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Past Teams and Products

 

2018-19 Purdue University Student Soybean Product Innovation Competition  

25th Anniversary of the ISA Sponsored Competition

Here is a listing of all teams and a brief description of their products.


TEAM LUMA

Team Members:
Ryann Davis, Chemistry Sophomore
Lauren Oparah, Biological Engineering Junior
Elizabeth Tedder, Biological Engineering Senior
Hillary Vrba, Agricultural Economics Junior

Team Advisors:
Natalie Carroll, ABE & ASEC
Abby Engelberth, Agricultural & Biological Engineering

PRODUCT:  GLITTER

LUMA Glitter is a soy- based biodegradable glitter that can be used in place of plastic based glitters. LUMA Glitter can be used in various applications from cosmetics to crafts to cake decorations and is safe for consumption.


TEAM SOY SEAL

Team Members:
Alyson Chaney, Agronomy Sophomore
Peyton Clark, Sustainable Biomaterials Process & Product Development Junior

Team Advisors:
Eva Haviarova, Forestry & Natural Resources
Robert Holland, Economics

PRODUCT:   WOOD FINISH WITH NANOCELLULOSE

Soy Seal is an oil-based wood finish that is food safe, protects the outside layer of wood from abrasions, and conditions the inside layer of the wood from any internal cracking.  


TEAM SOYFUL

Team Members:
Dane Chapman, Agribusiness/Marketing Junior
Ross Kindig, Agronomy/Agribusiness Junior
Neil Zhao, Food Science Sophomore
Pablo Vega, Agricultural & Biological Engineering

Team Advisors:
Mike Cassidy, Certificate in Entrepreneurship & Innovation
Dharmendra Mishra, Food Science

PRODUCT:  SOYBEAN NANOEMULSION

SoyFul™ is a soy-based nanoemulsion that has transparent properties and can be mixed with any of your favorite food or beverage products to add flavor and essential heart- healthy Omega-3’s while also being trans-fat free.

 

 

 

 

 

 

 

 


TEAM PRESOYVATION

Team Members:
Eric Barnfather, Mechanical Engineering Technology Junior
Artha Lou Da Silva, Chemical Engineering Junior
Samuel Heath, Chemical Engineering Junior
Samantha Kannmacher, Supply Chain Management Technology, Senior

Team Advisors:
John Morgan, Chemical Engineering
Cara Putman, Management

PRODUCT:    FUNGICIDE/PRESERVATIVE FOR LONG TERM HARVEST STORAGE

A soy-based fabricated product that will protect/preserve soybeans that are stored unconventionally, with the main goal of inhibiting the detrimental effects mold growth would have on soybean health while in unconventional storage.


TEAM SOYSHIELD

Team Members:
Jason Clark, Accounting Freshman
Thomas Smith, 1st Year Engineering Freshman

Team Advisors:
John Morgan, Chemical Engineering
Cara Putman, Management

PRODUCT:  WINDSHIELD WIPER FLUID

A windshield wiper fluid that replaces the common and dangerous methanol found in most with an environmentally friendly combination of soybean-glycerol and ethanol.


TEAM STROY

Team Members:
Morgan Malm, Food Science PhD
Natalie Stephenson, Marketing Senior
Ruth Zhong, Electrical Engineering Senior

Team Advisors:
Chad Allred, Business Management
Jozef Kokini, Food Science

PRODUCT:  DRINKING STRAW

Drinking straw that is completely biodegradable and offers the material consistency of a plastic straw.


TEAM MEAN BEAN FROSTING

Team Members:
Sugwuk Choi, Biological Engineering Junior
Sarah Corwin, Food Science PhD
Eung Baek (Andy) Kim, Biological Engineering Junior
Chris Tague, Chemistry Sophomore

Team Advisors:
Kelly Blanchard, Management
Bruce Hamaker, Food Science

PRODUCT:   HIGH PROTEIN FROSTING

A soybean-based whipped frosting that is a zero-carbohydrate on the nutrition label and is fortified with protein.


TEAM SOYCOAT

Team Members:
Sarah Hermanek, Biology Junior
Melanie Kaplan, Management Sophomore
John Sloan, Chemistry Sophomore

Team Advisors:
Scott Downey, Agricultural Economics
Jonathan Wilker, Chemistry

PRODUCT:  SEE COATING FOR PROTECTION 

A soy-based coating for seeds used in agriculture.  This coating will act as an alternative mainly to petroleum-based as well as other seed coatings.


