Scientific Programme
[updated 13.05.2016]
Main Topics:
- Antioxidant and Lipid Oxidation Evaluation Methods
- Elucidation of lipid Oxidation and Antioxidant Mechanisms
- Lipid Oxidation in Multiphase and Complex Systems
- Control of Lipid Oxidation
- Lipid Oxidation and Deep Frying
- Nutritional and Physiological Effects of Oxidized Lipids and Antioxidants
Programme:
Sunday, 5 June 2016
14:00-17:00 Arrival and Registration
17:00-17:15 Welcome
17:15-18:00 Opening lecture
18:00-20:00 Welcome Reception /poster session
Monday, 6 June 2016
1st Session: Antioxidant and Lipid Oxidation Evaluation Methods
09:00-09:40
Keynote Lecture
Karen Schaich, Rutgers University, USA
Extending beyond hydroperoxides in lipid oxidation and antioxidant analyses
09:40-10:00 A. Ermacora, NL, Shelf Life Studies in Complex Matrices: Do We Have the Right Analytical Toolbox in Place?
10:00-10:20 R. Lebeuf, FR, New Hydroquinone or Catechol-Based Biarylic Polyphenols: Reactivity Toward Dioxygen Versus Antioxidant Properties
10:20-10:40 R. Mozuraityte, NO, Traditional and Advanced Methods for Oxidative Quality and Stability of Marine Phospholipids
10:40-11:00 Coffee Break
2nd Session: Elucidation of Lipid Oxidation and Antioxidant Mechanisms
11:00-11:20 S. Vieira, US, Impact of Nutritive Sweeteners on Maillard Browning and Lipid Oxidation in Low Moisture Baked Goods
11:20-11:40 Y. Wang, FI, The Role of Cereal β-Clucans in Lipid Oxidation
11:40-12:00 N. Nenadis, GR, Virgin Olive Oil Hydoxy-Isochromans: A Gas-Phase DFT Study of The Antioxidant Properties
12:00-12:20 K. Schaich, US, Rethinking Lipid Oxidation Mechanisms: Looking Beyond Hydrogen Abstraction in Free Radical Chain Reactions
12:20-12:40 K. Zinatullina, RU, Free Radical Generation via Interaction of Natural Thiols with Peroxides
12:40-13:50 Lunch
3rd Session: Lipid Oxidation in Multiphase and Complex Systems
13:50-14:30
Keynote Lecture
Eric Decker, University of Massachusetts, Amherst/MA, USA
The Role of Lipid-Water Interfaces on Lipid Oxidation Chemistry
14:30-14:50 A.-D.M. Sørensen, DK, Antioxidant Efficacy of Caffeates in Emulsions - The effect of Emulsifier and Tocopherol
14:50-15:10 C. Bravo Díaz, ES, Relationships Between The Interfacial Concentrations of Antioxidants and Their Efficiencies in Emulsions
15:10-15:30 M. Lehtonen, FI, Plant-based Polysaccharides as Oxidative Stabilizers in Oil-in-Water Emulsion
15:30-15:50 V.M. Paradiso, IT, Oxidation and Antioxidation in Emulsions: Antioxidant Characterization or Profiling of Oxidation Products? Both, Please
15:50-16:10 Kasaikina, RU, Unusual Antioxidant Effects in Multiphase and Complex Systems
16:10-16:40 Coffee Break
16:40-18:10
Round Table:
Table 1: Official methods for peroxide value and conjugated diene content
Table 2: Headspace analysis and DPPH method
19:30-24:00 Congress Dinner
Tuesday, 7 June 2016
4th Session: Control of Lipid Oxidation
09:00-09:40
Keynote Lecture
Cristina Nerín, Universidad de Zaragoza, Zaragoza, Spain
Antioxidants in food packaging
09:40-10:00
R. Nahas, US, Rosemary Extract as Natural Antioxidant – Beyond Carnosic Acid and Carnosol from an Industrial Perspective
10:00-10:20 P.J. García-Moreno, DK, Oxidative Stability of Nano-Microstructures containing Fish Oil
10:20-10:40 D. Johnson, US, Is Oxygen Reduction a Viable Antioxidant Strategy for Oil-in-Water Emulsions?
