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In this chapter the developments made in femtosecond laser micromachining for applications in the fields of optofluidics and lab-on-a-chip devices are reviewed. This technology can be applied to a wide range of materials (glasses, crystals, polymers) and relies on a non-linear absorption process that leads to a permanent alteration of the material structure. This modification can induce, for instance, a smooth variation of the refractive index or generate etching selectivity, which can be used to form integrated optical circuits and microfluidic systems, respectively. Unlike conventional techniques, fs-laser micromachining offers a way to produce high-resolution three-dimensional components and integrate them in a monolithic approach. Recent advances made in two-photon polymerization have also enabled combination of polymeric structures with microfluidic channels, which can provide additional functionalities, such as fluid transport control. In particular, here it is emphasised the integration ofmicrofluidic systems with optical layers and polymeric structures for the fabrication of miniaturized hybrid devices for chemical synthesis and biosensing.

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Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have "satisfactory " evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.

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This article presents results of device fabrication using UV processing of materials and integrated optic components produced by flame hydrolysis deposition and hybrid sol-gel technology. Photosensitive materials were employed in the fabrication of channel waveguides and channel photo-imprinted waveguides incorporating Bragg gratings through single and double-step exposure.

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