Class Innovation management and sustainable product development

The course of Innovation Management and Sustainable Product Development addresses the principles and practices of innovation applied to the development of products that integrate economic, environmental and social concerns. The course explores innovation management processes, from idea generation to implementation, as well as sustainability strategies, eco-design and product life cycle assessment. Throughout the semester, it is intended to develop skills to create innovative and sustainable solutions, which allow us to respond to market challenges and contribute to the sustainable development of organizations and society.

Not applicable

  1. Novel food products - definition, characteristics and aspects that determine their development 2. New product development methodologies. Phases of the development process. 3. Life cycle of a product. (Case Studies) 4. New processes in the food industry: traditional vs. new processes. 5. Evolution of eating habits. Trends in the agri-food sector - clean label, health and well-being, personalized food, plant-based and meat-free diets, sustainability. 6. Consumer attitude. Sensory Analysis. 7. Industrial property. 8. Governance and Innovation Management Procedures - industrial case study.   PRACTICAL COMPONENT Preparation of a project involving the development of a new innovative product and correspondent characterization in terms of antimicrobial, antioxidant, and antitumor activity, as well as sensory analysis and financial viability. The document will be presented and evaluated at the end of the semester (60% of the final grade).

In this curricular unit, teaching is based on: a) theoretical sessions, where all fundamental principles of the topics under analysis are illustrated; and b) theoretical-practical classes, where the concepts learned are applied. A seminar project is developed to encourage teamwork, identifying the skills and complementarities of the various members.

- Dias, Ana Sofia (2019) Inovação e Desenvolvimento de Novos Produtos. Instituto Politécnico de Lisboa. ISBN 978-989-98774-7-4. -Yang, C-C. e Chen, J. (2011), Accelerating preliminary eco-innovation design for products that integrates case-based reasoning and TRIZ method, Journal of Cleaner Production, 19, 998-1006. -Teixeira, L.F. (2016) Gestão da Inovação Sustentável. Tese de Mestrado. Católica Porto Business School. pp 120. -Halagarda, Micha¿. (2008). New Food Product Development. Polish Journal of Commodity Science. 17. 32-41. -Gordon W Fuller. (2004) New Food Product Development: From Concept to Marketplace, 2nd Edition, CRC Press.