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St. Angela’s College host virtual Food Product Innovation Day
Caitlin wanted to develop a food product that wastasty, satisfying, high in fibre yet quick and easy to prepare and so, Caitlin created a high fibre potato waffle that is high in folic acid, vitamin B12 and low in fat. Caitlin’s waffles are also gluten free, vegan and vegetarian friendly. Teresa Daly, Global Business Development Manager at Glanbia, was judging on the day alongside Stephen Walshe, Sligo Local Enterprise Office and virtually presented Caitlin with the Certificate for Best Food Product Innovation and Presentation 2021 and her prize.
The Food Innovation and New Product Development module studied in year 4 of the B.Applied Science (Nutrition, Food and Business Management) degree focusses on developing innovative, healthy, value added food products over a 10 week period in the food laboratories in St. Angela’s College.
Roisin Lydon, lecturer on the B.Applied Science (Nutrition, Food and Business Management) comments, “Innovation is important now more than ever to meet the ever growing demands of today’s health conscious consumer.” The students conduct sensory trials, market research and also develop a marketing plan for the product. At the end of the 10 weeks the students present their final products including packaging, labelling, costings and their marketing plans.
Breda O’Mahony, lecturer on the Food Innovation and New Product Development module comments, “This module develops students’ autonomous ability to think creatively, reflect and carry out evidence-based research in order to design and develop innovative, healthy food products.”
Visit the College website for more details on the B.Applied Science (Nutrition, Food and Business Management)