Five ½ûÂþÌìÌà food science and technology students took first place in a regional competition for creating a dairy-based high-protein frozen dessert.
Alexander Gomez, Lucine Besnelian, Juna Okamoto-Garson, Samantha Nakpawan, and Monica Chang won the 2026 Southern California Institute of Food Technologists Section (SCIFTS) Student Product Development Competition.
The competition required teams from Southern California colleges and universities to submit a preliminary and final written proposal for a new food product; create a display and oral presentation for their entry at the March 3 event in Anaheim; and provide samples for the judges and competition chair.
The team created Halva a Nice Day: Halva Frozen Yogurt Bites, which are a high-protein frozen dessert inspired by Middle Eastern flavors.
It features halva, a sesame- and sugar-based confection, combined with nonfat Greek yogurt, tart pomegranate and raspberry chia jam, and coated in a glossy dark chocolate shell.
The team won $1,200 for its efforts. Professor Gabriel Davidov-Pardo was the team’s advisor.
SCIFTS is one of the largest sections of the international society of professional food industry personnel involved or interested in any of the various aspects of the field of food science and technology.