Food Industry Fundamentals
We are excited to offer the following Food Innovation courses ONLINE! In this series, national food-marketing expert, Lou Cooperhouse, takes you from market overview to legal and safety details. Find the edge you need in the food marketplace and help connect our local food businesses to tables everywhere!
or call EdVenture 808-984-3231 to register.
Special in-person workshops may also be available in your area. Click the Sign Up links below to check dates and locations.
[BUS6801] Food Trends and Food Marketplace Overview
Prepared foods are a tremendous market opportunity in Hawai’i—whether these are sold in local and regional markets, or to global markets via export. Learn about the various channels of distribution for prepared foods, the size and growth of these categories, the features today’s consumers are seeking, and how foods can be differentiated to stand out in the marketplace and command a premium price. Lou Cooperhouse NOW ONLY $39 or $156 for all four Food Industry Fundamentals | 1x | ONLINE | Sign-up Today
[BUS6802] Food Technology and Product Development Process
This course will move from “farm to fork” to explore the many product development technologies that can be utilized for optimal quality and enhanced food safety. These include good agricultural practices (GAPs), cold chain management, product formulation options, thermal and non-thermal processing technologies, extended shelf-life packaging considerations, and best practices in distribution. Innovative technologies such as modified atmosphere packaging (MAP), sous vide, cook chill, and high pressure processing will be discussed as well. You’ll learn current best practices in product development, and how to optimize product quality. Lou Cooperhouse NOW ONLY $39 or $156 for all four Food Industry Fundamentals | 1x | ONLINE | Sign-up Today
[BUS6803] Quality Assurance and Food Safety Principles
Farmers, processors, retailers and food service operators must have an understanding of the principles of food safety in order to minimize risk to the public. In this course, you’ll learn how to create a holistic food safety and quality system—including management commitment, facility infrastructure requirements, sanitation, pest control, personnel practices, training, microbiological testing, traceability and crisis management, food security, and HACCP. An overview of the Global Food Safety Initiative (GFSI) and third-party food safety and quality certification programs will be provided. Lou Cooperhouse NOW ONLY $39 or $156 for all four Food Industry Fundamentals | 1x | ONLINE | Sign-up Today
[BUS6804] Good Manufacturing Practices (GMP) for Food Producers
GMPs are mandated in all food processing facilities, and it’s critical that processors follow these basic instructions for making a safe, sanitary product. This course provides instruction for following GMPs, along with best practices for employee hygiene, environmental sanitation and product storage and handling. It meets the general training requirements per FDA and USDA regulations for all employees at all levels within a company. Lou Cooperhouse NOW ONLY $39 or $156 for all four Food Industry Fundamentals | 1x | ONLINE | Sign-up Today
The Maui Food Innovation Center (FIC) is partially funded by a grant from the U.S. Department of Labor in the amount of $759,350. Funding does not pay for student costs to participate. The FIC program is an equal opportunity employer/program. Auxiliary aids and services are available upon request to individuals with disabilities.