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Food Entrepreneurship: Ingredients for Success | Business of Product Development | July 13, 2015 | Contact Hours: 1

Entrepreneurship is the engine that drives innovation for any industry. The food industry is no different. It is often the start-ups that bring new product categories to the market whether it be coconut water or Greek yogurt. Although the food industry consistently sees new consumer goods companies (marketing based start-ups), there are relatively few technology based start-ups. Technology based start-ups have the potential to revolutionize the field by introducing higher risk (and higher reward) processes and ingredients. As with any other field, in the food industry, science fuels innovation and technology based start-ups can lay the tracks to drive this innovation home.This symposium aims to elucidate the path for technology based entrepreneurship in the food industry by highlighting the resources available to build a successful venture. It also introduces the budding entrepreneur to potential partners who bring extensive experience in various facets of building successful start-ups. Through this symposium, researchers and innovators will understand avenues of protecting their intellectual property (from an IP lawyer), forming a company and resources available within universities (from a university technology transfer executive) and seeking and obtaining investment (from a VC). In addition, they will understand how all of these tie together through the experiences of a successful entrepreneur.This symposium is the first in a series of workshops designed to highlight the opportunity and the available resources in the area of technology based entrepreneurship in the food industry, culminating in a business plan competition in 3-4 years.
Nihal Parkar, MS, JD
Lou Cooperhouse, MS - Rutgers University
Srikanth Gundavarapu - GC Ingredients, Inc. 

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