School of Tourism and Maritime Technology

Copepods are small fragile and tiny crustaceans that form one of the world’s most abundant groups of metazoan organisms. In estuarine and marine environments copepods assume a key role in what trophic chains are concerned, namely in the transfer of matter and energy from lower trophic levels (phytoplankton) to higher trophic levels (ex. fish larvae). Copepods ecological importance is proven by the high number of quotations in ISI Web of Knowledge (7716 quotations between 1969 and 2006) and in the significance that they still have concerning current studies on estuarine and marine planktonic studies. The main goals of the present thesis were (1) to characterize and to describe the spatialtemporal patterns of abundance, biomass and production of the estuarine copepod community from Ria de Aveiro (Portugal) and its relationship with hydrological data (salinity, temperature, chlorophyll a and rainfall regime); (2) to compare growth and developmental rates of allopatric copepod populations; (3) to define temperature dependent growth models for nauplii and copepodites of Acartia tonsa; (4) to evaluate environmental forcing on the distribution and abundance of Acartia populations; and (5) to estimate potential secondary production rates of Acartia populations. In a first stage estuarine copepods community was studied, time patterns of abundance and biomass having been described and estimates of secondary production having been obtained. Results achieved by this study have led us to the conclusion that, among other aspects, abundance and biomass of the copepods community in Ria de Aveiro is positively correlated with water salinity and temperature. Estimates of secondary production rates deriving from the use of general growth models were different, the estimate obtained by Hunthey & Lopez (1992) model being higher than the one resulting from the Hirst & Bunker (2003) one. In order to define specific temperature-dependent copepod growth models, the growth and development of Acartia species were studied under controlled conditions of food and temperature. From those studies it was concluded that allopatric populations have different temperature responses. Additionally, it was also observed that, at least for A.tonsa, the growth rates of nauplii and copepodites at saturated food conditions and in situ conditions of food are similar. Environmental forcing of Acartia populations in Canal de Mira was evaluated by means of 3-mode PCA, which analyses simultaneously spatial and temporal changes of multispecies assemblages. This analysis identified three distinct zones along the estuary based on Acartia spp. abundance. For each zone time-lagged correlations between environmental variables and copepods abundance indicated that different zones were forced by different combinations of variables and the existence of delayed effects of phytoplanktonic biomass on the abundance of A.tonsa. This thesis also demonstrated the high importance that Acartia populations, in particular the most abundant A.tonsa, assume on the transfer of matter and energy in the planktonic realm of Ria de Aveiro (Portugal).

The present study reports on temporal changes of abundance, biomass and secondary production of the copepod community of Ria de Aveiro (Portugal). Zooplankton sampling and hydrological measurements (salinity, temperature, chlorophyll a and nutrients concentrations) were conducted at four occasions (June 2000, September 2000, December 2000 and March 2001), at 6 sampling stations and during ebb and flood. The contribution of copepods (from nauplius to adults) to the total abundance and biomass of the zooplankton community of Ria de Aveiro (Portugal) was equal to 63.6% and 62.0%, respectively (annual average). The estimate of nauplius abundance given by two zooplankton nets with different meshes was significantly different (P < 0.001) with the 64 μm net collecting 13.9 times more than the 125 μm one. No significant differences were found for copepodites and adults. The abundance of all development stages (except adults) was positively correlated (P < 0.05) with salinity and temperature. The seasonal patterns of abundance and biomass were similar to those found in other temperate coastal waters. Mean daily secondary production rate (mean ± SE) estimated by the Huntley and Lopez growth model [Huntley, M.E., Lopez, M.D.G., 1992. Temperature-dependent production of marine copepods: a global synthesis. American Naturalist 140, 201–242] was 22% higher than the value given by the application of the Hirst and Bunker model [Hirst, A.G., Bunker, A.J., 2003. Growth of marine planktonic copepods: global rates and patterns in relation to chlorophyll a, temperature, and body weight. Limnology and Oceanography 48, 1988–2010]: 3.71 ± 0.540 and 2.90 ± 0.422 mg C m−3 d−1, respectively.

