Food innovators often introduce new and exciting quality products to the food industry. While ensuring the quality is right and consistent, food innovators must also ensure their products are safe and that they meet all federal and state safety standards.

In this course, you will explore the different types of safety hazards that can exist in food products that can lead to human injury or illness. Using a hazard assessment tool, you will consider the full food production process and identify the potential physical, biological, and chemical hazards of a food product and how these potential hazards can best be prevented or controlled. Once you have determined the key quality attributes that should be defined for a food product, you will create an initial indication of the metrics for each. By the end of this course, you will be prepared to integrate both food safety and quality consideration into the decisions surrounding product formulation, processing method, packaging material, and product shelf life.

You are required to have completed the following course or have equivalent experience before taking this course:

• Market Research and Product Development