TEAM SOYNOC+

Team Members:
Benjamin Culver, Plant Genetics Breeding & Biotechnology, Sophomore
Susan Hubbard, Biological Engineering Senior
Jacob Semonis, Agricultural Economics/Agronomy Senior
Samantha Tinney, Animal Science Senior

Team Advisors:
Christian Butzke, Food Science
Maria Marshall, Agricultural Economics

PRODUCT:  INOCULANT (MICRO RHIZOBIA CARRIED IN SOY-BASED MEDIA)

Soy-based inoculant that is self-sustainable, biologically diverse inoculant & soil conditioner.


TEAM K-DROP

Team Members:
Nurul Adlina Binti Mohd Fauzi, Chemical Engineering Senior
Ayuni Insyirah Mohd Saidi, Chemical Engineering Senior

Team Advisors:
Andy Koswara, Chemical Engineering
Arvind Varma, Chemical Engineering

PRODUCT:  COFFEE/TEA/BOUILLON POD

Instant coffee powder packaged in a soy-based pod that will disintegrate in water over a range of temperatures.


TEAM UN-PLASTIC WRAP

Team Members:
Deepa Korani, Chemical Engineering Senior
Dwi Sastro Sutandar, Chemical Engineering Junior
Jasica Twardus, Marketing/Management Senior

Team Advisors:
Enrico Martinez, Chemical Engineering
Federico Rossi, Marketing

PRODUCT:  CLING WRAP

Soy-Based health-friendly and eco-friendly cling wrap for consumers.


TEAM SOYFILM

Team Members:
Xiang Cheng, Food Science Junior
Zerui Zhou, Food Science Senior

Team Advisors:
Jen-Yi Huang, Food Science
Bhagyashree Katare, Agricultural Economics

PRODUCT:  EDIBLE FOOD WRAP

Soy-based film/wrap for packaging that is also safe for consumption (edible).


2017-18 Purdue University Student Soybean Innovation Competition

24th Anniversary of the ISA Sponsored Competition

Here is a listing of all teams and a brief description of their products.


TheraSoy

TEAM TheraSoy

Team Members:

  • Brianna (Kate) Barker, Ag Systems Management Senior
  • Andrew Huang, Industrial Engineering MS
  • Caitlin Nelligan, Agricultural Engineering Senior
  • Zifan Zhu, Ag Systems Management Senior

Team Advisors:

  • Chris McEvoy, Entrepreneurship & Innovation
  • Richard Stroshine, Agricultural & Biological Engineering

PRODUCT: ANXIETY BLANKET

Soy-based, water-resistant weighted blanket that can not only help people with sleep disorders, but also provide relief to both adults and children with anxiety disorders.

The team who made TheraSoy


TEAM Just So You Know

Team Members:Just Soy YOu KnOw

  • Sunkalp Gupta, Mechanical Engineering Senior
  • Patrick Woodson, Biological Engineering Senior

Team Advisors:

  • Cara Putman, Management
  • Kevin Solomon, Agricultural & Biological Engineering

PRODUCT: TIMED DEGRADABLE PLASTIC

A plastic to be integrated with a container to indicate when its contents expire. It will be designed to visually show consumers when their products are potentially detrimental to their health.

The team who made Just Soy YOu KnOw


TEAM Soy Hog Poo-Vention

Soy Hog Poo-VentionTeam Members:

  • Kuan-Ting (Derek) Lee, Food Science Senior
  • Sitian Lu, Computer Engineering Senior
  • Yanting Wang, Food Science Senior
  • Yudi Wen, Food Science Senior

Team Advisors:

  • Kelly Blanchard, Economics
  • Jen-Yi Huang, Food Science

PRODUCT: ODOR REDUCING PRODUCT FOR PIG FARM

Soy Hog Poo-Vention is a unique odor-reducing product, which is designed specifically for large modern hog farm operations in the United States.