10:40-11:00 J.M. Griinari, FI, Improving Oxidative Stability of Liquid Fish Oil Supplements For Pets
11:00-11:20 Coffee Break
5th Session: Lipid Oxidation and Deep Frying
11:20-11:40 C. Saravanahin, IN, A Comparative Study for Lipid Peroxidation on Poori - An Indian Flattened bread
11:40-12:00 J. Lee, KR, Oxidation Products And Tocol Isomer Changes In Frying Oils For Chicken To Determine
The Discarding Points of Abused Frying Oils
12:00-12:20 T.M. Keceli, TR, Antioxidant Activity of Goji Berry and Red Centaury Extracts in Canadian and Sunflower Oils During Deep Frying
12:20-12:40 M. Pignitter, AT, Quantitation of 13(S)-hydroperoxy-(9Z,11E)-octadecadienoic Acid and 9(S)-hydroperoxy-(10E,12Z)-
octadecadienoic Acid in Vegetable Oils under Storage as well as Frying Condition using SIDA-LC-MS/MS
12:40-13:50 Lunch
6th Session: Nutritional and Physiological Effects of Oxidized Lipids and Antioxidants
13:50-14:30
Keynote Lecture
Thierry Durand, Université de Montpellier, Montpellier, France
Omega 3 PUFAs Oxidation is Good for Your Health: The Case of Dihomo-Isoprostanes and Neuroprostanes
14:30-14:50 Paul L Else, AU, Peroxidation: The Key to Increasing Growth and Metabolism
14:50-15:10 A. Vandemoortele, BE, Stability of Malondialdehyde and its Protein Adducts to in vitro Digestion
15:10-15:30 C. Tullberg, SE, Formation of Lipid Oxidation Products (MDA, HHE, and HNE) during Static and Dynamic in vitro Digestion of Cod Liver Oil
15:30-15:50 A. Pawlak, PL, Oxidation-Induced Changes in Photoreactivity of Human Retinal Lipid Extracts
15:50-16:10 Coffee Break
16:10-16:30 V. Bochkov, AT, "Altruistic" Cellular Mechanisms Protecting Endothelium From Stress
16:30-16:50 O. Dangles, FR, Chemical Modelling of Lipid Oxidation in Gastric Conditions And Inhibition By Dietary Antioxidants
16:50-17:10 L. Socrier, FR, New PBN Derivatives to Protect Membranes From Lipid Oxidation
17:10-17:25 Closing Remarks
Poster
PO-01 R. Guitard/FR V. Nardello-Rataj, Villeneuve d'Ascq/FR, J.M. Aubry, Villeneuve d'Ascq/FR
Myricetin, Rosmarinic and Carnosic Acids as Superior Natural Antioxidant Alternatives to α-Tocopherol for the Preservation of Omega-3 Oils
PO-02 G. Amaro-Blanco, Badajoz/ES
Effect of an active packaging of olive leaf extract and high pressure processing for the preservation of sliced
iberian dry-cured shoulder during storage
PO-03 J. Rocha-Pimienta, Bafajoz/ES
Enrichment of Virgin Olive Oil with Phenolic Compounds: Evaluation of their Antioxidant Activity and their Effect on
Oxidative Stability
PO-04 T. Durand/FR, A.M. Carrasco-Del Amor, Murcia/ES, J. Collado-Gonzalez, Murcia/ES, E. Aguayo, Murcia/ES, A. Guy, Montpellier/FR, C. Oger, Montpellier/FR, J.M. Galano, Montpellier/FR, A. Gil-Izquierdo, Montpellier/FR
Phytoprostanes in Almonds: Identification, Quantification, and Impact of Cultivar and Type of Cultivation
PO-05 T. Durand/FR, J.C.Y. Lee, Hong Kong/HK, K.S. Leung, Hong Kong/HK, H.H. Leung, Hong Kong/HK, C. Oger, Montpellier/FR, J.M. Galano, Montpellier/FR
Identification and Evaluation of Bioactive Fatty Acids and its Oxidized Metabolites in Nuts and Seeds
PO-06 E. Abdel-lateef/ET
Phytochemical Investigation and In vitro Antioxidant Activity of Different Leaf Extracts of Salix mucronata Thunb
PO-08 Marini Damanik, M. Murkovic, Graz/AT
Antioxidants Effect to The Formation of Secondary Oxidation Products in Rapeseed Oil
PO-07 T. Melo, Aveiro/PT
Screening of the Antioxidant Properties of Nitrated Phospholipids
PO-09 T. Rezanka/CZ, M. Vítová, Prague/CZ, I. Kolouchová, Prague/CZ, L. Nedbalová, Prague/CZ
