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Recipe to reality workshop helps potential food entrepreneurs
Nebraska
Nebraska's food businesses comprise the state's largest manufacturing segment. The University of Nebraska-Lincoln's Food Processing Center helps ensure continued food industry growth through a program that helps entrepreneurs understand issues associated with launching food-related ventures.
The center will offer a one-day seminar--From Recipe to Reality--Jan. 21, 2005, on UNL's East Campus. Space is limited so early registration is encouraged.
"Participants will learn all the aspects of starting a food business, and they will be given the tools to make an informed decision regarding their desire to start a food company," said Jill Gifford, manager of the center's Food Entrepreneur Assistance Program.
Seminar topics include market research, product development, packaging, labeling, pricing, product introduction, legal and business structure issues, promotional materials and food safety. The seminars are offered five times a year.
"I took the seminar in January 1995, and by the following July, I was selling my first jar of barbecue sauce," said Donna Satterthwaite, owner of The Heartland's Finest in Lincoln. "I was so amazed at how efficiently and quickly the Food Processing Center led me from having a homemade recipe into a marketable gourmet product. I could not have succeeded without the center's professional expertise."
Preregistration is required by Jan. 12. To register or to receive Food Entrepreneur Assistance Program information, contact Gifford at: Food Processing Center, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, NE 68583-0928; phone 402-472-2819; e-mail, jgifford1@unl.edu, or see the Web at http://fpc.unl.edu/marketing/ent.htm.
Gifford said people who complete the seminar may choose to enter the From Product to Profit phase of the program, which offers entrepreneurs comprehensive, individualized, confidential help from university food scientists and business consultants to develop their business.
The Food Processing Center is part of the university's Institute of Agriculture and Natural Resources.
Date: 11/24/04
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