ESS - SA - Comunicações em eventos científicos
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- A practical case of mentoring in higher education at a health schoolPublication . Saúde, Miguel; Ferraz, Ricardo; Silva, Vítor; Barreto, João; Portugal, Paula; Santos, Joana; Vieira, Mónica; Vieira, Mónica; Santos, Joana; Barreto, João Francisco; Simões-Silva, VitorThe rapid advancement of Generative Artificial Intelligence (AI) tools is reshaping higher education, particularly in creative fields such as design, multimedia, and audiovisuals. Students increasingly seek faster solutions for academic challenges, often relying on AI-generated content rather than engaging in research, critical analysis, and validation through credible sources or instructors. This tendency weakens the "thinking vs. creating" stage of the design methodology, a fundamental cognitive process that requires deep concentration, research, and creative reasoning to materialize ideas effectively. The proposed design methodology consists of four stages: (1) Briefing—problem definition, (2) Thinking vs. Creating—ideation, (3) Materialization—execution based on Lupton’s (2016) Design Thinking principles, and (4) Solution—evaluating originality, relevance, and creativity. In practical-laboratory classroom settings, students engage in manual techniques such as mind maps and moodboards (A2 format). Initially, they hesitate to move away from digital tools but later recognize the cognitive and creative benefits of these techniques. This process reinforces the understanding that strong ideas require effort rather than instant AI-generated solutions. A survey had a total of 256 answers of students in Communication Design, Multimedia, and Audiovisuals, revealed that 64.8% use ChatGPT, 28.9% Capcut, 19.5% Copilot, 13.3% Adobe Firefly, 11.7% DALL·E, and other AI tools. However, only 41.4% critically reflect on AI-generated content, 17.6% validate it with teachers, and 14.5% verify information through online sources. This study concludes that while AI accelerates and optimizes aspects of the creative process, human cognitive engagement remains essential. The integration of AI in co-creation processes, particularly at the "thinking vs. creating" stage, enhances skill development when used as a complementary tool rather than a replacement for critical and creative thinking.
- Práticas de promoção da segurança e saúde ocupacional no desenvolvimento sustentável institucionalPublication . Silva, Manuela V. da; Mendes, Tatiana R.; Santos, Patrícia O.; Vieira da Silva, ManuelaO Instituto Politécnico do Porto (P.PORTO) enquanto Instituição de Ensino Superior (IES) de referência está fortemente alinhado com o desenvolvimento sustentável assumindo um compromisso com a inovação e a sustentabilidade organizacional. De acordo com os Objetivos do Desenvolvimento Sustentável (ODS) da Agenda 2030 das Nações Unidas, o P.PORTO tem adotado uma abordagem abrangente para a promoção da sustentabilidade nas suas diversas dimensões e atividades, assim como na área da Segurança e Saúde no Trabalho (SST), promovendo ambientes de trabalho saudáveis e seguros. Centrado no ODS 8 ‘Trabalho Decente e Crescimento Económico’, visando a promoção do crescimento económico sustentado, inclusivo e sustentável e o emprego pleno e produtivo, o P.PORTO através da sua Política de Gestão, tem desenvolvido várias iniciativas, destacando-se, o plano de valorização e progressão do pessoal, o projeto ‘missão equidade, diversidade e inclusão’ e o programa de vigilância da saúde do trabalhador e do estudante. Neste contexto, e no ano 2024, foram desenvolvidas várias atividades de avaliação de risco e atividades de promoção da saúde do trabalhador e do ambiente, tendo constituído o objetivo do presente estudo. A figura 1 de forma global identifica o contributo das diferentes atividades para os ODS.
- Horizontes futuros: repensar o ensino e curricula para a sustentabilidade no ensino superior através da implementação de casos práticosPublication . Rigueiro, Constança; Farinha, Carla Sá; Dinis, Maria Alzira Pimenta; Silva, Manuela Vieira da; Caeiro, Sandra; Mapar, Mahsa; Moreiram Anabela; Vieira da Silva, ManuelaO Grupo de trabalho de Educação e Curricula para a Sustentabilidade definiu no seu plano de atividades para 2024 a realização de um ciclo de webinars denominado “Horizontes Futuros: repensar o ensino e curricula para a sustentabilidade no ensino superior”. Estes eventos são de periodicidade trimestral, na forma de mesa-redonda e abordam a implementação da sustentabilidade no ensino e curricula nas Instituições de Ensino Superior (IES), em particular as que subscreveram a Carta de Intenções com a Rede Campus Sustentável (RCS). Tendo por base a comunicação para a sustentabilidade, estes webinars têm como objetivo proporcionar momentos de partilha de experiências, práticas de sucesso e de desafios que as IES encontraram nesta implementação. Para tal são convidados membros da governança das IES, de norte a sul de Portugal, para reportar o que têm feito no âmbito da missão definida neste contexto. O objetivo deste trabalho é fazer um balanço destes webinars e realçar através da análise de conteúdo das suas apresentações e dos debates ocorridos, quais têm sido as práticas mais comuns, os atuais desafios e as dificuldades nas diversas IES.
- Sustainability in medical imaging and radiotherapy education and practice: a survey of the student perspectives in a Portuguese Allied Health SchoolPublication . Saúde, José Miguel; Adubeiro, Nuno; Nogueira, Luísa; Ribeiro, Inês; Xavier, Ana; Carvalhais, Carlos; Alberto Alves Carvalhais, CarlosHigher education institutions play an important role as they prepare the professionals, decision-makers, and democratic citizens of the future. In Allied Health education, it is crucial to develop a professional that, in addition to the technical and clinical content, also have a critical sense regarding environmental and social aspects. This study aims to survey medical imaging and radiotherapy (MIR) students’ perceptions and knowledge about environmental sustainability in MIR education and practice.
- Exploring the possible link between fluoride sensitivity and bacterial defluorinationPublication . Maia, Tiago; Carvalho, Maria F.; Alexandrino, Diogo A. M.; Alexandrino, DiogoFluoorganic compounds are ubiquitous environmental pollutants due to their widespread use and high environmental persistence, mostly attributed to the stability of their carbon-fluoride bonds. The biotransformation of these compounds has been observed in some microorganisms, but defluorination (cleavage of carbon-fluorine bonds) remains the limiting step. Intracellular accumulation of fluoride occurs during microbial defluorination, which can cause several toxic effects. This work hypothesizes that intracellular fluoride stress may potentially affect the defluorination process in bacteria, limiting this critical catabolic step for the eventual mineralization of fluoroorganic pollutants. Fluoride sensitivity was first ascertained in defluorinating bacteria Labrys portucalensis F11 and Delftia acidovorans MFA5 (known degraders of fluorobenze1 and fluoroacetate2, respectively), with an Escherichia coli strain as the non-defluorinating control. Sensitivity was tested for increasing concentrations of f luoride (0-0.6 mM NaF) both in oligotrophic (minimal salts medium with acetate) and mesotrophic media (Nutrient Broth), based on bacterial growth inhibition for 48 hours at 28 ºC. After ascertaining their sensitivity thresholds, these strains are now being tested for their defluorination ability, against their preferred fluorinated substrates, when exposed to the NaF concentration with the highest observed growth inhibition. Results showed that fluoride stress was more severe in oligotrophic media, with 0.4 mM NaF presenting the highest growth inhibition among tested strains. Strain MFA5 was also shown to be the least sensitive to fluoride, while F11 was the most affected. Conclusions: Fluoride can exert cytostatic effects even in bacterial strains with proven ability to biodegrade fluorinated compounds. These results will allow to enlighten the ties between fluoride sensitivity and bacterial defluorination, thus broadening the knowledge on influencing factors of a critical catabolic reaction.
- Impact of food replacements within a meal in the nutrients profile and quality indicesPublication . Silva, Marta; Ribeiro, Mafalda; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Faria, Miguel; Pinto, Edgar; Ferreira, Isabel MPLVO; Pinto, EdgarModern societies are increasingly prone to chronic noncommunicable diseases linked with inadequate nutrition. Knowledge about macronutrients balance, micronutrient deficiencies, bioactive and harmful compounds is the starting point of a holistic approach concerning the effects of ingestion of a whole meal in human health.
- Whole meals nutritional composition: comparison between experimental and theoretical dataPublication . Ribeiro, Mafalda; Silva, Marta; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Pinto, Edgar; Faria, Miguel A.; Ferreira, Isabel MPLVO; Pinto, EdgarInformation concerning food composition is essential in public health and nutrition. Chemical analyses are the most accurate methodologies for the assessment of food composition, however, these procedures are very expensive and time-consuming. Therefore, food composition data has been compiled in databases to facilitate the access and manipulation of information. Although food composition databases (FCDB) are vital tools, they have some limitations.
- Life cycle assessment using machine learningPublication . Gomes, Sofia Carolina Moura; Faria, Brígida Mónica; Oliveira, Alexandra Alves; Pinto, EdgarLife Cycle Assessment (LCA) is a scientific methodology that allows for assessing the impacto f a producto or servisse on the environment, throughout its life ccycle. It includes defining objectives and contexto, inventory, impact assessment, and interpretation phases. Artificial Itelligence (AI) refers to computer systems capable of performing tasks that typically require human intelligence. Machine Learning (ML) is na área of AI that envolves the development of algorithms capable of learning from data and making predictions or decisions based on data. LCA and ML have been combined o overcome LCA’s complexity at various stages and for different purposes, namely, to develop surrogate LCA tools. This study focuses on the application of ML in the Life Cycle Inventory (LCI) phase to find pollutant emissions generated into the environment to complete the LCI phase of the LCA. The presente work seeks to answer the following question: “Can Machine Learning techniques be applied to predict outcome variables of the LCI phase of LCA?”. These variables include all the inouts and outputs throughout the life cycle of a producto. The database used in this work comprises 865 observations containing agricultural input variables (e.g. chemical fertilizer, pesticides, huma labor, diesel fuel) and production output (yield and environmental emissions). The data was collected from literature and refers to kiwi, watermelon, citrus, tea, and hazelnut crops in Guilan province in northern Iran. Na expert in the field validated the estimation of pollutant emissions, calculated using Agri-footprint 4.0 and the updated version Agri-footprint 6. Additional key methodologies, standards and reports were also cponsulted for this research. Th Decision Tress and Neural Network models developed were able to estimate the pollutant emissions generated into the environment throughout the production process. The results of the Absolute Normalized Error for the Decision Tree, Neural Network1 and Neural Network2 were 1124.79, 0.07 and 0.14 respectively. The Friedman test, with p-value˂ 0.001, less than α=0.05, reveals statistically significant diferences in the Absolute Normalized Error values in at least one of the models. The Wilcoxon tes (p-value˂0.001)indicates significant diferences between all the models.
