Food Science Advisory Council Spring 2019 Meeting Minutes

Page 1 of 4 Final: 5/02/2019

Council attendees: Chuck Marble (Chair), Tim Andon (Incoming Chair), Leslie Herzog (Past Chair), Alison Bodor, Jim Carr, Michelle Colban, Nick Dokoozlian, Polly Foss, Andrew Gellert, Bill Graves, Julie Leon, Jonathan Licker, Doug Marshall, James Matthews, Alejandra Mazzotta, Casey McCue, Kathleen O’Donnell, Ruth Petran, Marlene Quijano, Peter Salmon, Bruce Wolcott; Excused: Kristin Alongi, Robin Lougee, Brad Riemenapp, Erica Reiner, George Sent. Faculty attendees: Olga Padilla-Zakour (Chair), Alireza Abbaspourrad, Sam Alcaine, Robin Dando, Julie Goddard, Patrick Gibney, Carmen Moraru, Sam Nugen, Sy Rizvi, Gavin Sacks, Martin Wiedmann Staff attendees: Janette Robbins, Matt Stratton, Marin Cherry, Karen Barry Student representatives: Sean Dolan (senior), Joshua Herskovitz (PhD) Viviana Rivera Flores (MS)

Past Business Food-Related Courses at Cornell Carmen Moraru explained that Dean Boor wants every CALS student to eventually take a course that describes the food system and increases awareness about food. Courses could be either technical or non-technical and would complement courses we offer. HERB Report Carmen Moraru, Food Science Curriculum Committee Chair, gave an update on the Institute of Food Technologists (IFT) Higher Education Review Board (HERB). Carmen is part of an IFT task force charged with looking at simplifying the approval process for Food Science undergraduate programs. Here are noted changes in the approval process, based on recommendations by the task force:

1. The approval process will get a fresh start beginning this year. All previously approved programs (including Cornell) are considered IFT approved for now, but they have to apply for a new approval by Fall 2019.

2. The approval process has shifted to a complete online system, which will makes it easier to understand what information and data is required

3. No longer a requirement for programs to assess the program learning outcomes, only course outcomes will need to be assessed.

4. Assessment plans are needed; such plans are however needed at the University level as well, not only for the IFT approval, so we will have to do this anyway.

5. The IFT approval already has both national and international recognition. Some of our renowned international peers/competitors have IFT approved undergraduate programs, which is important to consider when deciding if we want to achieve IFT approval in the future.

Carmen provided the following link during the discussion:

http://www.ift.org/community/students/approved-undergrad-programs.aspx

Geneva Update Leslie asked if graduate students are living in Geneva. Carmen replied that most are commuting from Ithaca, but as labs are moved into Geneva space, we may see more students moving to Geneva. Gavin also explained that the number of graduate students working with the other departments in Geneva has increased, which has made it a better experience for students. It was suggested that the Advisory Council members tour the Geneva campus to see the new construction and second floor industry space options. The Advisory Council leadership team will discuss this option during their next planning call.

Food Science Advisory Council Spring 2019 Meeting Minutes

Page 2 of 4 Final: 5/02/2019

Increase Student Involvement in AC Activities The Advisory Council asked the student representatives present, Joshua Herskovitz, Ph.D. Student Rep; Sean Dolan, Undergraduate Rep; and Viviana Rivera Flores, MS Student Rep, for student feedback. Students liked the rotation lunch and thought the dinner was nice. The interview session was really appreciated by the students. The one-on-one mock interviews were a huge success and the students are looking forward to the résumé critiquing that will be held on Friday. The student representatives agreed that we need to do a better job integrating freshmen and sophomores. Julie Goddard is incorporating mock networking sessions in her class and reinforcing to her students that the council members are here for them. It was also suggested that student-to-student promotion of Advisory Council events might be more successful at reaching students. The Department acknowledged that it missed an opportunity to promote the Advisory Council events during a spring MPS meeting. We will ensure that promoting upcoming Advisory Council events is on our standing agenda. Council members suggested faculty pair introverts with more seasoned students to help them break the ice. Another option was to assign a council member to a group of freshmen for mentoring. The idea is to help students not to feel intimated in approaching council members. Allison Bodor will write up her suggestion on mentoring younger students (freshmen) and discuss with the Council before the plan is released. Leslie suggested doing a pilot first, then make adjustments.

