Product Development for Value-Added Foods In-person Workshops

This course is 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 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. Speakers will provide examples to illustrate the steps and end goal. In addition to the aspects of product development, the course will cover product cost calculations, with real-world business examples.

Presenter: Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
 

Funding for this training was made possible, in part, by the USDA – NIFA Food Safety Outreach Program, grant #2020-04217.