Competing in the Research Chef's Association (RCA) Evolution of Food Waste Product Development Student Competition in Lousiville, a group of FSCN students took home the top prize.
Sophie Held (team leader), Brigitta Yaputri, Lisa Chou, Karine Zohoun, Alice Zhang and Yuxi Bai used four food waste items to make their creation of Kaiyo Soba. The ready to eat soba noodles with a sauce utilized two flavor bases from seafood processing, spent brewers grains and black bean aquafaba.
The group is advised by associate professor Tonya Schoenfuss, who also presented a seminar during the event titled "cheese chemistry: interesting things to know when incorportating cheese in foods".
For more information on the RCA and its annual conference visit its website.