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 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
Carol Griffin (Sensory Services) outlines how the key sensory properties of food drive consumer acceptability and how sensory science can be applied in the development of new or improved food products. Teagasc provides a range of services to support companies in this area.
More reading materials
In this white paper, Silvia Peleteiro discusses how our senses do not work independently of each other when we consume food and beverages but instead are constantly interacting. Understanding how the senses operate together is a powerful tool for product developers and marketing professionals.
Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and food science students.
This study sought to investigate the attitudes, motives, and behaviours of older Irish adults towards the usage of functional foods and whether functional foods have a role to play in addressing their age-related health issues.
This article provides a brief overview of research opportunities in the emerging functional foods field, with a focus on fruit-derived products. Based on recent research in the field of fruit-based functional foods, a structured approach to the design and development of functional finished products is presented.
The Regulation clarifies the responsibilities of food business operators concerning food information.