This unit aims to provide students with an understanding of the steps involved in developing food products, including functional foods, through a knowledge of product formulation, processing, packaging and marketing. Topics covered include: the process of developing a new food product from concept to market; innovative product formulation; the role of alternative ingredients; packaging; scale-up from the laboratory to the food factory; basic principles of food processing (e.g. mass balance, fluid flow and heat transfer); commercial scale processing techniques (e.g. minimal processing, low temperature and thermal processing, drying and concentration). Throughout the unit, the importance of... -- Course Website
Instructor: S Gamlath (B)
Prerequisites: HSN204 or HSN205
