Overview: Several factors make this an essential course for the industry; the strong push by government and consumers for healthier foods that are lower in salt, sugar and fat - the interest in personalised nutrition and the opportunities that target specific groups – a consumer focus on functional products that provide specific health benefits.  However salt, sugar and fat have strong functional roles in foods and replacing them poses difficult technical challenges. Incorporating ingredients such as proteins, vitamins and minerals can pose specific challenges which need to be understood as part of product design.

The objective of this training course is to cover the important aspects of creating targeted healthy products. A particular focus will be in creating products with reduced fat, sugar and salt and products which provide particular health benefits through in fortification with ingredients. The product quality aspects of consumer related technical issues, as well as regulatory requirements for producing health-related products will also be covered.