FST undergradutes Ting Lin (5th year), Andrew Pham (recent graduate), Mallory Mau (3rd year), and Victoria Lee (3rd year), took second prize in the first annual Product Development competition held by the American Society of Baking (ASB). 

The criteria of the competition was to make an innovative product with at least 50% whole grains. The finalists presented at the annual BakingTech conference and expo in Chicago in March. 

Their creation, Hearty Pie, is a gluten-free and whole grain mini pie crust with a secret flavoring ingredient. The students were advised by professor Charlotte Biltekoff and FST Pilot Plant Manager Molly Lear. 

First place was won by a group of Kansas State University students with their Multigrain Masala Mathri. 

Congratulations to our team, and good luck to UCD in next year's competition!