Turning a food or beverage concept into a successful commercial product requires entrepreneurs to navigate formulation, ingredient sourcing, food safety, regulatory requirements, manufacturing logistics and business strategy. 

The NC Food Innovation Lab (NCFIL) Entrepreneur Bootcamp brings all of these topics together in a two-day, hands-on learning experience designed to help emerging food businesses take their next steps toward commercialization.

Taking place November 4–5, 2026, the bootcamp combines expert-led sessions with networking opportunities and actionable insights. An exciting lineup of industry leaders will be sharing practical strategies for navigating each step of the journey toward retail. 

Learn From Food Industry Professionals

Brianna Eutsay: GNT Group

Brianna Eutsay is a food scientist and product developer with a passion for innovation. She will be leading a session on product formulation and prototyping alongside NCFIL’s Chris Patillo and Anthony Garcia of Mother Murphy’s. 

Eutsay represents GNT Group, whose EXBERRY® brand specializes in plant-based colors for food and beverages. 

Paris Davis, Josiah Trout: Mother Murphy’s

Paris Davis and Josiah Trout bring expertise from Mother Murphy’s, a family-owned flavor manufacturing business based in Greensboro, North Carolina. Davis is a beverage chemist assistant, and Trout is a chemist support and R&D technician.

Founded in 1946, Mother Murphy’s produces flavorings, extracts and powdered flavors for customers ranging from boutique beverage makers to national brands.

Laura Akowuah, Chris Holly: Cooley, LLP

Laura Akowuah and Chris Holly of Cooley, LLP, will share legal and regulatory knowledge essential for food entrepreneurs preparing to commercialize their products. Akowuah is special counsel in Cooley’s regulatory practice. Holly is a partner and life sciences patent attorney whose work includes advising emerging companies on intellectual property strategy. 

Together they will be representing Cooley, LLP, a global law firm that specializes in advising food and beverage businesses.

Reagan Brashears: WISEcode Labs

Reagan Brashears will lead a lunch session focused on shelf-life testing. Her background in food safety microbiology offers valuable context for entrepreneurs interested in how formulation and packaging choices impact a product’s longevity at retail. 

She represents WISEcode Labs, a food science and analytical testing organization that evaluates product quality, safety and regulatory compliance.

William (Bill) Aimutis: NCFIL

William Aimutis, former NCFIL executive director, will advise on successful retail pitching. His background in food innovation helps prepare entrepreneurs to communicate new ideas to stakeholders and identify commercial opportunities within the food industry.

Aimutis’ expertise connects the bootcamp’s practical business focus with the wider landscape of food science, emerging technologies and evolving approaches to food production.

NCFIL Experts Bring Practical Experience to the Program

The NCFIL team will join featured speakers to offer perspectives on the technical and operational realities of food product development.

Scheduled NCFIL speakers include:

• Joe Hildebrand, Interim Director 
• Chris Patillo, Product Developer 
• Elise Packer, Food Scientist 
• Rodrigo Martinez, Pilot Plant Operator
• Robert Price, Food Safety Manager
• Dede Beaver, Strategic Operations Specialist
• Candace Smith, Research Technician
• Lisa Sand, Senior Food Scientist