University of Ulster

Mitchell, Peter (2012) InterTrade Ireland FUSION project to add value to a company’s surplus and second quality eggs through product, process and system innovations at farm and factory levels. 13 pp.

Mitchell, Peter and Mitchell, Mai (2011) Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies. In: Second International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”., Milan. ISEKI_Food 3. 47-47

Mitchell, Peter (2011) InterTrade Ireland FUSION project to develop and embed a new product development system and bring new products to the company’s retail and food service customers.. 13 pp.

Mitchell, Peter (2010) InterTrade Ireland FUSION project to develop the research science and regulatory affairs functions within a dairy ingredients company, in order to develop liquid cheese and other ingredients, and extend the services the technical sales team can offer it global customers.. 14 pp.

Mitchell, Peter (2009) InterTrade Ireland FUSION project on sports nutrition and spray vitamin operations' optimization and meal replacement product innovation . 14 pp.

Mitchell, Peter (2009) InterTrade Ireland FUSION project on free range eggs innovation and enterprise. 13 pp.

Mitchell, Peter (2007) New EU Food Law, New System, New Responses. In: Hong Kong Food Science and Technology Association “3rd International Food Safety Seminar", Hong Kong. .

Mitchell, Peter (2007) InterTrade Ireland FUSION project on alcoholic drinks innovation and enterprise. 13 pp.

Mitchell, Peter (2007) InterTrade Ireland FUSION project on functional spring waters innovation . 13 pp.

Mitchell, Peter (2006) InterTradeIreland FUSION project on food product innovation. 14 pp.

Kennedy, O. B., Stewart-Knox, Barbara J., Mitchell, P and Thurnham, D. I. (2006) Vitamin E supplementation and mechanical texture measurement of cooked poultry meat.. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl. S). pp. 85A.

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Flesh colour dominates consumer preference for chicken. APPETITE, 44 (2). pp. 181-186.

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality. BRITISH JOURNAL OF NUTRITION, 93 (3). pp. 333-338.

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, Peter and Thurnham, David (2004) The influence of context upon consumer sensory evaluation of chicken meat quality. . British Food Journal , 3. pp. 158-165.

Stewart-Knox, Barbara J., Parr, H, Bunting, B and Mitchell, P (2003) A model for reduced fat food product development success. FOOD QUALITY AND PREFERENCE, 14 (7). pp. 583-593.

Stewart-Knox, B and Mitchell, P (2003) What separates the winners from the losers in new food product development?. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 14 (1). pp. 58-64.

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, David (2003) Corn-fed chicken meat - a potential food to alleviate macular disease. Annals of Nutrition and Metabolism, 47. pp. 413.

Kennedy, O, Stewart-Knox, B, Mitchell, P and Thurnham, D (2002) Consumer choice of chicken. Proceedings of the Nutrition Society, 61. pp. 81a.