Food Processing Center Offers Seminar for Food Business Entrepreneurs
LINCOLN, Neb. — Food manufacturing businesses continue to develop throughout the country. The Food Processing Center at the University of Nebraska-Lincoln offers the National Food Entrepreneur Program to assist individuals that want to start a food business. This program is celebrating its 25th year of assisting entrepreneurs.
"The program, which has helped hundreds of entrepreneurs explore the idea of developing a food business, consists of two phases. The Recipe to Reality seminar helps attendees understand how the food industry works, the challenges they will encounter and the decisions they should make prior to starting a business," said Jill Gifford, program manager.
In 2012 David Gott, president of David's Famous Gourmet Frozen Custard in North Liberty, Iowa, attended the seminar. "As a professional with absolutely no commercial frozen custard experience, perhaps the greatest value the seminar gave me was a grounding in the world of food production and a sense that I may not be completely nuts and could actually be successful. The staff at UNL has been extremely helpful in providing resources and referrals for everything from nutrition analysis vendors to potential co-packers for my custard and some of its ingredients. The staff is very supportive and have saved me many hours in bringing David's Famous Gourmet Frozen Custard to the market," Gott said.
Following the seminar, participants may choose to enter the Product to Profit phase of the program. During this phase entrepreneurs receive individualized and confidential assistance from food scientists and business consultants with the development of their own business venture.
To register for an upcoming seminar or to receive a National Food Entrepreneur Program information packet, contact Gifford at: Food Processing Center, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, Neb., 68583-0928; phone 402-472-2819; e-mail, firstname.lastname@example.org, or visit the website fpc.unl.edu.