In the dough

A raw, chocolate-covered, fruit-filled cookie dough treat took top prize at a national product development competition. Created by Cornell food science students in a team led by Claire Aucella and David Cullinan, Dough TEMPtations was a winner at the annual Institute of Food Technologists meeting, June 25-28 in Las Vegas. They were among more than 60 Cornell students to compete this year.



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