Health Food Production Online Course

Learn food manufacturing and production for health foods

understand specialised diets, including foods for vegan, vegetarian, paleo, ketogenic diets, etc.
discover healthy foods and their components
explore how to develop and market a range of different health foods

Some of what this course covers:

skills in health food production
why health food produce is needed
diet types
the current market demands
the legal issues to consider
practical challenges to overcome
common food substitutes
the human health effects
the human health benefits
healthy eating practices
business applications
marketing niche products and brand awareness

Lesson Structure

There are 9 lessons in this course:

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.
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.
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
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
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
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
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
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
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)

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

Describe alternative foods developed and marketed for a range of dietary requirements and preferences.
Describe how health food products are developed to satisfy a variety of nutritional requirements.
Describe the significance of major components – gluten, sugar and fermented products – in health food manufacturing.
Explain how to manufacture a range of different wheat substitute products.
Explain how to manufacture a range of different protein substitute products.
Explain how to manufacture a range of different dairy substitute products.
Explain how to manufacture a range of different substitute products suitable for vegetarian and vegan consumers.
Discuss business applications in the health food industry.
Explain how to market specialised health food products and services.

What You Will Do

Talk with people in the food industry about the specific products appropriate to specific types of diets; and reviewing nutritional content of a selection of foods. Ideally visiting a health food retailer to encourage awareness of product marketing too.
Speak to several people about any foods they may consume which are covered in this lesson. The aim here is for you to build a picture of the general views and attitudes of people who are making dietary substitutions for towards healthier food choices.
You will distinguish the main differences between 4-5 sugar substitutes on the market. Use a variety of ways to research and review products. Optional extension activity: conduct research into the arguments for and against the use of sugar substitutes specifically in relation to human health.
Attempt to make two breads and obtain feedback from people who try the resulting product. On completion, journal on the experience.
Research the most common ingredients used in gluten free baked goods - research at least 8 different gluten free wheat substitutes which you could source easily and affordably. This task is focused on ingredient selection.
Investigate high proteins health food (health food store or health food section/aisle at the supermarket). Take pictures of the nutritional information labels on each of the foods. Collate a table which summarises the protein content of at least 10 foods.
Talk to anyone you know you has chosen to follow a dairy free diet. Find out why they have made that choice, and what substitutions they have made in their diet. Next watch informative educational videos online on ‘going dairy free’ and look for another (different) appropriate reason to follow a dairy free diet.
Make a list of vegetarian and/or vegan groups or dedicated organisations in your region or country. Contact at least one of the groups or organisations listed and find out what is on offer for vegetarian and vegan communities.
Go to a farmers market.
Brainstorm all the ideas you have for the development of a health food product. This should be a diagram used for visually organising information such as a mind-map. Not a business plan or structured document.
Visit a retail outlet which sells a range of health food products. Make notes on what is most noticeable on how health food is marketed.
Link yourself to 4-5 social media pages or companies who demonstrate successful marketing power. You could connect with a range of companies or organisations either selling, distributing, wholesaling, or organisations linked to healthier eating missions.
Make coconut yoghurt at home.
Look for non-dairy cheese products in your supermarket. Buy one or two and take and serve them on a cheese platter to friends or family. Records comments and make notes.
Have you got professional or personal goals in food production or healthy eating practices?
- Achieve your business goals - Understand the importance of food for human health and specific diet types, learn how to make produce and gain product development skills, increase knowledge of business applications.
Develop skills - learn how to make healthy foods, encourage reflection in product development and increase confidence to move forward!
Take an idea, combine the basics, add three serves of passion, stir in some business acumen, add a large pinch of marketing know-how to finish … and voilà! This course was written to meet the needs of anyone whose professional or personal goals are in the food production, hospitality, food business or healthy eating practices. It takes students through a carefully constructed learning pathway. Nothing energises our students more than taking small steps on a path to something big.

WHO IS THIS COURSE FOR?

People who work in food retail
Home-based or small business owners
Specialised food/crop producers
Human nutrition specialists Café and restaurant owners
Holistic life coaches Speciality kitchens – cooks or chefs
Commercial sales and marketing teams
Anyone working in hospitality
Food and beverage product developers

What Next?

ENROL or Use our FREE Course Advice Service to Connect with a Tutor

Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.

Long-term member since 1986.

ACS is an organisational member of the Future Farmers Network.

Principal John Mason has been honoured to be awarded a Fellow of Parks and Leisure Australia, having been an active member since 1974.

How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
If a student cannot submit their assignments for 6 months to ACS, they should advise the school to avoid cancellation of their student
registration. Recommencement fees may apply.

Simply click on the ENROL OPTIONS button at the top of this screen and follow the prompts.

