The main purpose of this subject is to encourage the mobility of the students of Bachelor's Degree in Food Science and Technology in order to increase their interest in the professional practice at European/international level, to develop a cooperative work among students of both universities and to increase the knowledge concerning food industry of both regions. To achieve this goal, the subject is taught in English and organized by the University of Bordeaux (L Institut Polytechnique de Bordeaux, IPB)and the University of the Basque Country, UPV/EHU (Faculty of Pharmacy , Vitoria-

Gasteiz).



Throughout the Project-Based Learning (PBL) active methodology, in this subject students have to develop a new food product and find solutions to real problems related to food products and production. Since the prior knowledge acquired by the students throughout the Degree has to be put into practice, the course is given during the last four-month period of the Degree, and it extents for four weeks just before the Supervised Internship.



SPECIAL NOTE:



This subject is taught jointly between the UPV/EHU and the Institut Polytechnique de Bordeaux (IPB) along one month (March). For the first 2 weeks of the workshop, French students come to Vitoria-Gasteiz and work together with Basque students. Afterwards, all students move to Bordeaux, where the second and last fortnight of the course takes place.



It is important to note that subject implies 6 ECTS credit snd that each ECTS (25 h) includes 10 in-person hours and 15 non-in-person hours. Therefore, during the 4 weeks that this course lasts, the students should be available in the morning and in the afternoon to work in teams (from 9:00 to 18:00 more or less, which includes in-person and non-in-person hours). Please, remember that this dedication is NOT reflected in the Webuntis platform on UPV/EHU timetables.



The Faculty of Pharmacy of UPV/EHU will fund the transportation of our students to Bordeaux (Vitoria-Bordeaux-Vitoria). However, the students will have to assume their accommodation and other living expenses on their own.

COMPETENCES



- To be able to apply the knowledges got throughout the curricular development of the Degree to solve problems about the food design, processing and marketing.



- To be able to plan and carry out experimental tests at pilot scale to develop food products and processes, and also to be able to explain the results obtained.



- To be able to work in a team in an international context.



- To be able to identify the similarities and dissimilarities at food industry level and at university level among two different regions.



- To be able to express correctly in English in the specific field of Food Science and Technology.

THEORETICAL PROGRAMME



The approach and the work guidelines for the subject will be explained and the beginning of the academic year, and teams will be created with students from both universities mixed. Also, tutors from both universities will be assigned to the teams.

A real problem related to the processing of a food product will be proposed to the students and the different groups will have to define a practical solution.



In the process to find a solution, the students will received advice from the tutors and will attend courses, lectures, and seminars in which the possible solutions to the problem proposed will be discussed. The courses and lectures will change each year depending on the problem to work on.



The lectures will cover different aspects, as the following ones:



- Innovation and development of products and technologies



- European and international regulations



- Cultural differences in food consumption habits



- Marketing strategies



- Other aspects



These lectures can deal with the last novelties in the different food sectors or to focus on specific products.



PRACTICAL PROGRAMME



Field practices: Visit to food industries, where students will have the chance to know on site the difficulties in factories of both countries.



Workshops: Industrial workshops in the Pilot Plants available at both universities, where students will carry out experimental tests in order to find technical solutions for the problem related to food processing/development that was proposed at the beginning of the subject.



This subject is part of the IKDi3 educational innovation project entitled "Innovación educativa en Objetivos de Desarrollo Sostenible (ODS) en el Grado en Ciencia y Tecnología de los Alimentos". Thus, along the whole subject special attention will be paid to the 2030 AGENDA for Sustainable Development of the United Nations and more concretely, to the following Sustainable Development Goals (SDG):



- SDG 3 Ensure healthy lives and promote well-being for all at all ages



- SDG 5 Achieve gender equality and empower all women and girls



- SDG 8 Promote sustained, inclusive and sustainable economic growth, full and productive employment and decent work for all



- SDG 12 Ensure sustainable consumption and production patterns



- SDG 17 Strengthen the means of implementation and revitalize the global partnership for sustainable development



- SDG 17+1 (UPV/EHU) Linguistic and cultural diversity

METHODOLOGY



Project-Based Learning (PBL) active methodology: This subject is based on the methodology PROJECT-BASED LEARNING (PBL), which is a student-centered pedagogy that involves a dynamic classroom multidisciplinary approach in which it is believed that students acquire a deeper knowledge through active exploration of real-world challenges and problems, increasing the possibility of long-term retention of skills and concepts. In this subject, students learn by working for an extended period of time (1 month) to investigate and respond to a complex challenge (development of a new food product), taking into account some Sustainable Development Goals (SDG) of Agenda 2030 (United Nations). This activity is part of the Teaching Innovation Project ikd-i3 Laborategia of which this subject is part (i3kd-19-22 "Educational Innovation in Sustainable Development Goals in the Degree in Food Science and Technology").



