FOOD 301

Food Product Innovation and Quality

Course overview

An exploration of market trends, consumer preferences, food composition, product innovation and process evaluation. These will blend to create an understanding of the practical approaches to food innovation within the global food industry.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Processing Food for Consumers, FOOD-201

Available semesters Semester 1 2024
Credits 15
Domestic fees $969.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

After successfully completing this course, you’ll be able to:

  1. Demonstrate your understanding of how product innovation takes place in the global food industry.
  2. Work within a team to apply your knowledge.
  3. Show leadership and problem-solving ability.
  4. Recognise the relevance of food science and marketing skills in helping the food industry progress and evolve.

Course examiners

Luca Serventi

Dr Luca Serventi

Senior Lecturer

Department of Wine, Food and Molecular Biosciences