Teaching Methodologies
The course unit is taught in a theoretical-practical format, prioritising student-centred teaching methodologies and focusing on the application of knowledge in the development and evaluation of food products.
The following pedagogical strategies will be used:
• Structured presentation of content, providing a conceptual framework for topics related to nutritional marketing, food innovation, and sensory analysis.
• Critical analysis of case studies related to the development and launch of innovative food products and food marketing strategies.
• Problem-Based Learning (PBL) applied to the analysis of challenges related to food product development and nutritional communication.
• Group work, focused on the design of nutritional marketing strategies and the development of new food products.
• Practical application of sensory analysis methodologies, including acceptance, preference, and discrimination tests.
• Guided discussion of consumer trends and food innovation, based on scientific literature and reports from international organisations.
These methodologies aim to promote the integration of scientific knowledge, technical skills, and critical thinking, enabling students to develop applied competencies in food innovation and nutritional communication.
The assessment of the course unit is carried out through continuous assessment, including different assessment instruments that allow the evaluation of theoretical knowledge, analytical skills, and the practical application of the course contents.
The final grade results from the weighting of the following components:
1. Individual written examination – 60%
This component assesses the understanding of the fundamental concepts related to nutritional marketing, food innovation, and sensory analysis, as well as the ability to critically analyse food communication strategies and consumer trends.
Minimum required grade: 9.5 out of 20.
2. Practical group project – 40%
This component consists of the development of an applied project integrating nutritional marketing, food innovation, and sensory analysis. It may include the conceptual development of a new food product, the definition of nutritional communication strategies, and the implementation of sensory evaluation tests.
It includes a written report and an oral presentation.
To complete the course unit, students must obtain a final grade of at least 9.5 out of 20.
Learning Results
1. Analyze the role of nutritional marketing in promoting healthy and sustainable food choices
2. Develop communication and marketing strategies for the food sector, focusing on innovation.
3. Apply sensory analysis techniques to evaluate food products under development.
4. Relate food innovation with consumption trends and nutritional policies.
5. Identify the dietary factors that condition health status and affect the industry;
6. Develop knowledge in the formulation of food products according to the impact of their constituents on human health;
7. Lead and effectively execute the development of new food products based on technical-scientific knowledge and applicable legislation.
8. Develop and propose educational and marketing strategies to be implemented, capable of responding to the binomial “food production x nutrition and health”.
Program
1. Fundamentals of Nutritional Marketing
1.1 Concepts and importance of nutritional marketing.
1.2 Strategies for Promoting Healthy Products.
1.3 Nutritional labelling and communication: impact on consumer behaviour.
2. Innovation Trends in the Food Sector
2.1 Functional food products and nutraceuticals.
2.2 Sustainable and ecological foods: market opportunities.
2.3 Personalization and digitalisation in food consumption.
3. Sensory Analysis of Food Products
3.1 Theoretical foundations of sensory analysis.
3.2 Sensory evaluation methods and techniques (acceptance, preference, discrimination). 3.3 Cultural and psychological factors in sensory perception.
4. Integration of Marketing, Innovation and Sensory Analysis
4.1 Trend-driven product development and sensory acceptance.
4.2 Case studies: successes and failures in the launch of food products.
4.3 Using sensory data to support marketing and innovation decisions.
Internship(s)
NAO
Bibliography
Ferreira, Manuel Portugal; Santos, João Carvalho ; Serra, Fernando Ribeiro – Ser empreendedor: pensar, criar e moldar a nova empresa. 2ª ed. Lisboa : Edições Sílabo, 2010. 378 p.. ISBN 978-972-618-581-9
Ferreira, Manuel Portugal ; Reis, Nuno Rosa ; Serra, Fernando Ribeiro – Marketing para empreendedores e pequenas empresas. [2ª ed.]. Lisboa ; Porto : Lidel, cop. 2009. XII, 387 p.. ISBN 978-972-757-589-3
Afonso, Carolina – Green target: as novas tendências do Marketing. 1ª ed. Lisboa, 2010. xxv, 223 p.. ISBN 978-989-8297-48-8
Nestle, Marion – Food politics: how the food industry influences nutrition and health. Rev. and expanded ed. Berkeley; Los Angeles London. University of California Press, cop. 2007. ISBN 978-0-520-25403-9
Reg (UE) n.º 1169/2011 – Prestação de informação aos consumidores sobre os géneros alimentícios.
Reg (CE) n.º 1924/2006 – Alegações nutricionais e de saúde sobre alimentos.
Reg (CE) n.º 178/2002 – Princípios gerais da legislação alimentar