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Duration (approx) 100 hours
Qualification Statement of Attainment

Home or Business - Health Food Production Course - Specialised Diets & Eating 

Your future in health food production or healthy eating practices starts here. 

Students learn:

  • 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
  • brand awareness

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Learn how to make health food products and gain product development skills. 

Increase knowledge of business applications to achieve food production business goals.

Understand the importance of food (free-from and substitutes) in specific diet types. 

This course is 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
  • Food and beverage product developers  
  • Anyone working in hospitality
  • Food production workers or managers


This tutor supported, 100-hour, course introduces a series of structured activities and tasks and guides you through assignments designed to inspire achievable home learning.

There are nine lessons in this course, each requiring approximately 11 hours of work including reading, additional research, completing the set tasks and assignments.

The content of each of the nine lessons is:

Lesson 1. Nature, Scope and Development of Health Foods

This lesson introduces students to health food based eating and products.

  • Introduction to Health Foods 
  • Diets for Medical and Health Reasons
  • Diets for Lifestyle or Principle-Based Reasons
  • Diets for Religious and Cultural Reasons
  • Types of Diets (Overviews)
  • 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


    Lesson 2. Health Food and Human Nutrition

    This lesson ensures sound knowledge of human digestion at a level appropriate for food manufacturers or retailers. It explores major foods groups as is fundamental in understanding human nutrition, whilst introducing the concept of nutritional deficiency which (possibly) arises from restrictive diets.

  • 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. 


    Lesson 3. Significance of Gluten, Sugar and Fermented Products

    This lesson looks at common substances which impact health food development. Gluten, sugar and yeast (fermented foods). This lesson introduces students to the breadth of health food development and gives a little of the science behind human health and what we eat. 

  • 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


    Lesson 4. Development of Wheat Substitute Products

    This lesson discusses wheat and its significance in the diet. It also explores the difference between intolerance and allergy in relation to coeliac disease. The lesson covers gluten free flours and how binding and emulsification are important processes in gluten free cooking/baking. This lesson content is tied into free-from diet types.

  • 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 


    Lesson 5. Development of Protein Substitute Products

    This lesson encourages students to develop a sound understanding of the importance of protein in nutrition. This lesson content is tied into free-from meat and dairy diet types.

  • 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


    Lesson 6. Development of Dairy Substitute Products

    This lesson helps students understand significant differences in health related problems linked to milk or milk based products. The lesson delves into the manufacturing of alternative products which are dairy free. This lesson content is tied into free-from diet types. 

  • 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 

    Lesson 7. Development of Vegetarian and Vegan Products

    This lesson content is tied into free-from diet types such as free meat or animal produce diets, it is closely aligned with plant-based eating. 

  • 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 

    Lesson 8. Business Applications in Health Food Manufacturing

    This lesson looks carefully at some business elements which are specific to the health food industry. It introduces you to factors for further consultation, review and advice (beyond study) if you are serious about becoming a food manufacturer. It also explores related roles and occupations which might excite small business to expand services and complementary offerings. 

  • 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

    Lesson 9. Marketing Specialised Foods and Associated Services

    This is a jam-packed lesson with a blend of marketing theory, useful strategies and tips on how to get a new product to a customer base. It is the ultimate knowledge needed for new business ventures in this industry. It covers marketing plans and branding and much more. 

  • 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)


    Lesson Aims 

    Lesson 1: Describe alternative foods developed and marketed for a range of dietary requirements and preferences.

    Lesson 2: Describe how health food products are developed to satisfy a variety of nutritional requirements.

    Lesson 3: Describe the significance of major components – gluten, sugar and fermented products – in health food manufacturing.

    Lesson 4: Explain how to manufacture a range of different wheat substitute products.

    Lesson 5: Explain how to manufacture a range of different protein substitute products.

    Lesson 6: Explain how to manufacture a range of different dairy substitute products.

    Lesson 7: Explain how to manufacture a range of different substitute products suitable for vegetarian and vegan consumers.

    Lesson 8: Discuss business applications in the health food industry.

    Lesson 9: Explain how to market specialised health food products and services.

    Health Food Production Course AimApply a knowledge of foods and their components to develop and market a range of different health foods.


    Extract from the Course: 

    There is a significant market for health-based food products that cater to specialist needs, in supermarkets, retail food shops, cafes, restaurants, and pre-packaged or ready-made meals. This market may be divided into various categories, for instance:

    • Medical and Health
    • Lifestyle and Principles
    • Cultural or Religion

    Yet all three categories contribute to the same general need for specialty food products. 

    Diets for lifestyle and principle-based motives include:

    • Raw (as known as clean) -- Many processed foods contain additives designed to enhance taste, shelf life or other characteristics of the food. Other foods can be contaminated by toxic chemicals from the environment where the food was grown including pollutants and/or chemical sprays. These include preservatives, food colourings, and other chemical additives. Some people can be particularly intolerant to these food additives. A clean diet focuses on whole foods with few or no additives and preservatives. Vegan – vegan diets are free of all animal products. This includes being free from eggs, milk, honey, and in some cases, fruits such as avocado due to production concerns.
    • Vegetarian – vegetarian diets do not include meat, but may include limited animal products, such as eggs, milk, and honey. There are many variations on a vegetarian diet. In some places, people who eat fish may refer to themselves as vegetarian, though this is more properly considered pescatarian. 
    • Keto -- The ketogenic diet was developed as part of a treatment for the seizure disorder epilepsy. It combines large amounts of fat with very low amounts of carbohydrates. This induces the liver to produce ketone bodies as a source of energy for neurons. Ketogenesis also alters the balance of excitatory and inhibitory neurotransmitters, modifies gene expression, reduces oxidative stress and inflammation, and has other effects on brain function.
    • Paleo – the paleo diet is a diet based on the perceived idea of early human diets, generally pre-farming. It focuses on a variety of meat, fish, vegetables, and fruit, and generally excludes grains (including cereals such as wheat), legumes, and dairy as products of agriculture. It does include nuts and seeds. The idea is to reduce negative health outcomes by focusing on nutrition based on hunting and gathering.


    Why start today? 

    Students will learn the importance of food for human health, delve into produce and product development, learn how to put it all together in applications for successful business. 

    Hospitality or retail staff will develop greater knowledge of how and why health food is critical. Increasing familiarity of available products means staff will strengthen the breadth and depth of their understanding and sell with confidence.   

    Plant-based eating venues, or 'free-from' menu options seen in cafés and restaurants, ensure they offer an exclusive dining experience catering to their own unique customer base.

    Nothing energises our students more than taking small steps on a path to something big. Take an idea, combine the basics, add unlimited layers of passion, stir in some business acumen, add a large pinch of marketing know-how to finish...

    Are you ready? Are you devoted? Click ENROL NOW! Daily Enrolments - Open Now!


  • Courses can be started anytime from anywhere in the world!

    Meet some of our academics

    Melissa LeistraBachelor Education, Masters Human Nutrition
    Jade SciasciaBiologist, 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.

    Check out our eBooks

    Preserving Meat and FishThe Preserving Meat and Fish ebook is a guide for everything that you need to know about preserving your own meat and fish.
    The Psychology of HealthThe Psychology and Health ebook is a delightfully interesting read that helps you understand the link between physical and psychological health. This ebook is ideal for anyone who has a personal interest in the area, as well as psychology and health students.