Sub-Committee Reports NY City Engagements Members: Kristin Alongi (Lead), Bruno Xavier (Faculty), Casey McCue, Marlene Quijano, Jim Matthews, George Sent, Michelle Colban, Erica Reiner Mission: Identify, advise, and drive the strategy and collaboration between Cornell Food Science and NYC Entities: Cornell Tech, Cornell Food Venture Center, and other NYC based food entrepreneurial groups. On March 28, 2019, Olga Padilla-Zakour advised that the NYC Sub-committee would be suspended until further notice. We want to wait until Cornell and/or CALS is at a better point to partner with Food Science in the NYC area. Philanthropy Members: Chuck Marble (Lead), Olga Padilla-Zakour (Faculty),Polly Foss, Andy Gellert, Jonathan Licker, Kathleen O’Donnell Goal: Explore and execute philanthropic initiatives to support the mission and initiatives of Cornell University, Department of Food Science. Current status/activity:

• Historic Lobby o 25 confirmed pledge and 5 verbal pledges totaling $150,000

• Food Product Innovation Lab o Leslie J. Herzog ’77 and Jacqueline H. Beckley Food Product Innovation Lab, Stocking Hall Room 158

Food Science Advisory Council Spring 2019 Meeting Minutes

Page 3 of 4 Final: 5/02/2019

• Food Safety and Quality lab

o 3M Food Safety and Quality Lab, Stocking Hall Room 354 • Teaching Lab

o $350K, targeting companies Next steps:

• Promoting other opportunities at the IFT Meeting, including: o Conference Center o Teaching Winery o Sensory Evaluation Center o Dairy Plant o Research Labs and Conference Rooms

Industrial Relationships Members: Nick Dokoozlian (Lead), Janette Robbins (Faculty), Alison Bodor, Ruth Petran Mission: Develop strategies to enhance and increase the interaction of food-related companies with the Department of Food Science. This includes the development of successful funding models for collaborative research projects, increased opportunities for student internships, projects and recruitment, and greater visibility and utilization of core department infrastructure and facilities including pilot plants and testing laboratories. Current status/activity: Continue to strengthen industry relationships via the CIFS-IPP and FSAC networks:

• Expand internship program opportunities, including availability for international students • Determine strategy for increased awareness/opportunities for utilization of core department facilities and

testing facilities by commercial companies. • Better understand how CIPS-IPP fits into the larger food-related program network at Cornell

Advising & Mentoring Members: Peter Salmon (Lead), Carmen Moraru (Faculty), Bruce Wolcott, Doug Marshall, Brad Riemenapp, Tim Andon, Ana Gabriela Ortiz-Quezada, Sean Dolan, Morgan Dickens Special thank you to Janette for joining the committee while Carmen was on sabbatical. Mission: To extend engagement with the students beyond the semi-annual on-campus meetings of the Advisory Council and to promote/facilitate interaction between the students and Advisory Council members and industry representatives. Current status/activity:

• Held an Interviewing Skills Workshop in September 2018 • Held Mock Interviews in October 2018 • Held a Workshop on Finding Employment with Small Employers in February 2019 • Reached out to a number of local food companies to assist in coordination of plant visits/tours, with a very

positive response from industry. Next steps:

• Organize training in résumé writing

Food Science Advisory Council Spring 2019 Meeting Minutes

Page 4 of 4 Final: 5/02/2019

Open Discussion Chuck Marble suggested the Advisory Council familiarize themselves with what judges are looking for and to know the competition rules so they are able to help the student teams appropriately. See attachments:

IFTSAPDC_Rules National Dairy Council

In the future, we will attach competition rules to the pre-reads. Julie Goddard advised the Council that they need to be careful in this area because various competition rules eliminates the students from getting outside help, which could disqualify them. There are still opportunities for teams to reach out to AC members in other ways. It was suggested that having a formal point person from the Council be assigned to specific teams then the AC member could reach out to other council members based on what the need is. Members asked the students to be very clear in what they are asking. Since the Council members’ bios are already on the webpage, perhaps adding key strengths to each member would be beneficial so students can reach out to the appropriate members based on need. Participation on the undergrad club has decreased since last year; maybe if they collaborate more with graduates, it would help. Is the graduate club taking away from undergrad club? Table Tops – successful tool to network. It was suggested to move food tables to eliminate congestion. Perhaps put food and or samples on all the tables to draw students to each table. Awards Presentation – having the photos taken at the end was helpful. Council members requested a list of awards and the monetary value.

