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Practical Education/Consulting Service Fees

(Effective August 2006)

Food Enterprise Appraisal $150
Product, business or marketing concepts brought forward by the client will be reviewed and analyzed using FoodPIC appraisal method that assess all aspects of the proposed concept. The concept will be evaluated utilizing current state of the industry knowledge and practical experience. Reviewers will offer recommendations for further actions.

NOTE: This service is limited to 1-1/2 hours of meeting time. An optional report detailing the finding of FoodPIC (including brief analysis of markets and competition) is available from the Food Innovation Center staff for an additional fee of $350. Fees for complex projects that require extended time from staff will be determined on a case-by-case basis.

Product Development Package $750
This educational service provides technical support for the entrepreneur with a food product. It offers product formula and process review, including basic analytical work including pH, Aw, Brix; kitchen time and one-on-one bench top work. Also included is nutritional labeling as required.

NOTE: This service is limited to 10 hours of time. Fees for projects that will require more time from staff will be determined on a case-by-case basis.

Packaging Selection/Design Package Structure $750
This educational service provides technical support and guidance for food business entrepreneurs with respect to selection of a single package for a product that is intended for a single target market.

The Package offers clients an opportunity to work one-on-one with a food packaging technologist to understand the process and importance of packaging, and potential costs involved. It also provides clients with illustrations of conceptual ideas using samples from FoodPIC packaging experience.

Included in the package is a report with recommendations for primary, secondary, and distribution packaging, and, if appropriate, a configuration of secondary packaging and pallet cube design. Clients are also provided with information about supplier selection utilizing a Packaging Supplier Database and offered guidelines about how to collaborate and work with supplies.

NOTE: This service is limited to 10 hours of time. Fees for projects that will require more time from staff will be determined on a case-by-case basis.

Product Identity Package $750
This educational service is intended to provide business development and marketing information and tools to early stage, micro enterprise scale entrepreneurs who work with FoodPIC to develop or package a food product or service. It includes basic materials needed for a brand identity package and development of a marketing budget.

Client entrepreneurs will learn about product branding, trademarking and product launch practices. They will be provided with appropriate documents and referrals for graphic design services.

NOTE: This service is limited to 10 hours of time. Fees for projects that will require more specialized assistance from staff will be determined on a case-by-case basis.

Technical Service Fees

Marketing Research/Consumer Survey Fees to be determined on Basis of Service Required
Fees for consumer surveying required for market research activities will be determined on a case-by-case basis with a member of the Sensory Science Staff or, if appropriate, by a member of the Marketing Research Staff. FoodPIC limits this service to large projects.

Package Performance Testing Fees to be determined on basis of service required
Package performance testing provides the standard tests for package materials/films and containers, including gas transmissions/permeation tests, water vapor transmission tests, strength of materials, and food shelf life tests. Fees for the tests vary depending on the type of tests package materials, films, equipment, and technician time required, testing conditions, and professional service time required to design and perform the proposed tests.

Shelf Life and Environmental Testing Fees to be determined on basis of service required
Shelf life testing of food products can include environmental chambers, sensory testing, texture testing, analytical laboratory testing, and package permeability testing. Depending on the quantity of products, length of shelf-life and specific laboratory testing required all factors will be taken into account to determine the costs necessary for a safe and acceptable market introduction.

Sensory and Consumer Testing Fees to be determined on basis of service required
Sensory and consumer tests of products for market research and product development purposes are designed with clients' involvement. These are then carried out at FoodPIC's Sensory Testing Laboratories, in FoodPIC's Focus Room, or at sites identified by clients. Data from these tests is made available to clients and a report analyzing the finding is prepared and reviewed.