Food Product Reformulation

The Minister of Health has recently announced plans for food reformulation in Ireland, with the launch of “A Roadmap for Food Reformulation in Ireland”. 1 Food reformulation is defined as “changing the nutrient content of a processed food product to either reduce the content of negative nutrients such as sodium, saturated fat, trans fat orContinue reading “Food Product Reformulation”

Sensory Science

Contributed by Dr Paula Conroy BSc PhD RNutr, Galway-Mayo Institute of Technology Sensory science is commonly referred to as ‘sensory evaluation’ and ‘sensory analysis’. A scientific discipline used to evoke, measure, analyse, and interpret reactions to those characteristics of food and other materials as they are perceived by the senses of sight, smell, touch, taste,Continue reading “Sensory Science”