Modules

Module 1 – The Senior’s Food Market Opportunity

Module 2 – The Healthcare and Nutritional Needs of Seniors

Module 3 – Food Fortification for Health Management

Module 4 – Designing New Foods for Seniors

Module 5 – The 5 Phases of New Product Development

Module 6 – Nutrition and Health Claims

Module 7 – Innovative Packaging and Food Labelling

Module 8 – Sensory Analysis and Consumer Testing

Module 9 – Seniors’ Unique Barriers and Needs

Module 10 – Using Innovation to Create Opportunities

Module 11- The Design Thinking Process

Module 12 – Researching Senior Consumers’ Needs

Module 13 – Effective Marketing Approaches to Senior Consumers

Module 14 – Business Models for the Seniors Market

Module 15 – Creating a Seniors Food Marketing Strategy

Module 16 – Brand Building for the Seniors’ Market

Resources

Case Study

More reading materials

This paper aims to gather stakeholder tacit knowledge to design new product concepts with optimal product attributes for new health-promoting food products for the ageing population.

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Search results in the Food Safety Webpage of the Authority of Ireland.

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This book provides the framework for understanding and appreciating the complexity of food development projects. As the foregoing list attests, the book also forges tools for success in working individually or on teams to create or enhance food products and product lines.

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Europe 2035 – What are we going to eat? Where will we do our grocery shopping? How can we produce food using fewer resources? Who can benefit most from new trends? Which other industries will affect the food industry? What will the food sector look like?

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