Projecte matriculat

Títol: Development and Industrial Scaling of a Blueberry-Enriched Pasteurized Lemonade: From Laboratory Formulation to Shelf-Life Validation

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Tutor/a o Cotutor/a: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Development and Industrial Scaling of a Blueberry-Enriched Pasteurized Lemonade: From Laboratory Formulation to Shelf-Life Validation

Data inici oferta: 12-03-2026      Data finalització oferta: 12-11-2026

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Estudis d'assignació del projecte:

GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor/a Extern: M. Carme Vives Puig
        Institució/Empresa: AMETLLERORIGENOBRADORS SL

Paraules clau:
Clean label,

Descripció del contingut i pla d'activitats:
This project focuses on the R&D development of a pasteurized lemonade enriched with fresh blueberries, covering the entire process from laboratory formulation to industrial scaling. The study includes physicochemical characterization, the establishment of food safety protocols (HACCP), and the definition of the product's technical specifications. Finally, a shelf-life study will be conducted to ensure the sensory quality and microbiological safety of the beverage for its commercial launch.
. Design and Formulation (Laboratory Scale)

Formulation studies will be performed to determine the optimal ratio between lemon juice and fresh blueberry puree.

Quality Control: Critical physicochemical parameters (pH, acidity, and SST) will be monitored to ensure stability and the desired sensory profile.

Organoleptic Validation: Laboratory tastings will be conducted to balance the flavor profile and the intensity of the natural color provided by the fresh fruit.

2. Industrial Scaling and Food Safety

The laboratory formula will be transferred to an industrial trial batch to evaluate its technical behavior during production.

Thermal Processing: The process flow diagram will be defined, incorporating pasteurization as the preservation method to guarantee food safety without degrading the qualities of the fresh blueberries.

Safety Plan: The HACCP (Hazard Analysis and Critical Control Points) system will be established, identifying Critical Control Points (CCPs).

Economic Viability: An industrial cost analysis (yield and margins) will be performed to determine the unit manufacturing cost.

3. Technical Documentation and Packaging

The official Technical Data Sheet (TDS) will be drafted, including the ingredient list (legal nomenclature), nutritional facts, and microbiological standards. Simultaneously, the packaging format and labeling design will be defined in compliance with current food labeling regulations.

4. Shelf-Life Study and Final Validation

A stability study of refrigerated samples will be conducted to determine the product's shelf life after pasteurization.

Shelf-life analysis: Microbiological counts (yeasts, molds, and aerobic mesophiles) will be combined with sensory oxidation monitoring to set an expiration date that guarantees maximum quality for the consumer.

Orientació a l'estudiant: TFG en conveni d'empresa

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