Opportunities for the development of marine ingredients for functional food markets

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dc.contributor.advisor Bogue, Joseph en
dc.contributor.advisor Repar, Lana en
dc.contributor.author Patterson, Simon
dc.date.accessioned 2022-01-27T14:02:09Z
dc.date.available 2022-01-27T14:02:09Z
dc.date.issued 2021-10
dc.date.submitted 2021-10
dc.identifier.citation Patterson, S. 2021. Opportunities for the development of marine ingredients for functional food markets. MSc Thesis, University College Cork. en
dc.identifier.endpage 228 en
dc.identifier.uri http://hdl.handle.net/10468/12493
dc.description.abstract While the seafood sector annually contributes €1.09 Billion to the Irish economy, an estimated 70% of the seafood sector's export value is attributed to bulk commodities. With critical quotas diminishing and a dependence on a high volume, low-value business models that may no longer be sustainable, this research explored the opportunities to reduce commodity trading of seafood, develop value-added opportunities, and discover functional ingredients opportunities for utilising the considerable biomass of Irish marine material available in Ireland. This research employed a mixed methodology of 26 in-depth expert interviews that aimed to understand how the Irish seafood industry can add value through a functional marine ingredients strategy and 401 consumer surveys that aimed to uncover consumers' perspectives of marine-based functional foods. Results from in-depth interviews indicate that the Irish seafood sector is disjointed and underdeveloped; however, the raw material to produce functional marine ingredients can be found in the Atlantic mackerel species and guides towards development can be found in the Irish dairy industry and international seafood leaders. Consumer-oriented product development was seen as a key finding from these guides. Results of the consumer survey show that functional marine ingredient products that are savoury tasting, in a food format, are available for purchase in a supermarket setting, targeting health needs, such as brain and heart health and are positioned to be consumed around the evening meal, would be most successful on the market. This research provides valuable new insights focused on developing the Irish seafood industry through a functional ingredient strategy and consumer attitudes towards emerging functional marine ingredient products, providing practical implications for the seafood industry and aiding food marketers in understanding consumer behaviour. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2021, Simon Patterson. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Seafood en
dc.subject Functional food en
dc.subject Consumer behaviour en
dc.title Opportunities for the development of marine ingredients for functional food markets en
dc.type Masters thesis (Research) en
dc.type.qualificationlevel Masters en
dc.type.qualificationname MSc - Master of Science en
dc.internal.availability Full text not available en
dc.description.version Accepted Version en
dc.contributor.funder Bord Iascaigh Mhara en
dc.description.status Not peer reviewed en
dc.internal.school Food Business and Development en
dc.internal.conferring Spring 2022 en
dc.contributor.advisorexternal Fagan, John en
dc.availability.bitstream controlled
dc.check.date 2025-05-30


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© 2021, Simon Patterson. Except where otherwise noted, this item's license is described as © 2021, Simon Patterson.
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