STARTING OUT IN FOOD

Are you planning on starting a small food business in NSW? This training walks you through everything you need to know about starting a small food business, from the small business basics of  developing a simple business plan, registering your business, getting the word out about your products, and leveraging your individual skills set to increase your profitability, through to specific details of Federal, NSW State and Local Government Area (LGA) regulations and requirements affecting food businesses. We have a particular focus on food businesses based in Western Sydney and the New England region of NSW! But we'd love to help you wherever you're thinking about setting up, and can include LGA-specific information to suit.    

Would you love to build a small food business based on a unique product or range of products, but you're not quite sure where to start? You might be suprised, but understanding more about the science of food can be a great source of inspiration. In this hands-on course we explore the different science strategies that underpin a variety of artisan foods. Join us to learn about how Hot, Cold, Sour, Dry, Sweet, Salty and Funky Science provides a comprehensive palette from which to compose unique artisan food products and experiences.       

Do you have a great idea for a new food or beverage product, but you're not quite sure how to make a start? Or feeling inspired after completing our Food Science Inspiring Small Business course, and like to take your new ideas one step further? This practical course guides you through the key considerations in developing a new product, including product specification, sensory evaluation and test marketing, and provides you with the opportunity for hands-on prototype development under the guidance of experienced food industry scientists.        

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Are you planning on starting a small food business in Tasmania? This training walks you through everything you need to know about starting a small food business, from the small business basics of developing a simple business plan, registering your business, getting the word out about your products, and leveraging your individual skill set to increase your profitability, through to specific details of Federal, Tasmanian State and Local Government Area (LGA) regulations and requirements affecting food businesses. This course, like all our Starting out courses is available in Hobart and Launceston, and may be made available in other areas of Tasmania on request. Let us know if you'd love us to run this course in your town.          

There's a lot to think about when you're starting out as a small food business. Many small food businesses start by purchasing their food ingredients retail, which is a great way to go. Ingredients sold through retail channels have already made it through the retailer's own approved supplier programs. Nevertheless, there are still things to check and be aware of when you are using retail ingredients in your own products. This program will help you to focus on buying good quality ingredients from retail suppliers.

Building on our New Product Development in Practice course, take things to the next level with additional guided product development support, mastering product specifications, including the product itself, your processes, packaging and labelling to move beyond your product prototype. Working under the guidance of experienced food industry scientists in a small group environment, you'll have the option to market test your finished product at the end of the course.   

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STEPPING UP IN FOOD

There's a lot to think about when stepping up as a small food business. Like most small food businesses you probably started up purchasing your food ingredients retail, but now you're in the wholesale realm, and dealing directly with ingredient suppliers. Now's the time for you to understand everything you can about your raw material specifications, to ensure product safety and quality.

Bring your food or beverage challenge.

We'll tell you what microorganisms you should be testing for and when.

What is it?

Why should you care about it?

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What is it?

Why should you care about it?

How can you stop it?

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SCALING UP IN FOOD