Polydatin and its Derivatives Inhibit Fatty Acid Desaturases in Microorganisms
PO-10 R.A. Ferrari, BR, R.D.A. Amaral, Campinas/BR, R.S. Oliveira, Campinas/BR, L.C. Rabonato, Campinas/BR, M.G. Silva, Campinas/BR
Influence of Fatty Acid Composition and Tocopherol Content on Oxidative Stability of Sunflower Oil
PO-11 C. Jacobsen/DK, M. Plaza, Lund/SE, C. Turner, Lund/SE, K.F. Nielsen, Kgs Lyngby/DK, D.B Hermund, Kgs Lyngby/DK, R. Jónsdóttir, Reykjavik/IS, H.G. Kristinsson, Reykjavik/IS
Antioxidant Activity and Tentative Identification of Polyphenolic Compounds from the Nordic Brown algae
Fucus vesiculosus
PO-12 X. Yang/US, C. Tian, Kalamazoo/US, R. Nahas, Kalamazoo/US, J. McKeague, Kalamazoo/US
Developing Natural Antioxidant Solutions to Stabilize Frying Oil and Improve Fried Food Products Quality
PO-13 T.M. Keceli/TR, C. Kokbas, Adana/TR, G. Dursun, Adana/TR, N. Ozen, Adana/TR
Oxidative Stability of Gemlik Olive Oils obtained from different Regions of Turkey
PO-14 T.M. Keceli/TR, M. Degirmen, Adana/TR, S. Güler, Adana/TR
Effect of pH on the Antioxidant Activity of Some Fruit Leaves in Oil-in-Water Emulsions
PO-15 X. Yang/ZS, P. VanAlstyne, Kalamazoo/US, A. Uhlir, Kalamazoo/US, R. Nahas, Kalamazoo/US, J. McKeague, Kalamazoo/US
Strategies to Develop Natural Antioxidant Solutions in Complex Food Systems
PO-16 M. Damanik, Graz/AT
Detection of Lipid Carbonyls as Secondary Oxidation Products in Oxidized Triolein
PO-17 B. Yeşiltaş/DK, P. J. García Moreno, Lyngby/DK, A. D. Moltke Sørensen, Lyngby/DK, C. Jacobsen, Lyngby/DK
Lipid Oxidation in High Fat (50-70%) Omega-3 Delivery Fish Oil-in-Water Emulsions Prepared With Sodium Caseinate And Sodium Alginate As Emulsifiers
PO-18 B.R. Thomsen/DK, G. Hyldig, Lyngby/DK, R. Taylor, Brentford/GB, J. Gregory, Brentford/GB, P. Blenkiron, Brentford/GB, C. Jacobsen, Lyngby/DK
Determination of Threshold Values of Lipid Oxidation Products in Skin Care Products
PO-19 L. Gheysen/BE, T. Bernaerts, Leuven/BE, C. Bruneel, Kortrijk/BE, K. Goiris, Gent/BE, J. Van Durme, Gent/BE, A. Van Loey, Leuven/BE, L. De Cooman, Gent/BE, I. Foubert, Kortrijk/BE
Impact of Processing on N-3 Long Chain Poly-Unsaturated Fatty Acids Derived From Microalgae
PO-20 T. Durand/FR, J. Roy, Montpellier/FR, C. Oger, Montpellier/FR, J. Fauconnier, Montpellier/FR, J. C. Y. Lee, Hong Kong/HK, C. Farah, Montpellier/FR, P. Bideaux, Montpellier/FR, V. Scheurmann, Montpellier/FR, V. Bultel-Poncé, Montpellier/FR, A. Guy, Montpellier/FR, C. Vigor, Montpellier/FR, A. Lacampagne, Montpellier/FR, J-C. Galano, Montpellier/FR, J-Y. Le Guennec, Montpellier/FR
Cardioprotection Following Injury Heart Failure Afforded By a Non-Enzymatic Oxygenated Metabolite of Omega 3 Fatty Acid Involves Ryanodine
Receptor Mechanism and Mitochondrial Function
PO-21 V.D. Kancheva, Sofia/BG
How to Predict the Protective effects of Natural Bio-antioxidants and their Synthetic Analogues in Equimolar Binary and
Triple Mixtures
PO-22 S. Lednev, Yaroslavl/RU
Influence of the Medium on the Elementary Stages of the Inhibited Oxidation of Lipid Membranes Models
PO-23 I. Moskalenko, Yaroslavl/RU
Kinetics of Methyl Linoleate Oxidation in Nano-Heterogeneous System
PO-24 E. Pliss, Yaroslavl/RU
Kinetics of Joint Oxidation of Triton X-100 and Methyl Linoleate
PO-25 R. Pliss, Yaroslavl/RU
Multiple Chain Termination of Hydroxyl Radicals in the Oxidation of Methyl Linoleate in Micelles as a Method of
Identification of Hydroperoxide Radicals
PO-26 F. Badoud, Lausanne/CH
