Category: Mediterranean Diet

🇵🇹 Resumo (Português)
O 4.º Congresso Mundial Science & Wine, dedicado à energia, sustentabilidade e transição verde na produção de vinho e azeite, alargou o prazo para submissão de resumos até às 24h (hora de Lisboa) do dia 18 de maio de 2025. Embora o programa já apresente uma grande diversidade de temas e países, o setor do azeite e os profissionais da indústria continuam pouco representados. A organização apela à maior participação, sobretudo da comunidade científica e profissional portuguesa, para garantir um diálogo equilibrado e enriquecedor entre a academia e o setor produtivo.
🇬🇧 Summary (English)
The 4th Science & Wine World Congress, dedicated to energy, sustainability, and the green transition in wine and olive oil production, has extended the abstract submission deadline to 24:00 (Lisbon time) on May 18, 2025. While the programme already features a rich diversity of topics and countries, the olive oil sector and industry professionals remain underrepresented. The organisers call for greater participation, particularly from Portuguese researchers and practitioners, to ensure a balanced and fruitful dialogue between academia and industry.

Don’t Miss OutRegistering before March 31st not only guarantees a reduced rate but also secures your place at one of the most important gatherings of the year for those passionate about the science and culture of wine and olive oil. With limited capacity, we strongly encourage early registration.
Submit your abstract, book your flight, and get ready to toast to innovation, sustainability, and tradition in Porto this May.
We look forward to welcoming you!

Professor João A. Peças Lopes, a leading expert in sustainable energy systems, joins the scientific committee of the 4th Science & Wine World Congress. As a Full Professor at FEUP and Associate Director of INESC TEC, his research focuses on renewable energy integration, smart grids, and electric vehicle grid interaction. With extensive global contributions to policy, research, and consulting in energy transition, his expertise will be crucial in discussions on sustainable viticulture and olive oil production. His participation underscores the congress’s commitment to advancing energy solutions for agricultural sustainability.

From now until the 4th Science & Wine World Congress, our weekly posts will be dedicated to highlighting key themes, speakers, and innovations featured at the event. Our first post focuses on David Carter, co-founder of Deep Planet, and his pioneering work in AI-driven sustainable viticulture. Stay tuned for more insights on the green transition in wine and olive oil production!