Axenic cultures of the marine planktonic diatoms Navicula directa (W. Smith) Ralfs, Amphora holsatica Hustedt and Melosira nummuloides (Dillwyn) Agardh, isolated from samples from the Ria de Aveiro, Portugal, were successfully established. For each culture, the extracellular carbohydrate production was related to the growth curve and nutrient concentration (NO3– and PO43–) in the culture medium. Analysis by gas-liquid chromatography and Fourier transform infrared spectroscopy (FT-IR) was performed on the exopolysaccharides isolated from the culture medium. It was concluded that the three marine diatoms produced and exudated different amounts of carbohydrates, and that the exudation process was more important when the media were almost nutrient depleted, and also when the species reached the stationary growth phase. The exopolysaccharides produced by the three species, mainly polymers of uronic acids, were very similar. However, the results obtained from gas-liquid chromatography suggest that differences in the composition of neutral sugars may occur. The FT-IR spectra support the results of chemical analysis.

Zooplankton was sampled from August 2000 to June 2002 at 6 locals in Canal de Mira (Ria de Aveiro, Portugal). During the study period, two contrasting hydrological years were verified: an abnormal wet 2000-01 and an extremely dry 2001-02. Those extreme situations revealed to have a significant effect on the longitudinal distribution of zooplanktonic distribution as well on the salinity regimes verified at each period. The monthly mean abundance of Acartia clausi and Acartia tonsa adults and juvenile stages of Acartia spp for each local and month were combined on a 3 way data matrix and then decomposed on 3 two-way matrix corresponding to 3 different modes: biological, time and space mode. Cluster analysis applied on each mode revealed the existence of three distinct biological groups and three different zones. Strong seasonal variations were found in zone 1 and zone 2. Zone 3, was characterized by the occurrence of the lowest zooplankton abundance levels and by weak seasonal variations. A different longitudinal pattern was found for Nov-00 to Apr-01 and Nov-01 to Apr-02 as a consequence of advective process. The congeneric populations showed to be segregated in space: A.clausi was restricted to zone 1 (downstream) whereas A.tonsa dominated in region between station 2 and station 5 (middle estuary). The statistics here applied proved to be a valuable tool for the discrimination of spatial and seasonal distribution patterns, to define estuarine sections based on the faunistic composition and to evaluate delayed effects of phytoplanktonic biomass the abundance of copepods.

Palaemon elegans is a decapod crustacean that occurs in a variety of rocky habitats and tolerates a wide range of salinity and temperature conditions, displaying a wide trophic plasticity. The present study aimed to evaluate the effect of three different diets (frozen mussel, semi-dry feed and semi-wet feed) on the biochemical profile of muscle tissues and growth parameters of P. elegans juveniles reared under captive conditions, with specimens captured from the wild in 2010 and 2011 being used as a control. The experiment was performed for 54 days at constant conditions of temperature and salinity (24 ºC and 35, respectively). The biochemical profile displayed by the muscle of P. elegans cultured with the different diets tested revealed the existence of significant differences in amino and fatty acid profiles (P<0,001). Concerning fatty acid profiles, the main differences were recorded in the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Regarding amino acids, proline content of P. elegans fed a semi-dry feed and mussels showed significant differences (P<0,001) (40, 5 1,95 mg/g and 29,2 5,86 mg/g, respectively) in comparison to wild specimens (6,7 0,17 mg/g). Statistical analyses showed significant differences (P<0,001) in specific growth rates between all treatments with specimens fed with the semi-dry and semi-wet feeds presenting higher values (0,044 d -1). The experimental treatment employing the dry feed showed the highest survival (96%). Based on these results, is suggested the use of semi-moist feed (SMF) for the culture of P.elegans when is intended to achieve a juvenile fast growth with high quality biochemical profiles. Additionally, the use of SMF is more sustainable given its comparative low cost and environmental friendly features.

