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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 - 4

Total - 56

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

Theoretical classes (T) are held in a classroom with a projector and/or via e-learning (using Moodle). Theoretical-Practical (TP) classes involve analyzing and interpreting case studies and solving exercises. P-classes include guided company tours and laboratory classes on the development of new products for the agribusiness industry.

Projects and assignments - exercises initiated in the theoretical-practical classes, research on the topics to be covered, and preparation of reports on the work developed, particularly the Development of a New Product for the Agribusiness industry. Access to bibliography on the topics and all materials necessary for the completion of the required assignments will be provided. The training is complemented by personalized attention (tutorial classes) to clarify doubts and guide the student''s learning.

Evaluation method

Continuous assessment, based on T and TP.

Final grade (CF) = 60% T + 40% TP.

The theoretical component will be assessed through two written tests.

The TP component will be assessed through a New Food Product Development Project. Product development will result from practical/laboratory work in the practical component (mandatory), as well as TP classes, with the application of knowledge and skills acquired in the T, TP, and P classes, and research by students. In addition to the developed product, the project will have a written component, presentation, and oral discussion.

Approval with a minimum grade of 9.5 (20-point scale) in each component (T and TP). There will be an exam for those who do not pass the continuous assessment: CF = 0.6 * exam score + 0.4 TP. Approval with a minimum grade of 9.5 (20-point scale).

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.