Diana Marques, a Bioengineering PhD student at the Institute for Bioengineering and Biosciences (iBB), holds a plate with four lab-grown sea bass fillets created using 3D bioprinting, a world-first achievement by Técnico researchers. In 2019, Diana came up with the idea of making sushi in the lab as part of a project for the Entrepreneurship curricular unit. Since then, the project has expanded, leading to multiple master’s theses (including Diana’s) and doctoral theses. The team has grown from four researchers in 2020 to around 15, and the results of their work are impressive. See more.