Tertiary Catalogue

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

What do magpies, dugongs, goannas, yams, pie floaters, European vegetables and swans have in common? This clip explains, as animated pair Norman and Miranda serve up a timeline of Australian culinary history – from millennia before British settlement across more than two centuries since colonisation, to the multitude of influences on today’s cuisine. It is an engaging and easily-digested resource for lower to middle secondary students. Show Less

What a feast! Australians eat a huge diversity of food. Join animated friends Norman and Miranda as they tempt us with tasty morsels about the many influences on modern Australian cuisine – geography and climate, a plateful of Indigenous and multicultural food fascinations, technology transforming kitchens and changing eating habits. More than a mouthful, this video is ideal for lower to middle secondary students. 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

Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical programme is led by an experienced industry chef, who demonstrates how to: classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find Fruit and Vegetable: Selection and Preparation an ideal introduction before progressing to Vegetable: Cooking Techniques. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking. Show Less

This programme will teach students the essential skills necessary to make delicious baked goods, looking specifically at: rolled sugar cookies, oatmeal, walnut and dried cranberry drop cookies, rice krispies, brownies, sponge cake, white cake, boxed cake mix and clafouti. The recipes included in this film are featured in the resource pack. Show Less

Plants and animals rely on each other for food and energy. This programme explains how animals and plants within an ecosystem are all interconnected. The programme opens with a brief explanation of why every living organism needs energy. It then describes how plants and animals obtain their food and energy. Food chains and food webs are examined and analysed. Finally, the programme outlines the important role of scavengers and decomposers in an ecosystem. Show Less

Global food shortages are having devastating affects in many corners of the globe. This detailed, wide-ranging programme breaks down the different areas of food – from the availability and distribution, to why some people have more than others. Viewers will hear from leading health experts at Oxfam and the Red Cross, as they discuss why food inequity occurs and what’s being done to address the problem. An ideal resource for health, economic and geography learners in middle secondary, this programme offers essential viewing in understanding a range of current social and political issues. Show Less

Discover just how easy and fun baking can be. Join Chef Dave Christopherson in the kitchen as he demonstrates and explains how to make a variety of biscuits and quick breads. Step-by-step instructions take viewers through each recipe from start to finish, including: cream biscuits, scones, cranberry granola muffins, pancakes, banana bread, and cornbread. Show Less

Sustainable product design is one of the major focuses of food producers across the world, who are dedicated to providing the best for consumers and the environment both now and in the future. This film takes students on a journey looking at each stage of the design process, identifying some of the elements that have to be considered when looking at sustainable product design. The film also features examples of completed controlled assessment projects which demonstrate an understanding of a number of sustainability issues. Show Less

This programme investigates the factors that play significant roles in determining the foods we love and those we just can't stomach! With help from nutritionist Ros Ryan, and the experiences and opinions of everyday people from around the world, we reveal the physiological, psychological, social, and economic factors that affect our choice of foods. From satiety – our bodies telling us whether we are hungry or full – to positive and negative associations we have with certain foods, and the impact of culture, religion, lifestyle, peers, and the media, this is a rewarding examination of why we prefer certain types of foods over others. Show Less

Filmed within a school in Kent and with input from a senior examiner this film shows how to select and use appropriate sensory analysis techniques during various stages of the design process. It shows how to set up fair and effective tests and specifies how to record results in a way which can be easily analysed, encouraging students to create a detailed solution which meets the design specification and the needs of their target market. Show Less

Whether you're a newcomer to Chinese cooking or want to fine tune your skills, this video makes it easy to prepare healthful, classic Chinese dishes at home. Paulette Mitchell, cookbook author and world traveller, explains typical Asian ingredients, equipment, and techniques to guarantee success. She demonstrates Beef and Broccoli Stir-Fry, Mapo Tofu with Wheat-Flour Noodles, and Egg Drop Soup. Show Less

We are all getting smarter about how we can reduce our impact on the environment with the way we live – including the way we eat. ‘Farm-to-Table’ is the way we describe getting the raw produce to a restaurant with the least possible road miles, without the use of chemical pesticides or hormones. In this programme, we explore the basics of sustainable farming as we follow three chefs who leave big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover sustainable and organic farming, and take a look at how fresh food travels from farm to table. Show Less

What is the difference between mincing and dicing? How do you whip an ingredient? Chef Dave Christopherson demonstrates a variety of food preparation techniques. The first segment covers the fundamentals of preparation, including hand washing and knife cuts. The second segment reviews the basics of cooking, from measuring to broiling to steaming and more. Show Less