In this course, learners are tasked to undertake, research, and write a report based on a new food and/or edible concept. Learners will have the opportunity to meet with the instructor to review the proposed concept/product and start establishing the biological, chemical and physical specifications. As well, learners will need to produce processing chart, packaging procedure, quality assurance and quality control program, PCP (HACCP plan). The report will be submitted for final evaluation and feedback.
Through this project, learners will have the opportunity to apply the training and experiences they acquired throughout the program.
