Product Development: Beyond the Concept

In partnership with the regional processing centers in Massachusetts, this 1-day, content-filled course will have food safety and product development expert Amanda Kinchla from the University of Massachusetts Food Science Department discuss the technical considerations necessary to successfully launch a new food product. Do you want to better understand the food safety principles behind your process? Do you need help with product development for your current or future food product? Propel your business to the next level by delving into product development and food safety.

This course will cover the following topics:   

• Principles of food safety
• The product development process cycle to creating a new food product
• Product development process (including business strategy, product testing, product launch); food safety requirements and/or low-acid & acidified certification
• Determining formula, process and packaging for a safe food system
• Process validation requirements
• Label regulations, product claims, ingredient statements and nutrition facts
• Operational capabilities and quality controls
• Product cost and pricing tools

Registration fee: $200