Food Product Innovation

Food Product Innovation

Nearly from its inception, the BYU Food Science program has benefited from faculty who have had successful careers in food product quality and innovation in the food industry prior to coming to BYU. This expertise has led to a strong emphasis on student involvement in applied research leading to product and process innovation in the food industry.

Sample Projects:

• Innovative processes for micronutrient fortification of staple foods in local, small-scale manufacturing facilities in developing countries. 

• Utilizing novel food ingredients and processes to improve the variety and quality of gluten-free foods. 

• Exploring the use of edible insects as novel protein sources in food for human consumption. 

• Development of patented technologies for manufacturing carbonated yogurt and ice cream products. 

• Developing processes for manufacturing and use of rare sugars as replacements for sucrose to provide sweetness and other qualities to food without a comparable increase in calories.