Ebook The Food Business ToolKit For Entrepreneurs-How To Research, Develop and Produce A New Food ProductBy Rachel Zemser
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The Food Business ToolKit For Entrepreneurs-How To Research, Develop and Produce A New Food ProductBy Rachel Zemser
Ebook The Food Business ToolKit For Entrepreneurs-How To Research, Develop and Produce A New Food ProductBy Rachel Zemser
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This book has been designed to help newcomers navigate the food industry, including its technical and regulatory intricacies, as you try to bring products from concept to commercialization.Some of the details, such as FDA and USDA regulations, already exist online, but most of them are confusing and difficult to locate. I have compiled the most pertinent information in the form of easy-to-understand instructions and explanations. To commercialize a food concept, you actually have to understand the categories that your product falls within, as well as the rules and regulations that will apply to your product. I aim to teach you the basics. One hour consult discount via website information located inside the book.
- Sales Rank: #1227621 in eBooks
- Published on: 2013-12-09
- Released on: 2013-12-09
- Format: Kindle eBook
From the Author
Hi- I appreciate you considering buying this book- It is a technical guide, and I strive to answer all the questions that start up food companies have been asking me for the past 5 years- finally I wrote this book to assist!
About the Author
Rachel Zemser is a Certified Culinary Scientist, meaning she has experience and degrees in both food science and culinary arts. She has a BS in Food Science from the University of Massachusetts, a MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. She has been working in the food industry for 18 years in both technical and creative roles and has been widely published in trade journals like Culinology, Food Product Design, Prepared Foods, The World of Food Ingredients and Food Processing. She spent 3 years at Unilever working as a microbiologist, 5 years at Kagome Inc. as their R&D chef and almost 3 years at Plum Organics Inc. Rachel's home base is in San Francisco but she spends most her time all over the U.S. working with both large and small start up companies assisting them with their food science and R&D. Rachel is very involved in the food science and culinary arts community and is a member of both IFT and RCA. She is the regional contact for the RCA and is on their Board of Directors. Rachel's work experience can be viewed on linked in and she regularly tweets about the food industry.
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