Academic Year/course:
2023/24
441 - Degree in Human Nutrition and Dietetics
29230 - Food Design for People with Special Needs
Syllabus Information
Academic year:
2023/24
Subject:
29230 - Food Design for People with Special Needs
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
6.0
Year:
4
Semester:
First semester
Subject type:
Optional
Module:
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1. General information
The general objective of this subject is for students to acquire the basic knowledge of the design, development and launching of new food products aimed at populations with special requirements, from an applied perspective. Attendance and active participation in the theoretical classes as well as in the practical classes and cases is recommended..
These approaches and goals are aligned with the following Sustainable Development Goals (SDGs) of the United Nations Agenda 2030 (https://www.un.org/sustainabledevelopment/es/), in such a way that the acquisition of the learning results of the subject provides training and competence to contribute to some extent to their achievement: Goal 2 (Zero Hunger), Goal 3 (Health and Well-being), Goal 9 (Industry, Innovation and Infrastructure) and Goal 12 (Responsible Production and consumption).
2. Learning results
Demonstrate knowledge of the factors that influence the development of a food aimed at groups with special nutritional requirements.
Be able to participate in the design of a new food, as well as to carry out market research through surveys to assess the viability of the new food from a demand perspective.
3. Syllabus
Module 1. Innovation in the food sector
Concept and types of innovation; Innovation in the food sector; Opportunities, constraints and trends; Innovation management.
Module 2. Launch of new products
Product life cycle; Phases in the launching of new products; Case studies.
Module 3: New product development
Agents involved; Process, stages and tools; R&D&I project design and management.
Module 4. Market research
Research techniques; The survey; Measurement of variables; Sampling process.
Module 5. Data analysis with SPSS
Basic aspects; Characteristics of variables; Data base debugging; Descriptive and advanced analyses.
Module 6. Design applied to specific nutritional needs
Specific requirements; Ingredients and matrices; Validation tests; Legislative and regulatory aspects; Specific strategies.
4. Academic activities
- Participative master class: 30 hours.
- Problem solving and case studies: 7 hours.
- Laboratory practices: 3 hours.
- Practical classes in a computer classroom: 15 hours
- Field practices: 5 hours. Visits to fairs, food companies, research centres, etc. will be made.
- Supervised practical work: 10 hours. Individual and/or group work.
- Evaluation activities: 2 hours.
The proposed activities will include the preparation and presentation of papers, discussion of current issues, commentary of readings and interactive activities. External professionals with expertise in the subjects covered in the subject will be invited.
5. Assessment system
A) Continuous evaluation system
A.1. Individual evaluation questionnaire. (40% of the grade) Final test in the form of a questionnaire with multiple-choice questions and open questions of theoretical and practical content.
A.2. Evaluation of practical skills. (20% of the grade). Participation will be valued as well as the quality of the reports and presentations made in these practical classes.
A.3. Evaluation of group work (40% of the grade). Development and presentation of a project for a new product of food that will include a market study.
In order to be eligible for the continuous evaluation system, students must have attended at least 5 of the 8 practical activities and obtain at least a 5 in each of the evaluation sections.
B) Overall evaluation system
There will be a global test for those students who do not follow the continuous evaluation system, who have not passed any of the continuous evaluation tests or who are not satisfied with the grade of the continuous evaluation.
This test will account for 100% of their evaluation, with 60% corresponding to A1 and A2 and 40% to A3.
In both systems, those who have achieved 50% of the grade will pass the subject.