This is the second in the Food Product Development Infused with Technology series. It introduces you to the essential scientific and technological principles that underpin modern food systems. You’ll explore the core principles of food science and nutrition, from basic chemistry and microbiology to food safety (HACCP) and quality control. This foundation is crucial for understanding how to create food that is safe, healthy, and appealing.

Explore both traditional and advanced technologies that are transforming food manufacturing, such as high-pressure processing and smart packaging systems. Master ingredient formulation strategies, additive applications, and formulation troubleshooting to achieve the desired product characteristics. You will also learn about innovative packaging solutions, such as active and intelligent packaging, that extend product freshness. Learn the environmental and social impacts of food production, equipping you to make responsible sourcing decisions that appeal to modern, conscious consumers. You will also discover how sustainability reshapes sourcing practices.

Throughout the course, learners gain proficiency in HACCP standards and compliance with nutritional labelling regulations. Whether you're a food innovator, student, or industry professional, this course equips you with the practical knowledge and technical insight to create nutritious, appealing and sustainably produced food products that meet consumer demand and regulatory standards.