This work consists of a probation report which aims to present the tasks carried out during the internship to complete the master's degree in Biotechnology and Food Innovation, at Sonae MC’s company. It’s divided in two parts. The first consists of a description of the activities carried out at the Quality and Research Department, namely at the Nutrition Team. These activities included support in the development of different tasks in the area of nutrition and food retail, with internal projects, partnerships with external associations, training for employees, among others. A second part corresponds to the presentation of the project to develop a range of healthy products for the company's cafeterias. The methodology used in this project, consisted of a set of sequential activities, namely, the analysis of the positioning of the offer of cafeterias in relation to the competing market, the application of a questionnaire to access the perception of customers in relation to the current offer, the development of proposals for new products and the sensorial analysis of the products developed. Based on the results of the previous steps and guidelines for a balanced diet, proposals for fruit juices, smoothies, desserts, salads, sandwiches and wraps were developed, including fruit and vegetables, through nutritionally balanced and sensorially validated recipes. The project allowed the development of a value proposition for Sonae MC cafeterias, with healthier products and accepted by the consumer. The internship was very enriching, allowing the development of new knowledge and skills, both personal and professional.
|Date of Award||25 May 2021|
- Universidade Católica Portuguesa
|Supervisor||Ana Maria Gomes (Supervisor)|
- Sonae MC
- Healthy eating
- Mestrado em Biotecnologia e Inovação