Kathryn Frances Davis of Batesburg Helps Develop Award-Winning Food Product at Clemson University

2013 Oct 24

Kathryn Frances Davis of Batesburg is one of a team of six Clemson University students who took third place and $2,000 in the 2013 Knowledge Award sponsored by DuPont Nutrition and Health. The objective of the Knowledge Award is to encourage the development of innovative new food and beverage products using two or more DuPont food ingredients.

Davis is a senior majoring in food science.

The Clemson team's product was Bistro Garden's Savory Yogurt, a snack made with avocadoes, tomatoes and corn. It contains calcium, fiber and vitamins A and C. The product is low in cholesterol.

Marge Condrasky, a professor in the department of food, nutrition and packaging sciences in the College of Agriculture, Forestry and Life Sciences, was the team mentor. Package design support from assistant professor Andrew Hurley.

The students designed the product in a spring product development course taught by Condrasky. The course applied the natural progression of food science curriculum with hands-on application for a real world experience for students.

The Knowledge Award competition provides food science students across the nation the opportunity to apply their growing technical knowledge and creative abilities to such real-world considerations as economic viability, market trends, regulatory requirements and consumer appeal.

Clemson teams have placed first or in the top three in six out of the last seven annual Knowledge Award competitions.

Ranked No. 21 among national public universities, Clemson University is a major, land-grant, science- and engineering-oriented research university that maintains a strong commitment to teaching and student success. Clemson is an inclusive, student-centered community characterized by high academic standards, a culture of collaboration, school spirit, and a competitive drive to excel.