Project Abstract

Developing a Novel Functional Food Product with Enhanced Nutritional and Sensory Properties This project aims to address the growing consumer demand for healthier and more innovative food options by creating a novel functional food product that not only provides enhanced nutritional benefits but also delivers a superior sensory experience. In the face of rising prevalence of lifestyle-related diseases and increasing consumer awareness, the development of such a product holds significant potential to contribute to the advancement of the functional food industry and improve public health outcomes. The primary objective of this project is to formulate and characterize a functional food product that incorporates unique ingredients or processing techniques to optimize its nutritional profile and sensory properties. The project will undertake a comprehensive investigation of various raw materials, processing methods, and ingredient combinations to identify the optimal formulation that can deliver the desired nutritional and sensory benefits. One of the key focus areas of this project is the incorporation of bioactive compounds or functional ingredients that have the potential to provide additional health benefits beyond basic nutrition. This may include the use of plant-based extracts, fermented ingredients, or micronutrients that have been shown to possess antioxidant, anti-inflammatory, or other beneficial properties. The project will explore ways to effectively integrate these functional components into the product formulation while maintaining or enhancing the overall sensory appeal. In addition to the nutritional aspect, the project will place a strong emphasis on the sensory characteristics of the developed product. This will involve extensive consumer testing and optimization of factors such as texture, flavor, appearance, and overall palatability. By striking a balance between nutritional value and sensory enjoyment, the project aims to create a functional food product that not only meets the health-conscious needs of consumers but also satisfies their taste preferences, ultimately increasing the likelihood of product acceptance and consumption. The project will employ a multidisciplinary approach, drawing expertise from fields such as food science, nutrition, and sensory science. It will involve a comprehensive research and development process, including literature reviews, ingredient screening, product formulation, and sensory evaluation. The project will also incorporate strategies for the scalability and commercialization of the developed product, ensuring its potential for successful market introduction and sustainable production. The successful completion of this project has the potential to contribute to the broader field of functional food development by providing a novel and innovative product that can serve as a model for future research and product development efforts. Additionally, the knowledge and insights gained from this project may inform the design of healthier and more appealing food options, ultimately supporting the overall mission of improving public health and well-being through the advancement of the functional food industry.

Project Overview