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Mizzou Crunch gives unique, real-world experience

October 25th, 2012

A team of five food science students can proudly say they have successfully launched Mizzou Crunch, a chocolate bar that has come as result of taking an idea in the classroom into the market. The team worked to not only understand the science of creating their product, but also to realized the business, marketing and legal aspects in between while collaborating with Alan “Patric” McClure, BA ’00, of local Patric Chocolate. The project exposed the group of students to the chemistry, but also to consumer preferences, legal and safety issues, cost containment, advertising and marketing and working in a diverse team.

Story by CAFNR News

It’s crunch time at Mizzou – not football or final exams, but chocolate.

This week Mizzou Crunch, a chocolate bar designed by a team of University of Missouri food science students, goes on sale.  The creation is a real world experience for the students – taking a project from idea in the classroom to salable product and checking off all of the science, business, marketing and legal aspects in between.

Azlin Mustapha, associate professor of food science at the College of Agriculture, Food and Natural Resources, organized the team of five students.  She collaborated with Alan “Patric” McClure, BA ’00, of Patric Chocolate of Columbia, Mo. to bring the bar to market.

Mustapha said the project originated as a way to give talented students a unique and hands-on experience outside of the classroom.  Partnering with a successful local business is a great way, she said, for students to see first-hand what is needed to develop a product and successfully bring it to store shelves.  This exposed the students not only to the chemistry and food processing studied in class, but to consumer preferences, legal and safety issues, cost containment, advertising and marketing, and working in a diverse team. More…