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K-State Today

March 31, 2016



Kansas State University food science team places third in competition

By Yuda Ou

Photo of FSI team and faculty advisor

A team of food science students finished third overall and first among all U.S. teams in the 2016 Research Chefs Association Student Culinology Competition, March 8-11, in Denver, Colorado.

The team included team captain Steven Ross, senior in food science and industry, Shawnee; Yuda Ou, master's student in food science, Guangzhou, China; and Audrey Boeken, senior in food science and industry, Lorraine. Joshua Wilson, junior in food science and industry, Nevada, Missouri, served as an alternate.

The team was coached by Kelly Getty, associate professor of animal sciences and industry, and Jayendra Amamcharla, assistant professor of animal sciences and industry.

In addition to the award, the team was invited to present its Gold Standard product at the upcoming Institute of Food Technologists annual meeting July 16-19 in Chicago, Illinois.

K-State also finished third overall in the student poster competition and first in the innovative concept/product development category.

To qualify, teams submitted a written proposal for a frozen retail, single serving, microwaveable meal based on Rocky Mountain/Southwest regional cuisine. This year, 18 domestic and international teams entered the competition. The top six teams submitted manufactured frozen dishes. During the final round, teams made their Gold Standard recipes onsite for a side-by-side match test. 

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