Development of Food Products
Objectives
This course prepares students to design and evaluate new food products, covering the entire development process—from identifying trends to proposing innovative solutions. Special focus is given to the evolution of Portuguese dietary habits and how these changes inform innovation challenges in the food sector. Students will also explore formulation methods, processing, preservation, and packaging technologies, along with key factors for market success. The course also fosters critical thinking and evidence-based analysis of food innovation strategies.
General characterization
Code
9775
Credits
2.5
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 1
Total - 28
Teaching language
Português
Prerequisites
No requirements!
Bibliography
- Fuller, G. W., New Product Development, CRC Press, 2005
- 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.
- Costa A. I., New Insights into Consumer-Oriented Food Products Design, Univ. Wageningen, 2003
- Mira da Silva, L.; Mota Capitão, C.; Alte da Veiga, I.; Noéme, C., Inovação e Criação de Novos Negócios, Associação de Jovens Agricultores de Portugal, 2009
Teaching method
The course will include a seminar component led by professionals involved in the development of new products or the implementation of new packaging and preservation technologies.
In addition:
- Theoretical sessions to introduce the various topics involved in the exhibition, using a projector.
- Theoretical and practical sessions in which articles on food trends or food product development are discussed, or new food products are analyzed.
- Use of a website with study materials and remote contact via email.
Evaluation method
Evaluation:
- Group work (25%);
- Individual written open book exam, classified from 0 to 20 points (75%).
Subject matter
1. Introduction and Framework
- Presentation of the course unit, its objectives, and assessment methods.
- Definition of new food products and their strategic importance.
- Types and classifications of new products.
2. Motivations and Development Process
- Reasons and contexts that drive food innovation.
- Stages of the process: idea generation, screening, concept development, prototyping, testing, launch, and monitoring.
- Barriers and critical success factors.
3. Applied Case Studies
- O Melhor Bolo de Chocolate do Mundo ("The Best Chocolate Cake in the World"): critical analysis of an innovative product born accidentally and its growth trajectory.
- Grupo Portugália: planning and development of a new codfish-based dish, focusing on brand identity adaptation, innovation, and operational feasibility.
- Evaluation of differentiation strategies, sensory acceptance, and market positioning.
4. Product Analysis and Innovation Examples
- Recently launched food products in Portugal and globally.
- Cases such as "Gü", "Meia Dúzia", and "A Inovação que Sabe Bem" (flavored chips).
5. Packaging and Labeling
- Technological, logistical, and communication functions of packaging.
- Trends in sustainable and smart packaging solutions.
- Critical interpretation of labels: nutritional information, claims, and graphic design.
6. Consumer Trends and New Categories
- Vegetarian, vegan, and plant-based food products.
- New food sources and challenges related to “green” innovation.
- Adoption of ethical and healthy eating as a driver of product development.
7. Evolution of Eating Habits
- Study of the Portuguese Food Balance Sheet.
- Analysis of the transformation in national dietary patterns over recent decades.
- Socio-cultural, economic, and environmental impacts on food behavior.