Culinary students developing innovative food products

Author: Press Office

Date Article Written Wednesday 21 December 2011

GMIT Hotel students have developed a range of innovative new food products in response to consumer trends, as part of their BA in Culinary Arts degree programme.

The students, all of whom are working as chefs in the hospitality sector, travel from Kerry, Limerick, Westmeath, Roscommon, Mayo and County Galway, one day each week to participate in this part-time programme.

The new food products reflect changes in consumer choices in recent years such as the growth in demand for gluten-free and healthy products, convenient ready-to-eat products and new flavour sensations.

For their second year “Food Product Development” module, they had to research and identify a viable target market, prepare a feasibility study, produce the product and promote its benefits in its packaging and branding. They are assessed on their efforts and performance by external and internal experts.

Bord Bia, industry representatives and lecturers in the GMIT Hotel School reviewed the products at a special presentation in the Hotel School last week where the seventeen students showcased nine different products as part of their assignment.

The new food products are:

Symphony of Dry Fruits (a sport nutrition drink and mix fruit breakfast spread),

Cake Mix (gluten-free vanilla sponge mix ready for the oven),

Paste Pods (authentic spicy curry sauce for those in a hurry),

Oh So-Saucy (fresh ready to heat coeliac–friendly sauce),

Falafel King Snack Box (miniature falafel with unique sauces),

Super Dukak (Healthy and convenient aromatic dipping delicacy),

Amaze Bites (low GI snack food),

Polenta Pullets (lemon corn meal cake for coeliacs)

Squeeze Me Humus (chocolate flavour hummus in a sqeezable bottle)

Richard Nielsen, GMIT Hotel School lecturer, says the students now have the potential to take these products to the next level, which is to pitch to retailers and food markets.”

“Some of the visiting industry experts suggested they could test out the market in the increasingly popular pop-up shops, pop-up restaurants and local farmers markets all over the country, which could facilitate developing their ideas further.”

“This is the sixth year we have been running this Food Development Module which evolved from the Advanced Skills modules first run in GMIT in 1992. Some of our recent graduates have gone on to commercialise their product ideas.”

Eimear O’Donnell, Bord Bia, says: “Innovation is key to the future success of the Irish food and drink industry.  At the heart of innovation is the consumer and through research and insight, the students on this course have produced a fantastic range of products.  The product concepts were well developed and executed – a very high standard overall which is a reflection of the dedication and expertise of the lecturing staff and GMIT.”

For further information on programmes in the GMIT Hotel School and the part-time Bachelor of Arts in Culinary Arts programme, see: http://www.gmit.ie/thehotelschool