The team who made Soy Hog Poo-Vention


I am BobaTEAM I am BOBA

Team Members:

  • Evan Adams, Biological Engineering/Biochemistry Senior
  • Caleb Kreis, Biological Engineering Senior
  • Eric Li, Biological Engineering Senior
  • Emmy Rawson, Biological Engineering Senior

Team Advisors:

  • Michael Gunderson, Agricultural Economics
  • Martin Okos, Biological Engineering

PRODUCT: BOBA/SOY PEARLS FOR BUBBLE TEA

Soy-based pearls will provide a more nutritional alternative to the virtually nutrition-less tapioca pearls on the market today.

The team who made I am Boba


SoySoftTEAM Soy Soft

Team Members:

  • Emily Coleman, Biological Engineering Senior
  • Emma Foster, Biological Engineering Senior
  • Trevor Shoaf, Biological Engineering Senior
  • Ethan Titus, Biological Engineering Senior

Team Advisors:

  • Abby Engelberth, Agricultural & Biological Engineering
  • Charlene Sullivan, Management

PRODUCT: CHARCOAL FACE MASK INFUSED WITH BETA-CAROTENE

Soy-based activated charcoal cosmetic facemask infused with beta-carotene.

The team who made SoySoft


Soy Safe Solution

TEAM Soy Safe Solution

Team Members:

  • Xingjian Bai, Food Science PhD
  • Luping Xu, Food Science Senior
  • Yutong Zhong, Food Science Senior

Team Advisors:

  • Arun Bhunia, Food Science
  • Paul Preckel, Agricultural Economics

PRODUCT: PROTECTIVE/EXTEND SHELF LIFE FOOD SPRAY

A pathogen-specific and soy-based food spray.

The team who made Soy Safe Solution


TEAM Soya SerumSoya Serum

Team Members:

  • Hannah DelaCruz, Chemical Engineering Senior
  • Leeza Kuo, Animal Science Junior
  • Nick Strat, Chemical Engineering Senior
  • Samantha (Sam) Tinney, Animal Science Junior

Team Advisors:

  • Abby Engelberth, Agricultural & Biological Engineering
  • Charlene Sullivan, Management

PRODUCT: PROPOLIS SUBSTITUTE

Soya Serum is a substitute for propolis derived products in markets such as biocosmetics or dentistry.

The team who made Soya Serum

 

 

 

 

 

 

 

 


TEAM SoyAid

Team Members:SoyAid

  • Yeejin Jang, Biological Engineering Sophomore
  • Ha Rim Ku, Biological Engineering Sophomore
  • Bryan Loo, Chemistry Sophomore

Team Advisors:

  • Shweta Singh, Agricultural & Biological Engineering/Environmental & Ecological Engineering
  • Eduardo Ximenes, Agricultural & Biological Engineering

PRODUCT: LIQUID BANDAGE

Soy-based liquid bandage that seals small cuts and has healing properties to stop bleeding and expedite wound healing.

The team who made SoyAid


TEAM SoyTronSoyTron

Team Members:

  • Andrew Cameron, Chemical Engineering Senior
  • Harshit Kapoor, Civil Engineering Junior

Team Advisors:

  • Natalie Carroll, Agricultural & Biological Engineering/Youth Development & Agricultural Education
  • Michael Ladisch, Agricultural & Biological Engineering

PRODUCT: CIRCUIT BOARD

Soy based printed circuit board substrate.

The team who made SoyTron


TEAM SoyPadSoyPad

Team Members:

Zihan Gao, Agricultural & Biological Engineering Sophomore
Eung Baek (Andy) Kim, Biological Engineering Sophomore
Mai Liu, Agricultural & Biological Engineering Sophomore
Zonghao Zhang, Agricultural & Biological Engineering Sophomore

Team Advisors:

  • Ganesan Narsimhan, Agricultural & Biological Engineering
  • Ben Van Kammen, Economics

PRODUCT: FILTER FOR GAS MASK

A mask that can be easily degraded and has the ability to filter out harmful gas and particles like car like carbon monoxide, sulfur dioxide and particle.


The team who made SoyPad


TEAM SoyTackSoyTack

Team Members:

  • Terence (Terry) Babb, Multidisciplinary Engineering Senior
  • Susan Hubbard, Biological Engineering Junior
  • Jacob Semonis, Agricultural Economics/Agronomy Junior
  • Christopher Stichter, Agricultural Systems Management Junior

Team Advisors:

  • Maria Marshall, Agricultural Economics
  • Michael Mashtare, Agronomy/ Environmental & Ecological Engineering

PRODUCT: WILDFLOWER HYDRO-SEED DISPERSAL KIT

SoyTack is a tackifier and adhesive to be used for hydroseeding applications.

