Purdue Student Soy Food Product Development Competition
Case Competition Teams of 2-4 Analytics Critical Thinking
Important Dates
Competition Starts
November 20 at 12:00 AM
Registration Ends
November 20 at 11:59 PM
Registration Opens
September 15 at 12:00 AM
Registration Closes
November 20 at 11:59 PM
Competition Starts
November 20 at 12:00 AM
File Submissions Open
September 15 at 12:00 AM
File Submissions Due
November 20 at 11:59 PM
Judging Finished
March 24 at 11:59 PM
Competition Information

Purdue University’s Food Science department is partnering with the Indiana Soybean Alliance for the first ever Purdue Student Soy Food Innovation Competition. Each team will be given an allowance of $500 to develop their product. This competition will offer the opportunity for students to learn more about soy as a food ingredient and foster collaboration between departments. Marketing, product development, and other skills will be developed throughout the duration of the competition.

Your final product can be an innovative spin-off of any commercial food product that includes at least 10% by weight of soy ingredients

⚬examples of soy ingredients: soy protein isolate, soy flour, tofu, soy milk, okara flour, kinako flour, soy nuts, tempeh, natto, and more!

⚬You can make any type of product as long as it is innovative. This includes: baked goods, desserts, drinks, entrees, appetizers, sides, snacks, and more!

⚬There are no requirements for specific health claims, GMO claims, etc. However, you may choose to do this and use it as part of your marketing strategy

Purdue University’s Food Science department is partnering with the Indiana Soybean Alliance for the first ever Purdue Student Soy Food Innovation Competition. Each team will be given an allowance of $500 to develop their product. This competition will offer the opportunity for students to learn more about soy as a food ingredient and foster collaboration between departments. Marketing, product development, and other skills will be developed throughout the duration of the competition.

Your final product can be an innovative spin-off of any commercial food product that includes at least 10% by weight of soy ingredients

⚬examples of soy ingredients: soy protein isolate, soy flour, tofu, soy milk, okara flour, kinako flour, soy nuts, tempeh, natto, and more!

⚬You can make any type of product as long as it is innovative. This includes: baked goods, desserts, drinks, entrees, appetizers, sides, snacks, and more!

⚬There are no requirements for specific health claims, GMO claims, etc. However, you may choose to do this and use it as part of your marketing strategy

Resources

No files have been added to this competition.

Important Dates
Competition Starts
November 20 at 12:00 AM
Registration Ends
November 20 at 11:59 PM
Registration Opens
September 15 at 12:00 AM
Registration Closes
November 20 at 11:59 PM
Competition Starts
November 20 at 12:00 AM
File Submissions Open
September 15 at 12:00 AM
File Submissions Due
November 20 at 11:59 PM
Judging Finished
March 24 at 11:59 PM
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