June 19, 2007
National Food Seminar Presented in Spanish
LINCOLN, Neb. — Since 1989 the University of Nebraska-Lincoln’s Food Processing Center has offered the From Recipe to Reality seminar to entrepreneurs interested in starting a food business. All seminar materials recently were translated to Spanish and the seminar will be presented in Spanish Oct. 1 in Omaha.
"We believe that this option will provide new opportunities to entrepreneurs starting food manufacturing businesses. This new offering expands the assistance the Food Processing Center is able to provide and will allow us to reach out to more entrepreneurs," said Jill Gifford, program manager.
The program is designed specifically to assist food manufacturing entrepreneurs. The seminar provides entrepreneurs with an understanding of the key factors that need to be considered when starting a food manufacturing business. Topics include market research, product development, packaging, labeling, pricing, product introduction, promotional materials, food safety, and legal and business structure issues.
Following the seminar, participants may choose to enter the "From Product to Profit" phase of the program. During this phase entrepreneurs receive comprehensive, individualized and confidential assistance from food scientists and business consultants with the development of their own business venture.
Since its inception the program has helped hundreds of individuals from throughout the country achieve their goals and start successful food businesses. It is the only national program to provide such comprehensive assistance to individuals wishing to develop a food manufacturing business.
For more information regarding the program contact Gifford at: the Food Processing Center, University of Nebraska-Lincoln, 143 H.C. Filley Hall, Lincoln, NE 68583-0928, phone (402) 472-2819, e-mail: jgifford1@unl.edu, web site: Food Processing Center.
6/19/07-DM
Jill D. Gifford
Food Processing Center
Manager Food Entrepreneur Assistance
(402) 472-2819
Dan Moser IANR News & Photography Coordinator (402) 472-3007
Department: Food Science and Technology
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