The team who made SoyTack

 


2016-17 Purdue University Student Soybean Innovation Competition

23rd Anniversary of the ISA Sponsored Competition

Here is a listing of all teams and a brief description of their products.


TEAM OILSLICK

Team Members:

  • Haleigh Boss, Psychological Sciences JuniorOIlSlick prototype
  • Harshit Kapoor, Civil Engineering Junior
  • Jessica Moster, Mechanical Engineering Junior
  • Viktoriya Stolyar, Pharmaceutical Sciences Senior

Team Advisors:

  • Kelly Blanchard, Agricultural Economics
  • Mike Ladisch, Agricultural & Biological Engineering

 

The team who worked on OilSlickOilSlick is a soy-based all natural lubricant that takes a new stride into the lubricant industry by being 100% non-toxic and non-flammable.  We intend to create a lubricant that is safe to use outdoors and impact the agricultural industry in a positive way.  

As of now, not many lubricants have targeted areas of application where the lubricant comes near food or water.  Therefore, we intend to target the agricultural industry as our lubricant is safe for farmers to use on the field and for their machineries outdoors and at the same time is biodegradable.  We believe with the right marketing and wise decisions we can successfully launch this into the market and gain a good percentage of the market share in a few years.

 


Absoybeancy in a bag

TEAM ABSOYBEANCY

Team Members:

  • Sean Magill, Biological Engineering Junior
  • Abigail Murphy, Biochemistry Freshman
  • Terryn Sears, Biological Engineering, Junior

Team Advisors:

  • Gemma Berenguer, Krannert School of Management
  • Osvaldo Campanella, Agricultural & Biological Engineering

Absoybeancy is an absorbent pad designed for use with meat.  It is composed of a soy protein based shell and absorptive material composed of cellulose fibers, soy meal, and cornstarch.  Absoybeancy is used for absorbing draining liquids, such as water and blood, from meat while it rests in a tray.  Any butcher shop or grocery stores has these types of products to ensure their meat is fresh when their customers purchase it.

The team who worked on absoybeancyAbsorbent meat pads are throw away once the meat is consumed or used, adding to a buildup of waste in the landfill.  The plastic these pads are normally made out of does not degrade, and leads to a burden on the environment.  Our product’s outer cell is made from soy protein and this will naturally degrade over time, reducing the some of the waste produced by the meat industry.

 


Soysorbent: a soy odor absorber

TEAM SOYSORBENT

Team Members:

  • Susan Hubbard, Biological Engineering Sophomore
  • Elizabeth Tedder, Biological Engineering Sophomore
  • Kiersten Troyer, Biological Engineering, Sophomore

Team Advisors:

  • Kingsly Ambrose, Agricultural & Biological Engineering
  • Joseph Balagtas, Agricultural Economics

The team who made SoysorbentSoysorbent is a biodegradable odor absorber to be used in shoes, gym bags, cars, etc.; the sky is the limit!  Soysorbent was made with the goal of getting rid of odors, and not just covering them up, like so many products out there.  Soysorbent also has the potential to be used to absorb liquids.  In fact, our original intention was for Soysorbent to act as a kitty litter, and by overcoming multiple hurdles has it arrived at its current state as an odor absorber.

 


Filtrasoy panelTEAM FILTRASOY

Team Members:

  • Andrew Huang, Agricultural & Biological Engineering Senior
  • Sushant Mehan, Agricultural & Biological Engineering PhD
  • Samaneh Saadat, Agricultural & Biological Engineering PhD
  • Anderson Smith, Agricultural & Biological Engineering Senior

Team Advisors:

  • Joseph Sinfield, Civil Engineering
  • Richard Stroshine, Agricultural & Biological Engineering

The team who made FiltrasoyFiltraSoy is a soy-based HVAC (Heating, Ventilation, and Air Conditioning) filter for use in residential and commercial applications.  Testing, based upon the American Society of Heating, Refrigerating, and Air-Conditioning Engineers Standard 52.2, has shown FiltraSoy to be roughly 15 percent more effective than current high-efficiency HVAC filters available on the market.  

