It can take a long time to get a product to market, something our Food Science students are discovering as they work to create a UBC-brand cheese.
At the helm of the project is Food Science Associate Professor Chris Scaman, who came up with the idea for a locally-produced, student-created cheese last year.
“It’s an ideal opportunity to help our students understand what’s involved in running a small business,” said Scaman. “They’re learning about the technology and process involved in creating the commodity, as well as what it takes to get the product on store shelves.”
In 2010, four students from a senior food science course, FNH 425 – Angie Dueck, Victoria Gilbert, Keely Johnston and Florence Yip – experimented with cheese production, including brie and gouda. The goal is to eventually sell the cheese on campus at places like Agora, Sprouts and UBC Farm, with profits directed to the Food Science Student Club.
Before the cheese can make it to the consumer, however, Scaman’s students will need to spend the next few years fine tuning the manufacturing process and, with the help of UBC Sauder School of Business students, creating business and marketing plans.
One major hurdle is the current equipment and facilities, which cannot accommodate large scale production or meet Canadian regulatory requirements.
“In order to make the project feasible, we need to upgrade the facilities or partner with a company that will allow our students to use their facilities,” added Scaman.
For more information, contact Prof Christine Scaman (email@example.com).