Culinary team members Gabi Hall, left, Tessa Brinkman, Allie Corvese, Alexa Weeks and Kathryn Davis pose for a picture.

The team members are Gabi Hall, left, Tessa Brinkman, Allie Corvese, Alexa Weeks and Kathryn Davis.

CLEMSON — A team of six food science and packaging science students won 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.

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.

Team members included Alexandra Weeks, a graduate student and team leader; Tessa Brinkman; Kathryn Davis; Alexandra Corvese; and Gabrielle Hall, all undergraduate food science majors. Elizabeth Howell, an undergraduate in packaging science, provided expertise in the product design and packaging.

“Product development is always challenging,” said Weeks, “but we had an awesome team.” Following graduation, Weeks will join Tyson Foods in Springdale, Ark., as a food technologist in consumer products development.

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.