Teaching Methodologies
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
Learning Results
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.
Program
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.
Internship(s)
NAO
Bibliography
Singh, R.P., Heldman, D. R. (1984) Introduction to Food Engineering. New York: Academic Press. Saravacos, G.D., Kostaropoulos, A. E. (2016) Handbook of Food Processing Equipment, 2nd Ed., Springer, ISBN 978-3- 319-25018-2, ISBN 978-3-319-25020-5 (eBook), DOI 10.1007/978-3-319-25020-5 Vanaclocha, A.A. (2004) Diseño de industrias agroalimentarias. Madrid: Ediciones Mundi-Prensa. Apontamentos e recurso a endereços de internet a indicar pelos docentes da UC.