Analysis of Secondary Oxidation Products in Vegetable Oil and Food Matrix by Ultra-High Pressure Liquid Chromatography -
High Resolution Mass Spectrometry
PO-27 C. Aliaga, Santiago de Chile/CL
Cut-off Effect of Antioxidants and/or Nitroxide-Based Probes of Variable Lipophylicity in Neutral Micelles
PO-28 C.S.P. Santos, Porto/PT
Intermittent Deep-Frying in Different Vegetable Oils: Comparison of Off-Flavors and Volatile Toxic Compounds
PO-29 C.S.P. Santos, Porto/PT
Deep or Air Frying? A Comparative Study with Different Vegetable Oils
PO-30 C.S.P. Santos, Porto/PT
Is Microwave-Grill „Frying“ a Healthy Alternative to Deep-Frying? A Comparative Study with Different Olive Oil Categories
PO-31 I. Tikhonov, Yaroslavl/RU
Effect of Superoxide Dismutase on the Antioxidant Activity of Nitroxyl Radicals During the Oxidation of
Methyl Linoleate in Micelles
PO-32 T.P. Vu, Amherst/ MA, USA
Effect of Water Activity, Solid Fat Content, and pH on Lipid Oxidation in a Model Crackers System
PO-33 J. Freiria, Vigo/ES
Partitioning of Gallic Acid and Alkyl Gallates in Binary Olive Oil-water Mixtures
PO-34 O. Mitrus, Vigo/ES
Distribution of Antioxidants in Model Food Emulsions
PO-35 M. Zuraw, Vigo/ES
Transfer of Antioxidants at the Interfaces of Model Food Emulsions
PO-36 Z. Yang, Helsinki/FI
Lipid Modifying Enzymes in Oats
PO-37 C. Bravo Díaz, Vigo/ES
Why Does Dynamic Equilibrium Matter in Emulsions?
PO-38 E. Jiménez-Martín, Cáceres/ES
Omega-3 Microcapsules as Enrichment Method in Chicken Nuggets: Lipid and Protein Oxidation During Deep-Frying
PO-39 T. Antequera Rojas, Cáceres/ES
Microencapsulation of Double and Multi-Layered Fish Oil Emulsions by Spray-Drying as Strategy to Control
Oxidation of ω-3 Fatty Acids
PO-40 S. Martillanes, Badajoz/ES
Enzyme-Assisted Aqueous Extraction of Antioxidant from Rice Bran
PO-41 G. Amaro-Blanco, Badajoz/ES
Antioxidant Effect of Olive Leaf Extract in Vitro and in Vivo in Fresh Pork Loin Chops Packaged in Skin
PO-42 M.V. Acevedo-Estupiñan, Veracruz/IT
Preliminary Study on Phytosterol Oxidation in O/W Nanoemulsions Formulated with Enzymatically Modified Emulsifiers
PO-43 I.D. Peña, Veracruz/IT
Cholesterol Oxidation During Microwave Heating of Model Systems with Diverse Unsaturation Degree
PO-44 R. Inchingolo, Bologna/IT
Increased Antioxidant Activity by Tocopherol Partitioning into Aqueous Phase of Oil-in-Water Emulsions
PO-45 W. Nerdal, Bergen/NO
Omega-3 in Wild and Farmed Salmon and Oxidation of DHA in Herring Roe
PO-46 J. Yi, Quebec/CA
Formation of C-18 Cyclic Linolenic Acid Monomeric Derivatives
PO-47 S. Dupont, Dijon/FR
A new antioxidant role of sterols: the case of ergosterol
PO-48 R. Cruz, Dijon/FR
Use of wild-type and mutant of Saccharomyces cerevisiae as an antioxidant activity method for acerola extract from Brazil
PO-49 I. Ferreira, Porto/PT
Interfacial concentration of gallic acid and its derivatives in omega-3 enriched Model food emulsions
PO-50 M. Meireles, Porto/PT
Partitioning of Chlorogenic Acid and Its Alkyl Esters in Olive Oil-in-Water Emulsions
PO-51 R. Silva, Porto/PT
Determining Partition Constants of Protocatechuic Derivatives in Emulsions
PO-52 A. Nilsson, Aas/N
Oxidation Stability of Bioactive Lipids in Norwegian Camelina sativa Oil
The Venue/Accommodation
[updated 16.06.2015]
The congress takes place at the
University of Porto
Faculty of Sciences
Rua di Campo Allegre 1021
Porto
Map showing the lecture hall and the hotels
Accommodation:
The management of hotel contingents is done by our partner AIM Group International.
