Case Studies in Food Innovation
( 24 Modules )

Module #1
Introduction to Food Innovation
Overview of the importance of innovation in the food industry

Module #2
Understanding Consumer Needs
Analyzing consumer trends and preferences driving food innovation

Module #3
The Innovation Process
Key stages and methodologies for successful food innovation

Module #4
Food Science and Technology
The role of food science and technology in driving innovation

Module #5
Case Study:Plant-Based Milks
The rise of plant-based milks and their impact on the dairy industry

Module #6
Case Study:Kombucha and Fermented Beverages
The growth of fermented beverages and their health benefits

Module #7
Case Study:Cold Brew Coffee
The trend of cold brew coffee and its influence on the coffee industry

Module #8
Case Study:Functional Waters
The rise of functional waters and their impact on the beverage industry

Module #9
Case Study:Gluten-Free Products
The growth of gluten-free products and their market implications

Module #10
Case Study:Artisanal Breads
The rise of artisanal breads and their impact on the bakery industry

Module #11
Case Study:Healthy Snack Bars
The trend of healthy snack bars and their influence on the snack food industry

Module #12
Case Study:Ancient Grains
The revival of ancient grains and their impact on the snack and bakery industry

Module #13
Case Study:Plant-Based Meat Alternatives
The growth of plant-based meat alternatives and their impact on the meat industry

Module #14
Case Study:Grass-Fed and Organic Meat
The trend of grass-fed and organic meat and their market implications

Module #15
Case Study:Sustainable Seafood
The importance of sustainable seafood and its impact on the seafood industry

Module #16
Case Study:Alternative Proteins
The rise of alternative proteins and their influence on the meat and seafood industry

Module #17
Case Study:Probiotics and Gut Health
The growth of probiotics and their impact on gut health

Module #18
Case Study:CBD and Cannabis-Infused Foods
The trend of CBD and cannabis-infused foods and their market implications

Module #19
Case Study:Omega-3 and Fatty Acids
The importance of omega-3 and fatty acids and their impact on the functional food industry

Module #20
Case Study:Vitamin and Mineral Fortification
The trend of vitamin and mineral fortification and its influence on the functional food industry

Module #21
Lessons Learned from Case Studies
Key takeaways from the case studies and their applications in food innovation

Module #22
Emerging Trends in Food Innovation
Future directions and emerging trends in food innovation

Module #23
The Role of Technology in Food Innovation
The impact of technology on food innovation and its future applications

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Case Studies in Food Innovation career

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Case Studies in Food Innovation ( 24 Modules )

Case Studies in Food Innovation
( 24 Modules )