Project

Apply the knowledge acquired, explored and developed in the curricular units lectured throughout the  course programme 

In contact classes some general considerations on the development of food product projects are presented.

A strategy for approaching the themes to be developed by each working group is elaborated and strategies for coordination, development and optimization are defined.

In the project execution classes, the work is developed by the working groups and aims at the elaboration of a food product.

Apply the knowledge acquired, explored and developed in the curricular units lectured throughout the course, preparing a project to develop a food product covering the components technological, nutritional, quality and food safety. Develop entrepreneurial thinking and a sense of initiative. Work efficiently in a team to meet the project objectives, demonstrating the ability to plan, to share tasks, and to establish agreements. Develop a sense of responsibility, the capacity for self-learning, the ability to negotiate, to adapt to change, and to communicate. Develop the ability to set goals. Manage individual and group performance to achieve expected results.

1. Use and analysis of statistics data and market studies, segmentation, positioning and new product development processes.

2. Characterization of the food product to be developed and expected use for him

2.1 Identification of raw materials and subsidiary materials required.

2.2 Manufacturing process and technological options.

2.3 Packaging and labelling of the food product

2.4. Storage conditions, shipping and transport condictions , sale presentation and exposition.

3. Food product quality elaborated in laboratory or pilot scale.

3.1. Physicochemical indicators

3.2 Microbiological indicators.

3.3 Sensorial indicators

3.4. shelf-life prediction.

Continuous evaluation

Continuous evaluation includes the student individual participation in the discussions with the tutor, and in the common tasks of the practical work, during the semester (40%); and the grade of the final written report, its presentation and argumentation by the group (60%).

If the final grade, in the continuous evaluation, was higher than 9.5 (in 20) the student passed the course.

Final exame evaluation

The students who attended the course and do not obtained approval by continuous evaluation, or are in the specific situations provided by law, have the possibility to perform a final exam evaluation that will cover all the subjects taught.

The final exam evaluation will include a written report (50%) and its oral discussion and argumentation (50%). The written report consists in a critical analysis of a project provided by the teachers, where the student must identify and justify, in a solid way, the strengths and weaknesses of the project. It must also include substantiated proposals of specific improvements to the project. The student passed the course if the final grade, in the final exam evaluation, was higher than 9.5 (in 20).

NAO