American Society of Baking has found this year’s contenders for the National Product Development Competition. The talented finalists are four teams of college students from the University of Wisconsin – Madison, Purdue University, California State Polytechnic University, Pomona, and the University of Massachusetts, Amherst.
“These outstanding finalists will present their original products at BakingTECH for the Best Week in Baking,” said Kent Van Amburg, executive director of American Society of Baking. “The students will network with ASB members, who are America’s leading experts in grain-based bakery products. Our Product Development Competition is open to teams of college students nationwide. The competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals. This event is education and networking at its best.”
Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with experts industry-wide. This year’s Product Development Competition will be held February 24 – 26, 2019 in Chicago.
Finalists will compete for $20,000 in scholarships.
- 1st prize: $2,000 scholarship for each team member
- 2nd prize: $1,500 scholarship for each team member
- 3rd prize: $1,000 scholarship for each team member
- 4th prize: $500 scholarship for each team member
This year’s theme is Flatbreads. The new and innovative flatbread must contain ancient grains and also incorporate a health claim such as high fiber or protein, gluten free, reduced salt, etc.
Judges will be evaluating the potential success of product entries in today’s market and technical problem-solving skills used in product development.
TEAM: University of Wisconsin – Madison
TEAM: Purdue University
Pablo Aquilar Torres
TEAM: Cal Poly – Pomona
TEAM: University of Massachusetts – Amherst