Roland-Story food science students were recently challenged to develop a new food product that had to meet certain nutritional, cost and quality requirements as part of their class.
The objective of the activity was for each student to “develop a convenience breakfast product.” The product had to address concerns such as economics, nutrition, quality control, product safety, equipment, distribution and formulations.
“The activity was designed so that each student had to create a healthier, nutritionally-balanced foods for all meals and snacks, particularly breakfast,” said Brad Taylor, agriculture instructor. “An important group of consumers is the teenage (13-17 years old) customer. According to the National Institute of Health, 62 percent of all teenagers begin the day without eating breakfast, or with a poor choice of high fat breakfast foods with little nutritional value. With the demands of schoolwork, extracurricular activities and too little sleep, many teenagers cite being in a hurry or having too little time to eat as the reasons for failure to eat breakfast. One of the most serious consequences due to failure to eat breakfast is a decreased metabolism resulting in an inability to concentrate during the school day.”