Geared towards small and medium scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products
This workshop will provide the region’s small to medium scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market, targeted to start-up entrepreneurs and food product developers.
Participants will be guided through the various steps from concept development to the market, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production. Speaker(s) will provide examples to illustrate the steps and end goal.
Virtual Live Delivery through Zoom
We will be hosting this workshop remotely through Zoom. All participants will need to have access to a computer with the following:
- An internet connection – broadband wired or wireless (4G/LTE)
- Speakers and a microphone – built-in or USB plug-in or wireless Bluetooth
- A webcam or HD webcam – built-in or USB plug-in
Lead Presenter
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
Fee: Free. Funding for this training was made possible, in part, by the USDA – NIFA Food Safety Outreach Program, grant #2020-04217.
There is no certificate given for this webinar.
This training will not be recorded.
This is a virtual live training. Zoom link will be emailed out to attendees a few days before the training.
Agenda – May 3rd, 2024, Pacific Time Zone
| 8.00 a.m. to 9.30 a.m. | Overview of Value-Added Food Products: From the Kitchen Recipe to the Market |
| 9.30 a.m. to 9.40 a.m. | Break |
| 9.40 a.m. to 10.20 a.m. | Food Processing Techniques and Importance of Record Keeping in the Development Phase |
| 10.20 a.m. to 10.30 a.m. | Break |
| 10.30 a.m. to 11.20 a.m. | Basic Overview of Food Safety and Overview of Food Safety Regulations |
| 11.20 a.m. to 11.30 a.m. | Break |
| 11.30 a.m. to 12 p.m. | Basic GMPs and Other Prerequisite Programs |
Please contact Cathy Blood, WSU Event Coordinator, blood@wsu.edu or 509-335-2845, regarding registration or contact Girish Ganjyal, Extension Food Processing Specialist, girish.ganjyal@wsu.edu or 509-335-5613 for content questions.