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THINKING OUTSIDE THE CLASSROOM continued from page 41

To see a video about the 2011 contest, go to www.canolainfo.org/industry/index.php .

“Our ability as a team to use each person’s strengths and balance out their weaknesses was essential,” added Darryl Holliday, LSU team member. “I feel we won because we were successful in our concept and really believed in our product.” The winning LSU team received $3,500 and complimentary registration to the 2011 IFT Annual Meeting & Food Expo in New Orleans. The second place team of six from Rutgers University created HeartVest, a frozen chicken patty made with vegetables, fruit, whole grains and canola oil, with the idea that eating it would be to “invest in the heart.” “It was a good feeling to get the right ingredients together after much trial and error,” said Malathi Srilakshmi Vakkalanka, Rutgers team chair. This graduate student team received $2,500 for winning second place. Team members said they worked on their product for three to four months, mostly at night after a full day of classes, and even admitted to working on their product on New Year’s Eve. Now that’s dedication! The third place undergraduate duo from Texas Tech presented FruiTeeze, a banana purée and chocolate frozen dessert, using canola oil for a smooth texture, as a healthier alternative to ice cream. The team said the product’s mouthfeel, sweet f lavour and nutrient- dense components would appeal to the dessert-loving consumer interested in a better-for-you option. The twosome, who received $1,000 for third place, faced a significant challenge in transporting their frozen dessert from Texas to Chicago. Even fully equipped with dry ice and the right packaging, major f light delays posed problems. “In the real world, we’d be able to use temperature-controlled trucks,” noted Emily Wolter, Texas Tech teammember. Still, the judges were impressed with the duo’s understanding of supply chain management and the delicious taste of FruiTeeze.

HANDS-ON LEARNING IFTSA President-Elect Matt Cael said a number of factors contributed to a surprising level of interest for the brand new competition. “It allowed students to practice and use skills they’re learning in the lab,” he said. “Plus it gave a real-life situation to contestants, which had them follow strict dietary and technical guidelines. It was as if a customer came to them for product development in the real world and gave technical specifications.” The judges and competitors were also extremely pleased with the participation. “I was thrilled with the response and ingenuity of the students,” said Marilyn Schorin, Ph.D., R.D., judge and IFT board member. “They not only incorporated healthful canola oil, they added whole grains, vegetables, fruit and legumes into an imaginative variety of snacks, entrées, beverages and desserts.” Roger Clemens, Dr.P.H., judge and incoming IFT president, thinks the

contest will bloom, perhaps even garnering twice as many applicants next year as word continues to spread. “Students had to overcome technical difficulties with product development while addressing sustainability, marketing, supply chain and transpor- tation issues. It was really a practical living experience and hopefully one that will last them a lifetime as they go into the dynamics of food science and nutrition to develop new products for better health.” “This was a wonderful opportunity for CanolaInfo as a sponsor because it gave the students a chance to showcase their creativity and to translate the Dietary Guidelines for Americans 2010 into heart- healthy products that we could actually see on grocery store shelves,” added Angela Dansby, judge and CanolaInfo Communications Manager. s Clare Pierson is a communications specialist for CanolaInfo in Chicago, Illinois.

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Adriana Soto, chair of the winning Louisiana State University team, describes a poster presentation of Ze-Ti bubble tea to judges.