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Product Development for Value Added Foods

April 19, 2018

$95

Register at:  Value Added Food Products

Habra traducción al Español disponible. Llame a Alex Perez en (360) 336-3727

This course is geared to small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value added products.
The 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.
Participants will be guided through the various steps from product concept development to actual product development steps, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production.
The workshop will feature a guest panel discussion with farm and business owners who have successfully brought new products to market.

PRESENTERS:
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist, and Jeff Voltz, Project Manager, NABC

GUEST PANELISTS:

  • Erin Baker, Founder/Owner, Erin Bakers Wholesome Baked Goods
  • Sarah Richards, Founder/Owner-Lavender Wind Farm
  • Dorcas Young, Founder/Owner-Lesedi Farm
  • Mylon Smith, Founder/Owner-Myshan Dairy

Workshop Registration Fee: $95.00. Refreshments and lunch will be provided.

Organizer

Girish Ganjyal
Phone:
509‐335‐5613
Email:
girish.ganjyal@wsu.edu
Website:
http://foodsafety.wsu.edu/

Venue

WSU Bread Lab
11768 Westar Lane
Burlington, ID 98233 United States
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