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Abstract(s)
A Investigação, o Desenvolvimento e Inovação (IDI), converteram-se em elementos prioritários de qualquer país industrializado numa economia global. Não basta ter uma boa ideia, é necessário ser capaz de gerir de modo sistemático e planeado o conhecimento gerado, aproveitando os recursos para o converter em valor e criar riqueza. Dando sequência à estratégia da União Europeia, Portugal tem vindo a criar instrumentos de apoio à Investigação e Inovação, áreas cruciais ao desenvolvimento sustentado. A gestão de inovação, embora complexa, pode ser sistematizada e organizada numa metodologia. O conjunto de normas portuguesas de IDI vieram desmistificar o conceito de IDI como algo intangível. No presente estudo, partindo das referidas normas, pretendeu-se elaborar um conjunto de procedimentos e documentos associados a um projeto IDI, que servisse de base ao departamento de inovação da empresa. De modo a alcançar este objetivo, procedeu-se ao estudo dos referenciais normativos na área da certificação da inovação e dos modelos de desenvolvimento de produto.
O queijo fresco foi o produto alvo deste estudo. Este caracteriza-se por ser um alimento com alto valor nutricional e fazer parte da alimentação dos portugueses há várias décadas. No entanto, um dos grandes desafios é a sua conservação, este possui um tempo de vida reduzido. Esta questão tem sido impulsionadora de investigação por parte da indústria e dos seus parceiros, que têm desenvolvido novos adjuvantes e processos tecnológicos para contornar este problema. Nesta dissertação, pretendeu-se estudar o comportamento de dois conservantes de origem biológica (Bioprox® e Biopress®) no tempo de vida útil do queijo fresco de vaca. De modo a atingir este objetivo, desenvolveram-se estudos de vida útil em que foram avaliados parâmetros microbiológicos e sensoriais de amostras com os dois conservantes.Com base nos resultados obtidos nas análises microbiológicas e sensoriais, a melhor formulação foi a que inclui o conservante biológico Bioprox®. Nos dois ensaios realizados, os resultados obtidos foram constantes ao longo do estudo e classificados com sendo “satisfatórios” para todos os parâmetros biológicos analisados. Porém, os resultados não são conclusivos, sendo necessária a realização de novos ensaios. Constatou-se a importância do planeamento e gestão no processo de inovação, se estes forem assumidos pela gestão de topo, no âmbito de cultura de melhoria contínua e orientados por ferramentas adequadas, aumenta-se a probabilidade de sucesso do novo produto.
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.
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.
Description
Keywords
Queijo fresco Conservante biológico Estudo de vida útil Inovação Desenvolvimento de produto Fresh cheese Biological additive Shelf life Innovation Product development