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Novel food design and Sensory
EUF 002
Description
The growing demand for innovative, sustainable, and health-oriented food products is driving rapid change in the food industry. Developing novel foods that are safe, nutritious, and aligned with consumer expectations requires a multidisciplinary approach that integrates technology, sensory science, and regulatory considerations.

This course provides students with the tools to design and prototype novel food products using cutting-edge techniques and digital tools. Emphasis is placed on practical application, with hands-on innovation labs and case studies drawn from real industry challenges. Students will gain experience in sensory evaluation, consumer co-creation, and the integration of functionality, sustainability, and market viability in food design processes. 
ECTS credits
5
Teaching Language
English
Exam Language
English
Support Materials Language
English
Basic Learning Outcomes
  • Know the fundamentals of food analysis, the main techniques and instrumentation.
    (S2 - FSTM - Know the fundamentals of food analysis, the main techniques and instrumentation.)
  • Understand the concept of food quality and know the applicable regulations and the main food quality management systems.
    (S3 - FSTM - Understand the concept of food quality and know the applicable regulations and the main food quality management systems.)
  • Understand the concept of food safety and know the applicable regulations and the main food safety management systems.

    (S4 - FSTM - Understand the concept of food safety and know the applicable regulations and the main food safety management systems.)
  • Control quality in agri-food industries and manage food safety.
    (S6 - FSTM - Control quality in agri-food industries and manage food safety.)
  • Design and undertake innovative projects that involve a social decision.

    (S7 - FSTM - Design and undertake innovative projects that involve a social decision.)
  • Design and optimize food processing and packaging equipment.

    (S9 - FSTM - Design and optimize food processing and packaging equipment.)
  • Propose and carry out R+D+i work on food manufacturing processes and equipment.

    (S10 - FSTM - Propose and carry out R+D+i work on food manufacturing processes and equipment.)
  • Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.

    (S11 - FSTM - Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.)
  • Analyze available information and draw conclusions for decision making in new or complex situations.

    (S12 - FSTM - Analyze available information and draw conclusions for decision making in new or complex situations.)
  • Make judgments on complex issues and/or with incomplete information.

    (S13 - FSTM - Make judgments on complex issues and/or with incomplete information.)
Course categorized
Managing Entity (faculty)