Commercializing Innovation in Food Products

This course will cover key aspects of commercializing innovation from ideation, sourcing, intellectual property considerations, valuation and implementation to market launch.  This course will combine current theoretical practices with case studies from food industry to illustrate the subject matter.  This short course will be useful for any food scientists who would like to get into finding and commercializing innovation.

Course Length: 1 Day (July 13, 2013)

Agenda (PDF)

Faculty Bios (PDF)

Registration Rates

Program Pre-Requisites:  5 years experience in food science

You will be able to:
  1. Develop a roadmap for commercialization of your innovation
  2. Map out IP hurdles and how to overcome them
  3. Learn the methods for valuation of IP/Innovation and the associated framework
  4. Apply specific business models for development and commercializing innovation
Intended Audience:
  • Academics
  • Food Scientists
  • Management
  • New Product Managers and Technologists 
  • Operations & Production Personnel  
  • R&D
  • Researchers
  • Sales & Marketing
  • Scientists with a concentration in areas outside of food science
Learning Level: Beginner; Intermediate