Calling All Foodies!
Food Innovation and Entrepreneurship is a brand new course being offered on a non-credit basis to the community through Richland Community College's Continuing Education program. Students attending Millikin University will be able to take the course for credit. The course was developed thanks in large part to a grant from the Lumpkin Family Foundation.
In this class students will learn the history of the food industry, current industry trends and opportunities and how to identify markets. Students will develop a business plan for a food-related business as part of the course through learning about new products and processes creation, and the tools and skills needed to take a food idea from "concept to cart". How do gluten-free foods effect the industry? How are Millennials changing the market? Can it be true that boxed cereal is considered a dying product? Who are successful food entrepreneurs and why? How does packaging effect the scalability and customer acceptance of products? Innovation and entrepreneurship exercises will use -- food!
The class will be taught by Dr. Omaima Hatem, Millikin's Visiting Professor of Entrepreneurship, and Julie Shields, Director of Millikin's Center for Entrepreneurship, and will feature guest lectures by Richland's Chef Brian Tucker, ADM innovators, and others.
January 26 - May 18
Location: National Food works Services (575 N. Brush College Rd.)
(immediately next to ADM's James R. Randall Research Center)
Price: $275 (non-credit class for community members)
Pre-requisites? None. (But, people who like food are encouraged to register.)
Community members, please contact Laurie Lyon at 875-7211, ext. 6265 to register for CUL 1147 or for more information!
Millikin students, contact the Center for Entrepreneurship at e-Center@millikin.edu for more information to take this as a credit-bearing course.