Dissertations - Food Business & Technology
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Item The Development of Cooked Meat Cured without Nitrite as a Preservative Ingredient.(2024) Kavanagh, AoifeThis thesis explores the investigation into the development of cooked meat cured without nitrite as a preservative ingredient. The pursuit of effective and safer alternatives has been spurred by the potential health risks associated with traditional nitrite-based curing methods. This research tackles the pressing need to identify viable nitrite alternatives that preserve the key qualities of meat while meeting consumer demands and complying with regulatory standards The evaluation of this research topic was carried out through an in-depth analysis of peerreviewed scientific papers and studies. The primary focus was on examining the effectiveness of alternative curing agents in replicating nitrites critical functions, particularly in terms of microbial control and shelf-life extension. The study explored the impact of these alternatives on sensory attributes and their economic viability, both from the perspective of consumers and within the broader context of food manufacturing. Nitrite-free meat curing revealed that alternative ingredients performed exceptionally well, achieving a 24-day shelf life comparable to that of traditional nitrite-based methods. By strategically incorporating these alternatives into product formulations, the study effectively maintained critical attributes such as microbial safety and sensory quality. Sensory evaluations demonstrated that, in blind taste testing, the nitrite-free product garnered superior ratings compared to its traditionally cured equivalent. Economically, while the production of nitritefree meats involves elevated costs, a growing willingness exists amongst consumers to absorb higher costs in pursuit of healthier options. The investigation into the development of cooked meat cured without nitrite as a preservative has produced encouraging findings. The alternative ingredients tested exhibited remarkable performance when integrated into formulations, showcasing the food industry's potential to eliminate nitrites effectively. This underscores the viability of achieving the desired preservative effects and maintaining product quality without relying on traditional nitrite-based methods. Future works should focus on the continuous improvement of this innovative technique, strengthening the concepts economic viability and ensuring its alignment with progressive regulatory frameworks within an ever-evolving consumer landscape.Item Food Literacy: The Link Between School-Based Food Literacy and Dietary Patterns in Young Adulthood(2024) Scur, IsabellaIn response to Ireland's high rates of overweight and obesity, this thesis examines the urgent need to integrate food literacy into the school curriculum. The significant prevalence of these health issues both in Ireland and across Europe highlights the necessity for a comprehensive educational approach that empowers individuals to make informed and healthy dietary choices from an early age. This research is based on a survey conducted in May 2024, involving 99 young adults aged 19 to 24. The survey explored their attitudes and perceptions regarding food literacy, dietary habits, food label knowledge, and motivations behind their food choices, and what they had learned about food in school. The findings indicate a noticeable willingness among participants to embrace food literacy within the curriculum. Participants identified several key motivators for supporting food literacy in schools, including public health concerns, and the cultivation of responsible and mindful eating habits. A significant portion expressed a desire for a more comprehensive understanding of nutrition, food labels, food components and, the long-term consequences of dietary choices. The survey also revealed barriers to understanding food labels, highlighting the need for higher consumer education efforts. In conclusion, the results underscore the importance of incorporating food literacy into school curriculums as a proactive measure to address the challenges of overweight and obesity and the diseases that they can cause. Implementing targeted educational campaigns, policy advocacy, and curriculum development focused on food education can significantly contribute to the promotion of healthier lifestyles, sustainable food practices, and overall population well-being in Ireland. This thesis advocates for policymakers to prioritize food literacy in schools, recognizing its pivotal role in shaping the future health and economic sustainability of the nation.Item Sustainable Packaging Solutions in the Food Industry - An Investigation into the viability of edible packaging as an alternative to plastic packaging(2024) Chapwanya, SimbarasheThis thesis explores the viability of edible packaging as a sustainable alternative to conventional plastic packaging within the food industry, addressing the increasing environmental concerns associated with plastic waste. The research evaluates the potential of edible packaging materials such as polysaccharides, proteins, and lipids and their applications in various food products. The study was structured around four primary objectives: (1) to review the current state of edible packaging technologies; (2) to conduct a comparative life cycle assessment (LCA) between traditional plastic and edible packaging; (3) to assess the practical applicability of edible packaging by evaluating critical factors such as moisture barrier properties, microbial growth inhibition, and overall environmental impact; and (4) to provide recommendations for the implementation of edible packaging within the food industry. This research employed a thorough review of peer-reviewed literature, LCAs comparing the environmental impacts of plastic and edible packaging, and the analysis of case studies that demonstrate real-world applications of edible packaging. The results indicate that