The thesis by Li Xuecong, discuss at the end of the Master in Innovation in Food Science and Technology – Michele Ferrero, explores nutrition-driven design for healthy aging.
Maintaining muscle strength and bone density is a growing challenge for middle-aged women, who are particularly vulnerable to age-related conditions such as sarcopenia. In her master’s thesis, “A Creative Product: Helping Middle-Aged Females Maintain Muscle Strength and Bone Health,” student Li Xuecong developed a food innovation that blends scientific nutrition with current consumer trends — proposing a novel high-protein snack tailored to women aged 40–65.
Sarcopenia, defined by the European Working Group on Sarcopenia in Older People (EWGSOP), affects roughly one in five older adults, resulting in a decline of muscle mass and function. For women, hormonal changes, especially the decline in estrogen, combined with insufficient protein intake and sedentary lifestyles, make prevention particularly urgent. Li’s research emphasizes the importance of early dietary intervention to support healthy aging.
From Market Research to Product Innovation
Through a combination of literature review, market analysis, and field research in four retail stores, Li identified a significant gap: most protein-enriched products target athletes or general consumers, overlooking women’s specific nutritional needs. At the same time, global food trends reveal increasing interest in high-protein snacks, women’s health, and functional nutrition.
Li’s proposal introduces an innovative double-layer crisp — a seasoned salmon slice paired with a high-protein soda cracker made from whey, soy, and mushroom proteins. The snack is rich in essential amino acids, vitamin D, omega-3 fatty acids, and HMB, nutrients shown to promote muscle synthesis and bone strength.
Balancing Nutrition, Taste, and Feasibility
Designed as both nutritionally functional and sensorily appealing, the product aims to bridge the gap between healthy eating and everyday enjoyment. While advantages include high nutrient density, convenience, and a pleasant savory taste, Li also notes challenges such as allergen presence, fish odor, and production costs. Future research will explore plant-based or allergen-free alternatives and process optimization for improved flavor and shelf life.
A Bridge Between Science and Market Needs
Supervised by Prof. Margherita Dall’Asta and Dr. Sebastian Ku, Li Xuecong’s thesis stands out for its integration of academic research and real-world market analysis. It offers a valuable model for how nutrition science can inform sustainable product innovation, particularly in supporting women’s health through practical, evidence-based design.