Certificate brings Cornell food production expertise to entrepreneurs worldwide
For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. The center, located at Cornell AgriTech in Geneva, New York, has served hundreds of partners and facilitated the launch of more than 20,000 food products since 2000.
Now, a new online program from Cornell is expanding access to the CFVC’s expertise and supporting the growth of food entrepreneurs around the globe.
The Food Product Development Certificate is delivered by eCornell and authored by Olga Padilla-Zakour, CFVC director and professor of food science at Cornell AgriTech, and Bruno Xavier, CFVC associate director. Courses are co-facilitated by the CFVC’s extension specialists Cynthia James and Ann Vegdahl, and take participants step by step through product ideation, food safety and quality, processing, packaging, regulatory requirements, and commercialization.
Read the full story on the Cornell Chronicle Website.