The Recipe to Reality Seminar is the first phase of the National Food Entrepreneur Program. For complete information regarding the program please click here National Food Entrepreneur Program Information Page
Recipe to Reality provides a general overview of the many issues involved in developing a food manufacturing business. Seminar topics address important questions that every entrepreneur should consider:
By attending Recipe to Reality, entrepreneurs gain in one day information that could take months to research on their own. They will acquire valuable knowledge on the basics of starting a food business. The seminar helps attendees understand the challenges of starting a food business and allows them to make an informed decision as to whether developing a business and allows them to make an informed decision as to whether developing a business is the right choice for them.
Participants include individuals interested in marketing a family recipe, individuals with a product idea or concept, producers considering adding value to an agricultural product, and restaurateurs or chefs exploring the manufacturing of a house specialty.
- Market research and selection - What are your target market options? What is market research and how do you use it?
- Product and process development - How do you commercialize your recipe? What are your processing facility options?
- Food regulatory issues and agencies - What agencies govern the food industry? How do the food regulations affect your business?
- Packaging and labeling - What are the required elements of a food label? What claims are allowed on food labels?
- Pricing and cost analysis - How do you determine a competitive price for your product? What other business costs do I need to consider?
- Product introduction and sales - How do you introduce your product to the marketplace? How do you create sales?
- Promotional material package - How do you create your promotional message? What should your promotional package include?
- Food safety and sanitation - What are the basics of food safety? What are the microbiology concerns for food products?
- Business structure - How should you structure your business? How should you protect your business?
Manager - National Food Entrepreneur Program - University of Nebraska Food Processing Center
Manager - Product Development -University of Nebraska Food Processing Center
Dates & Location
■ January 23 (Registration Deadline January 9) Lincoln Nebraska
■ March 27 (Registration Deadline March 12) Lincoln Nebraska
■ June 5 (Registration Deadline May 21) Lincoln Nebraska
■ August 14 (Registration Deadline July 31) Lincoln Nebraska
■ October 23 (Registration Deadline October 9) Lincoln Nebraska
Currently Accepting Registrations For:
January 23, 2021
The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus in Lincoln Nebraska.
The fee for this 1-day seminar (8AM – 5PM), which includes a seminar binder, lunch and break refreshments is $250 per person and $125 for each additional person on the same registration.
Registration Deadline – January 9, 2021
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!
Refunds will not be offered for canceled registrations.
For more information contact:
National Food Entrepreneur Program Manager
The Food Processing Center
University of Nebraska-Lincoln
1901 North 21 ST
Lincoln, NE 68588-6206