- Effects of seasoning with Annatto (Bixa orellana L.) seeds on the formation of Polycyclic Aromatic Hydrocarbons in barbecued beef pattiesPublication . Neves-Gonçalves, T. M.; Viegas, O.; Pinto, Edgar; Ferreira, I. M.P.L.V.O.; Rosso, V. V. De; Domene, S. M. A.Polycyclic aromatic hydrocarbons (PAH) are ubiquitous compounds, however the highest PAH concentration in foods is usually described when grilled and/or barbecued, mainly when charred, which contribute significantly to the intake of these compounds. In view of their carcinogenic potential, mitigation strategies have been investigated, among them the use of condiments rich in bioactive compounds that could, owing to potential to modulate the oxidative system, suppress the reactive species involved in the formation of PAH. Despite this, no studies were found concerning the effect of annatto (Bixa orellana L.) seeds, a product of Brazilian biodiversity, source of bioactive compounds and used as a food coloring, on PAH formation. Therefore, this study aimed to evaluate the effect of annatto seedson the formation of PAH in barbecued beefpatties. Beef patties (80g) seasonedwith annatto seeds (0.5%, w/w), and unseasoned (control) were barbecued (n = 2), at well-done level, and 14PAHwere analyzed using an acetonitrile basedextraction followed by high-performance liquid chromatography with fluorescence detection (HPLCFLD)[4]. The unseasoned samples showed a total ΣPAH of 140.1 ± 1.2 ng g-1, and a significant reduction(p < 0.05) were observed in patties with annatto(ΣPAH 106.2 ± 0.2 ng g-1). In relation to the EFSA most suitable indicator for the occurrence and carcinogenic potency of PAHin foods, ΣPAH4 (benz[a] anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene),the same trend was observed (ΣPAH4 1.88 ± 0.01 ng g-1 in unseasonedvs ΣPAH4 1.29 ± 0.01 ng g-1). In addition to the known natural coloring and antioxidant properties of annatto seeds, this study demonstrate its potentialas a seasoning in meat to reduce dietary exposure to PAH from charcoal grilled meat. Other cooking methods and conditions, as well as other food processing contaminants, deserve to be evaluated in further studies.
- Nutrient adequacy of Nfuma, the flour from Strychnos Madagascariensis fruitPublication . Ribeiro, M.; Chemane, S.; Pinto, Edgar; Khan, M.; Ferreira, I.M.P.L.V.O.; Casal, S.; Pinho, O.; Viegas, O.African native fruits play a significant role in reducingmicronutrient deficiencies and increasing the income of poor rural communitiesin developing countries. In Mozambique, the fruit of Strychnosmadagascariensis is usually processed into flour, nfuma, and is consumed by local communities during staple food shortage.However, there is practically no data on its nutritional value. Therefore, this study aimed to evaluate the nutritional composition and adequacy of nfuma. Flours were collected from four districts of Mozambique and analyzed using AOAC methods for proximate composition, HPLC for sugars, vitamin E and carotene profiles and ICP-MS and FAAS for minerals. The estimated daily intake of nutrients, as % of EFSA dietary reference values (DRVs), was calculated assuming an average daily consumption of 100 g and 50 g of nfuma for adults and children, respectively. Nfumapresents high content of fat (~27%), fiber (> 6%), sugars (~10%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). Oleic acid was the main fatty acid ofnfuma (~16g/100 g of flour). The mineral composition reveals K (~1200 to 1700 mg/100g) and Mn (~4 mg/100g) as the main macro-mineral and trace element, respectively. Regarding current DRVsfor adults, the consumption of 100 g of nfuma provides 30% of fiber, 27-48% of alpha-linolenic acid, 55-63% of vitamin A and 56-66% of vitamin E. Moreover, nfuma can contribute to the daily intake of Mg, K, and Mn (22 - 26%, 40% and > 100% of DRVs, respectively). Due to its high β-carotene content, the daily consumption of 50 g of nfuma provides 82% of vitamin A DRV for toddlers, representing a promising food-based strategy to alleviate the high prevalence of vitamin A deficiency in Mozambique. This fruit flour stands out for its high fat content, mainly composed by MUFA, delivering vitamin E and carotenes, together with naturally occurring sugars and high fiber content. Its local use to enrich maize-based porridges or to develop healthier new food products deserve to be technologically approached for wider valorization.