Organising Committee
Carmen Soares
She holds the position of Full Professor at the University of Coimbra (Faculty of Arts and Humanities). She serves as the Director of the doctoral programme Food Heritage: Cultures and Identities (Faculty of Arts and Humanities of the University of Coimbra), Scientific Coordinator of the Centre for Classical and Humanistic Studies of the University of Coimbra and President of the Scientific Council of the European Institute for the History and Cultures of Food (Tours, France).
Irene Vaquinhas
She holds a PhD in History and has been a Retired Full Professor at the Faculty of Arts and Humanities of the University of Coimbra since January 2025. She currently serves as the Director of the master's programme in Food: Sources, Culture and Society. She has also collaborated on various national and international projects, and authored over a hundred publications.
Paula Barata Dias
She holds the position of Assistant Professor at the Faculty of Arts and Humanities and is an Integrated Researcher at the Centre for Classical and Humanistic Studies at the University of Coimbra. Additionally, she contributes to the transnational Portuguese-Brazilian network DIAITA: Food Heritage of Lusophony. She serves as Deputy Director of the MA in Food: Sources, Culture and Society and as the Director of the Department of Languages, Literatures and Cultures at the Faculty of Arts and Humanities of the University of Coimbra.
Executive Committee
Eulália Marques
CECH Technical Officer. She holds a degree in Classical Studies (FLUC) and Design (UMa). Currently, she is pursuing her PhD in Classical Studies - Ancient World Branch.
Mateus Habib
He is a journalist, having graduated from the Federal University of Rio de Janeiro and pursued an exchange programme at the Université Paris-Sorbonne. Specialising in gastronomy, he has contributed to various Brazilian press outlets and foreign publications, including the Louis Vuitton City Guides. He is currently pursuing his studies in the MA in Food: Sources, Culture and Society, as well as the PhD in Food Heritage: Cultures and Identities at the University of Coimbra. He is also the author of the Prato Feito newsletter.
Tiago Lopes
He is head chef at the Vila Foz hotel. Since 2008, he has been writing regularly about gastronomy for various national publications, such as Inter Magazine and his own platform tugagourmet.pt. He is currently pursuing a Master's degree in Food: Sources, Culture and Society.