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Ideation process for new food products

Bibliographic Details
Main Author: García Segovia, Purificación
Publication Date: 2025
Other Authors: Cunha, Luís Miguel
Format: Other
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.2/19834
Summary: This module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
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spelling Ideation process for new food productsModules from the BIP Food Innovation and the ConsumerIdeationNew foodThis module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.Moura, Ana Pinto deCunha, Luís MiguelGarcía Segovia, PurificaciónRepositório AbertoGarcía Segovia, PurificaciónCunha, Luís Miguel2025-04-15T14:57:27Z2025-032025-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/otherapplication/pdfhttp://hdl.handle.net/10400.2/19834enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-04-20T01:47:40Zoai:repositorioaberto.uab.pt:10400.2/19834Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T06:29:47.543561Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Ideation process for new food products
Modules from the BIP Food Innovation and the Consumer
title Ideation process for new food products
spellingShingle Ideation process for new food products
García Segovia, Purificación
Ideation
New food
title_short Ideation process for new food products
title_full Ideation process for new food products
title_fullStr Ideation process for new food products
title_full_unstemmed Ideation process for new food products
title_sort Ideation process for new food products
author García Segovia, Purificación
author_facet García Segovia, Purificación
Cunha, Luís Miguel
author_role author
author2 Cunha, Luís Miguel
author2_role author
dc.contributor.none.fl_str_mv Moura, Ana Pinto de
Cunha, Luís Miguel
García Segovia, Purificación
Repositório Aberto
dc.contributor.author.fl_str_mv García Segovia, Purificación
Cunha, Luís Miguel
dc.subject.por.fl_str_mv Ideation
New food
topic Ideation
New food
description This module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
publishDate 2025
dc.date.none.fl_str_mv 2025-04-15T14:57:27Z
2025-03
2025-03-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/other
format other
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.2/19834
url http://hdl.handle.net/10400.2/19834
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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