The activities are organized this way (in-person hours):

Lecture classes (M): 10 h

Seminars (S) : 10 h

Field practices (GCA): 20 h

Industrial workhosps (TI): 20 h

Half of the credits will be taught at the Faculty of Pharmacy (UPV/EHU) in Vitoria-Gasteiz and the other half at the Institut Polytechnique de Bordeaux (IPB) in Bordeaux.



During the course, they will receive continuous support from the tutors to solve the different doubts that can arise.

• Sistema de Evaluación Continua
• Sistema de Evaluación Final
• Herramientas y porcentajes de calificación:
  • Defensa oral (%): 50
  • Trabajos en equipo (resolución de problemas, diseño de proyectos) (%): 40
  • Portfolio (%): 10

As this subject is developed throughout 4 weeks, once started, there is no possibility to renounce the call.



This subject is carried out in teams, within an international environment, in a collaborative way and according to continuous evaluation. So, there is no possibility to use another to appeal for another evaluation system. Another system would not guarantee the acquisition of the described skills.



EVALUATION



The final grade (100%) will have determined following this distribution:



- Mid term oral presentation (10 min) carried out by all the members of the group, and followed by questions of the examining committee, composed of tutors from both Universities(10min): 20 %



- Final oral presentation (20 min) and product tasting carried out by all the members of the group, and followed by questions of the examining committee, composed of tutors from both Universities (20min): 30 %



- Written report (20 pages maximun + appendices) on the solution they found for the proposed problem: 35%



- Self-evaluation, Co-evaluation and Hetero-evaluation (15 %)



If a face-to-face evaluation cannot be carried out, the students will be evaluated through a team written report, which will account for 100% of the grade. Each team will have to develop from a theoretical point of view a food product (different for each team), which will present some challenge both in its formulation, and in its technological processing.

Due to the special nature of this subject and the competences that students are expected to develop during this four-week Workshop, the evaluation cannot be carried out by a unique final exam representing the 100% of the final grade.

Students will be provided with the written material and guidelines, food ingredients and equipment, all of them necessary to develop the new food product and to find solutions to the real problem proposed.
For the industrial workshops white coat and cap are needed.

Bibliografía básica

BASIC BIBLIOGRAPHY



Baker, R.C., Hahn, P.W., and Robbins, K.R. (1988) Fundamentals of New Food Product Development, Amsterdam: Elsevier.



Earle, M., Earle, R. and Anderson A, (2001) Food Product Development, Cambridge: Woodhead Publishing Ltd.



Traill, B., Grunert, K.G. (1997). Product and Process Innovation in the Food Industry. Chapman and Hall, London (Uk).

Bibliografía de profundización

SPECIALIZED BIBLIOGRAPHY

Ahmed J, Rahman MS. Handbook of food process design. Volumes 1 and 2. Wiley-Blackwell,Chichester, UK: 2012.

Beckley JH, Foley MM, Topp EJ, Huang JC, Prinyawiwatkul W. Accelerating New Food Product Design and Development. Blackwell Publishing, Ames-Iowa, USA: 2007.

Brody, A.L. and Lord, J.B. (2007) Developing New Products for a Changing Marketplace, 2nd Edition, Florida: CRC Press

Earle, M. and Earle, R. (2008) Case Studies in Food Product Development, Cambridge: Woodhead Publishing Ltd.

Fuller, G.W. (2004) New Food Product Development: From Concept to Marketplace, 2nd. Ed., Boca Raton, Florida, CRC Press.

Rama R. Handbook of Innovation in the Food and Drink Industry. Food Product Press, New York, USA: 2008.

Revistas

RESEARCH PAPERS

Bäckström A, Pirttilä-Backman AM, Tuorila H. (2004). Willingness to try new foods as predicted by social representations and attitude and trait scales. Appetite, 43, 75–83.
Goldsmith R, Flynn L. (1992). Identifying innovators in consumer product markets. European Journal of Marketing, 26, 42–55.

Huotilainen A, Pirttilä-Backman AM, Tuorila, H. (2006). How innovativeness relates to social representation of new foods and to the willingness to try and use such foods. Food Quality and Preference, 17, 353–361.

Wedzicha B, Roberts C. (2004). Modelling: a new solution to old problems in the food industry. Food Manufacturing Efficiency, (1), 1-7.

Direcciones web

Codex Alimentarius; http://www.codexalimentarius.net/

European Comission, Novel Food: legislation, authorization and catalogue;
http://ec.europa.eu/food/food/biotechnology/novelfood/index_en.htm

European Comission, Food and Feed Safety; http://ec.europa.eu/food/food/index_en.htm

European Food Safety Authority; http://www.efsa.europa.eu/

Food and Agriculture Organization (FAO); http://www.fao.org/

United Nations (UN) Sustainable Development Goals Platform. http://sustainabledevelopment.un.org/

World Health Organization (WHO); http://www.who.int/en/