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Logan — A group of four Utah State University food science students recently won first place and $10,000 in a product development competition held by the Idaho Milk Processors Association and sponsored by the United Dairymen of Idaho
Undergraduate, Jonathon Soloria, and graduate students Ying Lu, Abdulla Khan and Xiaoxi Wang created, Dipeese, a low-fat, low-calorie, low-sodium and high-protein fresh dip for the competition.
Competing against several other teams from universities, including Brigham Young University and Cornell, the team began its work in January 2013 brainstorming potential product ideas. Under the mentorship of Carl Brotherson, associate director of the Western Dairy Center, the team built upon the fresh taste and inherently low-fat nature of cottage cheese curd for its award-winning product.
After developing the product, the team optimized the product’s texture and taste, conducted sensory tests and administered microbial testing to determine shelf life.
As part of the competition, the USU students were required to submit a written report about how the product can be made, what equipment is needed and how to ensure its quality and safety. The team then traveled to Sun Valley, Idaho, where it presented to conference attendees and judges.
Now back in Logan, the students are currently producing another batch of Dipeese in the Aggie Creamery for sampling at the Department of Nutrition, Dietetics and Food Sciences’s graduate student orientation.
This year’s first place finish repeats another USU team’s win in 2010 with its Yogannaise product.