Handbook

This subject introduces students to innovation frameworks, relevant to contemporary Australian food systems, which aim to achieve a health outcome. Students will have the opportunity to evaluate specific case studies of product innovation, involving stakeholders across academia and food industry, to provide an understanding of the food product innovation process. Scientific principles will be applied to promote understanding of functional foods, nutrigenomics and genetic modification, issues concerning trends for new food delivery systems such as ready to eat meals, related food safety concerns, and the use of risk assessment frameworks in food regulation. The subject has particular emphasis on providing knowledge of how nutrition and sustainability act as drivers for health based food innovation. As a 900 level subject, students will also be provided with an opportunity to provide critical analysis of the impact/s of product development on different points along the Australian food supply chain.

This subject is related to the United Nations Sustainable Development Goals. Find out more: www.uow.edu.au/united-nations-sustainable-development-goals/sdg-subjects-and-courses/