American Society of Baking Names Student Team from The Ohio State University as Finalists in the 2018 Product Development Competition
KANSAS CITY, MO., December 5, 2017 — The American Society of Baking (ASB) is offering scholarships and the power of the industry’s biggest spotlight to four local college students who will compete in the final round of the annual ASB Product Development Competition on February 26 and 27, 2018 in Chicago.
“These outstanding finalists will present their original products at ASB’s Best Week in Baking event,” said Kent Van Amburg, Executive Director of American Society of Baking. “ASB members are America’s leading experts in grain based bakery products. The ASB 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.”
ASB has notified student advisors Monica Giusti, Ph.D. and Luis Rodriguez-Saono, Ph.D. at The Ohio State University’s Department of Food Science and Technology that this year’s finalists will include their student team. Members of the team are Joshua Song, Megan Gregg, Kelly Deatherage and Kevin Berkowitz. Student teams from Kansas State University, Purdue University and the University of Wisconsin – Madison have also been selected as finalists.
ASB’s Product Development Competition is open to college student teams nationwide. Entries must consist of a proposal for a new bakery food product. This year’s competition is focused on Futuristic Sweet Goods. Judges will be evaluating the potential success of product 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
