Food Science Students Chosen as Finalists in American Society of Baking Competition
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The American Society of Baking has revealed the three finalist teams for its prestigious, annual Product Development Competition, which aims to highlight cutting-edge innovation and academic excellence in the baking industry. The three teams chosen were Cornell University, Oregon State University, and the University of Massachusetts Amherst—represented by students in the College of Natural Sciences's Department of Food Science.
The three teams will compete for "a share of the $20,000 scholarship prize pot, with winners announced during the finals at BakingTECH 2025, hosted in Orlando, FL, from February 15-18, 2025."
During the event, the finalists will showcase their products on the main stage during the Future Forward Luncheon. Following presentations, students will participate in the Formulation Floor experience, featuring a Student and Faculty Poster Session. This session will highlight innovation and celebrate the next generation of talent in the baked goods industry, including advancements in snacks and healthy alternatives.
Learn more about the American Society of Baking's Product Development Competition.