In this course you will develop a new food product of commercial value through holistic employment of the knowledge and technical skills developed in all other courses (e.g., food microbiology, food chemistry, food manufacturing, nutrition). You will learn principles as well as practical skills of formulation and design for creating new food products that will help you become industry and job ready.

You will work in small teams and develop hands-on experience and relevant technical skills of new food product development through the study of all stages of product and process development from new product conception to product launch. You will also develop appropriate skills for productive teamwork and leadership, negotiation, time, and resource management as well as effective communication and presentation.

This course provides you with a capstone experience, which will give you the opportunity to integrate, critically reflect on and consolidate what you have learnt in your program.