Innovative and ecologic was the project presented by researcher Marisa Gaspar, Ph.D, last november 17, in purpose of the developed work at the University of Coimbra, about the using and conversion of food residues into a sustainable solution of food edible coating.

This project developed at the University of Coimbra, in collaboration with Agrarian School of Coimbra and the session was focused on the challenges and necessities associated and the importance of having partners to support the project, mainly if it satisfies the conditions of being a business solution.