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- Edible Insects as Sustainable Foods: Consumer PerspectivePublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné eSustainability of food systems has become a major focus in the present century as a result of world overpopulation and a growing need to feed all. According to the United Nations, a significant rise in the population is expected up to 2050. Hence, producing necessary foods in quantity and quality to respond to the expected demand drives agricultural systems and livestock farms to search for alternatives to intensive production techniques, as a way to better preserve the environment and use limited natural resources [1]green (terrestrial plants and insects. Along with the implementation of innovative and more sustainable agricultural systems and animal rearing techniques, the shift towards alternative, environmentally friendly and more sustainable foods has been encouraged, including by the FAO – Food and Agriculture Organization of the United Nations [2]. Edible insects have been consumed in many and diverse regions of the world since antiquity, being useful and valuable foods for many communities, especially rural populations. While historically insects were collected from the wild for human consumption, the production of insects has been developed as a farming activity or industrial production, following sanitary regulations, thus making them perfectly suitable and safe for human consumption. However, the consumers in regions without a tradition of entomophagy are still facing some reluctance to eating insects, and they show a high degree of discomfort, rejection, and even disgust [3, 4]. Understanding consumer reactions, expectations, motivations and knowledge has been referred to as contributing for a higher acceptability of edible insects and insect-based foods among western countries. The EISuFood project was dedicated to studying the food habits and knowledge about edible insects as sustainable foods in different countries. The countries of the project consortium were Brazil, Cape Verde, Colombia, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Morocco, Nigeria, Poland, Romania, Serbia, Slovenia, Spain, and Turkey. The project has produced important scientific outputs, namely 17 papers already published and some more still being prepared, 2 book chapters, 1 academic thesis, 20 conference presentations, of which one was a key lecture.
- Percepção de alimentação saudável entre adultos participantes da pesquisa Eat-Mot no BrasilPublication . Ferreira, Vanessa Alves; Lopes, Aline C. S.; Magalhães, Rosana; Ribeiro, Milton C.; Pires, Ivy S. C.; Miranda, Lucilene S.; de Pinho Ferreira Guiné, Raquel
- Insetos comestíveis: percepções de marketing, aspectos econômicos e sociais entre cidadãos de diferentes paísesPublication . Ferreira, Vanessa Alves; Florença, Sofia de Guiné e; de Pinho Ferreira Guiné, Raquel
- PEF Priming of Seeds for Microgreen Production: A Complete Comparative StudyPublication . Aguiar-Macedo, M; Dulyanska, Y; de Pinho Ferreira Guiné, Raquel; de Vasconcelos Teixeira Aguiar da Costa, Daniela; Redondo, Luis M
- Edible insects – A pilot study on how knowledge and information can be a motor to changePublication . Florença, Sofia de Guiné e; de Pinho Ferreira Guiné, Raquel
- Sustainability of edible insects: insights from a sample of Portuguese citizensPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e
- Sustainable and healthy diets in PortugalPublication . Florença, Sofia de Guiné e; de Pinho Ferreira Guiné, Raquel
- Analysis and Modeling of Phenolic Compounds and Antioxidant Activity of Two Banana Varieties Using Machine LearningPublication . Carvalho, Filipe; Couceiro, Paula; Guiné, Raquel; Silva, Pascola; Mendes, Mateus
- Food Waste: Consumer perspective.Publication . Ribeiro, Paulo; Anjos, Ofélia; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Guiné, Raquel de Pinho FerreiraThis research was developed to investigate people’s attitudes towards food waste and how these possibly change according to sociodemographic groups. The consumer study was carried out in 16 countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Romania, Serbia, Slovenia, and United States of America), and involved 11916 participants. The main questions related to food waste were: Q1. When I cook I have in mind the quantities to avoid food waste; Q2. It is important to me that the food I eat comes from my own country; Q3. I avoid going to restaurants that do not have a recovery policy of food surplus. The questionnaire as applied online and for the treatment of the data, the SPSS was used, considering a level of significance of 5% in all tests. Parametric tests (T-test and ANOVA) were used to compare means between groups. A classification tree analysis was also performed, following the Classification and Regression Trees (CRT) algorithm with cross-validation. The results allowed confirming that the country was the most influential factor of all variables considered, and statistically significant differences were between groups for practically all sociodemographic variables, in terms of avoiding food waste when cooking at home, choosing foods locally and preferring restaurants that promote food recovery. In conclusion, this work showed an interesting perspective of how sociodemographic and geographic variability can shape consumer’s attitudes regarding food waste.
- Sustainable valorisation of local resources to promote food security: palm wine & tiger nutsPublication . Onyeodili, Adindu; Okafor, Gabriel; Okoyeuzu, Chigozie; Nduka, Onyekachukwu; Okechukwu, Queency; Hassani, Mouandhe; Juchniewicz, Szymon; Leicht, Katarzyna; Okpala, Charles; Korzeniowska, Małgorzata; de Pinho Ferreira Guiné, RaquelThe need to utilize valuable natural resources and turn them into valuable food products is rising both for economic as well as sustainable purposes. The utilization of valuable local products helps deal with pollution, with scarcity of natural resources while also being able to provide possible alternative solutions to traditional foods and beverages, that help fight the problem of food insecurity in some areas of the globe. This work explores the utilization of palm wine and tiger nut “milk”, to, through a fermentative process, obtain a safe alcoholic beverage, free from microbial contamination. This will allow to valorize natural resources while also preventing food insecurity. The raw materials were obtained from Nigeria, and appropriately prepared and stored until further utilization. In brief, the sugar syrup was prepared by dissolution of fermentable sugar (sucrose), heating and cooling processes, while the tiger nut “milk” was obtained from the nuts by soaking, blending and filtering. The preparation of the fermented beverage was carried out until reaching an alcohol content between 5 and 8%. The proximate composition of the product was determined following standard chemical methodologies. Microbial as well as sensorial analyses were also conducted. The results showed that, based on all the analyses made, including proximate composition, physicochemical properties, microbiological analyses and sensory evaluation, the sensory scores confirm that the palm wine analogue obtained competes favorably with the natural palm wine. In this way it can be used as a valuable replacement, while also exploring the utilization of alternative resources.