Curriculum created by food science, marketing, and agricultural experts

Farm2Food core curriculum was built by the NASDA Foundation in partnership with the Oregon Department of Agriculture, Washington State Department of Agriculture, Oregon State University Food Innovation Center, and Union Kitchen. The program focuses on helping small-scale farmers and food entrepreneurs use their current agricultural production to develop or refine a packaged, value-added food or beverage product. The Farm2Food Accelerator empowers small-scale farmers by providing topic-based modular training in product formulation, licensing, food safety, packaging, labeling, marketing, consumer sensory testing, pricing, and pitching.

PASSION & MISSION

Set the direction for your company. Learn how to clearly articulate the “why” behind your company and develop initial video pitch.
Expert article, video, and activity created by Andrew Varnum, former Executive Vice President of Union Kitchen

Customer PAIN POINT

Understand the problem that customers struggle with that can be solved through a product or service. Develop an initial hypothesis about your customers’ pain point and then test that hypothesis with customers.
Expert article, video, and activity created by Elena Rosenblum,Vice President of Union Kitchen

PRODUCT IDEATION

Create marketable food products by better fitting the needs of your customers. Learn how to research food categories, conduct a grocery store audit, and use “ideation” to discover new ideas.
Expert article, video, and activity created by Jason Ball, former Product Developer at the Oregon State University Food Innovation Center

KNOWING YOUR COSTS

Determine the cost of production and calculate the Cost of Goods Sold (COGS) for food products using outsourced ingredients as well as ingredients you’ve grown/raised.
Expert article, video, and activity created by Kevin Athearn, Ph.D., Regional Specialized Extension Agent, University of Florida’s North Florida Research & Education Center – Suwannee Valley and Mark Yarick, Small Business Development Consultant, Florida SBDC at the University of North Florida

Food Safety & Licensing

Familiarize yourself with the necessary food safety and food processing licenses to process food products and sell those products in different markets. Explore how to meet the local licensing requirements.
Expert article, video, and activity created by Jovana Kovacevic, Assistant Professor and Extension Specialist, Food Microbiology at the Oregon State University Food Innovation Center as well as state-specific partners such as the Oregon Dept. of Agriculture, Washington State Dept. of Agriculture, Nevada Department of Agriculture, and Working Food (Florida).

Packaging & Shelf-Life

Explore different types and features of food packaging. You’ll also conduct shelf stability tests with your product(s).
Expert article, video, and activity created by David Stone, Ph.D., Director at the Oregon State University Food Innovation Center

Core Customers

Building off previous modules, further define the target customers for the product, otherwise known as the “core customers.” Develop core customer personas and explore your core customers’ motivation, purchasing habits, and pain points.
Expert article, video, and activity created by Andrew Varnum, former Executive Vice President of Union Kitchen

Value Proposition

Explore what customers value in the food space and how branding can tap into those values. Learn how to convey value propositions through product messaging and packaging.
Expert article, video, and activity created by Andrew Varnum, former Executive Vice President of Union Kitchen

Researching Brands

Conduct research on competing brands within your food categories. Visit grocery stores to research existing brands. Identify brand messaging, health and production claims, and packaging used by competing brands.
Expert article, video, and activity created by Andrew Varnum, former Executive Vice President of Union Kitchen

Cleaning & Sanitation

Understand the importance of cleaning and sanitation. Learn about sanitizer and cleaner labels, including storage recommendations, PPE (personal protective equipment) recommendations, and active ingredients. You’ll also learn about documenting cleaner and sanitizer procedures.
Expert article, video, and activity created by David Stone, Ph.D., Director at the Oregon State University Food Innovation Center

Developing Your Formula

Discover methods to scale-up production of food products. Learn how to translate your recipes into formulas to increase production. Expert article, video, and activity created by Michael Adams, Food Scientist at the Oregon State University Food Innovation Center

Lab Testing

Better understand the make-up of your food product through lab testing. Learn about the nutritional breakdown of your product through pH, water activity, and Brix number (sugar content).
Expert article, video, and activity created by Sarah Masoni, Director of Product & Process Development Program at the Oregon State University Food Innovation Center

Pricing & THE PATH To PROFITABILITY

Explore different price points and pricing strategies to determine the price of your product. Explore markups taken by distributors and retailers and determine profit margins. Identify an initial retail price for your product.
Expert article, video, and activity created by Andrew Varnum, former Executive Vice President of Union Kitchen

Consumer Testing

Learn how to conduct sensory testing to collect feedback from customers on your product packaging, look, price, and taste. Learn how to use the customer feedback to refine your product.
Expert article, video, and activity created by Ann Colonna, Sensory Program Director at the Oregon State University Food Innovation Center

Pitching to Buyers

Learn what retail buyers are looking for, explore what should be included in a pitch, and tailor pitches for different types of buyers. Create a video pitch and/or sell sheet based on what you have learned.
Expert article created by Erick Garman, Trade Development Manager at Oregon Department of Agriculture. Expert videos by Union Kitchen and Erica Gibson, Regional Vendor Relations Manager at DPI Specialty Foods.

The Farm2Food curriculum continues to grow as the program expands nationally. Local, state-specific partners adapt the core curriculum to meet local needs and regulations, plus they continue to create new content to enhance the core curriculum. To stay updated, sign up for updates or contact us to bring Farm2Food to your state.