Food Processing - Product Development

Program Overview

The food innovation field is dynamic and growing with a high demand for qualified individuals who are both creative and knowledgeable. Fanshawe’s Food Processing - Product Development program is a one-year graduate certificate that provides students with the skills to work alongside food scientists, taking innovative food ideas to the testing labs and onto the market.

Program Structure

Fanshawe College’s Food Processing - Product Development program is designed to be completed in 45 weeks. This program offers a comprehensive curriculum that combines theoretical knowledge with practical skills essential for the food production industry. Key features of the program structure include:

• Hands-on learning experiences in culinary labs.
• Business courses focusing on quality assurance and industry engagement.
• Mentorship opportunities with community partners in the food processing industry.
• A capstone project that engages industry partners, providing practical experience.
• An optional co-op working term to enhance industry connections before graduation.

This program is structured to ensure that students are well-prepared for various roles in the food processing sector, blending culinary creativity with scientific principles.

Featured Experiences

• Hands-on learning in culinary labs at the London Downtown Campus.
• Industry mentorships with leaders in the food processing sector.
• A capstone project that provides real-world experience and collaboration with industry partners.
• Optional co-op working term to gain practical experience and industry connections.
• Courses that integrate food science, therapeutic nutrition, and sensory evaluation.

Career Options

Graduates of the Food Processing - Product Development program can pursue various career paths in Canada, including:

• Product Developer: Responsible for creating new food products, from concept to market.
• New Product Marketing Coordinator: Focuses on marketing strategies for newly developed food products.
• Food Research and Development Specialist: Engages in research to innovate and improve food products.
• Food Technologist: Works on the technical aspects of food production, ensuring quality and safety.
• Research Product Manager: Oversees product development projects, ensuring they meet market needs and standards.

These roles highlight the diverse opportunities available to graduates, emphasizing the blend of culinary creativity and scientific knowledge gained through the program.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.