Students Named Finalists in Baking Competition

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A team of three Cal Poly Pomona nutrition and food science students was named finalists in a major baking competition.

Eric Kinjo, Breanna Barragan and Steven Pham will compete in the final round of the American Society of Baking (ASB) annual Product Development Competition, Feb. 24-26, in Chicago.

“ASB members are America’s leading experts in grain-based bakery products,” said Kent Van Amburg, the organization’s executive director. “The ASB Product Development Competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals. It’s education and networking at its best.”

The Cal Poly Pomona team is advised by Assistant Professor Gabriel Davidov-Pardo of the Department of Nutrition & Food Science. It will compete against teams from Purdue University, the University of Massachusetts at Amherst, and the University of Wisconsin.

ASB’s Product Development Competition is open to college student teams nationwide. Entries must consist of a proposal for a new bakery food product. This year’s competition is focused on flatbreads. Judges will be evaluating the potential success of product entries in today's market and technical problem-solving skills used in product development. 

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

The competition is part of ASB’s annual technology conference and marketing place exposition, BakingTech 2019. More than 1,000 baking professionals from across the nation and around the globe are expected to attend the wholesale baking industry event.

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