Banca de QUALIFICAÇÃO: KAREN MAGNUS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : KAREN MAGNUS
DATE: 30/04/2025
TIME: 14:00
LOCAL: meet.google.com/xft-xjtc-sii
TITLE:

SENSORY ANALYSIS OF FOOD IN BRAZIL: AN INNOVATIVE PROPOSAL THROUGH THE ADAPTATION OF TEXTURE ATTRIBUTE SCALES

KEY WORDS:

sensorial analysis; technical standards; food technology; food-processing industry. 

PAGES: 61
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The food industry is one of Brazil'sprimary sources of domestic wealth creation. The sector is responsible for 10.7% of the Gross Domestic Product (GDP). In 2023, the food industry will invest 19.1 billion reais in research and innovation. Changing consumer habits and constant concern about climate and environmental issues have driven innovation focused on the comprehensive use of food, plant-based foods, functional foods, and foods for special purposes. The taste and texture of new products are major challenges facing the industry. In addition, the texture scales currently used as a standard in Brazilby the ABNT for sensory panels date back to 1963 and are standardized with food products from other countries, including some that are no longer available. Scales standardized with national products can contribute to developing products with textures that are more pleasing to the Brazilian palate. These premises demonstrate the need to adapt the texture scales used in Brazil since sensory analysis is an essential step in developingfood products. Therefore, the present study aims to adapt standard sensory scales toevaluate mechanical texture attributes using food products available in Brazil. To this end, a mixed-methods approach will be adopted, with an exploratory phase and an experimental phase for adapting food texture scales and developing technological products. The exploratory phase includes the analysis of scales and the review of standards. In contrast, the experimental phase consists of the selection of foods, the development of scales, and the proposal of technological products. As a result, theobjective is to provide the market with standardized food texture scales based on foods available in Brazil through a conclusive technical report and booklet materials. In addition, a request will be made to update the ABNT standard that regulates the process of evaluating the texture profile of foods. 

COMMITTEE MEMBERS:
Externo ao Programa - ANDRE ROSA MARTINS
Interna - GIANDRA VOLPATO
Presidente - VERA LUCIA MILANI MARTINS
Externa à Instituição - WAGNA PILER CARVALHO DOS SANTOS - IFBA