Teaching Methodologies
Skills are acquired through participation in expository and participatory classes, with discussion groups on certain subjects, related to the topics of the program and proposed work.
The elaboration, presentation and discussion of works is presented as a learning tool based on research, and oriented towards problem solving, providing student involvement, demonstration and development of effective communication and greater dedication, facilitating learning and skills acquisition.
Flipped classroom techniques will also be used as a way to enhance discussion-based learning and autonomous learning.
In classes, the usual communication technologies are used, with presentations with datashow as well as videos. Research tools are used by students as fundamental elements for the development of work, and a critical spirit is fostered through discussion groups.
In contact with students, priority is given to the use of e-learning tools.
Learning Results
The PhD student will be able to identify opportunities for the development of new foods, as well as find the appropriate technologies for the implementation of the new product development project, and for its implementation, to respond to the needs of consumers, the market and companies, namely:
• Knowing new product development methodologies, and innovative technologies and processes in the food industry
• Explore the health properties of functional foods
• Explain the concept of clean label and its importance
• Discuss ethical practices in the food industry
• Explore the role of genetics in nutrient metabolism and dietary needs
• Identify opportunities for new food products within the trends that shape the food industry
• Understand and use advanced sensory analysis techniques and consumer studies in the development of new products
Program
1. Plant and alternative proteins. Vegetable drinks. Fermented products. Cultured Meat. edible insects
2. Functional and healthy foods. Nutritional density. Bioactive compounds. Biological activities. Prebiotics and Probiotics
3. Clean label. Regulation. Allegations. Allergens. Additives and flavorings
4. Ethical Practices. Ethical values. Fair trade. Social responsability. sustainable supply
5. Personalized Nutrition. Genetic influences. Nutritional genomics. Personalized dietary recommendations. Emerging technologies in personalized nutrition
6. Trends in food development. Economic power, technology, demography, Environmental pressure. Change of values. Convenience food. Traditional products. Products with cannabidiol. Space food. 3D printing
7. Advances in Sensory Science and Sensometry: Integrating Sensory Techniques. Design sensory analysis experiments. Sensory Panels.
Sensory methods. consumer studies
Internship(s)
NAO
Bibliography
Guiné et al (2020) The Link between the Consumer and the Innovations in Food Product Development. Foods,9,1317
Guiné et al (2021) The duality of innovation and food development versus traditional foods. Trends Food Sci Technol,109,16-24
McClements (2021) The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr. Rev. Food Sci. Food Saf,20,4049–4100
Bocker (2022) Innovative technologies for manufacturing plant-based. Futur. Foods,5,100098
Florença et al (2022) The Motivations for Consumption of Edible Insects, Foods,11,3643
Arcese et al (2023) The sustainability assessments of the supply chain, Curr Opin Green Sustain Chem,40,100782
Hassoun et al (2023) Food processing 4.0, Food Control,145,109507
Rajpurohit &Li (2023) Overview on pulse proteins for future foods, J Future Foods,3,340-356
Clemente-Suárez et al (2023) New Insights and Potential Therapeutic Interventions, Int J Mol Sci,24,10672
Carlberg et al (2023) Vitamin D. Redox