Final Year Culinary Science project Presentations on May 2nd

Published: 12 Jun, 2023

Final year 4^th year students from the B.Sc. (Hons) in Culinary Science presented the results of their Food Product Development projects to academic staff from The School of Food Science and Environmental Health and The School of Culinary Arts and Food Technology. Industry representatives from Kepak were in attendance -thanks to

• Ciara Kenny

Technical Services Manager at Kepak Group and Part Time PhD Researcher at TU Dublin

and

• Derek Conlan

              Group Culinary Innovation Manager,

              Kepak Foods

 

The fourth year research project not only involves making a food product in the production kitchens but also carrying out physical, chemical, microbiological and sensory testing. The project report is compiled as a research thesis and posters and elevator pitches are presented to an audience. Food products which were developed this year included a snack product for children, a fermented ice-cream, a chia-based spread, a nutritional drink, a flexitarian sausage, a gluten-free ravioli pasta incorporating spirulina and a fermented soya-based snack incorporating pumpkin. Congratulations to all of the students and best wishes for the future!