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If you are under 18, we need written permission from your parent/ guardian for your enrolment to continue, we can arrange that after you have enrolled.

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We aim to teach you the essentials without you having to purchase any specific computer program.
We recommend that you have access to a word processing program, such as Microsoft Word or Google Docs, so that you can easily complete and submit your assignments.

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If you have limited computer skills, we can make special arrangements for you.

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Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

Our courses are designed to build knowledge, hands on skills and industry connections to help prepare you to work in the area, running your own business, professional development or as a base for further study.

This course has been designed to cover the fundamentals of the topic. It will take around 100 hours to complete, which includes your course reading, assignment work, research, practical tasks, watching videos and anything else that is contained in the course. Our short courses are a great way to do some professional development or to learn a new skill.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

Our courses are designed for adults to gain professional development and skills to further their careers and start businesses.

Our custom online learning portal allows you to conduct your learning online. There may be practical tasks that you can do offline. You have the option of downloading your course notes or print them to read later.

There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

Yes, if you don’t have access to the internet, you can receive the course as paper notes or on a USB stick for an additional fee. We can also make alternative arrangements for you to send your assignments to us.

We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

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We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $60 incl. GST for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

When you complete the course work and the exam and you will be able receive your course certificate- a Statement of Attainment. Otherwise, you can receive a Letter of Completion.

You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

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Employers value candidates with industry skills, knowledge, practical skills and formal learning. Our courses arm you with all of these things to help prepare you for a job or start your own business. The longer you study the more you will learn.

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Who are ACS Distance Education?

ACS Distance Education have been educating people for over 40 years.

We are established and safe- we have been in education for over 40 years.
We are focused on developing innovative courses that are relevant to you now and what you will need to know in the future.
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You can enrol at any time, you can work on your course when it suits you and at your own pace.
We are connected to many industry bodies and our staff participate in continuous improvement and learning activities to ensure that we are ahead of what learning is needed for the future.

Our courses are not accredited by the Australian Government. However many of our courses are recognised and held in high regard by many industry bodies.

Our courses are written by our staff, who all have many years experience and have qualifications in their speciality area. We have lots of academic staff who write and update our courses regularly.

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Yes, you can do a request for a bulk enrolment and request an invoice on our Invoice Request Form

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We can arrange bulk discounts for your course enrolment, please get in touch with us to discuss your needs.

Yes, we have many students who are in locked facilities, such as prisons or hospitals. We can cater by also offering paper notes at an additional cost.

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We can assist you to find the right course for your needs. Get in touch with us via email (admin@acs.edu.au) call on +61 7 5562 1088 or complete our course advice form.

Take a look at their testimonials here.

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Course Contributors

The following academics were involved in the development and/or updating of this course.

Melissa Leistra

B.Ed. M. Human Nutrition

Jade Sciascia

Biologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager.
Jade has a B.Sc.Biol, Dip.Professional Education, Cert IV TESOL, Cert Food Hygiene.

Human Nutrition

Both a text for students, or an informative read for anyone who wants to eat better. While covering the basics, the book approaches nutrition a little differently here to some other books, with sections covering ”Modifying diet according to Genetic Disposition or Lifestyle”, “How to find Reliable Information on Nutrition” and “Understanding how Diet relates to Different Parts of the Body” (including Urinary, Digestive, Respiratory and Circulatory System, the Brain, etc). This ebook was written to complement the ACS Nutrition I course, and provides a solid foundation for anyone wanting to grasp a fundamental understanding of Human Nutrition.

Fruit, Vegetables and Herbs

Home grown produce somehow has a special quality. Some say it tastes better, others believe it is just healthier. And there is no doubt it is cheaper! Watching plants grow from seed to harvest and knowing that the armful of vegies and herbs you have just gathered for the evening meal will be on the table within an hour or two of harvest, can be an exciting and satisfying experience.

Organic Gardening

For decades farmers have relied upon chemicals to control pests and diseases in order to produce saleable crops. In the ornamental, vegetable and fruit gardens reliance on chemical controls has also been the mainstay for many gardeners.

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Our Students Say

In my role within a large Aged Care Facility a great deal of my employment is spent in the area of Turf management and garden care/refurbishment. With ACS I was able to study at my own pace allowing me to put into practise and thoroughly research the subject matter broadening my knowledge and study experience further. I enjoyed the way in which the subject matter was presented as it allowed you to study each subject further, allowing for greater depth, clarity and knowledge.
Overall there are not many areas in which the course subject matter will not turn out to be invaluable, everything is covered to allow you to become successful within your own business or place of employment. A big thank you to Gavin Cole [tutor] and all at ACS. It was a pleasure to study with ACS, look forward to further study.

- Craig Ledbury