Food Science Students Win National Product Development Competition
Thursday, July 18
Two student teams representing the University of Idaho/Washington State University School of Food Science earned a first place award for a Greek yogurt cake named “Aphrodite’s Treats” and second place for a sweet potato pasta appetizer called “S.P. Stuffed Puffs”. The teams won the DuPont Knowledge Award, a national food product development competition. The use of emerging food ingredients helped propel their novel products to the top spots in the contest.
The winning product, “Aphrodite’s Treats,” was based on a traditional cheesecake recipe formulated by substituting Greek yogurt for cream cheese. Among the team members were UI students Lynette Andersen and Athena Beckwith, and WSU students John Ock, Karin Thorsen and Yinmeng ‘Iris’ Sun.
Taking the second place prize, the “S.P. Stuffed Puffs” were created using sweet potato based pasta. Team members included WSU students Jake Fischer and Un Cheng ‘Arica’ Vong, and UI students Kari Jones and Jack McClure. Their novel frozen appetizer product met multiple consumer demand categories for frozen convenience foods, pasta, and recently popularized sweet potatoes, inside one snack.
Over 30 entries were submitted by student teams from across the country. The annual award is given to students who create a unique food product using knowledge they’ve received through their food science coursework. The concepts submitted were screened for the most innovative use of DuPont™ Danisco® or Solae™ ingredients based on an in-depth written report and tasting of the products by a panel of judges.
The School of Food Science teams designed their food products as a part of their senior level capstone course, Product Development (FS 489). Faculty instructor and adviser Kerry Huber oversaw the student projects.