Program details

Technology plays an essential role in product lifecycles and development; from the formation of an idea to delivery of merchandise, new technologies are rapidly changing the food industry. This program uses a much beloved product, chocolate, to consider sustainability and the potential of rapid prototyping.

Through project based learning students will use a range of technologies to create a new product. They will follow the design process to create a new chocolate shape, this will then be visualised in 3D design software and sent for 3D printing. From this print students will create a chocolate mould. The program then moves to a focus on marketing and branding. Students will consider alternative, sustainable, packaging materials and the potential use of technology in marketing a chocolate product. Students will then construct their chocolate container and apply new technologies to promote and present their product.

Students will learn about the sustainability of chocolate, consider the impact of consumerism and use the SCAMPER model to produce a new chocolate mould with innovative packaging.

Learning Program Overview

This applied learning project engages the students in understanding the sustainability and potential of a product and its packaging. Technologically we look at the application of new technologies in product development and rapid prototyping.

Students will take on the role of a product researcher and developer to create a chocolate based product and pitch it to the market. They will focus on the sensory properties that make food, its packaging and marketing more attractive and how to market to the needs of a consumer group.

Engage - Understanding the chocolate market and introduction to the industry design brief
Define - Food industry research and development process; chocolate focus
Skills - Introduction to computer aided design and rapid prototyping
Ideate - SCAMPER model application to the chocolate industry design brief
Prototype - Chocolate mould printing and packaging design
Present - New product pitch

Success criteria

  • Connection of sensory awareness / empathy to product design and marketing
  • Application of technology to design and process a chocolate from a mould
  • Use of the SCAMPER to innovate a new product

Pathway examples

  • Artisans: gardener, landscaper, farmer
  • Designers: food technologist, lab technician
  • Generators: café worker, chef