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A Taste for Success with Innovative Food Products at St. Angela’s College!

A Taste for Success with Innovative Food Products at St. Angela’s College!

The annual B.Applied Science in Nutrition, Food and Business Management, New Product Development NPD showcase took place in St. Angela’s College on Monday 2nd March 2020. Students displayed a wealth of innovation and wowed judges, “Dragons Den” style, with their products and market knowledge. We were delighted to welcome back past graduate of the programme, Stephanie Walsh, as one of our three judges on the day. Stephanie is currently working as a buyer with Lidl Ireland.
Students have been working tirelessly on their products since September when they were asked to create a novel product that meets consumer’s needs, matches food trends and above all else a product that is organoleptically pleasing. Students exceeded all expectations and produced a wide assortment of products that ranged from gluten free sausage rolls to vegan sandwich fillers, probiotic ice lollies targeted at children to alcoholic beverages suitable for adults.


Hannah McEvoy won the overall award for her product Nibblez - Plant Based Party Food. Hannah saw a gap in the party food market as currently there is limited vegan friendly alternatives and particularly party food that is nutritionally rich. Hannah created two Plant Powered Party Food products; Cauliflower Wings in Barbeque Sauce and Vegetable Spring Rolls with Sweet Chilli Sauce. Both products are fortified with Vitamin B12, are high in protein, source of fibre and low in fat. Hannah undertook research and her findings revealed that there is an increasing number of ‘Flexitarians’, meaning that they are limiting the amount of meat and or diary in their diet. Furthermore Hannah’s findings revealed that consumers are environmentally concerned. Hannah’s product fulfils this demand as the outside packaging is recyclable and the sauce wraps are biodegradable.
Veronica Tobin and Cliona Keating also received highly commended awards. Veronica created a product suitable for people with level 4 dysphagia, but off course it can be enjoyed by all. Veronica took the concept of an apple and rhubarb tart and created ‘Dysphagia Delights’. The judges also commended Cliona Keating on her marketing insights and focus. Cliona created ‘Bloom Brewery’ a range of low calorie, fruit flavoured alcoholic Spritz beverages.


Lecturer Breda O’Mahony commended the students for the commitment and endeavour they exhibited over the past few months. She explains “this presentation encourages innovation and tasks our students with bringing new and novel products from conception right through to commercialisation stage”. She continues “students integrate their four years of study by conducting sensory trials, market research and applying principles from across modules such as nutrition, food legislation and microbiology”.
The B.Applied Science in Nutrition, Food and Business Management is a four year honours degree programme, accredited by NUI Galway and delivered on campus at St. Angela’s College. Applicants can apply through CAO using the programme code AS051. For more visit www.stangelas.nuigalway.ie/nutritionfoodbusiness

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