The Franklin County Community Development Corporation is excited to offer a unique opportunity for those starting, or interesting in starting, food businesses.
Product Development Considerations: Beyond the Concept will be held at the CDC in Greenfield, Massachusetts on February 8th from 9am-5pm.
This class, taught by Amanda Kinchla M.S., Food Science Extension Specialist at UMass Amherst, will cover everything from food safety and risk management, establishing processes and controls, labelling and regulations, as well as financial considerations. Usually a $500-$600 course, we are offering it for $200, lunch included.
Food Product Development Considerations: Beyond the Concept
Do you want help better understanding the food safety principles behind your process? Do you need help with product development for a current or future product?
Propel your food business to the next level by delving into product development and food safety with Amanda Kinchla, of the UMASS Food Science Department, an expert on HACCP and product development.
The full day course will cover:
Principles of Food Safety and Risk Management
Establishing Process Controls & Effective Strategies for Record Keeping
Quality Attributes of Food
Financial/Business Considerations to account for in your product development process
Food Regulation and Product Labeling and Claims
HACCP Plan Requirements and/or Low-Acid and Acidified Certification
Determine Formula, Process and Packaging for a safe food system
Commercial Canning (Acidified Foods)
Product Development Life Cycle