The growing demand for innovative, sustainable, and health-oriented food products is driving rapid change in the food industry. Developing novel foods that are safe, nutritious, and aligned with consumer expectations requires a multidisciplinary approach that integrates technology, sensory science, and regulatory considerations.
This course provides students with the tools to design and prototype novel food products using cutting-edge techniques and digital tools. Emphasis is placed on practical application, with hands-on innovation labs and case studies drawn from real industry challenges. Students will gain experience in sensory evaluation, consumer co-creation, and the integration of functionality, sustainability, and market viability in food design processes.
