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Course Description

The ultimate goal for a food product innovator or entrepreneur is to finally get their product to consumers. In this course, you will explore the food product commercialization process of bringing a prototype to market.

This process has multiple steps, including development, production, and distribution. You will explore the components of an effective go-to-market strategy and how to determine pricing and product positioning. You will also discuss how suppliers can affect all elements of the go-to-market strategy. You will then consider how to scale up a process from test kitchen to commercial-level production. Through the course project, you will develop an initial go-to-market strategy for a product of your choice or for one of the provided sample products.

You are required to have completed the following courses or have equivalent experience before taking this course:

  • Market Research and Product Development
  • Food Safety and Quality
  • Food Processing and Packaging
  • Regulatory Agencies and Food Regulations

Faculty Author

Cynthia James and Olga I. Padilla-Zakour

Benefits to the Learner

  • Describe the components of a go-to-market strategy for a food product or innovation
  • Identify the best method of production and distribution given specific business goals
  • Determine the major costs of initial commercialization efforts
  • Assess potential funding options available for your venture

Target Audience

  • Food and beverage entrepreneurs
  • Food and beverage processors
  • Food scientists
  • Chefs and caterers
  • Farmers/growers
  • State and federal inspectors
  • Food consultants
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Cornell CALS
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