Chitin was extracted from Polybius henslowii, a swimming crab, captured in large quantities throughout the Portuguese coast by purse seine vessels as bycatch. After standard chitin extraction procedures, water-soluble chitosan products were obtained via two different methods: (1) N-acetylation with the addition of acetic anhydride and (2) a reaction with hydrogen peroxide. The chemical structure and molecular weight of chitosan derivatives, water-soluble chitosan (WSC) and chitooligosaccharides (COS), were confirmed by Fourier Transform Infrared Spectroscopy (FT-IR) and gel permeation chromatography (GPC). Antioxidant and metal chelation activities were evaluated, and the growth inhibition capacity was tested on four phytopatogens. The chitooligosaccharides from pereopods (pCOS) and shell body parts (sCOS) inhibited all fungal species tested, particularly Cryphonectria parasitica with 84.7% and 85.5%, respectively. Both radical scavenging and antifungal activities proved to be dose-...

Portugal al igual que en muchos países del mundo. Sin embargo, a diferencia de otros destinos el fenómeno no está muy estudiado en Portugal y, en la mayoría de casos, se lo analiza sólo como un elemento asociado al negocio de la hotelería y la restauración. Este trabajo pretende mostrar la importancia de la gastronomía como atracción principal mediante el estudio de caso de la ciudad de Mealhada donde la culinaria es sin duda la razón que motiva el desplazamiento de personas y es la base de la economía local. Abstract: The Importance of Food Tourism. A Case Study of Mealhada, Portugal. Food tourism is gaining importance internationally as well as in Portugal. However, while there is many case studies form around the world this subject has not received much attention from Portuguese scholars who mainly study the subject related to the hotel and restaurant business.

Resumen: Más allá de que sea un fenómeno relativamente reciente, el turismo gastronómico ha ido adquiriendo importancia en Portugal, así como en otros países, dinamizando un número considerable de visitantes que viajan motivados por la gastronomía. Portugal puede ser considerado un destino con gran potencial para esta modalidad de turismo debido a su relevante patrimonio gastronómico aunque los estudios académicos efectuados sobre esta temática y sobre destinos concretos son escasos en el país. Existen diversos artículos de opinión, que por no estar sustentados en métodos de investigación sistemáticos pueden ser poco precisos. Igualmente, en términos internacionales, la generalidad de los modelos académicos referentes a atracciones turísticas relega a un segundo plano, u omite, a la gastronomía como atractivo turístico. El presente artículo, analiza un exitoso caso de turismo gastronómico en Portugal, la ciudad de Mealhada, procurando mostrar la realidad de los destinos donde la gastronomía es la atracción turística principal con el objeto de contribuir a un mayor conocimiento sobre el fenómeno que involucra el desplazamiento de visitantes por motivos gastronómicos. Abstract: Gastronomy as a Primary Tourist Attraction of a Destination. Food Tourism in Mealhada, Portugal. Food Tourism is a relatively recent phenomenon, although it has become important in Portugal like in other countries mobilizing a considerable number of visitors who travel for food. Portugal can be considered a destination with great potential for this kind of tourism because the relevance of his culinary heritage, but academic studies on this topic and on specific destinations are scarce in the country. Not withstanding there are several opinion articles, not supported by academic studies, which can be imprecise. Also in international terms the generality of academic models about touristic attractions, relegates to second place, or omits, gastronomy as a touristic attraction. This article focuses on a success case in terms of food tourism in Portugal, the city of Mealhada, seeking to demonstrate the reality of destinations where the food is the most relevant touristic attraction, and trying to contribute to a better understanding of the phenomenon which involves the movement of visitors because the gastronomy.

Turismo gastronómico, Mealhada, estudo de mercado, estudo de caso resumo Embora seja um fenómeno relativamente recente, o turismo gastronómico tem vindo a adquirir cada vez maior importância em Portugal, à semelhança de outros países, movimentando um número considerável de visitantes que viajam motivados pela gastronomia.

