DuPont Food Innovation Grand Prix

The DuPont Food Innovation
showcases students' fashion ideas and ability to execute food science.the developers of the next generation of food and drink
be
,
there is absolutely no need to worry. DuPont'
Food Innovation
Grand Prix
demonstrates that university food science faculty and students are keeping up with fashion product concepts, consumer interests and ingredient technology trends.DuPont Nutrition and Health
, based in
, Kansas, recently hosted the
10
th annual New Product Development Competition, which attracted
37
entries from
22,
universities across the country. At the annual launch of the prefabribriited food, DuPont announced the winners of theFood InnovationGrand Prix
and the top three new ideas, and awarded the winning team a prize (first place, $
10,000,
; second place, $
5,000,
; and third place
2,000
).Dubon Dennis
's range of ingredients includes antimicrobials, antioxidants, beet alkalis, natural colors, cultures (strains), emulsions, enzymes, functional fibers and extracts, hydrogels, probiotics, specialty proteins, sweeteners and custom blends. The Company requires teams from the Knowledge Grand Prix (
KA
) to develop their own products using the above-mentioned
2
or
2
or more raw materials. Entrants (individuals or groups) must be accredited students of a four-year college or university, and must be students or graduate students of a food major or related major who are recommended and mentored by a teacher.experienced industry new product developers evaluate the entrant's submissions, including a written report and specific product standards. The judges selected
12
contestants to reach the semi-finals and then selected
3
winners on the
200
-point system.University of Idaho in Washington state
won the first and second places of the year. The winners are: Aphrodite Desserts (Greek Yogurt Cheesecakes) and
Stuffed Puffs
, filled with delicious melon buns (delicious vegetable-brewed melons). Clemson University, which has competed for years, finished third, with
Bistro Garden's Savory Yogurt
, a portable yogurt snack with vegetables." more and more students are developing stylish products and looking for creative solutions that combine deliciousness with health.
Ariella Gastel
, DuPont's director of nutrition and health strategy and business development, said, "There are many smart, gluten-free options and creations that are positioned positively healthy through the use of Greek yogurt." Competition is fierce year after year because students are really thinking about the market and innovative ways to meet the needs of the public. Dr Kerry huber
the
of the previous 2
winners
2."
Dupont Food Innovation Awards
provide students with a meaningful, real-world experience that requires them to identify and accomplish a complex scientific goal: to develop a new type of food.
”
"For many students, this competition may represent the first real opportunity in their academic experience to leverage their creativity, passion for food science, and demonstrate their expertise in a truly independent way," says Dr Huber
.Continued, "So as a mentor, it was a really rewarding experience to see first-hand the enthusiasm, professionalism and hard work of the student participants." The competition provides a unique learning opportunity for students not only to gain a first-of-their own understanding of the principles of food science through direct application, but also to gain a deeper understanding of themselves as they need to work closely with their teammates during the development of products from ideas to finished products.
Dr Margaret Condrasky, an associate professor in the Department of Food Science and Human Nutrition at Clemson university
, feels the same way."
Clemson is like a small business with a novel idea like a picky appetizer yogurt,
"
she says,
"
each team member has a specific role to play. For me, this teamwork is a valuable experience. Such activities significantly enhance a player's personal self-confidence
-
is not only working in a team with goals and deadlines,
-
is also sharing small successes and setbacks. College participation is important because the competition improves student performance and enhances their professional preparation for the culinary (a term for a research chef's association) industry and the food industry in general.
”Gastel
DuPont was pleased with
10
product development competition."When we started this project, it was a way to give back to the food science community and inspire innovation," she said. In addition, DuPont is a science-oriented company with deep roots in innovation. We believe that the best ideas come from cooperative development, and students often have the freshest ideas. We hope these ideas will facilitate the product development of our customers. ”