AIM has selected a number of hotels with negotiated rates and easy access to the Congress Venue.
To reserve your room,
you will be transferred to the online booking system of AIM. You need to create a log-in to make a reservation.
Consult the list of hotels and book yours early!
You may also
fill in the paper form and return it directly to AIM by fax or email.
Please ensure your hotel reservation is made by 5th May 2016. After this date room availability is not guaranteed.
For Group Reservations (+ 10 rooms), please contact AIM International for a proposal:
AIM Group International
Tel +351 21 324 50 40 , Fax +351 21 324 50 51
Email:
isloa2016.housing@aimgroup.eu
Terms and Conditions (by AIM Group)
Each reservation will be processed ONLY if accompanied by credit card details which are requested as a guaranteed. Credit card details
are mandatory even when paying by bank transfer in order to guarantee your booking.
Make sure to reserve your room as soon as possible in order to take advantage of the special benefits available for Euro Fed Lipid participants only.
The main nights booked at the hotels are the nights of 5th and 6th June. All bookings that include pre and post nights are pending hotel confirmation.
Guarantee/payment of hotel reservation:
Bookings are subject to availability and payments can be done by credit card and bank transfer. All rates are quoted in Euros, per room,
per night and include VAT, breakfast and all taxes.
To guarantee your reservation a 1st night deposit is required. One month prior to arrival (May 5th) the remaining amount of full stay
will be charged.
For banker transfer payments credit cards will only be charged in case of penalties. Identified proof of payment is required by May 5th.
In case proof of payment is not received by this date your credit card will be charged accordingly.
After May 5th only payments by credit card will be accepted.
Cancellation Policy:
Any change or cancellation of the hotel reservation must be sent in writing to AIM Group International (by regular e-mail of fax) according to the following conditions:
- Until April 5, 2015 Full refund
- From April 5 until May 5, 2015 50% of total stay will be refunded
- From May 5, 2015 onwards 100% charge / No refund
Kindly note that the refunds will be processed only after the congress.
Hotel Porto Palacio*****
Featuring a rooftop lounge with panoramic Porto and Douro River views, 5-star Porto Palacio has a luxurious spa with massage rooms and an indoor
pool. The Casa da Musica is 8 minutes’ walk away. Decorated in a modern style, the spacious, soundproofed rooms have a 26-inch, flat-screen
satellite TV, seating area and minibar. The marble private bathrooms include underfloor heating. All rooms feature free WiFi access. Nautilus
Bar & Bistrô offers a nice setting for a meal, while Porto Beer offers a range of tasty typical dishes.Guests can try quality Japanese
cuisine at the Gosho restaurant. A member of the Leading Hotels of the World, the hotel includes a hot tub, squash court and large fitness
centre. A variety of treatments are available at the spa. On Avenida da Boavista, Porto Palácio Congress Hotel & Spa is a 7-minute walk
from Estádio do Bessa. Casa da Musica and Francos metro stations are both less than a 15-minute walk from the hotel, and the city
centre is around 15 minutes’ drive away.
Address: Avenida Boavista, 1269, 4100-130 Porto
Located 14 minutes walking distance from the congress venue.
Congress special rates:
Single BB € 115
Double BB € 125
Hotel da Música ****
The overhaul of the Mercado do Bom Sucesso market formed new and attractive spaces with a fresh, modern feel, which is infused with
memories of a unique and inspirational past. The Hotel da Música has 85 rooms spread out over 4 floors. Spacious, modern and inspired
by musical scores by famous composers, the rooms offer the utmost comfort and convenience in a welcoming environment. The Hotel has two
types of room, the Standard Room and Suite, with single or double beds.
