Enrobee, a technology to keep cereals crunchy even in contact with liquids, was developed in a partnership between Frulact and the Biological Engineering Centre of the University of Minho. Portugal com Ideias, a program of RDP International, interviewed Pilar Morais, responsible for the Innovation area of Frulact and António Vicente, professor and researcher of the School of Engineering of the University of Minho.

The edition of this program is available at  https://www.rtp.pt/play/p3519/e450435/portugal-com-ideias