Rutgers University Food Innovation Center

Food Business Basics
Module II. Manufacturing

Finding a way to manufacture your product efficiently and economically is one of the major challenges any new food company faces. Moreover, the challenge of meeting the rules and regulations of regulatory agencies and assuring a product’s safety can be daunting for new companies.

This course covers logistics and requirements of manufacturing a retail food product, and is divided into three sections:

  1. Product Development discusses the steps involved in developing a product prototype as you scale up for commercial production. Also included is how your ingredient and packaging choices impact product development, and the need for testing your prototype in the laboratory and with the consumer.
  2. Rules and Regulations provides an overview of the federal and state agencies that regulate food products. Detailed information is provided for the requirements of the Bioterrorism Act, as well as FDA and USDA requirements for product and nutritional labeling. Also included are the FDA regulations pertaining to acidified and low-acid canned foods. A comprehensive list of further resources for compliance assistance is also provided.
  3. Manufacturing offers information on how to locate and evaluate manufacturing facilities including shared kitchens, food incubators and co-packers. This section also outlines the basic requirements of a food safety program including Good Manufacturing Practices, HAACP, microbiological testing and recall plans.

Course Price: $79                       Group Price for Complete Series: $500

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**Access to course materials is valid for four (4) months from the date of purchase.**


Course Outline

Introduction

  • Product Development
  • Developing a Prototype
    • Food Technologists
    • Ingredients
    • Claims
    • Developing a Formulation
  • Packaging
    • GRAS Packaging and Ingredients
  • Product Testing
    • Analytical Testing
    • Shelf Life Studies
    • Consumer Testing
  • Further Reading
  • Rules and Regulations
  • Who Does What
    • Federal Agencies
    • State Agencies
  • Federal Regulations
    • The Requirements of the Bioterrorism Act
    • Product Labeling
    • Nutritional Labeling
    • Acidified and Low-Acid Canned Foods
    • Schedule Processes
  • Further Reading
  • New Jersey State Requirements
  • Manufacturing
  • Manufacturing Facilities
    • Use of Home Kitchens
    • Shared-Use Kitchens
    • Food Incubators
    • Co-Packers
    • Evaluation Tool
    • Further Reading
  • Food Safety
    • Good Manufacturing Practices
    • HACCP
    • Microbiological Testing
    • Recall Plans
    • Further Reading
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