Additionally, FiltraSoy's cost of production is roughly ⅕ the cost of currently existing high-efficiency HVAC filters.  Finally, FiltraSoy is made from renewable resources and is biodegradable, making it more environmentally friendly than currently existing products.  The three aforementioned traits - high efficiency, low cost, and environmental friendliness - are all possible due to the unique properties of soy within the product.  


Soy Chalk: Durable, anti-dust soybean chalkTEAM SOY CHALK

Team Members:

  • Austin Lowell, Computer Science Sophomore
  • Yihan Xie, Agricultural & Biological Engineering Junior
  • Yijie Zhao, Agricultural & Biological Engineering Junior

 

Team Advisors:

  • Natalie Carroll, Agricultural & Biological Engineering
  • Scott Downey, Agricultural Economics

The team who made Soy ChalkSoy Chalk is a simple but elegant solution to the problem of chalk dust.  Our product has the potential to improve the lives of teachers and students alike across China.

By simplifying the concept of soy-based anti-dust chalk, we believe we can beat out the existing anti-dust competitors by providing a safer and cheaper alternative.  In addition, our triangular shape and soybean oil's binding qualities provide for sturdier chalk that is easier to write with and saves money on breakage.  In addition, the shape allows for more efficient shipping due to less space wasted as compared to circular chalks.  We believe that these features will allow us to competitively price chalk so as to compete with even non-anti-dust chalks.


PolysoymerTEAM POLYSOYMER

Team Members:

  • Andrew Cameron, Chemical Engineering Junior
  • Sara Hansen, Chemical Engineering Junior
  • Andrew Orosz, Chemical Engineering Junior
  • Jacob Ryan, Chemical Engineering Junior

Team Advisors:

  • Inez Hua, Environmental & Ecological Engineering
  • Eric Martinez, Chemical Engineering

The team who made polysoymerIf you have purchased an item online in the past few years, chances are you bought it on Amazon. Amazon is praised for its broad range of products and services and refers to itself as the “Everything Store.” How is this relevant to the Student Soybean Innovation Competition? Our material, Polysoymer, is essentially the “Everything Product.” Polysoymer is a soy-based elastomeric polymer material that has countless applications and is relevant to many industries.  Depending upon what kind of product the consumer desires, Polysoymer can be easily altered to fit the needs of any demand. From adhesives, to plastics, to foams, Polysoymer spans a large continuum of applications. Although many different uses of Polysoymer have been investigated experimentally, the Polysoymer team has chosen to focus on one of the adhesives applications of Polysoymer: a soy-based pressure sensitive adhesive.


TEAM LIFEPURELifePure

Team Members:

  • Ziming Wang, Agricultural & Biological Engineering Junior
  • Jinxia Yao, Agricultural & Biological Engineering Junior
  • Haote Zhang, Agricultural & Biological Engineering Junior

Team Advisors:

  • Jiqin Ni, Agricultural & Biological Engineering
  • Paul Preckel, Agricultural Economics

The presence of heavy metals in industrial and domestic wastewater has been a major environmental issue.  In the United States only, manufacturers spend approximately $1.8 billion per year to remove heavy metals from 

The team who made SoyPureindustrial wastewater in order to meet EPA requirements.  Therefore, the team is aiming at making a novel soy-based product to absorb heavy metal ions.

The product of our team is an industrial heavy metal adsorbent used to remove heavy metal ions from water treatment, which is yellow powder that consists of soybean-based materials.  At the current stage, the adsorbent works efficiently when absorb heavy ions in limited time.


Soy HairmateTEAM SOY HAIRMATE

Team Members:

  • Xuan Luo, Biological Engineering Junior
  • Tara Marlow, Biological Engineering Junior
  • Ziting Yang, Biological Engineering Junior

Team Advisors:

  • Al Heber, Agricultural & Biological Engineering
  • Federico Rossi, Krannert School of Management

 

The team who made Soy HairmatePeople seek for simple, convenient and environmentally friendly lifestyle.  Soy Hairmate is an ideal haircare product that fulfill all three aspects. Soy Hairmate is a solid shampoo ball that can be carried without any container and dissolve in water instantly.  It allows people to carry on flight without any restriction.  Because of it does not leave any residue after using, it is also hygienic to use in the guest rooms of residential houses and hotels.  

