This report presents the work done during a curricular internship, at Fromageries Bel Portugal, as a conclusion of a Master’s degree in Biotechnology and Food Innovation in Escola Superior de Biotecnologia (Universidade Católica Portuguesa). The report contains a detailed description of the entire process when developing new packages for cheese slices produced in Fromageries Bel Portugal (referred to along the document as “Bel”). The study was carried out by comparing two packages (made of different materials) for cheese slices, aiming to understand which one is more suitable for the product. This was accomplished through experimental trials where the same number of packs of each material was produced. These packages were monitored over the product's shelf life by following specific parameters such as microbial growing, physico-chemical parameters, visual and texture properties, and sensory properties. This aimed to understand if the product's behavior changed according to the type of package. The results of this study revealed that the product behavior does not change when packed in the different materials tested. Although, this report does not include the totality of results obtained in this study because the internship duration was shorter than the monitoring plan duration. The label for easy opening and reclosing the package after the first opening was also studied. In this test, two types of labels made of different materials were tested. Results showed that both labels are suitable for reclosing the package several times between uses. The work also included a study on the appearance of holes and microholes in the packages. Results seem to indicate that the contact between the primary package and the transportation box might be damaging the package and promote the appearance of holes and microholes.
|Date of Award||19 Oct 2021|
- Universidade Católica Portuguesa
|Supervisor||Maria de Fátima Poças (Supervisor)|
- Mestrado em Biotecnologia e Inovação