Resultados: Os dados obtidos revelaram que as crianças tinham já conhecimentos prévios sobre o assunto na linha do que a sociedade veicula. Todavia, a intervenção realizada levou a que muitos dos alunos(as) modificassem as suas perspetivas e se tornassem mais conscientes da influência de alguns estereótipos de género. As crianças manifestaram espanto por algumas situações abordadas, nomeadamente relativas às profissões, sobre as quais não tinham ainda refletido e, em geral, demonstraram concordância em haver direitos iguais tanto para homens como para mulheres no meio social e profissional. Conclusão: A educação para a igualdade de género é essencial em todo o percurso educativo. Com ela, as crianças têm a possibilidade de desconstruir preconceitos enraizados na sociedade, de desenvolver a sua personalidade de forma integral e de vir a exercer os seus direitos cívicos com assertividade no futuro.