Soy Hairmate cannot only be used to the situations mentioned, but also be used in daily life.  Soy Hairmate contains no plastic that cannot be degraded in the environment.  It is produced with all natural ingredients with a natural scent of soy.

In order to keep it as environmentally friendly as possible, the packaging materials also contains no plastic and are also recyclable.  It is covered with a protective film that is made with soy protein.  The film adds extra strength to the shampoo ball to help it hold it's shape during travel.


SoycologyTEAM SOYCOLOGY

Team Members:

  • Terence Babb, Multi-Disciplinary Senior
  • Nurul Adina Binti Mohd Fauzi, Chemical Engineering Sophomore
  • Zhesheng Huang, Agricultural & Biological Engineering Sophomore

Team Advisors:

  • Chad Laux, Technology & Leadership Innovation
  • Chris McEvoy, Entrepreneurship

With strong growth in the worldwide personal wipes market and an increasing interest in natural, plant-based cosmetics, the time is right for something new in the pantheon of convenient personal cleansing products. Wet wipes are versatile products, even in the facial cleanser category, but the harsh chemicals and additives in many products may reduce the draw to a product that is otherwise convenient and useful. Enter Soycology, an all-natural, simple, pure solution that combines the convenience and versatility of a facial cleansing wipe with the beneficial characteristics of soy, in one clean, straightforward package.

The team who made SoycologySoycology is a disposable facial cleansing wipe that utilizes soy as the primary cleansing agent, moisturizer, and preservative. The wipe is fully compostable and biodegradable, and the cleaning agent contains 62% soy product with milk included (or 25% soy extracts, if the water in the milk is excluded). The cleansing solution consists of an emulsion comprised of purified water and soybean oil and milk. This deceptively simple combination results in an effective facial wipe that cleanses and moisturizes, all without the addition of extra ingredients.


SoyMeinTEAM SOYMEIN

Team Members:

  • Marwa ElHindawy, Food Science PhD
  • Jeremy Garst, Agricultural & Biological Engineering Sophomore
  • Jillian Sunnygard, Food Science Junior

Team Advisors:

  • Scott Downey, Agricultural Economics
  • Bruce Applegate, Food Science

The team who made SoyMein

 

The product our team created is a soy ramen noodle.

This product is a soy-based version of top ramen that is a college staple.  Our product is a dry soup that is 75% soy-based and claimed as healthy, nutritious fast cooking food product providing more than 50% of the required Dailey Values (DV) of protein and fiber.  We were also able to make our noodles gluten free!

 


SoybinTEAM SOYBIN

Team Members:

  • Leeza Kuo, Animal Science Sophomore
  • Samantha Tinney, Animal Science Sophomore

Team Advisors:

  • Kelly Blanchard, Agricultural Economics
  • Christine Li, Chemistry

The team who made soybinSoyBin in a biodegradable compost bin that is designed to be placed on a kitchen counter to hold food waste such as fruit peels, strawberry tops, coffee grounds, and other residue parts of food that were not used in the cooking process.  These bins work very similarly to how a recycling bin works:  once the small bins get filled up, they can be put in a larger bin outside.  In some States this bin is known as the green bin and it functions the same as how the outside trash bin and recycling bin do, especially in places where there is curbside pickup for organic waste) where they will be collected at either a weekly or biweekly time and get taken by trucks to a compost site where the organic  material is composted and processed into fertilizer.  When a SoyBin is full, the entire box and its biodegradable lid gets placed into the green bin and a new SoyBin will take its place on the kitchen counter. 

The SoyBin is also convenient to take to other organic pickup sites or companies to be processed in places where there isn’t a curbside pickup program in place.  The overall goal of the SoyBin is to divert het amount of organic waste that ends up in the trash to a compost site where it can become fertilizer and be utilized as a renewable resource rather than being wasted.


Soy Droplets

TEAM SOY DROPLET

Team Members:

  • Peili Wang, Food Science Senior
  • Wenwen Zhou, Food Science Senior

Team Advisors:

  • Bhagyashree Katare, Krannert School of Management
  • Dharmendra Mishra, Food Science

The team who made Soy Droplets

 

Soy droplet is a freeze-dried soy-based snack, which is a solid mixture of soy proteins, soy flour, starches, sugar with vitamin C and flavor extract (vanilla). This mixture will be dissolved in water and  then undergo freeze-drying process, to finally take the shape of droplet or same as mold.

