Food Innovations

Project Abstract

For this project, I was challenged to develop a snack line using hyperlocal ingredients, meet school nutritional guidelines and use sustainable packaging. I am originally from Scott County, Kentucky where I researched locally available fruits, vegetables, and food products to determine the best option. I selected whole wheat flour from Weisenberger Mills and created vegetable-based muffins using sweet potatoes and zucchini, chosen for their nutritional benefits. To go over the top I also used locally sourced honey to replace sugar to meet school guidelines. This project emphasized both health and sustainability through thoughtful ingredient selection. As a result of my work, I earned first place and a gold medal at the FCCLA State Leadership Conference, qualifying me to advance to the National competition in Washington, D.C.

Conference

Family Career Community Leaders of America National Leadership Conference. https://fcclainc.org/attend/national-leadership-conference 

July 6-10, Family Career Community Leaders of America.

Funding Type

Travel Grant

Academic College

College of Education & Human Services

Area/Major/Minor

CTE/ Family and Consumer Science Ed

Degree

Bachelor of Science

Classification

Junior

Name

Mrs. Lauren Williams

Academic College

College of Education & Human Services

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