Course Description

Practical Food Product Development

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Course ID 2707

In-Person Course

Who Should Attend?
Although many in the industry can benefit, it will be especially valuable to:
- Entrepreneurs in the food industry
- New food product developers
- Culinary scientists
- Food scientists looking to upgrade their skills

Course Description
Product Development is the sum of scientific practices that lead us to the discovery of new and improved products in the most effective and efficient manner. A solid understanding of best practices for product development can lead to improved time management which is of utmost importance in this discipline.

This 12- hour accredited training, will give the attendees the opportunity to review and explore ideal techniques for conducting experiments for the purpose of product design. Attendees will learn about new product idea generation, product development planning, execution and record keeping. They will also build their skills in plant trial management.

Lectures and open discussions are enhanced by opportunities for group and individual exercises and demonstrations.

Course Director
Carol Grace Finlan, President, Finlan Food Design

Carol Grace Finlan has over 30 years of Product Development and Quality Assurance experience in the food industry, primarily in the dairy, bakery and dry food sectors.

Ms. Finlan has developed industrial formulations for cultured dairy products including yogurt and sour cream, soft and hard cheeses, whipped toppings, spice blends, cookies, cake and muffin mixes, breads, sauces and seasoning blends, beverages, retorted soups, pasta dishes and other whole meal products. Ms. Finlan is a certified Safe Quality Food (SQF) Consultant. She has completed Lean Six Sigma training, BRC Global Standard training and a BSc at University of Guelph with an Honours in Specialization Microbiology and a minor in Biochemistry.

Ms. Finlan owns her own consulting business, Finlan Food Design, providing a wide variety of services including food product development, food safety and food quality program development as well as training in the areas of food science, reverse engineering, and food labelling regulations.

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