|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
| › |
|
|
|
|
|
 |
Convenience
Science programme: Sensory & consumer science
Food convenience is multidimensional and for consumers it can mean:
- No preparation or clean-up
- Ease of handling
- Variety of uses
- Suitability for entire family
- Consistent and high availability.
The need for convenience has driven the growth in snack-foods, pre-prepared meals, fresh-cut salads, and expansion of the food service industry. At HortResearch, we are considering how the lifestyle-driver for increased convenience is affecting the fruit industry, and how we can design fruit that provide more convenient opportunities for snacking.
We are looking at:
- Fruit in which ‘easy-to-eat’ characteristics of skin peelability and skin edibility, as well as improved fruit ‘storability’ have been added
- Developing indicators that tell consumers when fruit are ready to eat. Our studies involve the use of conventional breeding to introduce traits for skin colour change into fruit such as kiwifruit. We are also developing sensors that detect changes in ripeness that can be used in packaging.
- Developing technologies and processes for preparing fresh cut fruit.
Projects in these areas include a broad cross section of science disciplines including: Sensory and Consumer Science, Fruit Breeding, Microscopy, Cell Wall Chemistry and Biochemistry, Molecular Biology, Texture, and Food Science.
|
|