Please see attachment. Lunch Rotation – Council members liked the 20 minutes per rotation. However, as time went by, less and less students participated. This was due to class schedules. We need to emphasize that students can join at any time. It was suggested that maybe we only move once or have only two tables so there are not more council members than students by the end of the rotation. Council members would like to see this event attended by more students in the future. It is important to look at classes/times when scheduling meetings. Having an activity such as a scavenger hunt may also help draw students. Janette mentioned that in the past our best attendance resulted from having part of the meeting on Sunday, thus eliminating the class conflict. We also felt that having an icebreaker early on (like the Scavenger Hunt in the fall) made students more at ease for the meal. Reminder: Fall meeting is currently schedule Thursday October 17 and Friday October 18, 2019 Planning for next spring: Consider connecting the meeting with Food Science College Bowl, which will be hosted by Cornell. Eventually, our College Bowl Team will reach out for support for their event (likely hosting meals).

THE 29th ANNUAL IFTSA & MARS PRODUCT DEVELOPMENT

COMPETITION RULES AND PROCEDURES

PURPOSE The purpose of the competition is to: 1. Provide a link between industry, students, and the IFT Student Association 2. Encourage involvement in the Institute of Food Technologists 3. Promote professionalism and innovative thinking 4. Provide an opportunity for individuals to develop skills in teamwork and cooperation 5. Afford food industry representatives the opportunity to spot talented students for potential

employment

GENERAL COMPETITION RULES Failure to comply with any of the rules of the competition may result in penalization of teams,

including disqualification at the discretion of the judges and the competition chair Entries must consist of a proposal for a new food product. Judges will be evaluating the potential success of product entries in today's market and technical problem-solving skills used in product development. Teams may enter their product in competitions outside of IFT. Teams may not enter their product in more than one IFTSA competition. In order to control the emphasis and fairness of the competition, the following limitations will be enforced: 1. Judges will not award extra points for the size of sensory panels or source of panelists 2. The purpose of this rule is to eliminate the possibility of teams earning extra points for their

ability to collect more sensory data due to a larger number of team members 3. Since the focus of this competition is on food science skills in product development, judges

will not give points for the quality of package graphics or other advertising material 4. Proposals from previous winners may not be distributed by IFTSA. All competing teams

will be informed of only the judges’ comments 5. All written proposals must be submitted via the submission portal on IFT.org in both .doc

and .pdf format to the competition chair by the deadline 6. Penalties for violations will be determined by the judges. Judges will communicate their

decision, will be considered final, to both the chair and the team captain

ELIGIBILITY

1. Each team member must hold Student Member status in the Institute of Food Technologists at the time of the submission of the preliminary report

2. All team members must be enrolled at the same university 3. Each team member must be a registered as a student at the university he or she is

representing during the Fall semester prior to the competition. (If participating in the finals at the Annual Meeting, the student need not be currently enrolled)

4. Each university may only submit one (1) entry per year 5. Entries must be student's work. Professors may be consulted and referenced but may not

be a major contributor to the actual work 6. Industry support such as donation of ingredients or use of equipment is allowed and

encouraged but should not be acknowledged by any team in the preliminary or final proposal, oral presentation or product tasting sessions (Penalties will apply if violation occurs). The competition chair will acknowledge industrial support provided to the six finalists by publishing a list of contributors in the printed program provided to the audience at the PDC oral presentation session at the IFT Annual Meeting

7. Projects from product development classes are eligible in the competition 8. MS, Ph.D., or summer internship projects are NOT eligible in the competition 9. Teams are limited to no more than 10 members. A maximum of three (3) team members

will present the product in the oral competition. 10. Additional team members are encouraged to answer questions following the oral

competition 11. The chair of the competition will be excluded from participating on any competing team

PRELIMINARY PROPOSALS

1. Teams must submit their preliminary proposal in a .doc and PDF format via the submission portal on IFT.org by February 1st at 11:59pm CST. Proposals received after February 1st will not be accepted

2. The preliminary proposal may not exceed eight (8) pages; including the title page, the page for photographs, and the appendix page for a process flow diagram (Penalties will apply if violation occurs)

3. The report must be typed, double-spaced 12-point Times New Roman font with 1” margins. All text and figures must be on 8.5 × 11.0" paper

4. There is no specific required format for the title page, though it should include the title of report and date. No university affiliation or student names should be included on the title page.

