FST Present Food Product Creations

Meatless burgers. Soothing milk teas. Vegan pies with no added sugar.

Those were just some of the innovative products that food science and technology students came up with this semester in FST 4290L, the Food Product Development Lab. The course is a PolyX experience and serves as the capstone for food science and technology students.

Students worked in teams to develop their products during the semester. This included:

• ideating the concept;
• making the product;
• performing sensory testing;
• researching into how the product would be made on an industrial scale, including an analysis of potential hazards;
• how they would market and package the product;
• and possible line extensions, such as offering the product in different flavors.

The students displayed their products – including samples – at a Dec. 8 showcase at AGRIscapes that was attended by Interim Dean Martin Sancho-Madriz and Associate Dean Peter Kilduff.

Among the products that were displayed were:

• Galaxy Clusters: a berry-coated granola snack for kids, made with whole-grain oats, Greek yogurt, freeze-dried blueberries and strawberries, flaxseeds and chia seeds.
• Dino Fossil Cookie: a whole wheat cookie in the shape of a dinosaur with frosting for kids.
• La La Lavender: a calming, lavender-flavored milk tea with popping yogurt beads.
• Benepatty with Benesauce: a meat-alternative patty with eggplant as its base
• Tro-Pie-Cal: a vegan, mango coconut hand pie pastry that has 10 grams of protein per serving and no added sugar
• Yammy Toaster Waffle: purple yam waffle with guava glaze that contains 7 grams of protein and is a good source of iron.
• Poly Powder: a vegetable-based, high-protein instant beverage powder.