Sustainable food innovation is focused on developing new, environmentally friendly food products and processes. In this module, students apply knowledge from related courses to the practical aspects of product development and commercialization within the food industry. Key topics include food valorisation, upcycling, and the development of sustainable food sources like alternative proteins. Students gain insights into the properties of various food ingredients and additives, along with the challenges posed by additives. The curriculum also offers interdisciplinary training covering intellectual property rights specific to food innovations, as well as design thinking and business strategies for launching sustainable food products. Through a project-based approach, students collaborate with industry partners to develop feasible product ideas, blending scientific knowledge with practical business skills. This module aims to provide a comprehensive understanding of new product development, preparing students to innovate in the food sector with a focus on sustainability and commercial viability.