F&B Product Innovation
About This Course
This course empowers food and beverage businesses to effectively conceptualise and bring new food products to market. Participants will gain practical insights into the journey from initial idea to successful launch, focusing on adapting innovative concepts for efficient production within a kitchen environment. The curriculum uniquely blends fundamental product development principles with streamlined process design, enabling businesses to overcome common challenges and introduce appealing, high-quality offerings that meet consumer demands and operational realities, without requiring a large-scale manufacturing setup.
What You'll Learn
• LO1. Evaluate market trends and consumer preferences to identify opportunities for new F&B product concepts
• LO2. Formulate detailed product specifications and preliminary production plans for novel F&B items, considering ingredient functionality and kitchen workflow
• LO3. Develop step-by-step production processes for new food products, incorporating quality control points and ensuring practical scalability within a kitchen setting
• LO4. Implement effective record-keeping for product development and evaluation activities, facilitating traceability and continuous improvement
• LO5. Compile initial assessments of operational requirements and product specifications to support a smooth transition from kitchen trials to consistent production
Entry Requirements
Entry Requirements
- 1 year of working experience in F&B or manufacturing sector; and
- Workplace Literacy and Numeracy (WPLN) 4 or equivalent
*Learners without the right WPLN or equivalent qualifications can be accepted if they have at least 3 years of relevant working experience in RND and/or food manufacturing-related roles, subject to the MR’s approval.