Consumer expectations of food produced by the food industry - Tony N Mutukumira - School of Food and Advanced Technology
Presented by Tony N Mutukumira - Senior Lecturer - School of Food and Advanced Technology Massey University, Auckland Campus
Due to a myriad of challenges facing the society, there is need to produce food products that meet consumer expectations. Worldwide, consumers are interested in the value of food consumed. During the recent pandemic, consumers recognised that wellbeing was a vital concern. Thus, consumers are looking for food products that have functional properties to support their mental, emotional, and nutritional wellbeing. The food industry is being proactive by producing food products that meet the diverse needs of the consumers. Producers are responding by improving the nutritional wholesomeness, variety, safety, information, and other properties of the food products. Innovative formulations of food and beverages will aid better understanding of the impact of diet on health and wellbeing. The presentation will preview the research and development of a few functional food products.
Dr Tony Mutukumira gained his Doctor Scientarium Degree (PhD) in Food Science and Technology at The Norwegian University of Life Sciences, Ås, Norway. Tony’s current research includes the development of functional foods and beverages. At present, he has on-going research in sourdough breads, kombucha, water kefir, Māori Parāoa rēwena potato bread, sauerkraut, plant-based milks and their applications in food product development. Tony has particular interest in the technology of traditional and indigenous foods. He has published more than 70 papers in scientific journals in addition to presenting and chairing sessions at several international conferences. At Massey University, Tony is the Advisor of the Master of Food Technology at the Auckland Campus, and he teaches several courses in food technology. Tony is a Fellow of the New Zealand Food Science Society, and he also holds several professional positions in international scientific organisations.