1Apply fundamental aspects of food chemistry, microbiology, food safety, nutrition, processing and packaging in the design and develop a new product from market concepts to practical prototype.

2Apply knowledge food ingredient sourcing and functionality to the product development process.

3Understand the basics of project management in the context of group projects.

4Develop insight into bench top to pilot scale prototyping of food products.

5Apply statistical principles through process control, experimental design and assessment of experimental data.

6Have an appreciation for factors impacting product shelf-life and methods to control spoilage.

7Intelligently discuss current topics in food science and trends that impact the food industry.