Food science and nutrition students from Cardiff Metropolitan University have developed a range of innovative food and drink products in response to briefs from the Welsh food and drink industry.
The teams of undergraduate students had 12 weeks to develop and manufacture their new food and drink products, working to a set budget and detailed client requirements. Industry briefs included developing a ketogenic snack bar for Gwynedd's Brighter Foods, a protein rich meat product for older consumers at risk of muscle mass loss, and a festive vegan nut roast for Bridgend's Parsnipship.
The students had to consider all aspects of new product development from carrying out market research, concept development and recipe testing to product costing, sensory evaluation, allergen assessment and nutritional analysis. Their final manufactured products were presented to members of the Welsh food and drink industry at a new product development fair where the teams received feedback directly from their clients.
Robin Williams, CEO of Brighter Foods said:
"We didn't give the students the easiest brief but I think they've done a fantastic job in a short space of time – it's certainly given us something to think about. I'm encouraged for the future of the food industry if we have new talent like this who are passionate about innovation."
Josee Swettenham, BSc Nutrition student, Cardiff Metropolitan University said:
"The project took a lot more effort than any other undergraduate module I've ever done. However, it was worth it to see the product we created at the end. The project allowed us to get to grips with the course content in a really hands-on way and gave us an insight into what it's like to work in the food industry."
For further information about undergraduate and postgraduate Food science and nutrition courses at Cardiff Metropolitan University click here.
To read this story in Welsh, click here.
