Seven students - one team of four, and three individuals - took part in the final round of the Mung Bean Education and Innovation Contest Nov. 29, in the Food Sciences Building. The contest was coordinated by the Department of Food Science and Human Nutrition (FSHN) and the Department of Agronomy.
In order to make it to the final round, students interested in participating in the contest first had to pass the preliminary round of judging. This included describing their product/recipe and justifying why it should be produced in one or more ISU Dining centers. They also had to submit an infographic that described mung beans, as well as information about their final product. Entries were judged based on their innovation, ease of recipe preparation, quality of the food item and oral presentation of the product.
Students were allowed to use the Center for Crops Utilization Research's Test Kitchen to prepare their recipes prior to judging.
Winners of the contest were as follows:
- First place: Apple Cinnamon Bahn Cam
Ellen Arntz (freshman, culinary food science), Alyssa Nishijima (freshman, culinary food science), Laurel McGonegle (freshman, food science), Lauren Unzen (freshman, culinary food science)
- Second place: Mung Bean Dessert
Amy Huynh Bettle (senior, environmental science and event management)
- Third place: Mung Bean Dumplings
Mariel Camacho-Arriola (graduate student, food science and technology)
- Fourth place: Moong Bean Curry Soup
Asit Bandyopadhayay (PhD student, AESHM Department)