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Innovative Snack Concept Aims to Support Women’s Muscle and Bone Health

The thesis by Li Xuecong, discuss at the end of the Master in Innovation in Food Science and Technology – Michele Ferrero, explores nutrition-driven…
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Comparing health claims regulations in the EU and US: insights from a Master’s thesis on protein claims

Elena Rinaldi, a student of the 2nd Level Master in Innovation in Food Science and Technology – Michele Ferrero at Università Cattolica del Sacro…
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Smart snacks for seniors: how innovation is reshaping food for an ageing population

By 2050, the number of people aged 65 and over is expected to exceed 1.5 billion, reflecting a dramatic global shift toward an aging population.Follow…
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Silver Marketing: The Future of Responsible Branding Lies with the Elderly

In a world where marketing trends shift rapidly, one demographic remains surprisingly underrepresented: the elderly.Anđela Matković studied this…
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Nutrition and Healthy Ageing: Exploring Sustainable Proteins for Post-Menopausal Women

How can nutrition support the challenges of ageing? This question lies at the heart of the thesis by Flavia Fiumara at the 2nd level Master in…
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Rethinking nutrition for the aging population: a human-centered approach to the longevity economy

Starting from the fact that the world population is aging and life expectancy continues to increase, a growing sector emerges: the Longevity Economy.…
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Innovating elderly nutrition: high-protein, fiber-enriched biscuits developed to fight sarcopenia

As the global population ages, addressing sarcopenia—muscle loss—becomes increasingly vital. Elderly individuals require a higher protein intake…
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Designing the future of food for an aging population

The world's population is ageing at an unprecedented pace, estimates indicate that more than 1,65 billion people will be aged 65 or older by 2050.A…