Internship at the INIAV laboratories within the TRACE-RICE activities and in the scope of "Summer with Science 2022" FCT programme supported by GREEN-IT research unit
Margarida Bação, who has a degree in Biochemistry from the University of Lisbon, carried out an training program in rice quality evaluation parameters. This training was also framed on the development of innovative...
Portugal is the greatest European rice consumer. Thus, incorporating whole rice and rice bran in innovative rice products is challenging. An experimental method based on the creativity association theory was applied. A group of nine students performed simple brainstorming to generate recipe ideas. Following the Design Thinking approach, a group of nine chefs received a stimulus to generate words...
As part of the TRACE-RICE Communication & Dissemination plan activities, INIAV in collaboration with APH (Portuguese Horticulture Association) will organize the seminar ‘New advances from PRIMA projects for improving Mediterranean Agro-Food value chains’ jointed with the next General Assembly (GA) meeting at 18-19 May 2023 in Oeiras (20 km from Lisbon), Portugal.
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Rice (Oryza sativa L.) is a staple food for about half of the world’s population. Therefore, it is important to search for solutions that minimise losses and production costs for producers and ensure food quality and safety for consumers. Improved methods for the detection and monitoring of hidden infestations are useful for adopting infestation control measures. Chemical methods are used to...
IATA-CSIC has published an article related to our TRACE-RICE project, with the title "Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice".
The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. Grape extract efficacy was tested at 1, 5 and 10 mL/L, at pH 4.5, 5.5 and 6.5; and at incubation...
A poster under the title "Optimización del desgrasado del arroz" was presented by IATA-CSIC at the VIII Congreso Ecuatoriano de ingenieria en Alimentos, organized by the Escuela Superior Politécnica del Litoral, held from November 30th to December 2nd in Guayaquil, Ecuador. The work was carried out by Eva Grau, Raquel Garzón, Dolores Rodrigo and Cristina M. Rosell.