A team of University of Florida food science and human nutrition graduate students have been selected as one of three college groups to compete as finalists for the nation’s most prominent scholarship competition for students pursuing careers in food technology and science, baking and culinary arts.
The students will compete in the final round of the American Society of Baking (ASBE) Product Development Competition on March 1, 2020 at BakingTECH in Chicago, where they will debut their creations of new bakery food products that use unique protein sources.
The UF team is comprised of four students in the UF/IFAS College of Agricultural and Life Sciences (CALS):
- Victor Cedeño
- Mario Guadalupe Daqui
- Vicnie Leandre
- Melissa Vanessa Perez Santana
“The product development competitions that the students of the UF/IFAS food science and human nutrition department participate in have been extremely successful over the past few years,” said department chair, Sue Percival. “I have no doubt that this team will also finish strongly in the ASBE nationals. As finalists, the national recognition of the team provides us with more evidence as to why FSHN is one of the top food science programs in the nation.”
Stay tuned for our release in March on the results of the competition and for details about the UF students’ secret ingredient and bakery product!