• As an Ecotrophelia Alumni

Quick background: Studies and the project presented at Ecotrophelia

I studied Biochemistry, both at bachelor and master level. In 2022, together with two colleagues, Patrícia Godinho and Rafaela Vieira, we developed a product called Handy Rice and we presented it at Ecotrophelia.

Handy Rice was a dehydrated snack made from rice and yacon, naturally rich in fiber and with a light, slightly sweet taste. 

Our mission with this project was to create a snack that was both healthy and enjoyable, while promoting sustainability through circular economy principles and supporting the local economy. With this approach, we won first place at the national competition and the Silver Prize at Ecotrophelia Europe.

What Ecotrophelia has meant for your career and personal journey?

Ecotrophelia was the true starting point of my professional journey. It was in this environment that I learned so much about developing new food products, understanding industry trends, and growing my soft skills, from teamwork to communication and leadership. In 2023, I began organizing the prize in Portugal, and in 2025 I started my involvement at the European level. This experience has been incredibly meaningful to me - it’s a privilege to witness and support the revolutionary ideas of students, both nationally and across the world, and it constantly reminds me of the power of creativity, sustainability, and collaboration in the food sector.

A message or advice for today's student participants?

I would encourage all students to take part in this prize because it’s a unique opportunity to connect with the realities of the industry and understand what it takes to develop a new food product. I truly believe it’s a place where students can create something that doesn’t yet exist in the market, and it’s also an environment where you can grow a lot, both in hard skills and soft skills.

• As an organiser with Portugal Foods

What is your role in running the national competition in Portugal?

I have been organizing the national competition in Portugal since 2023. My role involves coordinating the event, presenting this opportunity through several universities, supporting student teams, and ensuring a smooth connection between the students, the industry, and the judges. 

A motivational word for countries, organisations, or federations considerinf joining Ecotrophelia?

I would say: don’t hesitate! Ecotrophelia is an incredible platform to inspire innovation, support young talent, and promote sustainable development in the food sector. It’s a chance to be part of something truly impactful and to help shape the future of food.

What this experience brings at the national level?

At the national level, Ecotrophelia brings visibility to innovative student projects, strengthens collaboration between universities and the industry, and promotes sustainability and creativity in food development. It also provides students with a unique opportunity to develop practical skills and grow personally and professionally.

• As a member of the Ecotrophelia Europe team

Why did you chose to go beyond the national level to join the European project?

I chose to join the European project to challenge myself and grow professionally. It’s an opportunity to expand my skills, gain a broader perspective on the food industry, and contribute at a higher level while learning from a diverse, international environment.

What is your vision for Ecotrophelia Europe and what you would like to contribute?

I envision Ecotrophelia Europe as a dynamic platform where students can bring bold and sustainable food ideas to life. I hope to contribute by supporting teams, and helping the initiative grow in a way that inspires creativity, sustainability, and collaboration across the world.