Recipe to Market is a multidisciplinary program intended to introduce participants to key topics that an aspiring entrepreneur needs to consider before starting a food business. Instructors will cover topics such as business basics; the specialty food industry and product development; licensing and regulations; and food safety. Products that may be discussed include canned shelf-stable products (jams/jellies/preserves, baked goods, condiments, salsas, sauces, dessert sauces), fermented foods, dry mixes and candies/confections.
Instructors for the program include UMaine Extension professor emeritus Louis Bassano; professor emeritus of economics and Extension Jim McConnon; and Extension food science specialist, professor of food science and director of UMaine Food Testing Services Beth Calder.
The fee is $35; registration is required. Financial assistance is available. Register and find more details on the event registration page. For more information or to request reasonable accommodation, contact Melissa Libby Babcock, email@example.com; 207.581.2788 or 800.287.0274 (Maine only).