Alongside a lot of flour and sugar, cooking skills, food science knowledge, ingenuity and market acumen were the key ingredients for a fall course at the University of Maine in which students created innovative grab-and-go desserts.  The graduate-level Food Product Development, taught by professor Denise Skonberg, required students to undergo several rounds of ideation, production read more On your marks, get set, innovate! Food science students create unique to-go desserts