Thursday, October 04, 2007

BYU and FIZZIX

When I attended BYU, there were 5000 students and probably 1/4th the buildings. Now, among other things, BYU is seventh in the world for turning research into products for the marketplace, based on licensing income relative to research expenditures. This is the latest!
BYU food science professor Lynn Ogden invented the “zing” in General Mills' new carbonated yogurt product by experimenting with dry ice and yogurt. His patented tingle is now available in stores all over the country. It has taken 20 years to get from his first idea to actual manufacturing.
"Brigham Young University was a great partner for us," said Lisa Schroeder, R&D Vice President, Yoplait division, General Mills. "The launch of Fizzix(TM) carbonated yogurt is an example of successfully bringing together two parties with complementary capabilities and resources to introduce a novel product to consumers."
Besides this The Wall Street Journal ranked Brigham Young University’s Master of Business Administration program first among regional schools in the paper’s 2007 report of top business programs, up from third in 2006 and sixth in 2005. The Marriott School was also ranked number two among the best schools for hiring graduates with strong ethical standards behind Dartmouth College.

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