Unreliable social media posts and busy lifestyles cause many young people to turn to nutrient-poor snack options. What if there was an option that was tasty, nutritious and on-trend? Students will investigate the snack food needs and preferences of an adolescent client. Applying an innovative approach, students prototype, analyse and evaluate nutritious solutions. Through the integration of food science and creativity, students become designers of a new range of food products to educate and nourish consumers.
Students develop their knowledge of nutrition and food science as they skilfully prepare their solutions for their stakeholders.
Mind, Body and Spirit.
Folio, product, pitch and social media strategy.
Mrs Natalle Sutton
nsutton@mfac.edu.au
