UC Davis students compete to design the next great food craze
Want to buy probiotic hot sauce; fried ice cream sandwiches; sweet, stuffed ravioli; and even spoon-shaped biscotti, laden with matcha tea and white chocolate?
You can’t just yet but some visionary UC Davis food science students hope it won’t be long before you can.
In just seven weeks, 80 students, divided into 20 teams in the Food Product Innovation and Development class, brainstormed ideas for a line of three new food products, spent long hours developing them in a kitchen laboratory, and even designed packaging and labels to meet all federal guidelines, including health claims. They also devised marketing plans and social-media campaigns for their products. (See the class’s Twitter sites at #foodprodpro and #fst160.)