My second secondment in SONAE within the frame of the H2020 project FODIAC envisioned the evaluation of our encapsulates produced by electrohydrodynamic technology in different food matrices. The studied food matrices were selected together with SONAE in a previous secondment developed in August 2018. Several encapsulates were designed accordingly and they were characterized in terms of the bioactive properties and their stability in the food product. Moreover, every time I come to Portugal, I have enjoyed being in the Porto area, learning about Portuguese tradition, culture, history and especially their gastronomy.
