Plant Processing for Nutrition and Health explores the essential role of plant-based foods in human health and nutrition, driven by increasing consumer demand for sustainable and nutritious options. The course offers an overview of agricultural factors that influence the quality and nutrient profile of the plant products, introduces Australian native plants as both traditional and innovative food sources, and provides a comprehensive understanding of the current trends and challenges in the plant-based food sector. Students will acquire theoretical knowledge and industry-standard practical skills in formulating and processing major plant-derived foods, from raw materials like grains, fruits, and vegetables to common products such as chocolate, beverages, and bakery products. Concepts of food security and sustainability are integrated throughout, with a focus on environmentally friendly manufacturing practices for plant-based products. Through hands-on experience and application of key principles, students will develop the expertise needed to navigate and optimise the processing of plant-based foods for enhanced nutrition and health outcomes.