5. Submission information will be provided on the IFTSA website in January, 2019.

6. Names of sponsor companies, any university, students, or other indication of team location are NOT acceptable in the Preliminary Proposals (Dismissal will apply if violation occurs)

7. Include a 5" × 7" color photograph of the proposed product in the preliminary proposal. Additional images throughout the report are optional

8. References: All references cited within the proposal must follow Journal of Food Science formatting. The list of references (which are not included in the 8 page limit and must be submitted as a separate .doc and PDF document with the preliminary proposal). If a problem arises with reference credibility a Judge may contact the competition chair for verification.

9. A separate cover letter from the Department Head or a professor, verifying originality of work and the team’s compliance with the competition rules is to be submitted as a separate PDF document with the preliminary proposal. The standard format for the certificate of originality may be obtained from ift.org

Evaluation of Preliminary Proposals

1. Scoring will be determined by five (5) Judges. Each entry will be scored on a basis of 100 points, with the points to be distributed as shown here:

Preliminary Proposal Evaluations 100 points total Product Description 20 points Process Description 20 points Technical Problem Solving 20 points Safety/Shelf Life 15 points Originality 10 points Economic Feasibility 10 points Marketing 5 points

2. Judges will select a maximum of six (6) finalists.

3. All competing teams will be informed of only their respective scores and judges’ comments. Each Judge will provide 1-2 sentences of feedback at a minimum

Note: Patent rights belong to the individual teams and will be handled according to University patent policies. IFT, the IFTSA, and MARS Wrigley Confectionery do not claim any responsibility or rights for product development ideas presented in this competition.

Selection of Finalists

The finalists will be selected as follows by the Judges and Product Development Chair: 1. All point scores are converted into rank scores (highest score out of 100=1, second

highest score out of 100=2, etc.) 2. Rank scores are totaled for each team (one rank score per judge). 3. The lowest six scores are designated as the finalists. 4. In the event of a tie, the two lowest rank scores will be added for each group and the team

with the lowest score will advance. If this fails, the judges will be asked to provide a decision.

FINALISTS Responsibilities of finalists include the preparation of the following: 1. A final written proposal 2. An oral presentation 3. Samples of their product for the five (5) judges and competition chair to taste

Finalist Evaluation

Final proposals will be scored on a basis of 225 points, distributed as follows:

Final Written Proposal 100 points Oral Presentation 75 points Product Sample 50 points

Guidelines and the scoring breakdown for these areas are outlined below. Final Written Proposal

1. Finalists must submit their final proposal, in both .doc and PDF format via the submission portal on IFT.org, to the Product Development Competition Chair by May 1st at 11:59pm

CST. Proposals received after the deadline will not be accepted

2. The maximum number of pages for the final written proposal is twenty-four (24). This number DOES include all portions of the document (Including but not limited to title page, photograph page, proposal body text, references, process flow diagram, references and appendices)

3. The report must be typed, double-spaced, 12-point Times New Roman font with 1” margins on white paper. All text and figures must be on 8.5 ×11.0" paper.

