Integration and application of acquired competencies through group learning activities to select and develop a food product based on a valid scientific, business, environmental and social rationale. Group learning activities for selected food product: relevant food standards; literature search and scientific thinking to propose a food product formulation and process; processing inputs and methods; pre-requisite programmes and HACCP plan; appropriate food packaging; food label; nutritional labelling and health claims; target markets and consumers. Communication of guidelines for implementation and assessment of group learning activities by module co-ordinator in the first week of the final year. Interactive sessions with lecturer(s) to guide students and monitor progress of learning activities.
