Modules

Module 1 – The Senior’s Food Market Opportunity

Module 2 – The Healthcare and Nutritional Needs of Seniors

Module 3 – Food Fortification for Health Management

Module 4 – Designing New Foods for Seniors

Module 5 – The 5 Phases of New Product Development

Module 6 – Nutrition and Health Claims

Module 7 – Innovative Packaging and Food Labelling

Module 8 – Sensory Analysis and Consumer Testing

Module 9 – Seniors’ Unique Barriers and Needs

Module 10 – Using Innovation to Create Opportunities

Module 11- The Design Thinking Process

Module 12 – Researching Senior Consumers’ Needs

Module 13 – Effective Marketing Approaches to Senior Consumers

Module 14 – Business Models for the Seniors Market

Module 15 – Creating a Seniors Food Marketing Strategy

Module 16 – Brand Building for the Seniors’ Market

Resources

Video about the findings of the Book written by Francesca Zampollo: FOOD DESIGN THINKING DIY. The Creative Process to design food products, food services, food events, and dishes.

The Food Intelligence Podcast is a weekly show from Tastewise, where we talk to innovators and leaders in the food and beverage industry to learn how they grow brands and build amazing businesses.

More reading materials

This Policy Framework is intended to inform discussion and the formulation of action plans that promote healthy and active ageing.

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The main objective of this report is to provide the European Commission with key strategic information and a reference framework for the development of a Silver Economy Strategy for Europe.

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An official website of the United States government about the NIA, the leader in Aging Research. NIA, one of the 27 Institutes and Centers of NIH, leads a broad scientific effort to understand the nature of aging and to extend the healthy, active years of life. NIA is the primary Federal agency supporting and conducting Alzheimer’s disease research.

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A website about food design thinking – what is it?

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Paper by Nina Veflen Olsen that presents a new approach for food innovation—a Design Thinking approach that challenges the strong product orientation that still exists in the food industry.

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