ESAV - DEAS - Artigo em revista científica, indexada ao WoS/Scopus
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- MULTIMODAL CREATIVITY AT THE SERVICE OF FOREIGN LANGUAGE TEACHING IN HIGHER EDUCATION IN PORTUGAL: THE JASM PROJECTPublication . Costa Lopes, Ana Maria; Costa, Cristina Amaro da; Coutinho, Emília; Oliveira, Isabel; Pereira, José; Gillain, Romain; MOTA ROBOREDO AMANTE, FÁTIMA SUSANA; Fidalgo, Susana; Rocha Relvas, Susana; Delplancq, Véronique; JPBReviewThe JASM project used the Korsakow6 platform to produceStorytellingin foreign languages (FL), by students of the Media Studies degree course (Higher Education-HE) of the Escola Superior de Educação de Viseu(ESEV, Portugal).Objective: Look into the impact of non-linear digital narratives upon FL learning in HE, assessing the role of multimodal tools in fostering linguistic, cultural, and technological skills.Theoretical Framework: The study was grounded in active methodologies with a focus on integrating intercultural skills. Using new technologies is a catalyst forenhancing student motivation and autonomy.Method: The project, developed within the context of French and English, involved 25 voluntarily participating students attending the first year. Following language level tests, each group gathered information about the nationality and culture of migrants living in Viseu. Students conducted interviews and documented migrants’ life stories, traditions, using digital narratives. Final outputs included short films, social media posts, exhibitions, and an e-book. Results and Discussion: Students enhanced cognitive, emotional and aesthetic skills within collaborative environments, integrating experiences from multilingual and multicultural contexts with creative and multimodal abilities and increased autonomy and initiative. Challenges were identified, highlighting the need for ongoing teacher training.Research Implications: This project showed how digital and active pedagogies can foster the development of FL and intercultural competencies in HE students.Originality/Value: This study provides for an innovative approach relying on multimodal technologies for teaching FL in HE. The transformative potential of digital narratives as an impactful pedagogical tool is highlighted.
- Characterization of Sustainable Food Initiatives: Preliminary Study.Publication . Florença, Sofia de Guiné e; Amaral, Ana Luísa; Costa, Filipa; Guiné, Raquel; Amaro da Costa, Cristina IsabelAbstract: A sustainable food system can be described as a system that ensures economic, social, and environmental sustainability to secure food and nutrition for current and future generations. The present research aimed to identify and characterize sustainable food initiatives to understand the governance framework, the motivations, the reasons for success, the typology of actors involved, and future prospects. Semi-structured interviews were conducted for seven initiatives between June and August 2024. The interviews were performed online, recorded, transcribed, and analyzed. The results showed that the main drivers of the initiatives relate to food, sustainability, and economic and social dimensions. Moreover, one of the reasons for the success of the initiatives is the availability and commitment of the people involved. These initiatives were created to meet local needs and promote sustainability as well as to encourage economic circularity, knowledge sharing, rural and local valorization, and waste management.
