The TecBioFood Laboratory, based at the Faculty of Science and Technology of USTP, has entered a new phase of activities focused on food processing, reinforcing its role as a driver of innovation in the field of food technology.

During the month of January, two members of the project’s scientific team, Professor Olga Viegas and Dr. Lúcia Nova, both from U. Porto, travelled to São Tomé to monitor the ongoing work and to support the development of innovative, sustainable, and safe food products using local raw materials.

Throughout an intensive week of work, several food processing techniques were tested, including the formulation of soups, spreads, juices, and the dehydration of fruits and tubers. These activities aim to enhance the value of native foods from São Tomé and Príncipe while promoting solutions adapted to local needs.

At the same time, technical discussions were initiated regarding the planning of microbiological monitorization procedures that will support the laboratory’s operations, with a particular focus on the hygiene of food handlers and surfaces, ensuring high food safety standards.

This stage represents an important step forward in the development of products that may help address the nutritional needs of school and hospital communities, while respecting the gastronomic culture of the population.

The mission was marked by an intense and inspiring week of work, strengthening cooperation between partners and consolidating the foundations for the sustainable development of the food sector in São Tomé and Príncipe.