Resumo: Embora o turismo gastronómico e o enoturismo sejam tipologias de turismo vinculadas a um "nicho" específico de mercado, têm vindo a ganhar cada vez maior importância e destaque, quer por parte de investigadores, governantes ou da comunicação social. Um dos grandes atractivos destas tipologias é o elevado gasto médio diário dos turistas, bem como o rápido crescimento do número de viagens/ano, factores que levaram a que no PENT 1 , de Portugal, um dos dez produtos estratégicos seja: "Gastronomia e Vinho" Os meios rurais e os menos desenvolvidos, apresentam enormes potencialidades para a implementação destas tipologias, por conservarem os traços etnográficos e a autenticidade que estes turistas procuram, bem como por serem os locais onde as actividades mais procuradas ocorrem, por exemplo as vindimas e algumas feiras regionais. Nesta comunicação será focado o porquê do turismo gastronómico e o enoturismo poderem ser basilares para o desenvolvimento de algumas regiões, explicitando-se as suas mais-valias, ao nível económico, sociocultural e ambiental, recorrendo-se à apresentação de uma boa prática em Portugal, em concreto o caso de Covide, uma freguesia próxima do Gerês.

Currently, tourism is characterized by significant changes in its supply. These changes are motivated by the need of adjustment to the actual demand, which seek new types of experiences, different sensations and new destinations. Regarding tourist behavior, we can identify that there are profound changes, today, in comparison to previous years. Tourists travel more annually (but with shorter stays), are more knowledgeable about the destinations and products offered (playing, in this case, the internet a very important role) seeking new sensory experiences that are compelling, often to release accumulated labor stress resulting from a competitive urban society. As a result of these changes, niche tourism (also called thematic tourism), has gained an increasing interest from the tourism industry (supply) as well as by the academic community, which particularly in the mid-90s, began to turn more of its attention to this new way of supplying and practicing tourism. Food tourism in academic terms only began to receive greater attention in the beginning of this century. However, it has been relegated, to a secondary plan, in comparison with other types of niche tourism, such as wine tourism, ecotourism or even sports tourism. Therefore, it is easy to understand that all the studies about food tourism are relevant to increment the state of the art. This article results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011) with a team of five investigators and two fulltime research fellows. This region is gastronomically rich, especially on fish, which attracts visitors to the area. Thus, among others, the following objectives were outlined for the study: Assess the potential of food tourism in the Western Touristic Pole; assess the local tourist agents' perception on food tourism and their sensibility of the same; to profile the food tourist that travels to the Western Touristic Pole; and identify key practices of those who travel, motivated by food. In terms of methodology, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side, resulting in a very interesting sample. The conclusions of the project revealed that food can actually be an important factor as a primary attraction, as well as secondary; that although the local agents are aware, the non-structure of a concrete product, results in a predominance of day visitors; there is little promotion of this tourism product; and it was possible to identify the profile of food tourists that visit the region.

Food tourism as a growing market segment is a path to develop competitive tourist destinations. As a broad area, and normally referred as gastronomy tourism, is often described as travel to specific locations in order to gain a sense of place where the quality of food-related experience is the most important. This paper results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011) with a team of five investigators and two full-time research fellows, in order to understand the role that food tourism plays for destination differentiation, assess the local tourist agents' perception, to profile the food tourist that travels to the Western Touristic Pole, and identify their key practices. In terms of methodology, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side. The conclusions of the project revealed that food can actually be an important factor as a primary attraction, as well as secondary; that although the local agents are aware, the non-structure as a product, results in a predominance of day visitors. This paper intends to explore the supply side perception of food tourism and the customer's profile, as well as the concern in offering regional products and its involvement in strategic decisions related with food tourism.

This Monograph is composed with selected articles of PhD students from many Polish universities. These articles are a selection of papers submitted to the II International Conference of Tourism, Hospitality and Recreation 2014 (EJTHR 2014), that took place in Poznan (Poland), on 19th -21st May, 2014.
The Conference was co-organized by the following entities: GITUR – Tourism Research Unit of the Polytechnic Institute of Leiria (Portugal); European Journal of Tourism, Hospitality and Recreation - EJTHR; University School of Physical Education in Poznan (Poland); University of Economy in Bydgoszcz (Poland)

Edited by GITUR’s members
Francisco Dias | Simão Oliveira | Joanna Kosmaczewska | Ângela Pereira