4. The title page, for which there is no specific required format, must include the title of the proposal and date. A list of donors and other contributors that assisted the team should be listed ONLY on the title page of the chair’s copy

5. Include a 5" × 7" color photograph in the final written proposal. Additional images throughout the report are optional

6. The final proposal will be evaluated against the seven areas listed below. You may include other areas as appropriate. Remember, thoroughness is important, but originality is encouraged! Be sure to cover all areas according to the allotted points below and be mindful of the distribution (e.g. more points awarded for work surrounding Technical Problem Solving compared to Marketing)

1. Product Description

i. Originality & general product description

ii. What makes your product stand out

iii. General description of target consumer and rational

iv. Product formulation and ingredient functionality

v. Nutritional label: Nutritional label must include Mars Inc “Guideline Daily Amounts” (GDA)

vi. Package selection and basis for selection

vii. Product validation through sensory/consumer tests

2. Process Description

i. General process description (focusing on scale up vs bench top)

ii. Basis for selection: describe what equipment will be used and why (no need to name specific size or spec number of equipment)

iii. Process flow diagram that includes critical control points from HACCP plan

iv. Patent status

v. Process limits

3. Technical Problem Solving

i. Challenges and solutions from product formulation or process

4. Safety/ shelf life

i. Shelf life

ii. Microbial considerations

iii. Legal implications of the product (ingredient labeling)

iv. Hazard Analysis- Critical Control Points (HACCP)

v. Good Manufacturing Practices (GMPs)

vi. Home use- safety hazard(s)

vii. State, Federal, FDA, USDA, OSHA, EPA, etc. regulations

5. Economic Feasibility

i. Operating cost: raw ingredients, process, distribution, operation

ii. Supply Chain

6. Profitability assessment and business sustainability Marketing

i. Market potential

ii. Competitive framework

iii. Marketing plan

7. Sustainability

i. What makes your product or process sustainable?

8. Points Distribution: Final Proposal Evaluations 100 points total Product Description 15 points Process Description 20 points Technical Problem Solving 20 points Safety/Shelf Life 15 points Originality 10 points Economic Feasibility 10 points Marketing 5 points Sustainability 5 points

9. References should be added at the end of the proposal and are required to be in the Journal of Food Science format

10. Teams' anonymity is no longer required

Oral Presentations Finalists will present a Fifteen (15) minute oral report followed by a ten (10) minute question/answer period. This presentation should give an overview of what the product is, why it is desirable and how it was developed. This is your chance to showcase the entire product development journey and the work your team has done. All areas of the written proposal should be addressed. The audience will include: 3 Mars Judges, 2 Academic Judges, and the invited public from the conference: peers, industry and conference visitors.

1. A maximum of three team members will present the report. Additional team members may be present to answer questions

2. A PowerPoint computer presentation is required. The Competition Chair is responsible for bringing/acquiring a laptop computer for competition finals at the IFT event. The Chair will provide finalists with details concerning the PowerPoint computer presentation (format, version, file size, etc.)

3. The presentations will be open to the public; however, only judges may ask questions 4. Time limits will be enforced. Competition chair will keep track of time

Oral Evaluations 75 points total Confidence in delivery 25 points Use of entire team to answer questions 20 points Ability to answer technical questions 10 points Ability to answer other questions 10 points Quality of slides 5 points Style/Creativity 5 points

The Oral Presentation should include the Product and Process Description clearly explained as well as the major technical difficulties. Other areas should include Safety/Shelf Life, Originality,

Economic Feasibility, Marketing, and Sustainability. This portion will be judged on quality, organization, communication, interest generated, and selling the product idea to your fellow Food Technologists Product Sampling and Defense Each team will defend their product concept individually before the panel of judges. During the defense the team will present their product to the judges for tasting. Preliminary Feedback will be given to each team after product samplings are complete. Judges will not know the final scores or winners and will provide constructive feedback to each team.

1. Fifteen (15) minutes will be allotted for each team.

2. Creative presentation of the product is suggested. Show us your product! Audio/visual is not available in product sampling and defense room. Please plan accordingly. Note: A skit is encouraged but optional and will not be counted towards the score.

3. Be sure to provide enough product for all five (5) judges and the IFTSA student representative to sample.

4. If your product cannot be prepared beforehand and brought to the meeting, the Product Development Chair will find the best available preparation facilities; however, the IFTSA cannot guarantee that specific processing equipment will be available. Full scale kitchens are not available, and descriptions of Conference Center Kitchens will be provided by the Competition Chair. In the case a kitchen is not available, IFT will let teams know in advance.

5. Teams are solely responsible for their products (delivery, storage) at the event. IFT may have some refrigerator and freezer space available with a sign-in, sign-out service. IFTSA and IFT is not responsible for lost products.

