Course overview
Students learn how to design, formulate, produce, package and market foods under industry conditions. Theoretical knowledge and technical skills are applied across the various stages of product development, including application of industry targets and government regulations. Current trends and new processing techniques are explored. Students experiment with food ingredients and their functions, chemical composition, sensory characteristics and investigate ways to develop more sustainable, nutritious, safe and healthy food supplies.
Course learning outcomes
- Demonstrate technical skills and understanding across all stages of food product development, from concept design to launch.
- Apply principles of quality assurance and regulation, including good manufacturing practice (GMP) and hazard assessment critical control point (HACCP), and comply with the Food Standards Code.
- Describe the functionality of packaging in product development and comply with national packaging targets
- Innovate in areas such as new technologies, food trends, first foods, sustainability, value-adding, food reformulation and marketing-concepts.
- Work collaboratively with others to develop a new food product from concept to prototype, and effectively analyse and communicate findings in a scientific manner.