Desenvolvimento de novo produto
: queijo fresco de vaca com conservante biológico

Translated title of the thesis: Development of new product: fresh cheese with biological preservative
  • Ana Catarina Pechilga Alves (Student)

Student thesis: Master's Thesis


Research, Technological Development and Innovation (IDI) have become priority elements of any industrialized country in a global economy. Good ideas are not enough, one must be able to manage knowledge in a systematic and planned manner and turned into added value and thus create wealth. According to the European Union policy, Portugal, has been developing instruments to support Research and Innovation, which are considered to be crucial to achieve sustainable development. Innovation management, although complex, can be systematized and organized into a methodology, a set of Portuguese RDI standards have been published demystified that the RDI concept as something intangible. In the present study, based on these standards, it was intended to elaborate a set of procedures and documents associated with an R & D project, which are fundamental to innovation department of the company. To achieve this goal, the normative references in innovation certification and product development models were studied. Fresh cheese was the target product of this study. This product is characterized as having a high nutritional value and to be an important part of the Portuguese’s feeding for decades. However, one of the main challenges is its conservation, due to the reduced shelf life. This issue has been a driving force behind research by industry and theirs partners, who have developed new adjuvents and technological methods to minimize this problem. In this dissertation, it was intended to study the behaviour of two biological preservatives (Bioprox® and Biopress®) in the fresh cheese’s shelf life. In order to achieve this goal, shelf life studies were developed in which microbiological and sensory parameters were evaluated. Based on the microbiological and sensorial analysis, the best formulation was the one that includes the biological preservative Bioprox®. In the two tests, the results obtained were constant throughout the study and were classified as being "satisfactory" for all the microbiological parameters analyzed. However, the obtained results are not conclusive, it’s necessary future studies. The importance of planning in the innovation management process was confirmed and if it is assumed by top management company, internalized in a culture of continuous improvement and guided by appropriate tools, the probability of success of the new product increases.
Date of Award19 Nov 2018
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorPaula Teixeira (Supervisor) & Cátia Monteiro (Co-Supervisor)


  • Fresh cheese
  • Biological additive
  • Shelf life
  • Innovation
  • Product development


  • Mestrado em Biotecnologia e Inovação

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