AGRIO ET EMULSIO - NEW PRODUCTS DEVELOPMENT

Este projecto apresenta uma proposta em Design & Tecnologia Alimentar, nas areas dos produtos vinagreiros ( Agrio ) e emulsoes alimentares ( Emulsio ). Harmoniza caracteristicas tecnologicas e a aptidao para food pairing , com tradicoes gastronomicas, Nouvelle Cuisine , preocupacoes com a alimentacao na saude e localizacao privilegiada da ESAS, no Ribatejo, onde se localiza o principal polo vinagreiro e de emulsoes alimentares do pais. Iniciado em 2009 e com prototipos finais desenvolvidos, com a participacao de estudantes, propoe o desenvolvimento de novos produtos que se perfilam para mercados gourmet , diet ou vegan/veggy , atraves de metodologias sustentaveis, que conferem valor, nobreza e conhecimento cientifico. Os prototipos, delineados para assegurar inovacao e conveniencia - longa vida util, multiplas aplicacoes na industria/restauracao - perspectivam a requalificacao de materias-primas dispendiosas/sazonais/excedentarias e valorizacao de subprodutos, garantindo, simultaneamente, boas praticas e a seguranca alimentar. A procura de produtos de excelencia, faz acreditar num seu potencial crescimento. Considerando a maturidade do projecto, a oferta tecnologica e flexivel e os outputs (prototipos) ajustaveis, tendo em conta parcerias com o tecido empresarial da regiao e valencias do consorcio. ABSTRACT Project presents a proposal in Food Design & Technology, in the areas of vinegar products ( Agrio ) and food emulsions ( Emulsio ). Combines its technical features and food pairing ability, with gastronomic traditions, Nouvelle Cuisine , concerns about food in health and unique location of ESAS in Ribatejo, where main vinegar and food emulsions´ Portuguese industries stands. Started in 2009, with final prototypes developed with students´ participation, propose the development of new products who profile into the gourmet, diet or vegan/veggie markets, through sustainable methodologies, who value regional raw materials and generates nobility, value and technical-scientific knowledge. Prototypes are designed to provide innovation and convenience - long shelf-life and multiple food applications in industry/restoration - aiming the preservation of expensive/seasonal/surplus raw materials and valorization of byproducts, ensuring, simultaneously, good practices and food safety. The demand for exquisite products as purchase decision factor, make believe in its potential growth. Given project´s maturity, technological scope is flexible and outputs (prototypes) are adjustable to the stakeholders´ needs, considering business clusters’ partnerships and consortium skills.