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Product Development Competition: Overview

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General Competition Rules

Entries must consist of a proposal for a new bakery food product. These products should be at least 51% (total formulation) in sprouted grains or sprouted grain based flour and show a room temperature stability for 3 days. 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 ASB. In order to control the emphasis and fairness of the competition, the following limitations will be enforced:

  • The competitors are comprised of student teams.
  • Competitors can enter multiple products.
  • Competitors can participate in multiple years.
  • All written proposals must be e-mailed in .pdf format to Executive Director Kent Van Amburg (kvanamburg@asbe.org) by the deadline.
  • Judges will not award extra points for the size of sensory panels or source of panelists. 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.
  • Since the focus of this competition is on baking skills in product development, judges will not give points for the quality of package graphics or other advertising material.
  • Penalties for violations will be determined by the judges. Judges will communicate their decision, which will be considered final, in a prompt fashion to both the chair and the team captain. 

Eligibility

  1. Each student team member must be a registered as a student at the university he or she is representing at the time of the application deadline. Students must provide a letter from their advisor stating that they are currently enrolled and taking classes. All students entering the competition must be a registered ASB member (student membership is complementary)
  2. Entries must be a student's original work. Professors may be consulted and referenced, but may not be a major contributor to the actual work.
  3. 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, poster presentations, or product tasting sessions.
  4. Projects from product development classes are eligible in the competition.
  5. MS, Ph.D., or summer internship related projects are NOT eligible in the competition.
  6. Each student team should consist of a minimum of two, and up to four team members. Only 2 students per team will be sponsored and permitted to give the presentation to the judges if chosen as finalists.
  7. ASB board members and product development competition organizers are not allowed to participate in the competition.

 

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American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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