edible packaging offers significant environmental advantages, including reduced plastic waste and enhanced biodegradability. However, challenges remain, particularly concerning the lower moisture barrier properties and higher production costs associated with edible films, which currently limit their broader adoption. The novel contribution of this research lies in its critical evaluation of edible packaging through the lens of LCA and practical industry applications, an area that remains underexplored in existing literature. The findings suggest that edible packaging could become a viable solution for specific food products, especially fresh produce with short-term shelf life requirements, provided there are further advancements. Future research must focus on improving mechanical properties and lowering production costs. Additionally, industry trials paired with comprehensive LCAs are essential to validate the real-world performance of edible packaging and facilitate its integration into sustainable practices within the food industryItem A Psychobiotic Diet For the Treatment of Stress, Anxiety & Depression(2024-04) Regan, FayeMental health disorders are a leading cause of the global health-related burden, with depressive and anxiety disorders the main contributors to this burden. While pharmacologic treatments exist for the treatment of anxiety and depression, up to 30% of people with depression do not respond to pharmacological therapy. There is a need therefore for additional methods to help individuals experiencing stress, depression and anxiety. The gut microbiota is the collection of individual micro-organisms including bacteria, viruses, fungi and protozoa that live in the human gastrointestinal tract. The gut, the microbiota and the brain communicate extensively with each other through direct neuronal transmission as well as indirectly via hormonal and immune signalling metabolites. This connection is called the microbiota-gut-brain axis (MGBA) and has a profound impact on mental health. The microbiota and the MGBA is strongly influenced by diet. The psychobiotic diet is a diet which is high in prebiotic and probiotic rich fermented foods which is designed to support the gut microbiota in order to exert positive effects on the brain and mental health via the MGBA while avoiding or reducing consumption of foods which have a negative effect on gut health such as sweets, processed meats, fast food and particularly ultra-processed foods. The effectiveness of the psychobiotic diet in the treatment of stress, anxiety and depression was investigated through critical evaluation of recent, peer-reviewed scientific literature. The psychobiotic diet itself is hugely under researched, with the results of only two research studies published to date investigating a psychobiotic diet or a diet high in prebiotic-rich fruits and vegetables. These demonstrate that a psychobiotic diet or a diet rich in prebiotics are an effective treatment for stress, anxiety and can improve mood. The majority of research to date has investigated the effect of psychobiotic supplementation with probiotics, prebiotics or synbiotics. There is strong evidence that psychobiotics can improve stress, depression and anxiety. Psychobiotics were found to improve mood in healthy individuals, individuals with mild to moderate distress and individuals with clinical depression. There is evidence for these effects using psychobiotics alone and in conjunction with anti-depressant therapy. There is strong evidence that psychobiotic bacterial strains can protect against worsening mental health in individuals experiencing chronic stress, this suggests that the consumption of psychobiotics can have a beneficial, mental health protective role. A wide range of variables can influence the effectiveness of psychobiotics, such as individuals’ activity levels, mental health at baseline, proclivity to healthy behaviours and genetic background. Further well-designed, large-scale, long-term research studies are required to provide greater evidence for and to quantify exactly the effectiveness of the psychobiotic diet in the treatment of stress and anxiety.Item The Cost of Own Brand Food Products as Related to their Nutritive Value(2024-04) Tobin, SineadThe focus of this thesis is to establish whether there is a link between the cost of own brand retail products as related to their nutritional content. The aim of this thesis is to outline any correlation between the cost of retail own brand food products and the quantifiable nutritional properties. Dietary related diseases such as cardiovascular disease and obesity have become more prevalent in Ireland in the last decade, with dietary choices being linked as the main cause of this. Retailer own brand products were selected based on the food pyramid, with data on products obtained from public domain information published by the selected retailers. Other data was sourced from peer reviewed published research papers and other substantiated sources such as government publications and legislation. Statistical analysis was also carried out as part of this study due to the availability of raw data. Overall, the only statistically significant difference found was between the carbohydrate values between the retail own brand products at the value and core tiers. However, there is also some evidence of the correlation between the cost of retail own brand products and the nutritional content. In addition to this, from the analysis of each individual product in terms of nutrition and the ingredient contents, the premium tier products were established more often as the most beneficial across all three product tiers. Given the novelty of this research, it would be recommended that this analysis should be repeated on a larger product base. It is also recommended that further analysis should focus on the carbohydrate values between retail own brand products at the value and core tiers, given that this is where the statistical significance was found in this analysis.