Innovation in industrialized food products, with high sensory and nutritional quality, is a challenge for multi-professional teams. This course is aimed at students from different areas interested in learning about the processes involved in the development of industrialized food products (myths and truths) and does not require prior knowledge of food chemistry or biochemistry. Through the study of real cases and laboratory practices, the student experiences the sequence of steps from product development to sensory analysis tests. At the end, the student can integrate the legal and quality requirements to the creation of the formulation, the definition of processing and packaging and the product shelf-life. Study topics: 1) Demands for healthiness and sustainability in processed foods: functional foods, local and organic production, logistical challenges, minimal processing, smart packaging. 2) Food development stages: requirements gathering, formulation creation, conservation process definition, legal requirements, sensory analysis.
Questions about the course?
Prof Cinthia Bittencourt Spricigo – [email protected]
