Sekolah Seniman Pangan · School of Food Artisans
Sekolah Seniman Pangan · School of Food Artisans
Home › What We Do › I2M Training › Product Innovation
Action-based learning to transform low-value commodities into winning products with longer shelf life.
Each participant learns and practises, hands-on, how to create new products or adopt new production methods. We start from what grows around you, then prototype, test and brand — so the product leaves the bootcamp ready for its first buyers.
Duration
[x days] bootcamp + mentoring
Participants
Food artisans, women’s groups, cooperatives
Where
On-site in your region or at our facility
Output
Product prototypes, labels & brand story
Language
Bahasa Indonesia / English
Practise processing, formulation & sensory testing.
Every product starts from local ingredients.
Prototypes tested with real consumers & buyers.
Food technologists & hospitality veterans.
01
Mapping local ingredients & their market potential
02
Processing methods for longer shelf life
03
Product formulation & sensory evaluation
04
Packaging, labelling & regulation basics
05
Pricing, storytelling & selling the first batch
Deliverables
# Processing methods
Methods based on participants’ needs
# Product prototypes
Prototypes per community
# Product branding
Per enterprise: logo, label or product narrative
[Nama alumni], [komunitas, wilayah]. Replace with a real alumni story (min. 150 words on the story page).
We tailor each bootcamp to the ingredients, people and markets of your region.
