Presented by:
The aim of this 10-class program is to provide entrepreneurs who may be small or medium-sized farmers and food product owners, the knowledge, skills, and networking opportunities to turn their recipes into retail-ready products.
Week | Date | Time | Item |
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January 7 - February 2, 2022 |
Applications Open |
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February 4, 2022 |
Selection Committee Review and Recommendation of Participants |
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February 7, 2022 |
Successful Participants Contacted |
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1 |
February 15, 2022 |
1:00 - 3:30 PM |
Food Trends for 2021, Idea Feasibility, Value Proposition |
February 17, 2022 |
1:00 - 3:30 PM |
Business Plan & Canvas, Recipe Creation Discussion |
|
2 |
February 22, 2022 |
1:00 - 3:30 PM |
Competitive Analysis, Constraints & Channels |
February 24, 2022 |
1:00 - 3:30 PM |
Food Science, Recipe Development, Where to Produce |
|
3 |
March 1, 2022 |
1:00 - 3:30 PM |
Sanitation & Food Safety |
March 3, 2022 |
1:00 - 3:30 PM |
Circularity & Sustainability in Food |
|
4 |
March 8, 2022 |
1:00 - 3:30 PM |
Food Packaging and Nutrition Labeling |
March 10, 2022 |
1:00 - 3:30 PM |
Branding and Marketing your Food Product |
|
5 |
March 15, 2022 |
1:00 - 3:30 PM |
Financial Feasibility & Profitability |
March 17, 2022 |
1:00 - 3:30 PM |
Food Product Sales & the Art of Pitching |