Training is now full! Please contact Cathy Blood to be placed on the waiting list.
Geared towards small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products
This workshop will provide the region’s small 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.
Remote Live Delivery through Zoom
In order to accommodate social distancing guidance, we will be hosting this workshop remotely through zoom only at this time. 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
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist (https://foodprocessing.wsu.edu/contact/)
Topics to be covered
- Value-added product development process overview
- Concept development
- Kitchen/Lab-scale product development
- Scale-up issues in product development
- Food safety regulations
- Business planning and marketing
- Food business license in WA state
Cancellation must be sent to Cathy Blood, firstname.lastname@example.org , by email. Please note that we will accept cancellations until seven business days prior to the start of the course; at that time no refunds will be issued. Any cancellations come with a $5 cancellation fee. Substitutions are welcome.
We accept credit card payments only.
Please contact Cathy Blood, WSU Event Coordinator, email@example.com or 509-335-2845, regarding registration or contact Girish Ganjyal, Extension Food Processing Specialist, firstname.lastname@example.org or 509-335-5613 for content questions.