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New Products Developments in the Agroindustry

Objectives

At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of developing new food products and marketing strategy. Realizing the need to have the necessary knowledge to be able to evaluate possible risks and take the necessary steps to correct the deficiencies.

- Be able to assess the quality of new food products most successful, according to standards and legislation, ensuring food safety and quality. It is also intended that students develop critical mind to be able to in the future in the professional field, coordinate the development of production processes for safe food.

- Knowing the great diversity of new products, the main challenges in their different ways of obtaining, processing, quality control and market strategy, in a society increasingly competitive.

General characterization

Code

11374

Credits

6.0

Responsible teacher

Maria Manuela Abreu da Silva

Hours

Weekly - 6

Total - 84

Teaching language

Português

Prerequisites

Basic expertise of biology, chemistry and biochemistry.

Bibliography

Aramouni, F., K. Deschenes (2018). Methods for Developing New Food Products: An Instructional Guide. DEStech Publications, Incorporated, pp 419. [ISBN- 978-1-60595-432-5].

Beckley, J.H., L.J. Herzoc, M.M. Foley (2017).Accelerating New Food Product Design and Development (2nd Edition). John Wiley & Sons Ltd and the Institute of Food Technologists. [ISBN 978-1119149316 (pdf)].

Fuller, G.W. (2012). New Food Product Development – From Concept to Marketplace. CRC Press. [ISBN-13: 978-1-4398-1865-7] (Ebook.PDF).

Grunert, K.G., W. Verbeke, J.O. Kugler, F. Saeed, J. Scholderer (2011). Use of consumer insight in the new product development process in the meat sector. Meat Science, 89: 251-258.

Moskowitz, H.R., I.S. Saguy e T. Straus (2009). An Integrated Approach to New Food Product Development. CRC Press. [ISBN-978-1-4200-6553-4].

Teaching method

Available soon

Evaluation method

Available soon

Subject matter

New food products: definition and characterization. Life cycle of the product. New products versus traditional products. Functional foods. Food ingredients, nutraceuticals and food additives. New packaging. Features preferably the target audience and market. Quality control: consumer, product and manufacturer protection. Benefits and risks. Legislation applied to the development of new food products. Product certification. Case Studies.