The essential course to develop a safe food product range presented by Straight To The Source and Quantal Bioscience, in partnership with UNOX Australia.
The essential course to safely create a food product is returning this October!
Have a food product idea but don’t know where to start? The pitfalls are many, the risks are high and it can be confusing and expensive to navigate.
We’re here to help! Concept to Consumer is an online course to provide the essential groundwork and knowledge to develop a safe food product range. Covering everything from food safety hazards through to packaging considerations, Concept to Consumer helps small-batch, large-scale, or co-manufacturing producers develop new and emerging products for commercial sale, and scale.
This program brings together the combined industry expertise of Straight To The Source and Quantal Bioscience, each with over 20 years of hands-on experience in safe food product range development, giving you all the knowledge and tools you need in a flexible and accessible online course.
“As a professional chef transferring my skills from restaurants to food retail, there was a lot to learn and mistakes can be expensive. The expertise and guidance of Straight To The Source and Quantal
Bioscience have been instrumental in the growth of my business and have given me the knowledge, confidence, and industry support every step of my ‘Naturally Sauced’ journey.” – Mishy Powell, Naturally Sauced
Straight To The Source is all about supporting creative and innovative food ideas and assisting in all parts of the journey from concept to consumer, so we’re excited to bring this course to market in partnership with UNOX Australia whose innovative and cutting-edge technology is at the forefront of commercial kitchen equipment solutions.
Want to learn more? Schedule a call, we’d be happy to help
Small Batch Production in a Restaurant or Commercial Kitchen Setting
Large Scale Production in a Manufacturing Setting
Manufacture by a Co-Manufacturer
Course dates & times:
Module 1: Monday, October 31, 2022, 4pm-5:30pm – Food Safety Hazards (ALL)
Module 2: Monday, November 7, 2022, 4pm-5:30pm – Food Safety Regulations (ALL)
Module 3: Monday, November 14, 2022
4pm-5:30pm: Best Before & Use By Dates (SMALL BATCH)
5:30pm-7pm: Tools for Food Safety (LARGE SCALE)
7pm-8:30pm: Packaging Considerations (CO-MANUFACTURE)
Module 4: Monday, November 21, 2022
4pm-5:30pm: Choosing Suppliers (SMALL BATCH)
5:30pm-7pm: Challenge Testing (LARGE SCALE)
7pm-8:30pm: Choosing Co-Manufacturers (CO-MANUFACTURE)
For more information and secure your spot, click here!