- Greenhouse Gas Emissions and Ryegrass Yield after Application of Solid-Liquid Pig Slurry and Biochar to an Agricultural SoilPublication . Pereira, José Luís da Silva; Perdigão, Adelaide; Bonifácio, Gabriel; Figueiredo, Vitor; Marques, Francisco; Trindade, Henrique; Ferreira Wessel, DulcineiaBackground: The application of animal slurry to the soil improves its quality, as manure contains many nutrients for plants. However, this could negatively impact the environment. Objective: This field study investigated the effects of the addition of biochar after the mechanical separation of Whole pig Slurry (WS) into Solid (SF) and Liquid Fractions (LF) on Greenhouse Gases (GHG) emissions (N2O, CO2, and CH4) and ryegrass (Lolium multiflorum Lam. cv magnum) yield. Methods: Biochar (1.0 kg m-2) was applied in plots alone or together with each of the three slurries (80 kg N ha-1) in a total of eight treatments with three replications, including just soil with and without biochar as controls. Soil properties, Greenhouse Gas (GHG) fluxes, and yield were measured during theautumn/winter growing season. Results: The results showed that the addition of biochar to these three slurries significantly increased the soil pH and showed no impact on the other physicochemical properties. The GHG emissions were not significantly different between treatments with and without biochar. The N use efficiency increased significantly in SF > WS > LF, whereas no differences were observed among these three slurries with and without biochar. Conclusion: It can be concluded that the addition of biochar combined with WS or SF/LF to sandy-loam soil appears to have no impact on GHG emissions and ryegrass yield during the autumn/winter season. Overall, this finding suggests that amounts higher than 1.0 kg m-2 of biochar combined with SF may need to be applied to soil to reduce GHG emissions and nitrate leaching and increase N use efficiency and crop yield
- Production and characterization of powder from drone brood of honeybees (Apis mellifera)Publication . Goncalves, J. C.; Vouga, Beatriz; Costa, Cristina Amaro Da; Gonçalves, Fernando Jorge; Coelho, Catarina; Guiné, Raquel; Correia, PaulaDrone bee brood are a natural source of food with potential for human nutrition. This work aims to investigate the production and extraction of the drone bee brood (larvae and pupae), as well as the production of powder from this insect for food applications. To produce the drone brood (DB), in some hives of the colony appropriate empty frames were placed. Some measurements were done in the hive to monitor the global wellbeing of the colony, namely, temperature, relative humidity, and weight. After approximately one month, the frames were removed from the hives and frozen. The yield of DB by frame was 38%. For the extraction of the drone brood, different methods were tested, being the best ones the cold room extraction (∼ 6.5 °C), on a cold surface extraction (∼ 11 °C), and in boiling water extraction (100 °C). The results show that the extraction efficiencies were 74.3% (336.3 s), 62.5% (246.8 s) and 84.9% (332.0 s), for extraction in a cold room, on a cold surface, and in boiling water, respectively. After extraction, two drying processes were tested: evaporation and freeze-drying, being the last one the recommended, preserving in a better way the appearance and composition of the DB. DB powders presented different colour characteristics according to the extraction method used. The powder obtained by boiling extraction was darker than the one produced with cold extraction. Powders are rich in protein, fat and carbohydrates, being the fat content quite high for DB powders produced by boiling extraction method.
- Reference dietary patterns in Portugal: Mediterranean diet vs Atlantic dietPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Amaral, Ana Luisa; Costa, Cristina Amaro DaPortugal is influenced by the Atlantic Ocean to the west and the Mediterranean Sea to the south. Thus, the dietary patterns in Portugal include both the Mediterranean diet (MD) and the Atlantic diet (AD). This review examines the characteristics of both diets, highlighting their commonalities and unique features. This descriptive literature review analyses scientific articles on the MD and AD. It addresses the health effects of both diets based on published evidence. It includes a review of 15 studies specifically focused on the Portuguese population. Most of the studies were conducted with younger people (children or adolescents) or older people, and some were made with patients suffering from a specific pathology, like heart disease, AIDS, or macular degeneration. Both diets emphasize natural, local, and seasonal foods prepared using traditional methods. They consist of foods rich in macronutrients, micronutrients, and bioactive compounds that offer health benefits. Both the MD and the AD are recommended as healthy diets, associated with physical activity as fundamental elements of a healthy lifestyle promoting general well-being. While the health effects of the MD have been extensively studied, the AD remains under-researched.
- Environmental Footprints in Food Services: A Scoping ReviewPublication . Guimarães, Nathalia Sernizon; Reis, Marcela Gomes; Costa, Bruna Vieira de Lima; Zandonadi, Renata Puppin; Carrascosa, Conrado; Teixeira-Lemos, Edite; Costa, Cristina Amaro Da; Alturki, Hmidan A.; Raposo, AntónioAbstract The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.
- Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization studyPublication . Mandim, Filipa; Pinela, José; Marcelino, Sandra; Barracosa, Paulo; Ivanova, Marija; Dias, Maria Inês; Soković, Marina; Celestino, Santos-Buelga; Lillian, BarrosThe capitulum constituents (stigma, corolla, bracts, pappus, and receptacle) of seven cardoon cultivars were studied for their polyphenolic composition and bioactive properties. Fifteen phenolic compounds were identified, secoiridoid, secoxyloganin, and apigenin-O-hexuronoside in higher concentrations. The bracts had the highest concentration of phenolic compounds, and the corolla had the greatest variety. The corolla of F4-1-4 and F1-34-1 cultivars, and bracts of F1-1-1, F1-19-4, and F4-37-1 cultivars revealed the greatest capacity to inhibit the thiobarbituric acid reactive substances formation (IC50 of 38 and 40.4 µg/mL, respectively). The corolla of F1-34-1 cultivar showed higher antihaemolytic activity than the positive control Trolox (IC50 5.5 vs. 20 µg/mL). Bracts of the F4-25-2 cultivar showed higher cytotoxic activity. No hepatotoxicity or anti-inflammatory effects were presented by the studied samples. These bioactivities exhibit a significative correlation with phenolic compounds, in particular flavonoids. Antimicrobial capacity was also observed, with all samples presenting higher antifungal potential than positive controls.
- A Decade of Olive Oil Tourism: A Bibliometric SurveyPublication . Pato, Maria LúciaOlive oil tourism is a recent type of rural tourism; hence, it remains a field of research that is still overlooked. Therefore, it would seem fitting to provide a quantitative overview of the litera‐ ture regarding this promising area. Drawing on an analysis of 42 articles on olive oil tourism in‐ dexed in Web of Science, it becomes clear that olive oil tourism is predominantly a Spanish phe‐ nomenon, as the large majority of authors are affiliated with academic entities located in Spain. The outlets with the highest number of papers published on olive tourism include Sustainability, Tour‐ ism and Hospitality Management and the International Journal of Gastronomy and Food Science,which confirms the multidisciplinarity of said phenomenon. The demand approach and particularly 19 the focus placed on tourists’ psychological traits have garnered considerable attention. In contract, 20 the offer approach is still quite incipient, which hinders the understanding of the strategies used by 21 the stakeholders in the field. Considering the potential that olive oil tourism represents for the sus‐ 22 tainability of rural areas, there is a need for further research in the field, particularly focusing on the 23 product itself and on institutional frameworks and governance.
- Female Leadership in Wine Tourism in PortugalPublication . Pato, Maria Lúcia; Cunha, Diana; Barroco, Cristina; Cunha, Conceição; Kastenholz, ElisabethBased on data collected from managers of wine tourism businesses in rural areas in Portugal, this study highlights the equal potential of female leadership in wine tourism. Specifically, women’s profiles, management practices and leadership narratives were analyzed and contrasted with corresponding data reported by their male counterparts. Concerning personality traits, no statistical difference between men and women was identified, which was also the case for some management practices, with sustainability concerns being important for both male and female business managers. Differences were found for communication with markets, being dominated by online devices, particularly with social networks in the case of women. As for their leadership position, women further tend to prefer a shared management approach in opposition to a more individualist management style followed by men.
- The role of innovation and sustainability in tourism lodgings in Douro Region, PortugalPublication . Pato, Maria Lúcia; Leguissimo, MariaA inovação e a sustentabilidade representam ferramentas importantes para aumentar a vantagem competitiva dos alojamentos turísticos e satisfazer as necessidades dos turistas. O objetivo deste estudo é analisar as práticas utilizadas pelos alojamentos turísticos em termos de inovação e sustentabilidade na Região do Douro, em Portugal. Este trabalho teve por base um inquérito direto a 43 alojamentos turísticos nesta região. Os dados foram tratados com base em estatísticas exploratórias simples. Os resultados revelam que 63% dos alojamentos turísticos encontram motivos para inovar, mas 28% nunca aplicaram nenhuma inovação no mesmo. Em termos de sustentabilidade a grande maioria (86%) refere integrar algumas ações relacionadas com a sustentabilidade, embora 61% não tenha um plano de sustentabilidade e mais de 77% não tenha qualquer certificação de sustentabilidade. Em suma, o resultado deste estudo revela que a inovação e a sustentabilidade são temas que os alojamentos turísticos têm em consideração quando se pensa a estratégia do negócio, mas não são o foco. Este estudo apresenta algumas limitações relacionadas com constrangimentos de tempo e dimensão da amostra. Concretamente, o constrangimento temporal não nos permitiu ter uma maior taxa de resposta e impossibilitou a realização adicional de um estudo mais qualitativo seguido da triangulação dos resultados.