In partnership with the regional processing centers in Massachusetts, this 1-day, content-filled course will have food safety and product development expert Amanda Kinchla from the University of Massachusetts Food Science Department discuss the technical considerations necessary to successfully launch a new food product. 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.
Greenfield, MA -Western MA Food Processing Center: Wednesday, February 8, 9-5pm. $200 for the full day includes lunch. To Register: http://bit.ly/ProductDevCourse
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
• Food Safety 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
Speaker: 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.
