A team of food science and technology students took first place in a product development competition last month by creating a gluten-free pasta.
The students beat out teams from Chapman University, Cal State Los Angeles and Cal State Northridge to win the regional competition sponsored by the Southern California Institute of Food Technologists Section.
The goal of the competition was to create a gluten-free food product for consumers with celiac disease.
The team of Janet Senger, Silva Makhlouf, Yujia (May) Mei, and Romina Bardales created the “Poly Pasta” – a brown rice, flour-based short pasta in fusilli shape. It was enriched with tapioca starch, garbanzo bean flour, egg whites, and fermented carrot puree. The product was made using a new pasta extruder in the new food technology lab.
Each team member will receive a $500 travel grant to attend the Institute of Food Technologists national conference in New Orleans in June. Food Science/Engineering Professor Olive Li is the team’s advisor.