Individually-controlled Air Conditioning, Bathroom with Hair Dryer, Shower, Amenities, Desk, free Wireless Internet throughout the Hotel,
Telephone, LCD TV with cable channels, Mini-bar, Safe, Electronic Key, Laundry Service, Room Service (07h00 – 00h00).
Address: Mercado do Bom Sucesso, Largo Ferreira Lapa,21 a 183, 4150-323 Porto
Located 10 minutes walking distance from the congress venue.
Congress special rates:
Single BB € 80
Double BB € 90
Hotel Fénix Porto ****
This 4 star hotel, located in the centre of Oporto, with an avant-garde style and architecture, features one of the best sushi restaurants
in the city. The rooms impress by their size and decoration, and they are equipped with air conditioning, cable TV, and private bathroom
with all the comfort. The hotel also has 2 floors of exclusive access. The hotel has rooms for those travelling in business.
The HF Fénix Porto is located near Avenida da Boavista, in a renowned shopping area and business centre.
Address: Rua Gonçalo Sampaio 282, 4150-365 Porto
Located 8/10 minutes walking distance from the congress venue.
Congress special rates:
Single BB € 78
Double BB € 84
Hotel Ipanema Porto****
Recently renewed, although keeping its distinguishable character, this hotel has a personalised service, which is one of its main
characteristics. The hotel is located in the centre of Oporto, near Avenida da Boavista, within a business centre and a renowned
shopping area. The HF Ipanema Porto has a variety of rooms, which includes rooms equipped and prepared for families, quadruple
rooms for those travelling with friends or suites for those travelling in business. The rooms are spacious and bright, and include
cable TV, air conditioning, doubled glazed windows, minibar and a pleasant working area.
Address: Rua do Campo Alegre, 156, 4150-169 Porto
Located 8/10 minutes walking distance from the congress venue.
Congress special rates:
Single BB € 78
Double BB € 84
Hotel Tuela Porto ***
A contemporary 3 star hotel, located in the centre of Oporto, near Avenida da Boavista. Around the hotel, you can find an important business
centre and a renowned shopping area, and the Bom Sucesso market recently reopen. The rooms are very comfortable and they are all equipped with
a pleasant working area.
The HF Terrace rooms also feature an exclusive terrace. You can benefit from the breakfast service of the hotel, and the restaurant
also serves traditional Portuguese meals.
Address: Rua Arquitecto Marques da Silva, 200, 4150 - 483 Porto
Located 10 minutes walking distance from the congress venue.
Congress special rates:
Single BB € 65
Double BB € 71
Travel Information:
(cited from www.porto-airport.com)
Francisco Sa Carneiro Airport, or Porto Airport in short, is located approximately 11 km or 7 miles north of Porto City Center.
The airport is well served by an elaborate transport network and hence there is a general free flow of traffic. Perhaps the easiest
way to get to the city is by metro. Using a taxi from any one of the several companies available here will usually take you 20 to 30
minutes for the same distance.
The metro
The metro in Portugal operates five different lines labeled from A to E and these lines are differentiated using colors. Porto Airport
is served by the purple line. These are clean, fast, efficient and reliable underground trains that cover almost the entire city and
even some of the neighboring towns. There are ticket offices at the airport and the fares are determined by your destination.
Buses
There are local buses found at the arrivals section which can take you across the city and to the surrounding areas. There is also a good
collection of private buses and which make drop-offs and picks at every stop on the route. They are clean and reliable but they tend to
cost more than the local buses. You can find the timetable for these buses at the main information desk in the airport. The other option
is the shuttle buses which leave every thirty minutes. However, they only operate during the day and are quite expensive compared to the r
egular buses.
Taxis
Taxis are favored by some travelers as they can take you to just about whatever destination you want to go. There are plenty of taxis from
different companies just outside the terminal building. They are metered and they charge a bit higher than the buses. You should also expect
the fares to rise by 20% in the evenings and during the weekends. A taxi ride costs about 20 to 30 Euros from the airport to the city and
you can pre-book or directly board a cab off the terminal where there are plenty of English-speaking taxi drivers and who are extremely
helpful.
The dinner will take place in one of the famous Portwine cellars, Graham's Port Lodge.
You can enjoy your delicious meal in one of three venues: in the indoor dining room with a glass screen separating it from the Lodge, in the
glass atrium which offers one of the best views in Gaia and Porto, or in the pleasant and sunny terrace outside.
