Education, Training, and Research

Matosinhos blends cutting-edge research, professional training, and innovation, ensuring a future where creativity and sustainability go hand in hand.

Matosinhos' educational initiatives promote cultural engagement and cultivate young audiences, emphasizing equality and developing social, academic, and cultural skills. Schools offer workshops in music, literature, and cinema, alongside food literacy programs led by chefs and nutritionists, such as:

• “Divercook Challenge” and “My Backyard is My World”, which promote food education and literacy on composting and organic farming.

• The Food Identity Manual, promoted by the Porto Metropolitan Area, which raises awareness about balanced nutrition, targeting children aged 6 to 9.

The city offers professional courses in gastronomy, pastry, bakery, wine making, and food tourism through institutions such as João Gonçalves Zarco, Alternância, and EPROMAT.

At the higher education level, ESAD - School of Arts and Design offers undergraduate programs and training in product design, digital arts, and their applications in the food industry and blue economy.

The city collaborates with the School of Hospitality and Tourism of Porto, focusing on culinary arts training, developing professionals in gastronomy and hospitality, with a strong emphasis on local cuisine.

Additionally, the FOR-MAR professional school offers training to develop young talent in sectors related to the sea, such as fishing and food industries.

Soon, the region will host an innovative international project in partnership with the Basque Culinary Centre, promoting education and talent in gastronomy, including master’s programs and executive courses.

Matosinhos combines its rich gastronomic heritage with significant investments in education and research. Institutions like CIIMAR, CEiiA, and UPTEC Mar play crucial roles in this effort:

• CIIMAR: With over 300 members and more than 300 projects, the University of Porto’s center focuses on ocean studies and sustainable aquaculture, including the cultivation of oysters and mussels, which are essential to the local gastronomy.

• CEiiA: Globally recognized, CEiiA has developed over 100 projects in sustainable mobility and the blue economy, such as the Living Lab, which transforms neighborhoods into smart and sustainable spaces, and the +Atlantic Colab initiative, dedicated to ocean health and sustainable food.

• UPTEC Mar: Specializing in blue economy projects, UPTEC Mar supports startups and innovation centers, fostering collaboration and resource sharing, connecting companies to global networks, and driving innovation in the maritime industries and the blue food sector.