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Your Online Resource for Value-Added Food Processing Assistance See the Brochure for our Workshop Scheduled for October 09, 2008 |
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Food Entrepreneurship Engagement Program
Workshop - Starting a Specialty Food or Ingredient Business
in Indiana
Developing and selling specialty ingredients and foods is one alternative for homemakers and farmers to add value to
Indiana commodities. This workshop was developed to serve as a comprehensive overview of the issues associated with starting a
specialty food business in Indiana. Held twice each year, the overall purpose of this workshop is to provide
knowledge, contacts, and resources about starting a new food business in Indiana, through formal lectures, entrepreneur-lead
case studies, and follow-up consultation services.
Brochure and registration
For More information, contact:
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Angie Honewell Food Science Extension Assistant Department of Food Science Purdue University ahoneywe@purdu.edu Phone: (765) 496-3832 |
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Maria I. Marshall, PhD Rural Business Development Specialist Department of Agricultural Economics Purdue University mimarsha@purdue.edu Phone: (765) 494-4268 |
Our Mission
To build an indispensable resource and knowledge base for Indiana Food Processing-Related Industries and Entrepreneurs.
Our Vision
To provide knowledge and services to Indiana entrepreneurs and existing industries on how to produce safe and high
quality food products that will add value to Indiana agricultural commodities.
Our Objectives
- To facilitate partnerships within the food processing-related industries in Indiana, regulatory agencies, and other Purdue resources.
- To develop and deliver educational programs related to value-added food processing.
- To provide product and process support for value-added food processing.
- To develop and disseminate educational materials related to value-added food processing.
- To make available consultation services related to value-added food processing.
Specific Activities We Support
- Consumer Insights thru Consumer Testing (e.g. sensory panels, concept sorts, preference testing, etc.)
- General Recipe/Product Development (e.g. recipe to formula conversion, scale-up, ingredient functionality, shelf-life testing, etc.)
- General Process Support (e.g. feasibility studies, test runs, etc.)
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Purdue University Department of Food Science 745 Agricultural Mall Drive West Lafayette, IN 47907-2009 USA Phone: (765) 494-8256 |
Food Science Extension Contact: Dr. Kevin Keener |
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