June 02, 2004
August Recipe to Reality Workshop Will Help Those Considering a Food Business
Lincoln, Neb. — If you've been thinking about turning that fabulous family recipe into a food business, a University of Nebraska-Lincoln seminar can help sort pipe dreams from reality.
The university's Food Processing Center offers a one-day seminar – From Recipe to Reality – that helps entrepreneurs understand the key issues they need to consider when launching a food manufacturing business. Seminars are offered five times a year. The seminar is Aug. 18 on the university's East Campus. Space is limited so early registration is encouraged.
"This is for people who are thinking about starting a food company," said Jill Gifford, manager of the center's Food Entrepreneur Assistance Program. "In one day entrepreneurs can learn the basics of starting a food business that could take them months or even years to research on their own."
Seminar topics include market research, product development, packaging, labeling, pricing, product introduction, promotional materials, food safety, and legal and business structure issues.
The seminar helped Joy Catholos, owner of Jolly J Inc. in Grand Island, develop her spice blend product, JC's All Purpose Seasoning, which now is on the market.
"I think the program is invaluable," she said. "The program does an excellent job of helping entrepreneurs develop a business."
Preregistration is required by Aug. 9. The seminar costs $175 for Nebraskans and $350 for non-residents. To register or to receive Food Entrepreneur Assistance Program information, contact Gifford at: Food Processing Center, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, Neb., 68583-0928; phone (402) 472-2819; e-mail, jgifford1@unl.edu, or check out details on the Web at Food Processing Center.
The seminar is offered through the center's Food Entrepreneur Assistance Program, which helps people interested in starting a food business. After completing the From Recipe to Reality seminar, participants may choose to enter the From Product to Profit phase of the program. During this phase, entrepreneurs receive 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.
6/2/04-VM
Jill D. Gifford
Food Processing Center
Manager Food Entrepreneur Assistance
(402) 472-2819
Vicki Miller Research Communications Coordinator (402) 472-3813
Department: Food Science and Technology
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