6. All microbiologically sensitive products should be tested or properly heated prior to consumption to avoid Food Safety issues. This should be reviewed in your paper after discussions with your Food Microbiology Professors. Be prepared to answer questions and discuss results regarding microbiological safety of the product being shared.

Product Sample Evaluation 50 points total Taste/Eating experience 20 points Expectations/Deliver on claim 20 points Ability to defend product/decision 10 points

Delivery vs. Promise: The "promise" is the product that the team orally communicates to the judges through the written report, oral report, and photograph. The "delivery" is the product that is actually produced and presented to the judges for tasting. Note: Mars Wrigley Confectionery, IFT, and the IFTSA are not responsible for any complication that may result from product sampling throughout product development to final presentation at the competition. Entry into this competition implies a release of Mars Wrigley Confectionery, IFT, and the IFTSA from any liability for damages incurred as a result of this competition. Please note these additional policies:

1. A list of kitchen equipment needed for sample preparation at the annual event must be submitted by April 5th.The list should be a separate document. Requests submitted after the deadline may not be accommodated. Note: a full kitchen may not be available and IFT will do it’s best to accommodate team needs. If accommodations are not available; the team will need to make their own arrangements for the product.

2. Finalist teams must also notify the IFT office with payee and address information for finalist travel grant check distribution. Failure to do so will delay travel grant payment.

JUDGES

1. Five judges will be chosen from industry or academia, with practical product development experience

2. Up to three judges will be appointed by the sponsor whenever possible

3. Judge identities will remain anonymous until the final competition

4. Judges are encouraged to evaluate products by point totals, not personal preferences

5. Rule breaches should not result in disqualification but will be left to the judges to decide. Sponsor judges reserve the right to accept or reject the final decision. Any rule breaches should be brought to the attention of the competition chair and judges prior to the finalization of scores (prior to product evaluation). No rule breaches reported after the scores have been finalized should be entertained.

AWARDS

1. Each of the finalist teams will receive a certificate and travel reimbursement up to $1500.

2. Winners will be announced at the IFTSA Closing Ceremony. The winning team will be highlighted in the issue of Food Technology following IFT19.

Product Development Competition Checklist

Check off items as completed: Items to be completed for entry in PD competition

❒ Check IFT student member status for team. (It takes several weeks to complete the membership process, so begin early if not a current member.)

❒ Check preliminary proposal format

❒ Submit a preliminary proposal (in .doc and PDF) to the competition chair via the IFT.org submission portal by 11:59pm CST on February 1st.

Items to be completed for PD competition finalist

❒ Submit a list of kitchen equipment needed for sample preparation at the annual event to PD chair by April 5.

❒ Check final written proposal format

❒ Submit a final written proposal (in .doc and converted to PDF document) to PD Chair via the submission portal on IFT.org by May 1st at 11:59pm CST.

❒ Prepare 15-minute oral presentation to be presented by only 3 team members

❒ Check oral presentation format

❒ Prepare 15-minute product sampling for judges at final competition

❒ Check product sampling guidelines

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The National Dairy Council® New Product Competition now accepting entries for 2019

The National Dairy Council® New Product Competition seeks the next new innovative product.

Undergraduate and graduate students in the United States and Canada are eligible to compete by

developing a new dairy or dairy based product to satisfy consumer’s need for performance nutrition.

Successful entries will meet competition criteria, demonstrate innovation and provide value to

consumers.

This competition is an opportunity for students to develop new products in line with current industry

and consumer insights related to performance nutrition:

• 75% of U.S. adults are current or potential consumers for sports and nutrition food and

beverages

• Looking or feeling good, maintaining/improving strength and losing or maintaining weight are

among the top 5 motivators across gender and age groups

• Consumers often understand performance as being targeted functionality that comes from the

inherent nutritional density of foods and beverages

Together, that spells OPPORTUNITY for dairy. For more insights, please see “2019 Challenge:

Consumer and Marketplace Insights” at USDairy.com/NewProductCompetition.

The judging panel includes experts from across the dairy industry. Winning teams will be recognized at

the American Dairy Science Association Annual Meeting in Cincinnati, OH on June 23th-26th, 2019.

