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Successful Food Product Development for New Food Businesses: Managing Food Quality & Safety- WVU

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Event date/time: 
Monday, July 12, 2021 - 5:30pm to 7:30pm
Monday, July 19, 2021 - 5:30pm to 7:30pm
Monday, July 26, 2021 - 5:30pm to 7:30pm
Monday, August 2, 2021 - 5:30pm to 7:30pm
Monday, August 9, 2021 - 5:30pm to 7:30pm
Monday, August 16, 2021 - 5:30pm to 7:30pm
Event Type: 
Online
Price: 
Free
How to Participate: 

Participants must:

  • Register before the event starts
  • Share their video feed for the duration of the class to ensure their presence
  • Attend all 6 sessions
Registration Deadline: 
Friday, July 9, 2021 - 5:00pm

Course Description:

Are you an entrepreneur developing new and exciting products? Do you have questions about ensuring the safety of your product? If so, this is the program for you! This course is a program designed specifically to address product development and food safety issues faced by small processors. Throughout the course, we will introduce the food science basics, important considerations when developing a new food product, share key elements required for product labeling, and provide an overview of key regulatory requirements for small and emerging food businesses, such as entrepreneurs and local food processors.

Course Testimonials: 

"I learned about the steps needed when developing, making or manufacturing food products. This course raised my awareness about the importance of food safety and food quality"

"I wish I had this course available to me when I began my SQF journey a year and a half ago"

Course Outline:

Chapter 1: Introduction: Course introduction and expectations

Chapter 2: Food Safety Hazards: Understanding food safety hazards, and identifying potential sources.

Chapter 3: Product Development Life Cycle: Product development considerations from concept to commercialization.

Chapter 4: Product Labeling: Guidance for basic nutritional labeling and claims.

Chapter 5: Controlling Food Quality and Safety: Measurable approaches to monitoring the properties of your food product.

Chapter 6: Food Safety Management: Introduction to regulatory bodies and the FDA Preventive Controls for Human Food Rule.

Chapter 7: Hazard Analysis: Conducting a hazard analysis for your food product.

Chapter 8: Preventive Controls: Determining implementation of food safety controls for your product.

Instructors:

Content will be taught by food safety educators from the Universities of Massachusetts, Rhode Island, and West Virginia.

Registration Fee: 

This program is sponsored by USDA-NIFA, and is free for participants

REGISTRATION IS NOW CLOSED

Contact's name: 
Christopher Von Achen
Contact's email: 
Contact's phone on day of event: 
8606281812
This event will be recorded: 
No