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K-State Today

July 5, 2013

Food science team named finalist in Mars/Institute of Food Technologists Student Association Product Development Competition

Submitted by Clinton Kyle

A team of food science students — Clinton Kyle, Natalia Junqueira, Faith Rasmussen and Anteelah Phebus — have been named finalists in the annual Mars/Institute of Food Technologists Student Association, or IFTSA, Product Development Competition.

Food science college teams across the country were tasked with creating a new food product and carrying the concept through marketing and production, much like a commercial product development team. Judges will evaluate the potential success of product entries in today's market and technical problem solving skills used in product development.

Kansas State University's food science team and five other finalist teams will present their products on July 14 at the Institute of Food Technologists' annual meeting and food expo in Chicago.

The team's product is called Grain-Pops. Grain-Pops are whole grain clusters made with ancient grains — popped sorghum, popped amaranth  and puffed rice — and vegetables — red and green bell peppers, corn and fire roasted tomato. Grain-Pops are high in vitamin A, a good source of vitamin C, made with whole grains, low in fat, gluten-free and allergen free. Grain-Pops’ zesty salsa flavor makes them a unique and savory snack for people on the go.

"We wanted to provide a savory grain snack to contrast the fruity, sweet, nutty and chocolate covered grain bars that flood the market," said Clinton Kyle, team captain. "With that in mind, ancient grains and vegetables were incorporated into Grain-Pops to make them nutritious, gluten-free and allergen free so that they can be enjoyed by everyone."

The winning team will receive a check for $4,000.

Since its beginning in 1975, the Institute of Food Technologists Student Association has grown to more than 2,000 student members from around the world. As the premiere food science and technology student organization, association prepares its members for advancement in food-related disciplines by providing a community for valuable connections and enhancing professional and technical skills.

For more information on the competition, visit http://www.ift.org/community/students/competitions/product-development.aspx.

For more information about Institute of Food Technologists' Annual Meeting and Expo, go to http://www.am-fe.ift.org/cms/.

Registration for the annual meeting and food expo is complimentary for credentialed media. To register, please contact Stephanie Callahan at 312-604-0273, scallahan@ift.org, or Mindy Weinstein at 312-604-0231, mweinstein@ift.org.

About Institute of Food Technologists:

For more than 70 years, the institute has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

About Mars:


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