Biomedical Sciences

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  3. Publications

Mitchell, Peter Mr

Senior Lecturer

Academic and Professional Qualifications
- 2006: Fellow of the Higher Education Academy
- 2004: Fellow of the Institute of Food Science and Technology and Chartered Scientist
- 1993: Member of the Institute of Food Technologists
- 1981: MSc Chemical Engineering, University of California, Santa Barbara
- 1979: BSc Chemical Engineering (Hons I), University of Edinburgh

Career History
- 1998 - present: Senior Lecturer in Food Technology, University of Ulster
- 1987 - 1998: Lecturer in Food Technology, University of Ulster
- 1982 - 1987: Engineer, Process Development, Tate and Lyle Group R&D

Teaching & Learning Activities

Enterprise, Research and Transferable Skills; Food Product Development; Food Safety Management

Faculty Role
- 1998 - present: Coordinator of Academic Enterprise, Life and Health Sciences

Research Interests
- Academic enterprise; functional food ingredients; consumer research

Mitchell, Peter Mr

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Mitchell, Peter Mr - Publications

Number of items: 28.

Mitchell, Peter (2017) FUSION project to embed a food science and technology capability within a company, and to develop and launch new high quality chicken products. 12 pp.

Mitchell, Peter (2016) FUSION project to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to a company’s existing bakery customers. 12 pp.

Mitchell, Peter (2016) FUSION project to formalise the new product development system in a company, and bring new preserve and other innovative, wholesome food products to existing and new customers. 13 pp.

Mitchell, Peter (2014) FUSION project to add value to crab shell waste, develop pasteurised crab meat technology and develop new added value shellfish products. 12 pp.

Mitchell, Peter (2014) FUSION project to enhance a company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers. 12 pp.

Mitchell, Peter (2014) Adding Value to Brown Crab (Cancer pagurus) Shell Waste. In: 3rd ISEKI_Food Conference entitled Food Science and Technology excellence for a Sustainable Bioeconomy,, Athens, Greece. Cosmoware, Athens, Greece. 190-190

Mitchell, Peter (2013) FUSION project to bring specialised dietary bakery products to the Irish and UK markets. 12 pp.

Mitchell, Peter (2013) FUSION project to enhance a company’s innovation process in order to develop new added value seafood products. 12 pp.

Mitchell, Peter (2012) FUSION project to enhance a company’s growing and packing procedures, and develop its new product development systems for added value herb, leaf and salad products. 12 pp.

Mitchell, Peter (2012) FUSION project within a company to embed a new product development system, bring extended shelf life beef products to market, and add value to waste bones and meat off-cuts. 12 pp.

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.). 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.

This list was generated on Sat Jun 24 13:13:30 2017 BST.