Teaching Methodologies
The food product prototype is developed in teams. Students consult the course’s lecturers, according to each lecturer’s area of expertise, whenever needed, and the work is regularly supervised by one of the lecturers.
Learning Results
The objectives of the degree addressed in this course unit are “advanced mastery in food technology,” “leadership and teamwork,” and “communication.”
In particular, the student should:
1. Develop a prototype of a food product, after optimizing operating conditions or formulation, which includes defining packaging materials and measuring the product’s shelf life, as well as conducting physicochemical, microbiological, and sensory characterization of the product.
2. Efficiently work in a group to achieve the previous learning objective, demonstrating the ability to plan, delegate tasks, and establish agreements.
3. Clearly and proficiently present, both orally and in writing, the work developed.
Program
The development of the food poduct requires the study and evaluation of best available processing technologies, experimental planning, capacity to perform physico-chemical and microbiological analyses as well as product’s shelf life evaluation approaches.
Curricular Unit Teachers
Rui Manuel Machado da CostaInternship(s)
NAO
Bibliography
A bibliografia será aconselhada pelos docentes no início do semestre, de acordo com o tema de projeto a desenvolver. Os estudantes também serão aconselhados a fazer uso da B-on para encontrar referências pertinentes.
Bibliography will be indicated by teachers according to the thematic to be developed by each group of students. Students will also be encouraged to use B-on to find adequate references.