COMMERCIALISING YOUR FOOD PRODUCT

Brisbane, 27 & 28 March 2008

This page last updated 19 September 2007.

Following is a List of Topics covered in the course. Note that the program may be subject to minor change.

 

Current trends in Food:

Whats hot and whats not?

The Business of Product Development:

How to increase your chances of success and what makes a winning product?

Funding Opportunities:

Can I get financial assistance to develop and commercialise my product?

Food Safety:

What is HACCP and why do I need it?

Marketing Plans:

What are they and why do I need one?

Food Preservation and Food Standards:

How do I design my product so that it is safe?

Food plant design considerations:

Should I use a contractor or do it myself? What do I need to know?

Shelf life - Best before and Use by dates:

How do I determine the shelf life of my product?

Market Research:

Is there a market for my product? How do I find out?

Consumer acceptance testing:

I like it…...but will consumers?

Packaging and packaging design:

What is the process? What do I need to know?

Food Labelling:

Nutrition panels, ingredient lists.

Distribution:

How do I get my product into market? What value can a distributor add to my business?

Guest speakers:

Getting started in the food industry: How did we do it?  Where are the hurdles?

 

 

Back to general course information

 

On-Line Registration

WHERE DO I BEGIN?

Essential information for new and

existing food businesses.

For course related enquiries, including registrations, contact:

 

Timothy Kowitz

FoodStream

Phone +61 7 3137 1433

Fax+61 7 3102 9128

Email: