Food Product Project

Recommended skills: food chemistry; food microbiology; food processing and; new products development.

O protótipo de produto alimentar é realizado em equipa, recorrendo os alunos aos docentes da UC, de
acordo com as valências destes, sempre que necessitem, e sendo regularmente acompanhados por um
dos docentes.

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.

The developmento 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.

• - Apresentação oral e escrita do projecto - 60.0%
• - Desenvolvimento do projecto - 40.0%

NAO

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,