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Healthy Ageing: NPD opportunities for meat and more

Event Time 9:30 - 13:30
Venue Teagasc Food Research Centre, Ashtown, Dublin 15

As life expectancy increases, the number of people aged over 60 years is increasing at a rate faster than all other age groups. Moving to the senior stages of life brings a new and different set of physical and nutritional requirements, which may require changes in food consumption and lifestyle behaviours. An understanding of these can help the development of targeted and appropriate food products to enhance quality of life and promote healthy aging.

We are delighted to invite you to this half day workshop with findings from three nationally funded research projects focussing on older consumers1. It will be of relevance to food industry from a technical and marketing perspective, to researchers working in the area of NPD or consumer behaviour and to food policy development.

To register for this free event please click here.

For further information, contact Dr. Cristina Botinestean at email: Cristina.Botinestean@teagasc.ie

9:30 – 10:00 Coffee and registration 
10:00 Sinéad McCarthy, & Ruth Hamill, Teagasc Introduction and overview of proceedings.
10:10 Helen Roche, Professor of Nutrigenomics, UCD Nutritional requirements in the older adult.
11:40 Mary McCarthy, Professor of Marketing, UCC Segmenting a segment.  A closer look at food patterns among older Irish Adults.
11:00 – 11:20 Tea/Coffee Networking
11:20 Paula Conroy, PhD Student, UCC Sensory decline due to aging: An examination of texture and flavour enhanced meat products for older consumers.
11:50 Cristina Botinestean, Postdoctoral Researcher, Teagasc Enhancing texture attributes in meat products to increase appeal for older consumers.
12:10 Sephora Baugreet, Walsh Fellow PhD Student, Teagasc
Development of restructured meat products with plant proteins targeted at the nutritional requirements of older adults.
12:30 Sinéad McCarthy, Research Officer, Teagasc Meeting the needs of older consumers, considerations and insights for NPD.
12:50 Closing discussion Discussion and close of proceedings.
13:10 Light lunch and refreshments

1 All three projects have been funded through the FIRM funding instrument of the  Department of Agriculture and Marine

Meat4Vitality; Enhancement of texture, flavour and nutritional value of meat products for older adults

Nutrimal; Novel nutritional solutions to combat chronic malnutrition in the elderly

ReVisData; Data mining of existing consumer behaviour and attitudes databases to inform consumer led NPD