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