Addressing the challenges of ageing, a new business case project aims to innovate nutrition for seniors aged 75 and older. Developed by students from the Master in Innovation in Food Science and Technology – Michele Ferrero at Università Cattolica del Sacro Cuore in Cremona, this initiative seeks to create a nutritious and appealing food product designed to enhance the health and independence of older adults.
The project focuses on crafting a natural, non-medical food product tailored to the specific health needs of seniors. Unlike dietary supplements, this product addresses age-related issues such as sarcopenia, Alzheimer’s disease, arthritis, and diabetes, supporting both physical and cognitive well-being.
Research and Development
Students will start by conducting consumer research to gain insights into seniors' dietary preferences and health goals. Focus groups and feedback sessions at Università Cattolica’s facilities will help shape a product that addresses real needs. The development phase will prioritize proteins for muscle health and other nutrients to promote gut health, cognitive function, and overall vitality. Prototypes will be created and refined to ensure the final product is both nutritious and enjoyable.
The project offers access to state-of-the-art laboratory facilities in Cremona as well as Ferrero’s research labs. This enables participants to test ingredients and refine their prototypes under professional conditions. Guidance from experts in nutrition, sustainability, and consumer needs ensures that students receive mentorship throughout the process.
Market and Sustainability Focus
A comprehensive market strategy is integral to the project, targeting seniors and their caregivers through various channels, including online platforms and supermarkets. Sustainability is a key priority, with a focus on responsibly sourced ingredients and environmentally conscious production practices.
Participants will present a fully developed product alongside a detailed report, marketing plan, and financial projections. A final showcase, featuring a tasting session, will highlight the project’s success in combining nutrition science, innovation, and business expertise.
This initiative underscores the intersection of science, business, and social responsibility, aiming not only to support healthy ageing but also to inspire the next generation of innovators.