As the final product, soy droplet could neither be eaten as a convenient snack, or put into hot water and dissolve to make nice soy drink. If added other necessary nutritional supplements, it can further be dietary supplements of vitamins and minerals.


Soy Poo-FessionTEAM SOY POOFESSION

Team Members:

  • Kuan-Ting Lee, Food Science Junior
  • Yudi Wen, Food Science Junior

Team Advisors:

  • Jen-Yi Huang, Food Science
  • Paul Preckel, Agricultural Economics

The team who made Soy Poo-FessionSoy PooFession is soybean based non-toxic, non-hazardous, user and environmentally friendly odor trapping before-toilet spray.

This product will not only prevent the undesired smell from defecation and release the desirable smell, but also have potential antimicrobial properties to keep your toilet bowl sanitized as a side benefit.

Soy Poofession can also be used as a substitute aerosol air-freshener for being a healthier and a better odor eliminating product. Although the form of this before-toilet spray is not as common as aerosol air-freshener in the market, there is a huge demand for aerosol air-freshener products in the global market.


S-CpusTEAM S-CUPS

Team Members:

  • Alexis Laureano, Biological Engineering Senior
  • Cody Spoolstra, Biological Engineering Senior
  • Kimberly Wylin, Biological Engineering Senior

Team Advisors:

  • Teresa Carvajal, Agricultural & Biological Engineering
  • Juan Martinez, Industrial & Physical Pharmacy

The team who made S-CupsThe K-cup is a single serve coffee filter that has taken over the coffee market in the past few years. The environmental impact of this product is overwhelming- to the point that the inventor has been known to feel guilty for such a creation.

In this project, K-cups were made out of soy to reduce the environmental impact by being compostable. The filter will be made of a soy protein isolate and PVA blend. The ring, which provides the filter structure and support when in the coffee maker, will be made of soy plastic. With these new components the only aspect of the K-cup that would need to be thrown away is the thin plastic film on the top. Even still, with more time this component could be made from soy or similar.

Coffee is a huge part of western culture. As too is environmental awareness. As the world becomes faster paced the need for on-the-go coffee will only increase. Every day the desire to maintain a clean global environment becomes more prominent. These two trends are what make the S-Cup product a necessary invention. 


Neoseed: grow with usTEAM SOY NEOSEED

Team Members:

  • Trang Dieu, Biological Engineering Sophomore
  • Harshil Renawala, Industrial & Physical Pharmacy
  • Surej Sathianarayanan, Agricultural & Biological Engineering
  • Nivedita Shetty, Industrial & Physical Pharmacy

Team Advisors:

  • Rodolfo Pinal, Industrial & Physical Pharmacy
  • Charlene Sullivan, Krannert School of Management

The team who made NeoseedNeoseed gel is a niche product that has been invented with the intention of encapsulating a somatic embryo (ordinary plant tissue/plant cells that are not normally involved in the development of embryos) or stem or root segments of any plant species.  Neoseed gel is a protective gel coat that is made from soy protein isolate, and can be stored for a sufficiently suitable duration until the need for sowing arises.

In the artificial seeds technology, somatic embryos are encapsulated in synthetic coats.  The somatic embryo, together with the coat, makes up the seed.  These seeds can be stored for a period of time, and when the need for sowing arises, they can be sown; under suitable conditions, the somatic embryo will emerge from the encapsulation, grow like normal seeds and sprout into seedlings.  This technology has only been used in lab settings and hasn’t been commercialized yet.  Micropropagation is a tissue culture method that utilizes the culture of apical shoots, axillary buds and meristems on suitable nutrient medium.  It is a rapid process that has been successful for commercialization of important plants such as banana, apple, pears, strawberry, cardamom, many ornamental plants (e.g. Orchids) and others.  By micropropagation, a small amount of plant tissue is sufficient to grow millions of clonal plants all year round.  


