On 17 September, visitors of all ages participated in the “Microbiology Route” with their “scientific passports” in hand, at Técnico – Alameda campus. Each challenge they completed granted them a new stamp in their passports and unveiled the different roles microorganisms play in areas such as health, industry, food, and ecosystems.
The event marked International Microorganism Day, which commemorates the first reported observation of unicellular organisms by Anton van Leeuwenhoek in 1683. “It is an opportunity to show the community how these invisible organisms shape life on the planet and can be allies in areas as diverse as health, energy, and the environment”, said Joana Feliciano, a professor of bioengineering at Técnico.
Opposite, visitors found jars with yeast cultures isolated from microalgae, challenging them to identify the correct match by colour. The activity combined observation and deduction: “This is harder than it looks”, said some students trying to find the right match among the diversity of yeasts on display.
Among the proposals, there was also a game similar to “Who’s Who?”, in which participants connected clues and characteristics to discover which microorganisms are responsible for producing alternative proteins. The activity aimed to bring research closer to everyday reality, highlighting the role of microbiology in the development of sustainable foods.
Additionally, the event included lectures on topics such as the microbiology of pathogenic bacteria and microalgae biorefineries. The presentations opened up a dialogue on broader implications in areas such as environmental policy, public health, and science education, highlighting the importance of strengthening microbiological literacy in civil society.
International Microorganism Day was also an opportunity for students to come into contact with new research perspectives. “I’m looking for research topics for my thesis, and these initiatives help me to better understand the possible paths we can take when we leave Técnico”, said Beatriz Branco, a master’s student in Biological Engineering. Beatriz Mendrico, in turn, highlighted the educational impact of the activities: “Seeing how these experiments spark the curiosity of young people shows the importance of creating opportunities in this sector for the future”.
Under the motto “brewing up some science,” the Técnico Brewers Club organised an activity dedicated to fermentation. The tasting of craft beers produced by students was used to explain the fermentation processes and the different roles of yeasts in creating new flavours.
According to Joana Feliciano, the main objective of the event was “to bring knowledge of microbiology to the community, facilitate contact with this subject, and keep the event accessible to the general public”. This goal transformed the day at Técnico into an opportunity for science to step out of the laboratories and make the previously invisible world of microorganisms visible to everyone.
