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Number of items: 28.

Mitchell, Peter (2017) FUSION project to embed a food science and technology capability within a company, and to develop and launch new high quality chicken products. 12 pp. [Confidential report (external)]

Mitchell, Peter (2016) FUSION project to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to a company’s existing bakery customers. 12 pp. [Confidential report (external)]

Mitchell, Peter (2016) FUSION project to formalise the new product development system in a company, and bring new preserve and other innovative, wholesome food products to existing and new customers. 13 pp. [Confidential report (external)]

Mitchell, Peter (2014) Adding Value to Brown Crab (Cancer pagurus) Shell Waste. In: 3rd ISEKI_Food Conference entitled “Food Science and Technology excellence for a Sustainable Bioeconomy”,, Athens, Greece. Cosmoware, Athens, Greece. 1 pp. [Conference contribution]

Mitchell, Peter (2014) FUSION project to add value to crab shell waste, develop pasteurised crab meat technology and develop new added value shellfish products. 12 pp. [Confidential report (external)]

Mitchell, Peter (2014) FUSION project to enhance a company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers. 12 pp. [Confidential report (external)]

Mitchell, Peter (2013) FUSION project to bring specialised dietary bakery products to the Irish and UK markets. 12 pp. [Confidential report (external)]

Mitchell, Peter (2013) FUSION project to enhance a company’s innovation process in order to develop new added value seafood products. 12 pp. [Confidential report (external)]

Mitchell, Peter (2012) FUSION project to enhance a company’s growing and packing procedures, and develop its new product development systems for added value herb, leaf and salad products. 12 pp. [Confidential report (external)]

Mitchell, Peter (2012) FUSION project within a company to embed a new product development system, bring extended shelf life beef products to market, and add value to waste bones and meat off-cuts. 12 pp. [Confidential report (external)]

Mitchell, Peter (2012) InterTrade Ireland FUSION project to add value to a company’s surplus and second quality eggs through product, process and system innovations at farm and factory levels. 13 pp. [Confidential report (external)]

Mitchell, Peter (2011) InterTrade Ireland FUSION project to develop and embed a new product development system and bring new products to the company’s retail and food service customers. 13 pp. [Confidential report (external)]

Mitchell, Peter and Mitchell, Mai (2011) Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies. In: Second International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”., Milan. ISEKI_Food 3. 273 pp. [Conference contribution]

Mitchell, Peter (2010) InterTrade Ireland FUSION project to develop the research science and regulatory affairs functions within a dairy ingredients company, in order to develop liquid cheese and other ingredients, and extend the services the technical sales team can offer it global customers. 14 pp. [Confidential report (external)]

Mitchell, Peter (2009) InterTrade Ireland FUSION project on free range eggs innovation and enterprise. 13 pp. [Confidential report (external)]

Mitchell, Peter (2009) InterTrade Ireland FUSION project on sports nutrition and spray vitamin operations' optimization and meal replacement product innovation. 14 pp. [Confidential report (external)]

Mitchell, Peter (2007) InterTrade Ireland FUSION project on alcoholic drinks innovation and enterprise. 13 pp. [Confidential report (external)]

Mitchell, Peter (2007) InterTrade Ireland FUSION project on functional spring waters innovation. 13 pp. [Confidential report (external)]

Mitchell, Peter (2007) New EU Food Law, New System, New Responses. In: Hong Kong Food Science and Technology Association “3rd International Food Safety Seminar", Hong Kong. UNSPECIFIED. 40 pp. [Conference contribution]

Kennedy, O. B., Stewart-Knox, Barbara J., Mitchell, P and Thurnham, D. I. (2006) Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl.). 85A. [Journal article]

Mitchell, Peter (2006) InterTradeIreland FUSION project on food product innovation. 14 pp. [Confidential report (external)]

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Flesh colour dominates consumer preference for chicken. APPETITE, 44 (2). pp. 181-186. [Journal article]

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality. BRITISH JOURNAL OF NUTRITION, 93 (3). pp. 333-338. [Journal article]

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, Peter and Thurnham, David (2004) The influence of context upon consumer sensory evaluation of chicken meat quality. British Food Journal, 3 . pp. 158-165. [Journal article]

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, David (2003) Corn-fed chicken meat - a potential food to alleviate macular disease. Annals of Nutrition and Metabolism, 47 . p. 413. [Journal article]

Stewart-Knox, B and Mitchell, P (2003) What separates the winners from the losers in new food product development? TRENDS IN FOOD SCIENCE & TECHNOLOGY, 14 (1). pp. 58-64. [Journal article]

Stewart-Knox, Barbara J., Parr, H, Bunting, B and Mitchell, P (2003) A model for reduced fat food product development success. FOOD QUALITY AND PREFERENCE, 14 (7). pp. 583-593. [Journal article]

Kennedy, O, Stewart-Knox, B, Mitchell, P and Thurnham, D (2002) Consumer choice of chicken. Proceedings of the Nutrition Society, 61 . 81a. [Journal article]

This list was generated on Sat Jul 22 02:17:27 2017 BST.