Trends in Food Products

Sustainable Development Goals (SDG)

• 3. Good health and well-being
• 12. Responsible consumption and production

Objectives

The subject of New Trends in Food Products is part of the subject of Dietetics, included in the module of Nutrition Sciences, Dietetics, Health and Community Nutrition, which is part of the compulsory training of the degree in Human Nutrition and dietetics

The general objectives of this subject are:

• Understand what a food system is and the main forces of change.
• Interpret the main problems arising from current food systems in terms of Planetary Health.
• Understand the main current trends and projections in the evolution of food production.
• Interpret the main environmental and health risks of current food production.
• Understand the main trends in innovation in the food industry.
• Have an overview of what it means to design new products in the food industry and the main barriers to their development.
• To make known the new ingredients, foods and food products likely to form part of the regular diet of individuals.

Learning outcomes

• RA1. Master the basic ICT tools used in the field of food, nutrition and dietetics.
• LO2. Identifies the new trends in the agri-food development sector.
• LO3. Shows skills for critical reflection in the processes linked to the exercise of the profession.
• LO4. It collects and interprets data and information on which it can base its conclusions, which include reflections on social, scientific or ethical issues in the field of human nutrition and dietetics.

Skills

General skills

• Demonstrate commitment to the profession and its values, with continuous improvement in practice, striving for excellence in the care of individuals, families and the community.

Specific skills

• Participate in basic research, development, sales, labeling, communication and marketing of food products in a scientific manner, in response to the problems and social needs of consumers and current regulations.

Basic skills

• Students have the ability to gather and interpret relevant data (usually within their field of study) in order to make judgments that include reflection on relevant social, scientific and ethical issues.

Core skills

• Be a critical thinker before knowledge in all its dimensions. Show intellectual, cultural and scientific curiosity and a commitment to professional rigor and quality.

Content

1. Planetary Health and food systems.

Planetary Health Food systems and forces of change.

2. Trends in food consumption and food production.

Current trends in food consumption and production. Main environmental and health risks of current food consumption and production.

3. Trends in food innovation and development by the food industry.

Main trends in innovation and development of new foods. Phases of the innovation process. New foods and food products.

Evaluation

According to the UVic Regulations, approved by the University's Board of Directors, there will only be one official call that will cover two different evaluation periods:

• Ordinary period, which will take place during the academic period.
• Complementary evaluation period.

ordinary period

Continuous evaluation of the activities carried out by the student through:

- Actively participate in class and in the forums that are proposed (10% of the final grade of the subject, non-refundable).

Regular class attendance (5%). Participation in the forums of the subject (5% through the rubric of participation in the forums).

- Continuous evaluation of directed and autonomous activities (90% of the final mark of the subject).

Exercise 1: Food Systems (individual, 15%, recoverable)

Exercise 2: Food consumption and production (individual, 15%, recoverable)

Exercise 3: New foods (individual, 20%, recoverable)

Subject work: Development of a new food (group, 40%, non-refundable)

The final mark of the subject will be the result of the weighting of the marks obtained in each of the parts.

Complementary assessment period

The student who does not pass some of the activities considered recoverable may recover them during this period, as long as the total of parts not passed in the subject does not represent more than 50% of the final mark of the subject.

The final grade for this period is obtained by taking the weighted average of the grades obtained during the ordinary period and, if some activities have been recovered, in the complementary assessment. The subject is passed if a grade ≥5 is obtained.

important

Plagiarism or copying someone else's work is penalized at all universities and, according to the University of Vic - Universitat Central de Catalunya Coexistence Rules , constitute serious or very serious offences. That is why in the course of this subject the plagiarism or misappropriation of other people's texts or ideas (see What is considered plagiarism ?) and the improper or undeclared use of artificial intelligence in a activity automatically result in a suspension or other disciplinary measures.

To facilitate the appropriate citation of texts and materials, it is necessary to consult the guidelines and guidelines for academic citation available on the website of the UVic Library.

Methodology

The subject is structured around:

1. Theoretical sessions in the classroom.

2. Exercise resolution seminars.

3. Practical sessions in the laboratory.

The work sessions will be devoted to the presentation of the contents of the different topics, to the study of cases or practical cases, to oral presentations, to discussions and comments on documents, to debates and/or discussion groups, to the correction and/or revision of exercises and monitoring of the work of the subject. They will be work sessions with the whole class group with the teacher, in the case of face-to-face students. The group tutoring sessions will be used to monitor the work done on the subject that will be developed throughout the semester.

The hours of independent work, which must be done outside of face-to-face sessions, will be aimed at organizing the information obtained throughout the different sessions, watching videos and conferences, preparing case studies, preparing oral presentations, reading of recommended documents, research/expansion of contents, preparation of individual and group work established by the teaching staff on syllabus contents.

Study materials will be available to students in the subject's virtual classroom. At the beginning of the course, a work plan will be provided with which the student can plan the study of the subject and in which a calendar will be specified with the contents to be worked on in each of the sessions, as well as the tasks to be done and the due dates for each task.

In accordance with the UVic-UCC Regulations for accreditation and demonstration of knowledge and skills in third languages (https://www.uvic.cat/acreditacioB2), this subject is included in the "Implementation Plan and deployment of English in undergraduate degrees at the FCSB" (see Degree Room/Regulations and regulations). This implies that this subject includes training and assessment activities in the English language in order to accompany the achievement of this competence among the students.

Bibliography

Key references

• Gil, G. (2017). Innovación alimentaria. Síntesis.
• Madrid Vicente, A. (2010). Nuevo manual de industrias alimentarias (4 ed.). AMV Ediciones.
• Potter Norman N., Hotchkiss J.H. (1999). Ciencia de los alimentos. Acribia.
• Steffen, Will (2021). Introducing the Anthropocene: The human epoch. Ambio 50:1784–1787. Retrieved from https://doi.org/10.1007/s13280-020-01489-4

Further reading

Teachers will provide complementary bibliography and compulsory reading throughout the course via the Virtual Campus.