By Katrina Hageman
Kate Gilbert is transforming the FSHN 4120 Food Product Development course at the College of Agriculture and Life Sciences. This three-credit capstone course challenges food science seniors to create new food products. After nine years of teaching, Gilbert noticed some common hurdles. Students often had ideas that didn’t fit within the class’s equipment capabilities or time limits.
“Class time was a major issue,” Gilbert explained. “Some projects took longer than the seven hours we had per week, causing stress for both students and faculty.” She realized that many students would eventually work in food companies that focus on specific types of products. Therefore, their projects should align more closely with industry realities.
To address these challenges, Gilbert decided to focus the upcoming spring 2025 semester on muffins. This choice allowed teams to move quickly while keeping creativity alive. It also simplified project management, making the experience more productive.
Putting Projects to Work
In a recent semester, twenty students were divided into five teams. Each student came up with their own muffin idea and pitched it to the class. The top five ideas were selected through a vote, allowing students a chance to collaborate on their final projects.
This new voting system fostered teamwork and encouraged collective problem-solving. “Unlike many classes, FSHN 4120 requires each member to take a turn as team leader,” said Giuliana Esposito, a recent food science graduate. “Flexibility was key, as different approaches often led to the best solutions.”
To further enrich the learning experience, each team was paired with an Iowa State food science alum who works in the industry. These mentors provided insights and advice throughout the product development process. “Their guidance made our projects feel like real-world collaborations,” Esposito added. “They helped us approach challenges more effectively.”
Since taking the class, many students, including Esposito, are now working full-time in the food industry. “The experiences I gained are invaluable. I feel prepared to excel in my new role,” she shared. “FSHN 4120 taught us everything from idea generation to scaling recipes for mass production.”
The future looks promising for FSHN 4120. Gilbert plans to refine the course based on what she learned this semester. “Now, I can build on the focus we introduced. I’ll update the lab manual and explore the next product category that allows for quick testing while encouraging innovation,” she said.
This approach aligns with recent industry trends highlighting the need for rapid product development in food science. According to a report by Grand View Research, the global plant-based food market is expected to reach $74.2 billion by 2027. Such growth emphasizes the importance of adaptable education programs that prepare students for a dynamic industry.
With Gilbert’s vision and the students’ hard work, FSHN 4120 is set to continue preparing graduates for the food industry while nurturing creativity and teamwork.
