Graduate students at the University of Wisconsin-Stout have received recognition for developing new protein-rich food products, reflecting the growing consumer demand for protein-enhanced foods. According to a study by Cargill, 61% of Americans increased their protein intake last year, and products ranging from waffles to soda now include added protein.
This summer, two graduate students in UW-Stout’s food science and technology program earned awards for their innovative projects. Both were supported by the Evelyn Van Donk Steenbock Endowed Chair grant awarded to Associate Professor Pranabendu Mitra in the Kinesiology, Health, Food & Nutritional Sciences Department.
Prachi Sakariya developed a hard candy infused with green algae—specifically Chlorella and Spirulina—which contain up to 70% protein and require less land and water than traditional animal or plant-based proteins. “Whey protein requires a lot of water and a lot of animal milk, and on the other hand plant protein like soy also requires a lot of land, which has resulted in deforestation,” Prachi said. “Right now, water and land use may not seem like a critical concern globally, but over the next few decades, as drinking water and cultivable land shrink, these will become serious challenges. That’s where algae could play a significant role.”
Prachi’s product originated from an assignment in Mitra’s class before being presented at UW-Stout’s WiSys Quick Pitch competition in May, where she won first place. She advanced to the WiSys Quick Pitch State Final during the WiSys SPARK Symposium held July 23-25 in Madison. Her presentation received the People’s Choice Award out of about 275 attendees. “It was a wonderful experience to win first place at Stout and then to receive the People’s Choice Award at the state-level competition,” she said. “It truly encouraged me, and it was very exciting to present my idea beyond the classroom to professional researchers and innovators.”
Currently focused on further research and development in partnership with WiSys advisors—a nonprofit that supports technology transfer across Universities of Wisconsin campuses—Prachi aims to enhance both flavor and protein content for potential commercialization.
Another student recognized this summer was Durga Bhavani Mahankali. She presented her team’s celery-infused cottage cheese project at the Institute of Food Technologists’ FIRST Annual Event & Expo held July 13-16 in Chicago—a conference described by Mitra as “the biggest, largest and most prestigious conference for food scientists in the world.” Mahankali won second place for her oral presentation.
“Our research mainly focused on making a product that not only tastes good but also offers health benefits,” Mahankali explained. “The idea aligns very well with growing consumer interest in functional foods, which makes our idea stronger.” She noted that cottage cheese is already popular due to social media trends; adding celery introduces antioxidants such as vitamins A and D.
Mahankali led a six-member graduate team through recipe development before presenting their findings at IFT FIRST expo judges’ panel. “It was my dream to attend the IFT conference, and now winning an award on this stage means a lot to me,” she said. “It’s not just mine and my team’s hard work but our mentor (Dr. Mitra) who always motivated and guided us in the right way.”
Mitra emphasized that participation in competitions helps prepare students for future careers by building both technical expertise and communication skills: “Although you have a strong background in lab skills, if you cannot communicate what you are doing, nobody knows what you are doing,” he said.
Chela Cea from UW-Stout’s Office of Research and Sponsored Programs highlighted how applied research gives students practical experience: “The applied research that Stout students participate in not only challenges them to solve real-world problems and develop innovative product ideas…it leads them to develop professional communication skills…As the winner of our campus Quick Pitch competition…we were so proud to have Prachi represent UW-Stout at the state level.”
Prachi plans further development on her algae pop while continuing her studies next semester: “UW-Stout always pushes students toward not only the theoretical basis but also to learn about the practical version of food science,” she said.
