More Time to Join Us: Abstract Submission Extended Until May 18, 2025!

🇵🇹 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.

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Why Energy, Sustainability, and Innovation in Wine, Olive Oil, and Agriculture Must Be Discussed Together

As the 4th Science & Wine World Congress approaches, it is crucial to integrate discussions about sustainability across wine, olive oil, and high energy-consuming agricultural sectors. Although these industries are often treated separately, they share environmental challenges and opportunities for innovation, particularly in renewable energy adoption, precision agriculture, and technological advancements. Francesco Serafini will highlight how olive cultivation is not only traditional but a key tool against climate change due to its exceptional CO₂ sequestration capacity. Emma Burgos Ramos will focus on the neuroprotective benefits of olive oil polyphenols, especially in preventing age-related diseases like Alzheimer’s. The article emphasizes the urgent need for a systemic, collective approach to sustainability, and invites experts to submit abstracts addressing energy, innovation, and sustainable practices in agriculture by May 11, 2025.

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Francesco Serafini: A Life Dedicated to Sustainable Olive Cultivation and the Fight Against Climate Change

The 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production is proud to welcome Francesco Serafini as one of its keynote speakers. His presence is more than symbolic—it represents decades of leadership, scientific expertise, and pioneering work in sustainable agriculture, with a particular focus on the…

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Raúl Domínguez-Perles: Science as a Catalyst for Sustainability in Winemaking

Raúl Domínguez-Perles, a keynote speaker at the 4th Science & Wine World Congress, advocates for the valorization of winemaking by-products as functional ingredients with proven health benefits. His research bridges science and sustainability, offering innovative solutions aligned with circular economy principles and the green transition. By adopting a holistic approach, he examines the composition, stability, and bioactivity of polyphenolic compounds found in winemaking residues, with a special focus on their anti-inflammatory potential and role in healthy aging. His work highlights how waste can be transformed into valuable resources for public health and the sustainable future of the wine industry.

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Last Chance to Save: Early Bird Tickets for the 4th Science & Wine World Congress Close on March 31st!

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!

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João Peças Lopes Joins the Scientific Committee of the 4th Science & Wine World Congress

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.

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Celebrating Women in Science: Emma Burgos Ramos and María Rodríguez Pérez at The 4th Science & Wine World Congress

This ARTICLE celebrates the contributions of two distinguished female researchers, Emma Burgos Ramos and María Rodríguez Pérez, invited speakers at the 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production. Both scientists have made significant strides in the fields of biochemistry, molecular biology, and nutrition, particularly in the study of polyphenols from olive oil and their impact on neurodegenerative and metabolic diseases. Their research has shed light on the protective effects of hydroxytyrosol against Alzheimer’s disease, the metabolic benefits of leptin, and the role of polyphenols in modulating gene expression. This post explores their academic journeys, key findings, and collaborative efforts in advancing sustainable health solutions through olive oil byproducts, reinforcing the connection between nutrition, sustainability, and disease prevention.

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David Carter and Deep Planet: AI-Powered Sustainability in Wine Production at the 4th Science & Wine World Congress

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!

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The Mediterranean Diet and Brain Health: Can It Help Prevent Dementia?

The Mediterranean diet (MeDi) has been linked to better brain health, particularly in reducing white matter hyperintensity (WMH), a marker of cognitive decline. While research does not show significant associations with total brain volume or other structures, MeDi may support brain function by reducing oxidative stress, inflammation, and improving vascular health. More long-term studies are needed, but MeDi remains a nutritious and beneficial dietary choice for overall well-being and aging healthily.

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The Mediterranean Diet and Nutrition Literacy: Empowering Healthy and Sustainable Choices

The Mediterranean diet (MedDiet) is renowned for its health and sustainability benefits, emphasizing nutrient-dense foods such as fruits, vegetables, olive oil, and whole grains while limiting processed and red meats. However, its widespread adoption hinges on nutrition literacy, the ability to access, understand, and apply dietary information. This article explores how nutrition literacy empowers individuals to adopt a MedDiet, addressing barriers such as cultural differences, economic constraints, and knowledge gaps. It highlights strategies to enhance adherence such as educational programs, community-based initiatives, and supportive public policies. This article calls for innovative research contributions to the Nutrients Special Issue, aiming to advance the role of the MedDiet in promoting health and sustainability through improved nutrition literacy.

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