FOOD 604
Food Product Innovation
Course overview
You’ll grow your understanding of practical approaches to food innovation, looking at market trends, food composition, product innovation (new ingredients and technologies) and process evaluation (advanced instrumental and sensory analysis).
Course information
| Credits | 20 |
|---|---|
| Domestic fees | $1,398.00 |
What you will learn
After successfully completing this course, you’ll be able to:
- Critically evaluate food innovation and product development parameters in relation to how global food businesses operate in the international food market.
- Diagnostically analyse the essential elements of food processing and ingredient parameters in order to develop innovation streams in process and ingredient technology within the global food industry.
- Explicitly demonstrate an understanding of product quality evaluation techniques available to the food industry by understanding the relationship between food composition, processing, sensory perception and product development.
Course examiners
Dr Luca Serventi
Senior Lecturer
Department of Wine, Food and Molecular Biosciences
luca.serventi@lincoln.ac.nz
Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences
stephen.on@lincoln.ac.nz