Product Development Considerations – Beyond the Concept
Western MA Food Processing Center, Greenfield
Tuesday November 13 and 20, 6-9 pm
A 2-day, content-filled course with food safety and product development expert Amanda Kinchla.
Do you want to better understand the food safety principles behind your process? Do you need help with product development for your current or future food product?
Propel your 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 HAACP and product development.
This 2-day course will cover the following topics:
Principals of Food Safety
The Product Development Process Cycle to Creating a New Food Product
Product Development Process (including business strategy, product testing, product launch)
HACCP Plan requirements and/or Low-acid & Acidified certification
Determining formula, process and packaging for a safe food system
Process Validation requirements
Label Regulations, product claims, ingredient statements and nutrition facts
Operational capabilities and Quality Controls
This program is sponsored by UMass Extension, CropCircle Kitchen, and Franklin County CDC Western MA Food Processing Center