A combined $16,000 in cash prizes will be awarded:

• $8,000 for first place

• $5,000 for second place

• $3,000 for third place

See full contest details at USDairy.com/NewProductCompetition.

The deadline for 2019 contest submissions is Jan. 14, 2019.

If you have any questions, please contact Rohit Kapoor at rohit.kapoor@dairy.org.

The National Dairy Council New Product Competition provides a platform for students to bring their

knowledge and expertise to dairy product innovation. Tomorrow’s product developers can showcase

novel ways to use dairy in products that help meet consumer needs. Students also have the opportunity

to integrate their work on product formulation with packaging, pricing, and marketing to create a

product that would meet consumer needs in the marketplace.

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Competition Details

Develop a new dairy or dairy based product to satisfy consumer’s need for performance nutrition.

The new product must follow the guidelines below:

• Must contain greater than 51% dairy ingredients by weight of the finished product

• Based on product composition, must be eligible to use the REAL® Seal

• Use any form of the fresh or dry milk, whey, milk fat, milk proteins, cheese, lactose fractions or

other dairy ingredients

• Must not use vegetable proteins or vegetable oils to replace a dairy component

• Provide an excellent source of dairy protein (the product should contain 20% or more of the

Daily Value (please follow this link) per reference amount (please follow this link)).

• Meet food labeling and regulatory criteria as specified by the Code of Federal Regulations here

• Be fit for human consumption

* Failure in meeting the above guidelines would lead to disqualification of your submission.

Eligibility Guidelines

The National Dairy Council® Product Development Competition is open to all undergraduate and

graduate students within the U.S. and Canada and enrolled during the 2018-2019 year (including

students graduating in May or August 2019).

Students must follow these guidelines:

• All submissions must be the work of students under the supervision of a faculty adviser who

assures the rules are being followed.

• Team entries (minimum of two individuals) will be accepted, with no limit of entries per school.

• There is no limit to the number of team members, but all team members must attend the same

college or university.

• Entries may stem from a previous research project, course or product development team

project, but products must not:

o Be entered into more than one product development contest with the same entry

within the same academic year

o Be commercially marketed

• First-, second- and third-place prizes from previous Dairy Research Institute/ National Dairy

Council® competitors may not be entered in future National Dairy Council® product

development competitions, unless the entry has been changed and improved upon.

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Entry Guidelines

There are three phases to the competition.

Phase One: Preliminary Report and Cover Letter

A cover letter and preliminary report must be submitted to National Dairy Council® (addressed to Rohit

Kapoor at rohit.kapoor@dairy.org) by no later than Jan. 14, 2019.

The cover letter must include school affiliation, student names, adviser names and ingredient supplier

names. The cover letter must also include the email and contact number of the team captain or the

designated team contact.

The five-page preliminary report must follow these guidelines:

• The report must NOT indicate school affiliation, student or adviser names, or ingredient supplier

names (unless an integral part of the ingredient name)

• The report must not exceed five pages, double-spaced, font size minimum 11.

• Should include, but is not limited to:

o Title page (not included in page limit)

o Product description (in this section, in addition to the product description and other

relevant details, please also ensure that you clearly highlight that your product meets

the guidelines as set forth in the “competition details” section on page 2 of this

document)

o Feasibility of production and/or process description

o Marketability/target market

o Preliminary sensory data

o Dairy ingredient functionality in product

o Demonstrate how the product is linked to National Dairy Council® consumer and

marketplace insights

o List of citations (not included in page limit)

o Process flow diagram (not included in page limit)

o Photograph of product (one 5 X 7; not included in page limit)

• The preliminary report will be judged on the following criteria:

Criteria Points

Innovativeness of concept 10 Link to DMI/NDC consumer and marketplace insights 10 Product description 5 Process description 5 Use of dairy ingredients (>51% dairy by weight is required) 5 Commercial feasibility/Problem solving 5 Marketing/Potential 5 Safety/shelf life 5

Sub-total 50

• Based on these five-page reports, six entrants will be selected for full report submission.

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Phase Two: Full Report & Product/Webinar Presentation

Top six entrants will submit a full project report which will be reviewed by a panel of judges selected by

National Dairy Council®. The final report with accompanying cover letter must be emailed to Rohit

Kapoor (rohit.kapoor@dairy.org) no later than April 1, 2019. The cover letter must again include school

affiliation, student names, adviser names, or ingredient supplier names along with the email and contact

number of the team captain or the designated team contact. The report must be composed by at least

one student team member with guidance from the designated faculty adviser.

