Title: Project: Fermentation Product Development Project
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Project: Fermentation Product Development Project

Fermentation Product Development Project

Students are asked to develop a fermented food product utilizing local and sustainable foods and resources that could be developed for commercial sale.  This project will be completed individually.  Students will be expected to present their project to the class via an oral presentation. Product will have original packaging, nutritional labeling, and suggested product placement within the value-added marketplace. Students will be expected to present a sample of the item for tasting and student feedback.

Product development will be conducted during Weeks 13,14, and 15 within the cooking laboratory.

Students are asked to review the following parameters when creating a value-added fermented food product for commercial sale. The following information will be included in the final project:

- Marketing and production plans with sustainability goals and benchmarks
- Costing of the product
- Standardized recipe(s)
- Detailed recipe costing sheet of the product to be produced
- Cost of item per unit and/or item.
- Production costs
- Packaging costs
- Variables in cost to produce this food item
- Availability of food source for product production

In lecture, the instructor will review the project handout and all reading materials as needed.

Please review Product Development Project Description.
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- Product Development Project Description.doc (26.11 KB)