Cal Poly Pomona Teams Sweep Regional Food Product Competition

Photo of the Proyo, one of the food products developed by students

Three teams of Cal Poly Pomona food science and technology students completed a sweep at a recent regional product development competition.

The team of Matthew Jordan, Kevin Nguyen, and Giorgio Guzman took first place in the Southern California Food Industry Conference’s product development competition on March 6 at the Disneyland Convention Center in Anaheim.

The competition called for contestants to create a new food product. Judges evaluated the entries for potential success in today’s market and the technical, problem-solving skills used in product development.

Jordan, Nguyen and Guzman created a product called AquaFabark, a snack product with three distinct layers: a water made from sugar and aquafaba, a repurposed waste food ingredient made of the viscous water that beans are cooked in; a soy protein, coconut cream drizzle on top; and a chocolate-coated bottom covered with almonds and pistachios.

Students on the first-place team each got a $300 prize.

The team of Sarah Caballero, Erik Dassoff, and Ryan Young took second place for their product Dip-A-Roos, which is a three-component snack food that would be marketed toward children and their health-conscious parents. It consists of a whole-grain oat and wheat biscuit, a hidden cauliflower and milk-based pudding, and a blueberry-apple sauce.

The second-place team received $700 to be split among the three members.

The team of Esther Moon, Melissa Hearvy, and Maria Caravantes finished in third place with their product Proyo Bites – ready-to-eat, yogurt-filled cheesecake bites that are made using high-quality ingredients such as whey protein isolate, nonfat cream cheese and nonfat sour cream. The post-workout snack has low-fat graham cracker crust, strawberry yogurt filling, and cheesecake batter.

The third-place team received $400 to share.

The competition provides a link between the food industry, students, and the conference’s sponsor, the Southern California Institution of Food Technologists Section (SCIFTS).

It also gives students an opportunity to develop teamwork skills, while allowing food industry representatives to identify prospective employees.

It’s the latest success in competition for Cal Poly Pomona food science and technology students.

Last month, three seniors – Eric Kinjo, Breanna Barragan, and Steven Pham – took first place in the American Society of Baking product development competition in Chicago.

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