Secondary Catalogue

The information on food packages and labels allows you to make informed choices about what you buy, thanks to requirements set by FSANZ. This video looks these twelve requirements in detail, covering how information about allergens, food additives, nutritional information and more, must appear on packaging. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry. Show Less

Australia and New Zealand have some of the safest food systems in the world, thanks to FSANZ and the Food Standards Code. This video covers the four chapters of the Code, touching on topics such as food labelling requirements, allergens, characterising components and HACCP. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry. Show Less

Market research is critical for businesses to keep pace with consumer preferences and demands. This video explains exactly what market research is, the importance of qualitative and quantitative data and the pivotal role research plays when launching into foreign markets. Interviews with experts from the Monash Food Innovation Centre and PLAY Market Research make this essential viewing for food studies at a senior secondary level or higher. Show Less

Consumer drivers are constantly evolving and have a major impact on the development, design and commercial success of new food products. This video discusses emerging drivers such as health and wellness, environmental concerns and animal welfare. Interviews with food innovators from the Monash Food Innovation Centre and CSIRO make this key viewing for food studies at a senior secondary level or higher. Show Less

Traditional food drivers have remained influential over time and continue to shape new food products. This video introduces the consumer drivers of price, quality and convenience, also discussing the role culture and ethics have to play in influencing consumer purchases. This is essential viewing for food studies at a senior secondary level or higher. Show Less

Creating effective packaging that is both aesthetic and functional is vital for the success of food products. This video explores the functions of food packaging, including regulations and sustainable, as well as the use of virtual reality technologies to test prototypes. Interviews with experts across a range of food industries make this essential viewing for food studies at a senior secondary level or higher. Show Less

The design thinking approach to developing food products allows businesses to develop strategies to make its product better or stand out. This video guides viewers through the process of finding commercial success via knowledge mapping and product mapping and discusses the importance of consumer feedback. Interviews with experts from the Monash Food Innovation Centre make this key viewing for food studies at a senior secondary level or higher. Show Less

As viewers will discover in this programme, there is more to taste-testing than meets the eye. A detailed and rigorous exercise, trialling a new food product is the last crucial step in the design of a new food product before the process of launching it to market can commence. Whether trialling a product with trained testers or the general consumer audience, getting it right can mean the difference between a successful product and one that sits stagnant on supermarket shelves. Show Less

Supermarket shelves are stocked high with products targeting popular food trends and diets but, as the resources on our planet become more precious, food businesses are moving towards solving real-world problems, like sustainability and food waste, via new food products. How do businesses choose a problem to focus on, and what are the initial steps in the food design process to turn the bud of an idea into a feasible concept? Ideal for senior-secondary and higher education audiences, this programme explores these questions. Show Less

When designing a new food product, like most things in life, practice makes perfect. This programme takes viewers through the prototyping process of a new food product, where failure is not only expected but a highly valuable part of perfecting its physical properties, shelf life and, importantly, taste. With insightful commentary from real food scientists, this program is important viewing for senior-secondary and higher education students of food sciences. Show Less

This update of our classic programme offers a light-hearted look at the potential hazards of the humble, domestic kitchen. Students will enjoy the dramatic scenes that illustrate the possibly dire consequences of handling kitchen equipment that could cause cuts, burns or other injuries. We review the major areas for consideration when assessing kitchen risks, and offer recommendations for best practice. Show Less

This is a story about clothing. It’s about the clothes we wear, the people who make them, and the impact the industry is having on our world. The price of clothing has been decreasing for decades, while the human and environmental costs have grown dramatically. 'The True Cost' is a groundbreaking documentary film that pulls back the curtain on the untold story and asks us to consider, who really pays the price for our clothing? Filmed in countries all over the world, from the brightest runways to the darkest slums, and featuring interviews with the world’s leading influencers including Stella McCartney, Livia Firth and Vandana Shiva, 'The True Cost' is an unprecedented project that invites us on an eye-opening journey around the world and into the lives of the many people and places behind our clothes. Show Less

A commercial kitchen can be a fun and highly rewarding place to work, but also one full of potential hazards and dangers. This video is filmed inside the industrial kitchen at Bendigo Health in regional Victoria where thousands of meals and other food requirements are prepared for hospital and associated health services every week. Food Services Manager Damian Martin comprehensively covers a wide range of workplace health and safety areas, taking us through basic kitchen safety in working with hot, sharp and wet equipment and surfaces; and safe and hygienic practices in the storage and handling of food. Show Less

How does food get from the farm to our table? In this program we trace the route cereals, fruits, vegetables and dairy products take to get from the point of origin to the consumer. We also explore why there are often several processing steps in between before it can reach your plate. Show Less