A Partnership with a Future

The Gastromar Project challenged EHTA students to develop new canned food concepts with a strong regional identity, focusing on the richness of the sea and the use of local ingredients. It was our first time collaborating directly with students in the creation of new products, and we were genuinely impressed by the fresh, creative, and disruptive ideas they presented.

Over several weeks, students worked in a learning environment to develop artisanal canned prototypes, which were showcased throughout the project, culminating in a themed dinner that will remain a memorable highlight.

Pitch Session: Flavours of the Sea Meet Innovation

On 27 May, we had the pleasure of attending the Pitch Session, where students presented nine original projects. Among the standouts were:

• “Blue Cod with Microalgae”

• “Mackerel with Sweet and Sour Rocha Pear and Port Wine Sauce”

Innovative, sustainable ideas with strong regional roots—proof of the creative potential of the next generation and the value of connecting industry with academia.

“O Menu Tem Cá uma Lata” Dinner: Surprising Flavours

The highlight of the partnership took place on 5 June, during the “Essência Algarvia – Flavours and Wellbeing” event, with a gourmet dinner titled “O Menu Tem Cá uma Lata”. The dishes served featured both our own canned products and those developed by the students, resulting in a truly surprising and memorable fine dining experience.

Some of the standout dishes included:

• Vegetable consommé with Jupiter Mackerel Fillet in Organic Olive Oil Ravioli

• Salmon Pâté Puff Pastry with Lemon Mayonnaise and Lemon Curd

• Manná Tuna Belly Tacos in Extra Virgin Olive Oil with Aubergine Cream, Black Beans and Mango

• Grilled Sardine Fillet in Organic Olive Oil with Spinach Cream and Sweet Potato

The dinner ended with two unique creations from the Gastromar Project:

• Blue Cod with ‘Blue Spirulina’ Microalgae on Celery Cream and Sautéed Vegetables

• D. Rodrigo in a Jar with Cinnamon Crumble, Citrus Foam and Algarve Medronho Syrup
  
  

Preserving Innovation: A Commitment to the Future

Our partnership with EHTA reinforced Conserveira do Sul’s commitment to innovation in the canned fish industry. We believe that bridging the gap between industry and education is essential to creating food products that are both innovative and rooted in local identity.

We would like to extend our heartfelt thanks to EHTA, their professors, and above all, the students—for their dedication, professionalism, and passion throughout the project. This collaboration has been a true source of inspiration and confirms our belief that the future of food lies in innovation with authenticity.

We are confident that this is only the beginning of many future partnerships between industry and education, always with the goal of showcasing the very best the Algarve has to offer.

Conserveira do Sul – Tradition and Innovation with a Taste of the Sea
At Conserveira do Sul, we combine decades of experience in canning with a forward-thinking vision grounded in sustainability, creativity, and a deep appreciation for Portuguese flavours. The Gastromar Project was an important step on this journey.