REA | Ciências da Vida, Ambiente e Sustentabilidade
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Materiais de ensino, aprendizagem ou investigação sob domínio público ou licenciados de forma aberta, de modo a permitir a sua utilização, reutilização ou adaptação por terceiros.
Contém documentos da tipologia REA, depositados em auto arquivo na comunidade científica "Ciências da Vida" e documentos do acervo do Arquivo Audiovisual da Universidade Aberta.
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Recursos educativos que visam potenciar a criação de novos recursos educativos. O licenciamento aberto é construído no âmbito da estrutura existente dos direitos de propriedade intelectual, tais como se encontram definidos por convenções internacionais pertinentes, e no respeito pela autoria da obra.
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- New food packagingPublication . Fonseca, Susana Caldas; Moura, Ana Pinto de; Cunha, Luís Miguel; García Segovia, PurificaciónThis module covers the theoretical background of new food packaging technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
- New food technologies for food formulationPublication . Martínez Monzó, Xavier; Garcia Segovia, Purificación; Igual Ramo, Marta; Moura, Ana Pinto de; Cunha, Luís Miguel; García Segovia, PurificaciónThis module covers the theoretical background on the application of new food technologies for food formulation. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
- New food technologies for food safetyPublication . Valdramidis, Vasilis; Moura, Ana Pinto de; Cunha, Luís Miguel; García Segovia, PurificaciónThis module covers the theoretical background of the new food technologies for food safety. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
- Ideation process for new food productsPublication . García Segovia, Purificación; Cunha, Luís Miguel; Moura, Ana Pinto de; Cunha, Luís Miguel; García Segovia, PurificaciónThis module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
- Consumer determinants of acceptance of emerging food technologiesPublication . Moura, Ana Pinto de; Cunha, Luís Miguel; Cunha, Luís Miguel; Segovia, Purificación GarcíaThis module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
- A pasta celulósicaPublication . Sousa, Olga de; Carmo, Cristina; Contreiras, José MiguelPrograma realizado pelo Instituto de Tecnologia Educativa em 1986, sobre a floresta, fator de equilíbrio ecológico e fonte de matéria-prima.
- O fabrico do papelPublication . Sousa, Olga de; Carmos, Cristina; Contreiras, José MiguelEste programa realizado pelo Instituto de Tecnologia Educativa em 1986, aborda as fases do tratamento da pasta celulósica até à obtenção do papel, as operações de corte e empacotamento do papel segundo a sua utilização.
- Ser sustentável na UAb: alimentação conscientePublication . Universidade AbertaNeste clip da série Ser Sustentável apresentamos sugestões sobre alimentação consciente.
- Ser sustentável na UAb: comprar de forma sustentávelPublication . Universidade AbertaNeste clip da série Ser Sustentável apresentamos sugestões sobre como comprar de forma sustentável.
- Ser sustentável na UAb: cuidar do bem-estarPublication . Universidade AbertaNeste clip da série Ser Sustentável apresentamos sugestões para uma vida saudável.