Food Product Development Teams
The SFS Food Product Development Teams offer students in any discipline an opportunity to combine their creativity and education with the objective to develop novel food products.
Students learn first-hand how to develop novel food products, from concept to consumer, and gain valuable leadership, communication and teamwork skills in the process. Their creations are entered into many different national contests, including the Idaho Milk Processors Association, California Almond Board Almond Innovations, Danisco Knowledge Award, and Institute of Food Technologists Student Association Product Development Competitions.
To find out how you can join this team, contact Jodi Anderson at 509-335-4763.
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August 2009
Congratulations to School of Food Science student CJ Hoye and Biosystems Engineering students, Caparino Ofero, Fermin Resurreccion and Summet Dhawan, who participated in the Food Product Development Competition at the Idaho Milk Processors Association conference in Sun Valley, Idaho. The School of Food Science team took second place in the competition with the Pro*Pal yogurt leather snack food. The event is a great opportunity to compete with teams from other schools, but its other objective is to improve linkage between IMPA members and university faculty and students. The FPDC also affords IMPA members the opportunity to spot talented students for potential employment, not to mention the fact that some scholarships also come our way to support deserving students.
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June 16, 2009, CAHNRS and WSU Extension, Marketing and News Services
Student Product Development Teams Taste Success
Two student food product development teams from the Washington State University and University of Idaho School of Food Science won awards at the Institute of Food Technologists Student Association competition in Anaheim last week. Competing against product development teams from the U.S., the two teams won third place awards.
In the first ever “Developing Solutions for Developing Countries” category, Ph.D. student Babu Chinnasamy and his teammates won with Tu Mazi, a single-serve mango-flavored probiotic milk powder. Tu Mazi, Chinnasamy said, is designed to utilize the highly seasonal milk supply in Kenya in a way that ensures a nutritious and economy-stabilizing source of food in times of drought. By using an innovative dehydrating technology, milk and mangoes, abundant during Kenya’s rainy season, are powdered in a way that preserves probiotic bacteria so that the powder can be reconstituted with filtered water when supplies of milk and fruit run low.
Probiotics, some research suggests, have human health benefitting properties.
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In an innovative effort to grow young people’s enthusiasm about science, Yukiko Sakai’s team won with Erupt-a-Cake. This all-natural, ready-to-bake chocolate cake sports an erupting volcano and gummy dinosaurs.
“The target audience for Erupt-a-Cake is ‘tweens’ aged 8 – 12 years old,” said Sakai. “The kids make the cake and learn some science by combining an acid and a base to create the reaction that makes the volcano erupt.” All the ingredients are safe for children to work with and eat.
“We’ve really put WSU and the UI on the map in terms of product development,” said associate professor of food science Stephanie Clark. “At IFT, we’re competing not just nationally, but internationally. Our students have been very successful in the past 11 years, having gone to the IFT final six times in 10 years. That’s impressive!”
| “There’s a lot of innovation going on at WSU and the UI,” said Clark. “Students who go through our food science program are gaining all the skills they need to take a product from concept to consumer. Going to the IFT finals again really underscores the strength of that preparation.” |
As part of the finals, the teams wrote 20-page final reports, summarizing all nutritional, marketing, sensory, shelf life, safety and processing elements of the product. During the competition in Anaheim, team members participated in oral presentations andposter sessions and answered questions posed by judges and Institute of Food Technologists annual meeting attendees from around the world. Judges also completed a sensory evaluation of the products developed by the students. Professional food scientists involved in product development at a variety of companies serve as judges.
WSU and UI students have won numerous awards in the past ten years for food product development and, since 2002, have competed in the IFT Student Association Product Development finals five times.
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June 9, from IFT 09 Live
New Contest Produces Domestic
and International Winners
The winners have been announced in this year’s new IFT Student Association competition, “Developing Solutions for Developing Countries.” The competition drew 32 finalists from around the world that were narrowed down to six finalists, half from academic institutions based in the U.S. and Canada, and the other half from academic institutions from outside North America. A winner, second, and third place were selected for both the domestic and international finalists.
North America
1st place: University of Minnesota with Pushtikor, a dried mix made from ground lentils and dried potatoes that could be used to sustainably address the problem of malnutrition among pregnant women in Bangladesh.
2nd place: Cornell University with Solana Plus, a shelf-stable, fortified potato-flake product that could be produced through the formation of farming cooperatives.
3rd place: Washington State University with Tu Mazi, a nutritious, all-natural beverage powder that blends fruit and milk designed to serve the needs of people in Africa.
International
1st place: Students from Wageningen, Netherlands with SOR-MITE, a cereal product enriched with termite protein that is designed to aid in the alleviation of chronic hunger in Africa.
2nd place: University of Pretoria, South Africa with PUCOMA, a ready-to-eat, blended weaning food in retortable pouches targeted to sub-Saharan African populations and designed to help reduce the consequences of malnutrition.
3rd place: Bogor Agricultural University, Indonesia with instant noodles made from corn, high protein content, and iron-rich formulation, formulated to combat nutritional deficiencies among pregnant women in Southeast Asia.
This new competition is sponsored by General Mills.
Previous article about this team's advancement to the finals. more »
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We are proud to share the accomplishments of the School of Food Science Food Product Development Teams! Teams have earned much national recognition since its founding in 1998, with over a dozen award-winning products:
2009 |
Erupt-A-Cake, an all-natural, ready-to-bake chocolate cake and fun-with-science erupting volcano, edible frosting and gummy dinasours, were entered into the Institute of Food Technologists Student Association (IFTSA) Product Development Competition (PDC) by a team of WSU and UI students. Erupt-A-Cake is one of 6 finalists in IFTSA PDC, presented at the IFT Annual Meeting in Anaheim, CA in June.
