A.S.B. selects finalists for product development competition

by Eric Schroeder
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KANSAS CITY — The American Society of Baking has selected student teams from Iowa State University, Cornell University, The Ohio State University and the University of Florida as finalists for its A.S.B. Product Development Competition.

Open to college student teams across the United States, the final round of the competition will be held Feb. 27-28 in Chicago. Entries must consist of a proposal for a new bakery food product, and this year’s competition is focused on bakery products made with sprouted grains or sprouted grain-based flour. Judges will be evaluating the potential success of entries in today’s market and technical problem-solving skills used in product development.

Finalists will compete for $20,000 in scholarships. 

• 1st prize: $2,000 scholarship for each team member

• 2nd prize: $1,500 scholarship for each team member

• 3rd prize: $1,000 scholarship for each team member

• 4th prize:  $500 scholarship for each team member

Kent Van Amburg, A.S.B.
Kent Van Amburg, executive director of the A.S.B. 

“These outstanding finalists will present their original products at A.S.B.’s Best Week in Baking event,” said Kent Van Amburg, executive director of the A.S.B. “A.S.B. members are America’s leading experts in grain-based bakery products. The A.S.B. Product Development Competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals. It’s education and networking at its best.”

Full details of the competition are available here
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