BLT PROGRAMS HOME EXTENDED ED HOME UNIVERSITY COLLEGE HOME CHAPMAN UNIVERSITY HOME

Cornucopia

 

                Food Science

             Short Courses for the Food Industry

Ext Ed Food Science  Courses Main Page

Better Process Control School

Chapman's Food Science Department Home Page

Food Products Association Home Page

Registration Information

Registration Form (downloadable)

Contacts: 
Anuradha Prakash, PhD,
Academic Director,
714-744-7826,
prakash@chapman.edu

Vincent Glaeser, Program Director,
714-997-6548, glaeser@chapman.edu

Launching a Successful Product: Addressing Challenges for Food Businesses

Industry experts present components essential to launching a successful new product.  These include identifying the market and business opportunities, product optimization and commercialization, regulatory issues, labeling, package selection and design, finding a packer, pricing the product, and how to get the product to the consumer.

This fundamental course will appeal to industry professionals and entrepreneurs working to create the next round of trend setting products.  Product developers, marketers, and culinary innovators will appreciate the comprehensive coverage addressing the question, "How do I move my great idea to a sale?"

Fee: $525
January 22 - 23, 2008
Beckman Hall room 213
Registration Number: 2008x FSNU 0003 2201
Register by January 11, 2008 to assure your space.
Contact: Carla Wiesmuller, 714-628-7313, wiesmull@chapman.edu

Program Agenda

Tuesday, January 22, 2008

  • 7:30 a.m.          Registration

  • 8:15 a.m.          Welcome

  • 8:30 a.m.         Introduction

    • Reasons to Develop New Products

    • Product Development Process

  • 9:00 a.m.         Business/Market Opportunity and the Challenges

    • ‘Big Picture’ Overview; Challenges of Successfully Introducing Your ‘Favorite Recipe’ Into the Mass Market

    • Positioning Your Product: Where Will It Best Fit?

  • 10:30 a.m.       Break

  • 10:45 a.m.       Business and Market Opportunity, Cont’d

    • Channels of Distribution

    • Costs, Pricing, Profit, Markup, Margin

  • 12:15 p.m.       Lunch and Product Exercise

  • 1:15 p.m.         From Concept to Final Product Formula

  • 2:45 p.m.         Break

  • 3:00 p.m.         Product Evaluation: Sensory and Market Testing     

  • 4:00 p.m.         End of Day 1

Wednesday, January 23, 2008

  • 8:30 a.m.         Making a Commercial Product

  • 10:00 a.m.       Break

  • 10:15 a.m.       Co-Packer Evaluation and Selection, Contracts

  • 11:45 a.m.       Lunch and Product Exercise

  • 1:00 p.m.         Packaging Considerations

  • 1:45 p.m.         Package Label

  • 2:30 p.m.         Break

  • 2:45 p.m.         Marketing, Promoting, and Selling your Product

    • Executing Your Plan

    • Measuring Success

  • 4:00 p.m.         Closing

Speakers

     Kathleen Nelson Feicht, Ph.D. heads up Asta Food Research, a company providing product development and quality control consulting to the food industry for over twenty years. Kathleen and the staff at AFR have provided service to hundreds of clients, ranging from Fortune 500 companies, to small start-ups. She has worked with companies in the United States and internationally to identify, develop, and position bakery products, sauces, salad dressings, beverages, seasoning blends, and frozen foods, for both retail and foodservice. She has worked with various companies in, and serving, the weight control industry engineering products to specific calorie, fat, carbohydrate, protein, and fiber contents.

     Barry Weinstein is the owner and president of Barry M. Weinstein & Associates, providing commercialization support for new food product ventures.  He has over twenty-five years of experience in process development and project management in the O-T-C, food and personal care products industries.  He holds Masters and Bachelors Degrees in Chemical/Biochemical Engineering from Rutgers University and has a proven record of building and directing successful cross-functional project teams. He holds 5 processing patents on agglomeration and saponification technologies and is the author and instructor of multiple continuing education and university extension programs.

     Paul Heising, MBA, Pegasus Marketing, provides strategic and marketing consulting to food and consumer packaged goods companies. His focus area is strategic planning, product positioning, new product development, launch strategies, channel expansion and financial analysis. His background includes significant experience in senior management for public and privately held corporations, including Con Agra Foods, Inc., The Dial Corporation, and Bayer, Inc. At Con Agra, a Fortune 500 Company, he was Vice President and helped build and grow a number of consumer businesses, including Healthy Choice and Orville Redenbacher’s Popcorn. He has served on corporate boards as both a Director and Advisor. An adjunct professor at Chapman University, he has lectured on a part-time basis for the last 15 years to graduate and undergraduate students.