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Students get creative
Future food scientists from Purdue University honed their product development skills in the Sara Lee Innovation Award competition, with the winning team taking the $10,000 top prize.
Future food scientists from Purdue University honed their product development skills in the Sara Lee Innovation Award competition, with the winning team taking the $10,000 top prize.
Three students developed the winning entry, Tuscan Essential Biscotti, which provides caramel or raspberry flavoring when stirred into hot drinks and can then be eaten as a snack.
The team members included Patti Tanner, a first-year graduate student in food science; Kayleen Wichlinski, a dietetic…
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