Technical Assistance Program Schedule

For the PDF version of the schedule, use the link at the bottom of the page.

Week 1: Introduction to Food Business & Supply Chain

April 24, 2025 - 6:00 - 8:00 p.m.

Overview of the Food Systems Supply Chain: Components of the food supply chain, including processing, distribution, marketing, and sales.
Understanding the Market Landscape: Trends in consumer demand, sustainable practices, and key players in Nevada’s food ecosystem.
Legal Structures & Compliance: Navigating food business legal structures (LLC, S-Corp, etc.) and essential compliance standards, including health regulations, food safety, and local licensing.

Week 2: Business Planning & Goal Setting

May 1, 2025 - 6:00 - 8:00 p.m.

Developing a Business Model: Introduction to business model canvas and value proposition.
Goal Setting & Road Mapping: Crafting clear, achievable short- and long-term goals to guide business growth.
Risk Management & Contingency Planning: Identifying potential risks in the food business landscape and creating a plan to mitigate them.

Week 3: Financial Foundations for Food Businesses

May 8, 2025- 6:00 - 8:00 p.m.

Basic Accounting Principles: Understanding financial statements, including income statements, balance sheets, and cash flow statements.
Budgeting for Food Businesses: Creating and maintaining an effective budget tailored to food-related expenses.
Funding Options: Exploring grants, loans, and private funding specifically for food businesses, with practical application exercises.

Week 4: Food Product Development & Labeling Compliance

May 15, 2025- 6:00 - 8:00 p.m.

Product Development: Testing, scaling, and adjusting product recipes for commercial use.
Labeling Requirements: Understanding FDA guidelines for food labeling, including allergens, nutritional information, and organic certifications.
Product Testing & Quality Control: Ensuring product consistency, shelf-life testing, and quality assurance practices.

Week 5: Marketing & Branding in the Food Industry

May 22, 2025- 6:00 - 8:00 p.m.

Building Your Brand: Crafting a brand identity that reflects business values and attracts the target audience.
Marketing Channels & Strategies: Social media marketing, influencer collaborations, and email marketing tailored to food businesses.
Storytelling & Building Customer Loyalty: Techniques for creating a brand story and engaging consumers to build a loyal customer base.

Week 6: Sales & Distribution Channels

May 29, 2025- 6:00 - 8:00 p.m.

Exploring Sales Channels: From farmers markets to online platforms, identifying appropriate channels for product distribution.
Pricing Strategies: Establishing profitable and competitive pricing models that account for production costs and market positioning.
Distribution Logistics: Setting up distribution systems, including direct-to-consumer, retail partnerships, and logistics for perishables.

Week 7: Food Safety & Quality Assurance

June 5, 2025- 6:00 - 8:00 p.m.

Compliance with Food Safety Standards: Key regulatory standards, including HACCP, GMP, and FSMA.
Sanitation & Facility Management: Setting up and maintaining safe food handling, storage, and transportation practices.
Traceability & Record Keeping: Establishing systems to trace product ingredients from sourcing to sale, including digital solutions.

Week 8: Leveraging Technology in Food Businesses

June 12, 2025- 6:00 - 8:00 p.m.

Inventory & Supply Chain Management Tools: Utilizing software and tools to manage inventory, orders, and suppliers.
E-commerce & Online Sales Platforms: Evaluating online sales platforms and best practices for e-commerce success.
Data Analytics for Growth: Basics of data analytics to understand customer behavior, optimize inventory, and forecast demand.

Week 9: Legal, Tax, and Insurance Essentials

June 19, 2025- 6:00 - 8:00 p.m.

Understanding Business Taxes: Tax responsibilities specific to food businesses, including sales tax, excise tax, and tax incentives.
Navigating Food Business Insurance: Necessary insurance policies (e.g., product liability, property insurance, business interruption).
Legal Protections & IP: Introduction to protecting business trademarks, copyrights, and recipes.

Week 10: Scaling & Preparing for Growth

June 26, 2025- 6:00 - 8:00 p.m.

Strategies for Scaling: Assessing when and how to scale operations, products, or market reach.
Networking & Building Strategic Partnerships: Engaging with local businesses, food hubs, and institutions to expand market opportunities.
Final Presentations & Feedback: Participants present their business model and strategies, receive feedback from mentors, and gain insights for future improvements.

Emm, S. 2025, Food Business Center - 10 Week Course Outline, Extension, University of Nevada, Reno

Printable Version (PDF)

Extension Associated Contacts

Staci Emm

Noah Scott

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Associated Programs

Food Business Center

Providing training and technical assistance to help Nevada producers diversify and expand their product portfolio, optimize operational processes and ensure that those entering food processing are compliant with US requirements.

Food Business Center - 10 Week Course Outline