Development of Food Products
Code
9775
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Química
Credits
2.5
Teacher in charge
Maria Paulina Estorninho Neves da Mata
Weekly hours
3
Total hours
28
Teaching language
Português
Objectives
Students should get acquainted with:
- Global trends in terms of food and the changes in the eating habits of the Portuguese people;
- The process of designing new food products, new methods of processing and preservation and packaging technologies;
They should also develop skills in analysis of new food products.
Subject matter
New food products - definition, characteristics and aspects that determine their development.Life cycle of a product.Development of new food products and its relationship with the changes in eating habits and the introduction of new technologies for storage, processing and packaging.Methodologies for developing new products.
Bibliography
Wesselingh, J,A.; Kiil, S.; Vigild, M. E., Design & Development of Biological, Chemical, Food and Pharmaceutical Products, Wiley, 2007. Brody, A. L.; Lord, J. B., Developing New Food Products for a Changing Marketplace. Culinary and Hospitality Industry Publications Services, 2000. Fuller, G. W., New Product Development, CRC Press, 2005 Costa A. I., New Insights into Consumer-Oriented Food Products Design, Univ. Wageningen, 2003 |
Teaching method
The course will include several seminars with technicians involved in the development of new products or implementation of new technologies for packaging and preservation.
- Lectures, using the data show, introducing the various topics,
-
Practical sessions in which articles about trends in food or food product development will be discussed or new food products are analyzed.
- Use of a website with study material and contact by email.
Evaluation method
- Group project. (25%)
- Open book exam. (75%).
Classroom participation - 2/3 required.