EC Fruit and jellies – Theory and practice

As part of the Erasmus programme, participants took part in a workshop based on the research project “Fruit-based Innovative Gummies: a Health-Promoting and Sustainable Approach”. The workshop explored the challenges associated with food loss and waste, highlighting the potential of fruit residues as valuable resources within a circular economy framework. Participants learned (ou learnt) how residues from locally produced ‘Alcobaça’ apples and ‘Rocha’ pears could be valorised through the development of innovative gummy products with potential health benefits. Participants were introduced to the concepts of sensory analysis, consumer acceptability, food design and the use of innovative technologies, such as electroencephalography, in food research. The workshop promoted reflection on the relationship between sustainability, innovation, nutrition and public health.

Results: Participants developed a greater understanding of the challenges associated with food waste and the opportunities offered by the valorisation of fruit residues within a sustainable food system. They acquired knowledge of the processes involved in the development of innovative functional foods and gained insight into the scientific methods used to evaluate their potential health benefits and consumer acceptability. The workshop enhanced participants’ awareness of the connections between environmental sustainability, food innovation and human health, while fostering scientific curiosity, critical thinking and a greater appreciation of research-driven solutions to contemporary global challenges.