19-03-2026
Beatriz Sorte, who holds a Master’s degree in Gastronomic Sciences, has been widely featured in the Mozambican media after becoming the first Mozambican to complete this academic degree in the field — a pioneering achievement that has been broadly recognized by several media outlets.
The platform Janela Moçambicana highlighted this milestone as a source of national pride, emphasizing the researcher’s academic journey and her contribution to the valorisation of Mozambican gastronomy, presenting her as an inspiring example for younger generations.
O Bolseiro also gave prominence to this achievement, stressing the impact of educational opportunities and the importance of pursuing academic excellence abroad, portraying Beatriz Sorte as a success case that projects Mozambique beyond its borders.
Jornal Ikweli underlined the historic nature of this accomplishment, stating that Beatriz Sorte “becomes the first Mozambican with a Master’s degree in Gastronomic Sciences,” highlighting the symbolic importance of this achievement for the country and for the development of the field.
In turn, Jornal Rigor emphasized the public recognition of this distinction, reinforcing the merit, dedication, and impact of the researcher’s academic path.
Universidade Lúrio, through its institutional channels, also praised the achievement, expressing pride in the trajectory of the lecturer and researcher, as well as her inspiring role for students and young Mozambican professionals.
The newspaper Dossiers & Factos also published an in-depth piece on Beatriz Sorte’s journey, highlighting not only her academic achievement but also the practical impact of her research. In the article, she is presented as the “first Mozambican to complete a Master’s degree in Gastronomic Sciences in Portugal with a final grade of 19 (out of 20),” underscoring the applied nature of her work.
The same outlet further highlights the researcher’s motivation: “I wanted to carry out work that would bring some results, some real change, and not simply a dissertation written just to obtain a degree,” as well as her perspective on the field, stating that “gastronomy also involves science, research and reflection on food.”
The report also emphasizes the concrete impact of her project, developed at the Nacala General Hospital, where she demonstrated that “with the same ingredients, it is possible to improve the texture, flavour and presentation of meals,” highlighting the potential of gastronomy as a tool to improve quality of life.
This broad media coverage reflects not only Beatriz Sorte’s individual merit, but also the growing relevance of Gastronomic Sciences as a field of study, research, and cultural valorisation.
The Department of Chemistry (DQ) congratulates Beatriz Sorte on this important milestone and on her contribution to the advancement of this field of knowledge.
