Study Health Foods
Learn the scope and nature health foods.
COURSE CONTENTS
This course involves nine lessons as follows.
Lesson 1. NATURE, SCOPE AND DEVELOPMENT OF HEALTH FOODS
Introduction to Health Food
Diets for Medical and Health Reasons
Diet for Lifestyle or Principle-Based Reasons
Diets for Religious and Cultural Reasons
Types of Diets - Overview of Each
Vegetarian
Pescatarian & Pollo-pescatarian
Organics
Vegan
Raw
Ketogenic
Free From (Gluten free, Soy free, Lactose free, Nut free, Sugar free, Dairy free, Egg free, Sulphite free)
Macrobiotic
Mediterranean, Eastern and Western
Low carbohydrate or No-sugar
Carnivore
Introduction to Commercial Development of Food Products
This lesson ensures sound knowledge of human digestion at a level appropriate for food manufacturer or retailers. It explores major foods groups as is fundamental in understanding human nutrition, whilst introducing the concept of nutritional deficiency which arises from restrictive diets.
Lesson 2. HEALTH FOOD AND HUMAN NUTRITION
Introduction to Nutrition Science
The Concept of Diet
Human Digestion - An overview
The Digestive Tract
Accessory Digestive Organs
Major Food Groups
Fats
Protein
Carbohydrates
Specialised Diets & Human Nutrition Deficiencies
Vegetarian
Pescatarian
Vegan
Ketogenic
Free-from
Paleo
F.O.D.M.A.P.
Lesson 3. SIGNIFICANCE OF GLUTEN, SUGAR AND FERMENTED PRODUCTS
Gluten
Chemistry of Gluten
Gluten in the Diet
Gluten in Food Industry
Gluten-Free (GF) Product Development
Sugar
The Chemistry of Sugar
Sugar in the Body
Sugar-free Product Development
Sweeteners
Sugar Alcohols
Fermented Foods
Yeasts
Chemistry of Fermentation
Fermented Foods in the Diet for Human Health
Fermented Foods Product Development
Kefir
Kimchi
Kombucha
Miso
Natto
Sauerkraut
Common Substitutions and Adjustments
Lesson 4. DEVELOPMENT OF WHEAT SUBSTITUTE PRODUCTS
Wheat
Wheat Products Free-from Gluten
Coeliac Disease Symptoms & Treatment
Treatment of Coeliac Disease
Making Gluten Free Bread
Texture
Selecting a Gluten-Free Flours
Common Gluten Free-Flour Types
Almond
Buckwheat
Chickpea
Coconut
Corn
Millet
Oats
Potato Flour
Sorghum
Soy
Rice flour
Teff
Starches
Arrowroot
Corn-starch
Potato Starch
Binding
Creating Flour Blends
Other Elements in Gluten-Free Bread
Animal Proteins
Emulsification
Leavening Agents and Rising in Gluten-free bread
Baking Gluten-Free bread and muffins
GF Muffins
Recipes
Lesson 5. DEVELOPMENT OF PROTEIN SUBSTITUTE PRODUCTS
Specialised Protein Products
Protein and why we need it
Essential Amino Acids
Non- Essential Amino Acids
Conditionally Essential Amino Acids
Uses in the body
Recommended protein intake
Plant-based Substitutions
Legumes as a Protein Source
Soybeans
Chickpeas
The dairy-free market
Dairy Free Substitutes
Egg-free diets
How to Replace Eggs in Recipes
Lesson 6. DEVELOPMENT OF DAIRY SUBSTITUTE PRODUCTS
Cow’s Milk Protein (CMP)
Cow’s Milk Sugar (Lactose)
Making Non-Dairy Milk
Equipment
General Plant Milk Recipe
Make Soy Milk
Cheese
Focus on Flavour and Melt
Soft, Creamier Non-Dairy Cheeses
Replicating the Cheese-Making Method
Plant-Based Yoghurt
Principles for Plant-Based Yoghurt
Creams and Ice-Cream
Cream
Basic Nut Cream
Lesson 7. DEVELOPMENT OF VEGETARIAN AND VEGAN PRODUCTS
Overview of Vegetarianism
Types of Vegetarian Diets
Overview of Veganism
Nutrition in Vegetarian and Vegan Cooking
Tofu Products
Soybean Products
Cooking for Vegetarians
Vegetarian Sausages
Emulsification
Fat
Flavour
Colour
Composition
Production of Burgers
Building Flavour into Foods
Vegetarian Produce Suggestions
Beans
Bean Products – For Manufacture
Nuts in Health Food Product Development
Types of Nuts
Selling Food to the Vegan and Vegetarian Market
Lesson 8. BUSINESS APPLICATIONS IN HEALTH FOOD MANUFACTURING
Sourcing Ingredients
Buy Local
Sell Local
Sourcing Organics
Cross-Contamination and Labelling
Labelling Laws
Restaurant and Café Menus
Consumer Attitudes
Changing Habits
Business Owner Occupational Health and Safety Responsibilities
Insurance
Working with Health Professionals
Food Coaching
Nutritional Counsellor or Therapist
Lesson 9. MARKETING SPECIALISED FOOD AND ASSOCIATED SERVICES
Introduction to Marketing
Monitoring and Controlling the Marketing Plan
A note on Branding
Ultimate Goals of Marketing
Marketing Sends a Message
Message Execution
Words Sell
Personalise
Deciding to Buy
Understand the Buyer
Types of Marketing Research
Ways of Gathering Data
Primary Data Collections Methods
Secondary Data Collection Method
What is needed to Conduct Effective Research
The Outcome of Market Research
Modifications to the Marketing Plan
Market Share Analysis (Ratios)
Marketing Cost Analysis
Taking a Product to the Market
Wholesaling
Face to Face Retail and Online Stores or Mail Order
Online Sales
Business to Business (B2B)