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.

NAO

Vanaclocha, A.A., 2004. Diseño de industrias agroalimentarias. Madrid: Ediciones Mundi-Prensa.

Dias Pereira C., Botelho G., Rodrigues I., Franco J., Esteves V., 2011. Manual de Conservação e Transformação de Produtos de Origem Vegetal. Edição digital: Ministério da Agricultura do Desenvolvimento Rural e das Pescas. República de Angola.

Notes and internet addresses to be provided by the teachers of the course.