Food Innovation + Manufacturing
From recipe to retail.
Students learn the complete process of taking an idea from concept to commercial production and into the marketplace — formulation, sourcing, pilot runs, food safety, costing and scale.
Concept to commercial
Twelve steps every food founder learns the hard way. Ours learn them first.
Concept
Identify the opportunity and define the idea.
Formulation
Develop and test formulations.
Sourcing
Source ingredients locally and globally.
Kitchen development
Create and refine recipes.
Prototyping
Develop working prototypes.
Pilot production
Run small batches and test scale-up.
Packaging
Design and test packaging.
Costing
Analyze costs and price for market.
Food safety
Learn safety, quality and compliance.
Manufacturing
Move to full production.
Distribution
Prepare for warehousing and logistics.
Retail
Launch into retail, e-commerce and foodservice.
On the line
Real equipment. Real batches.
Students work alongside production staff in partner kitchens and co-packers, learning how a recipe that works for twelve becomes a product that works for twelve thousand.
- Pilot-scale production runs
- Quality and food-safety checks
- Packaging and labeling trials
Student development areas
What students build.
- Beverages
- Snacks
- Sauces
- Spices + seasonings
- Bakery
- Confections
- Coffee + cacao
- Frozen products
- Meal solutions
- Tropical fruit products
- Pet products
- Non-food consumer products
More pathways
Get involved
Bring real-world entrepreneurship to your students.
Schools, industry partners, mentors and families: there is a place for you in the program. Tell us how you’d like to take part.