New food packaging

Fonseca, Susana Caldas

Publication

New food packaging

2025-03Education resource

datacite.subject.sdg	09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg	12:Produção e Consumo Sustentáveis
dc.contributor.author	Fonseca, Susana Caldas
dc.contributor.editor	Moura, Ana Pinto de
dc.contributor.editor	Cunha, Luís Miguel
dc.contributor.editor	García Segovia, Purificación
dc.date.accessioned	2025-04-16T10:04:55Z
dc.date.available	2025-04-16T10:04:55Z
dc.date.issued	2025-03
dc.description	Ana Pinto de Moura, docente do Departamento de Ciências e Tecnologia e proponente do Blended Intensive Program (BIP) Food Innovation and the Consumer, no âmbito das atividades de internacionalização, Eramus+ para mobilidade, desenvolvida pelo Gabinete de Comunicação e de Relações Internacionais (GCRI). O BIP Food Innovation and the Consumer envolveu os seguintes parceiros de três países: Universidade Aberta (proponente), Faculdade de Ciências da Universidade do Porto (Portugal), Universitat Politècnica de València (Espanha) e National and Kapodistrian University of Athens (Grécia). O curso, dirigido a estudantes de mestrado e de doutoramento, lecionado em língua inglesa, compreendeu uma componente em regime de e-learning, em formato modular, disponibilizada através da PlataformAbERTA (duração: 4 semanas) e uma componente presencial (duração: 5 dias), realizada na Universitat Politècnica de València, Espanha, correspondendo o curso a 3 ECTS. É co-editora dos materiais pedagógicos do curso inseridos na coleção Modules from the BIP Food Innovation and the Consumer, Moura, A.P., Cunha, L. M., & Garcia-Segovia, P. (Ed.), Universidade Aberta: - Moura, A. P., & Cunha, L.M. (2025), Consumer determinants of acceptance of emerging food technologies - Martínez-Monzó, J.; Garcia-Segovia, P.; Igual, M. (2025), New food technologies - Valdramidis, V. (2025) New food technologies for food safety - Garcia-Segovia, P.; Cunha, L.M. (2025), Ideation process for new food products - Fonseca, S.C. (2025), New food packaging
dc.description.abstract	This 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.	eng
dc.description.sponsorship	BIP: Food Innovation and the Consumer (Erasmus+ code number: 2023-1-PT01-KA131-HED-000116262-2)
dc.identifier.citation	Fonseca, S.C. (2025), New food packaging, in Modules from the Blended Intensive Program (BIP): Food Innovation and the consumer, in Moura, A.P., Cunha, L. M., & Garcia-Segovia, P. (Ed.), Universidade Aberta.
dc.identifier.uri	http://hdl.handle.net/10400.2/19837
dc.language.iso	eng
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/
dc.subject	Food packaging
dc.subject	Smart packaging
dc.subject	Edible coating
dc.subject	Biodegradable packaging
dc.subject	Recycled packaging
dc.title	New food packaging	eng
dc.title.alternative	Modules from the BIP Food Innovation and the Consumer	eng
dc.type	learning object
dcterms.educationLevel	https://elearning.uab.pt/course/view.php?id=21699
dcterms.instructionalMethod	Blended Intensive Program (BIP): Food Innovation and the Consumer
dcterms.instructionalMethod	Students should be able to describe the main developments regarding new food packaging technologies
dspace.entity.type	Publication
oaire.citation.endPage	85
oaire.citation.startPage	1
oaire.citation.title	Modules from the BIP Food Innovation and the Consumer
oaire.version	http://purl.org/coar/version/c_b1a7d7d4d402bcce