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Publication
Desenvolvimento de um Novo Produto na categoria de Ready Meals
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Advisor(s)
Abstract(s)
O presente relatório reflete o trabalho realizado no âmbito da Unidade Curricular
Estágio do Mestrado em Engenharia Alimentar, da Escola Superior Agrária de Coimbra,
do Instituto Politécnico de Coimbra. O estágio decorreu entre fevereiro e setembro de
2022, no Departamento de Investigação e Desenvolvimento (ID) da empresa Nobre
Alimentação, Lda, localizada em Rio Maior, sob orientação da Engenheira Helena
Sampaio.
O objetivo principal do estágio curricular foi a participação pró-ativa no projeto de
Desenvolvimento de Novos Produtos, inserido na categoria de Ready Meals, mais
concretamente de refeições em lata, na gama “Petisca”, cujo conceito vai ao encontro
do hábito de petiscar com amigos e familiares. Para isso, foram acompanhadas as várias
etapas do processo de Desenvolvimento de Novos Produtos.
O desafio inicial do projeto emanou do Departamento de Marketing, cuja proposta
consistiu no desenvolvimento de um novo produto, nomeadamente a adaptação da
receita típica do Pica-pau, petisco tradicional do Ribatejo, para um produto enlatado a
ser lançado em setembro de 2022. O Departamento ID, depois de uma fase de pesquisa
e investigação, passou à fase de desenvolvimento do produto, que incluiu vários
ensaios. No entanto, a atual crise de inflação agravou de forma significativa o preço das
matérias-primas, afetando os custos projetados para o produto, o que levou ao
adiamento do seu lançamento.
O foco deste relatório de estágio vai ser o processo de Desenvolvimento de Novos
Produtos, considerando todo o processo definido pela Nobre Alimentação, Lda., de
acordo com os respetivos recursos e necessidades. Para além de serem detalhadas
todas as fases do processo de desenvolvimento de novos produtos, serão descritos os
23 ensaios realizados que permitiram chegar ao produto final.
Palavra-chave: Desenvolvimento de Novos Produtos; Pica-pau enlatado; ensaios;
produção, custos
The present report reflects the work carried out during the internship as part of the Curricular Internship course of the Master's Degree in Food Engineering at the Escola Superior Agrária de Coimbra, Instituto Politécnico de Coimbra. The internship took place between February and September 2022, at the Research and Development (R&D) Department of Nobre Alimentação, Lda, located in Rio Maior, under the guidance of Engineer Helena Sampaio. The main objective of the curricular internship was to proactively participate in the new product development project, within the Ready Meals category, specifically canned meals in the "Petisca" range, whose concept is in line with the habit of snacking with friends and family. To achieve this, the various stages of the New Product Development process were followed. The initial challenge of the project came from the Marketing Department, which proposed the development of a new product, namely the adaptation of the traditional recipe of Pica-pau, a traditional snack from Ribatejo, to a canned product to be launched in September 2022. After a research and investigation phase, the R&D Department moved on to the product development phase, which included various trials. However, the current inflation crisis significantly increased the price of raw materials, affecting the product's costs which led to its launch's postponement. The focus of this internship report will be the New Product Development process, specifically the canned Pica-pau product, considering the entire process defined by Nobre Alimentação, Lda., according to the resources and needs. In addition to the detailed phases of the New Product Development process, the twenty-three trials that led to the final product will be also described. Keywords: New products development; canned Pica-pau; tests; production; costs
The present report reflects the work carried out during the internship as part of the Curricular Internship course of the Master's Degree in Food Engineering at the Escola Superior Agrária de Coimbra, Instituto Politécnico de Coimbra. The internship took place between February and September 2022, at the Research and Development (R&D) Department of Nobre Alimentação, Lda, located in Rio Maior, under the guidance of Engineer Helena Sampaio. The main objective of the curricular internship was to proactively participate in the new product development project, within the Ready Meals category, specifically canned meals in the "Petisca" range, whose concept is in line with the habit of snacking with friends and family. To achieve this, the various stages of the New Product Development process were followed. The initial challenge of the project came from the Marketing Department, which proposed the development of a new product, namely the adaptation of the traditional recipe of Pica-pau, a traditional snack from Ribatejo, to a canned product to be launched in September 2022. After a research and investigation phase, the R&D Department moved on to the product development phase, which included various trials. However, the current inflation crisis significantly increased the price of raw materials, affecting the product's costs which led to its launch's postponement. The focus of this internship report will be the New Product Development process, specifically the canned Pica-pau product, considering the entire process defined by Nobre Alimentação, Lda., according to the resources and needs. In addition to the detailed phases of the New Product Development process, the twenty-three trials that led to the final product will be also described. Keywords: New products development; canned Pica-pau; tests; production; costs
Description
Keywords
Desenvolvimento de Novos Produtos Pica-pau enlatado ensaios produção custos