Tu Mazi, a mango flavored probiotic milk powder, is entered into the first Developing Solutions for Developing Countries (DSDC) IFTSA Product Development Competition by a team of WSU students. Tu Mazi is one of 6 finalists in the contest! Bio-Gurt, a probiotic yogurt fruit leather, is entered into the first Disney Nutritious Food For Kids IFTSA Product Development Competition by a team of WSU graduate students. Bio-Gurt is one of 6 finalists in contest! Pie 2 Go, 100-calorie high fiber shelf-stable apple pie tarts, will be entered into the Danisco Knowledge Award Product Development Competition by a team of WSU students. A UI team will also enter a (yet un-named) product into the contest. |
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2008 |
Cheese-O-Lotta, chocolate-covered cheese balls, earn Runner-up award in the first Idaho Milk Processor’s Association (IMPA) Dairy Product Development Competition by a team of WSU students. Tea for Life, International, all-natural tea ice creams Runner-up award in the inaugural IMPA competition by a team of University of Idaho (UI) students, coached by advisor, WSU professor, Stephanie Clark. Parfait Bites, a taste sensation of raspberry fruit-filling, topped with sweet strawberry yogurt and hearty whole grain granola, were entered into the IFTSA PDC. The Food Product Development Advisory Board is founded. Advisory Board members include food industry representatives from a variety of food companies located throughout the Pacific coast states.
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2007 |
Naturaleza’s Delights, all-natural, single-serve, lowfat probiotic ice cream sundaes, earn 5th place in the prestigious IFTSAPDC. A poster, oral presentation, and final product were presented to official industry judges and IFT Annual Meeting attendees in Chicago, IL. The team: Jennifer Brown (team leader), Joe Stout, Yu Wang, Pei-Chun Chen and Maria Rosales Soto. Spoon-its, a product that combines citrus guava yogurt with a cranberry-granola, spoon-shaped cookie takes 2nd place in the Danisco Knowledge Award Competition (a contest designed to feature Danisco ingredients). The UI team was coached by UI professor, Kerry Huber. Bon ApeTART, gluten-free single-serve decadent chocolate orange tarts place 5th in the Danisco Knowledge Award Competition. Congratulations to the team members: Esra Cakir (team captain), Gopal Tiwari, Amanda Culley, Balunkeswar Nayak, Erin Tulkki, Aditi Kannan and Kimberly Court.
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2006 |
The WSU-UI Food Product Development Team won the 2006 Danisco Knowledge Award with SymBoba! SymBoba is the first ready-to-drink probiotic bubble tea. Team members included: Brian Huber (Team leader), Kameron Pecka, Kristin Pecka, Collin Seeley, and Jennifer Cholewinski. See related article in UI Argonaut |
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Almond Dingers, single-serve microwaveable gluten-free almond cakes, won the GRAND PRIZE in the California Almond Board Almond Innovations Competition in 2006! Congratulations to team members: Shantanu Agarwal (team leader), Josie Landon, Melissa Sanborn, Esteban Mejia-Meza, and Pei-Shan Kuo.
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2005 |
Congratulations to the 2005 Food Product Development Team, which participated in the IFT Student Association Product Development Competition finals (1 of 6 teams in the nation) with a before-and-after fitness beverage called Load N Reload.
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P'naut (Versatile Southeast Asian Peanut Paste) won second place in the NASA Food Technology Commercial Space Center Product Development Competition. Great work Shantanu Agarwal, Elly Soeryapranata, Dewi Setiady and Subba Rao Gurram! |
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| Asian Spice Almond Bars were selected a finalsts in the California Almond Board in 2005, as well. | |||
2004 |
The Food Product Developmment Team, which was awarded the WSU College of Agricultural, Human and Natural Resource Sciences Team Excellence Award for 2004! This is the first time a student team won this award. Kudos to Elly Soeyapranata, Dewi Setiady and Jennifer Smith, who created "Yosha". Yosha was awarded Danisco USA's first Knowledge Award: First place!
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Congratulations to the 2003-2004 WSU Food Product Development Team: Tinyee Hoang, Seung yong Lim, Len Zeoli, Genisis Dancer, Andy Chen, Nese Basaran, Phuong Truong and Advisor, Stephanie Clark. Their product, "Barner's Ready-Baked Crackers" was awarded "Most Marketable Product" Award in Dairy Management, Inc. Discoveries in Dairy Ingredients Competition! |
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2003 |
Our 2002-2003 WSU Food Product Development Team created Cheezzlers (fruit-flavored colorful string cheese filled with chocolate). Cheezzlers was awarded THIRD PLACE in the Institute of Food Technologists Student Association Product Development Competition! |
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2002 |
YoVe' (all-natural Carrot, Harvest Squash and Sweet Potato flaovred yogurt) was one of the 6 finalists in the IFTSA Product Development Copetition held at the IFT Annual Meeting in Anaheim, CA. YoVe' also tied with North Carolina State for "Most Marketable Product" in the DMI Discoveries in Dairy Ingredients contest. |
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1999 |
Jungle Moo-Au flavored WHEY COOL!ers (a whey-based beverage flavored with fruit juices for kids) won the "Most Marketable Product" award in the first Discoveries in Dairy Ingredients contest sponsored by Dairy Management, Inc. | ||
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