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This study aims to understand the development of Barcelos tourist destination, analyzing the progress of technology in local handcrafts. eTourism is a development alternative for many localities. These alternatives, when they have integrated tourist products and a defined geographical area, form a tourist destination. Focusing on tourism and its evolution, concepts and successes are investigated in the tourist market of Barcelos, proving the increase in the local economy. Before a qualitative study and through the direct observation and semi-structured interviews to some regional handcraftsmen, the forms of the innovation of the technology in the tourism of Barcelos are analyzed and what their contribution to the increase in the tourism in this territory. The study shows that, in this tourist destination, the development of handcrafts had a great social and economic impact, developing the offer and standing out in front of the tourist market. The study also concludes that the new Information and Communication Technologies’ (ICTs’) tools promote new skills, which consequently provide new opportunities as well as great challenges for all users. In the Barcelos handcraft, ICTs will revolutionize the promotion of this tourism offer, through the innovation of networks and the Internet, with all stakeholders, sharing information and knowledge of Barcelos products and services, thus increasing their fluency in tourism demand and developing the market in order to create a greater economic impact on the destination.

The aim of this paper is to provide evidence of the relationship between the governance structure of universities and the universities' knowledge transfer (KT) performance outcomes measured in terms of university spin-off firms university spin-offs (USOs).

The universities' board of directors has been analyzed under three profiles: the incidence of internal directors belonging to the STEM (Science, Technology, Engineering and Mathematics) faculties, the incidence of women directors and the incidence of external directors.

The findings provide evidence of a significant and positive association, for southern Italian state universities, of the presence of university STEM directors and the establishment of university spin-offs (USOs).

The article is original as, to the best of the authors’ knowledge, no study, except for the paper by Meoli et al. (2019), examined the governance of universities in relation to the establishment of academic spin-offs.

Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This paper aims to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto (UP).

A cross-sectional observational study was conducted. The project was approved by Ethical Commission of the UP. The principles of Helsínquia Declaration were respected and the workers under examine accept to participate in the study, through an inform consent. Data were obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24 h recall. There were assessed 513 individuals randomly selected, and the majority of them were women.

In total, 92.8 per cent of them preferred to have meals at the workplace that contributed to about 39.6 per cent of the daily energy intake. Reported food consumption at the workplace contributed about 42.6 per cent of carbohydrates, 39.4 per cent of total fat and 36.8 per cent of proteins for daily intake. A low intake of water (39.2 per cent of whole ingestion) and a huge amount and contribution of the workplace (48.4 per cent) to daily sugar intake was observed. Higher nutritional intake was observed for women (p < 0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below.

This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. These data allow to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.