Guidelines for the reports include:

• Must not indicate school affiliation, student or adviser names, or ingredient supplier names

(unless an integral part of the ingredient name)

• Must not exceed 10 pages, double-spaced, font size minimum 11

• Should include, but is not limited to:

o Title page (not included in page limit)

o Product description

o Feasibility of production and/or process description

o Marketability/target market

o Dairy ingredient functionality in product

o Demonstrate how the product is linked to National Dairy Council® consumer and

marketplace insights

o Sensory evaluation

o Safety/shelf life

o Challenges overcome

o List of references (not included in page limit)

o Process flow diagram (not included in page limit)

o Photograph of product (one 5 X 7; not included in page limit)

The top six entrants will submit the product for sampling and present via webinar for final judging. The

finalist teams must submit enough product for 18 servings. The product (along with storage, preparation

and serving instructions) must reach the National Dairy Council® office (10255 W. Higgins Road, Suite

900, Rosemont, IL 60018) no later than April 18, 2019.

The webinar will be presented during the week of April 22, 2019 at a mutually agreed-upon time by

teams and judges. Webinar details follow:

• Presentations will be made by up to three student team members.

• Questions from judges may be answered by any student team members (with no participation

from faculty advisers).

• Each presentation will be no longer than 15 minutes with 10 minutes of additional time for

questions.

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Phase Three: American Dairy Science Association (ADSA), Joint Annual Meeting Presentation

The top three teams will be invited to and honored at the American Dairy Science Association Annual

Meeting in Cincinnati, OH, June 23th-26th, 2019. Teams must prepare and present project posters that

will be showcased at the National Dairy Council® -sponsored reception (exact date and time will be

communicated closer to the meeting date). Winners also will be featured in promotions, including

newsletters, websites and publication articles.

A judging panel will make the final assessment and selection. The panel will include objective experts

from the dairy industry and members of National Dairy Council®.

The varied experience of the panel members allows for assessment from diverse perspectives as they

evaluate and select the winners based on the full written report, webinar presentation and final product

tasting.

A 200-point evaluation scale will be used to judge the final report, webinar presentation and product.

Judging Criteria

Criteria Points

The final report will be judged on the following criteria:

Originality of concept 10

Product description 5

Process description 5

Use of dairy ingredients (>51% dairy by weight is required) 10

Commercial feasibility/Problem solving 10

Marketing/Potential 5

Safety/shelf life 5

Sub-total 50

The webinar presentation will be judged on the following criteria:

Enthusiasm of presentation 5

Slide quality/clarity 5

Organization 10

Professionalism of student(s) 10

Feature of dairy ingredient(s) 5

Overall coverage of material 10

Handling of questions 5

Sub-total 50

The product will be judged on the following criteria:

Meets expectations (overall liking) 20

Flavor/Aroma 20

Texture/Body/Appearance 20

Ease of use/Consumption 20

Packaging 10

Prominance of dairy 10

Sub-total 100

TOTAL 200

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First Prize $8,000

Second Prize $5,000

Third Prize $3,000

• National Dairy Council® will provide up to $1,000 that can only be used to support travel for the

three winning team members to attend the American Dairy Science Association (ADSA) Annual

Meeting in Cincinnati, OH, June 23th-26th, 2019.

• Cash awards will be distributed at the reception at ADSA. In case, the students are not able to

attend the reception, award cheques will be sent to faculty adviser/team leader within 30 days

of the ADSA annual meeting, for distribution to team members per discretion of the school and

adviser

• Applicable taxes are the sole responsibility of any winners who receive awards

• Entry into the contest constitutes an agreement by the contestants to the following:

o Use of names, likeness and quotes

o Recipes, product formulation and process descriptions and images can be used by

National Dairy Council® in the promotion of its programs and in communications with

the food and beverage industry

o Availability for press interviews as requested

o Use of the product for demonstration purposes

• All product formulations remain property of the entering individuals and/or teams or

universities, according to the school’s regulations