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Product Development Considerations: Beyond the Concept
October 18, 2017 @ 9:00 am - 5:00 pm
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.
Amanda Kinchla M.S., Food Science Extension Specialist at the University of Massachusetts Amherst. Amanda has over 15 years of product development success that will support product development research from concept to commercialization and address technical challenges that target specific product/business needs. In addition, she has extensive experience in applied food microbiology and will conduct research in all aspects of food safety from farm to fork.
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
$200 for the full day includes lunch
To Register: http://bit.ly/ProductDevCourse