The development of novel food products requires the application of basic food chemistry, engineering, microbiology, and marketing principles. The team is generally composed of undergraduate and graduate students (all are welcome to join) who over a ~10 month time span, progress through the various stages of product development, which can include: idea generation (concept development and evaluation), prototype development (encompassing: ingredient functionality, profitability analysis, process development, HACCP, sensory evaluation, etc.), and final product optimization. The team submits the final product concept in the form of a report with or without the finished product to one or more competitions throughout the year.

Depending upon the competition, a poster and/or an oral presentation may also be required. Participating on the team allows for students to gain a better understanding about what is required to develop a food product and to foster lasting relationships with peers, as well as in the food industry.