Soy Soft

TEAM SOYA SOFT

Team Members:

  • Samantha Dunn, Evolutionary, Environmental & Ecological Biology Junior                                 
  • Theresa Emeli, Microbiology Junior
  • Jifu Wen, Management Senior
  • Can Zhao, Supply Chain Management Junior

Team Advisors:

  • Michael Gunderson, Agricultural Economics
  • Klein Ileleji, Agricultural & Biological Engineering

The team who made Soy Soft

 

Our product, Soya Soft, is a 3-in-1 soy-based hand degreaser that melts away grime, oil, and grease effectively while protecting workers’ hands with the built-in conditioning agents.  It gets the cleaning job done effectively with the use of natural ingredients and products that support Indiana farmers.

This product address the issue of hand care after working on machinery or industrial equipment. Our product aims to reduce the financial burden of hand care by combining multiple hand care products into one which can potentially take care of worker’s hands both in the short-term and in the long-term. This combination product reduces the time total time required for hand care, and reduce cost for users in the long run. The product cleans up dirty and greasy hand effectively while protecting the skin in a totally hassle-free way.


2015-16 Student Soybean Product Innovation Competition

Here is a listing of all teams and a brief description of their products


TEAM SOY SPACING TECHNOLOGIES

Team Members:

  • Ryan DeBusk, Animal Bioscience Senior
  • Taylor Gamble, Agricultural Business Management Senior

Team Advisors:

  • Brad Joern, Agronomy
  • Phil Reid, Animal Science

The team at Soy Spacing technologies has produced a product line of shipping and construction soybean spacers that mimic the tasks of natural cork and rubber spacers.  Our final prototype is 2/3 soybean and can be used in the same applications that natural cork and rubber can. 

We tried over 60 combinations of materials and ways to make the spacers, in our final prototype we found that a silicone and soybean mix made the most constant product that still functioned in the way we needed while still keeping a high soy concentration.

Our product gives producer a natural alternative to cork spacers that can be made of domestic product. Current natural corks are derived from cork oaks that are grown in more topical regions of the world and then the cores are shipped to the US.  Our products are made of natural material, and support the domestic soybean industry.  Another key point to our spacers is the price point that allows this product to be made cheaper than the natural cork spacers.


TEAM SOYFOLIATE

Team Members:

  • Steve Ferris, Pharmacy Senior

  • Sam Lewis, Pharmacy Senior

  • Ryan Pendergast, Mechanical Engineering Junior

  • Alison Switzer, Pharmacy Senior

Team Advisors:

  • Rodolfo Pinal, Industrial & Physical Pharmacy

  • Steven Scott, Pharmacy Practice

Our creation is a soy-based exfoliant product presented in both bar and liquid soaps.  Naturally degradable, our novel exfoliating soy beads replace plastic microbeads that are being federally banned in the United States. The current plastic microbeads in commercial consumer products are made of a variety of plastics, the most common being polyethylene, polymethyl methacrylate, nylon, and polypropylene.  Simply put, our solution to replacing these governmentally outlawed plastic microbeads is nothing more than the idea of using whole soybeans.  By this, the customers who will be losing the products they once loved will have an all-natural alternative that will also provide positive effects for the environment.

The simplicity of ingredients in our product is represented through the use of soybean oil, milled soybeans, coconut oil, olive oil, lye, and floral fragrance oils.  The various oils were chosen based on their ability to stabilize the product and provide moisturizing effects to the hands of the consumer.  The fragrance oil, when mixed with the natural sweet smell of the coconut oil, makes for an appealing stimulation of the senses. 

 

 


TEAM PERFECT 10 NAILS

Team Members:

  • Alexis Laureano, Biological Engineering Junior
  • Megan Morris, Liberal Arts Junior
  • Cody Spoolstra, Biological Engineering Junior
  • Kimberly Wylin, Biological Engineering Junior

Team Advisors:

  • Teresa Cavajal, Agricultural & Biological Engineering
  • Amanda Thompson, Purdue Foundry

The product our team developed is artificial nails made out of soy.  Artificial nails are used by consumers to provide them with aesthetically pleasing nails for a variety of occasions (Nails Magazine, 2015).  This product was originally made from acrylic and other harsh chemicals, which has been causing concern among consumers.  Our product contains mostly soy based components making it a more natural and user safe product.  The safety of such a product is extremely important since nails are in direct contact with the user’s skin and potentially open wounds.  The nails are made by combining soy protein, oil, and glycerin with protein binding agents and a common food and pharmaceutical component, ethylene glycol.  A notable 27% of consumers who used artificial nails are concerned about the chemicals inside of them, and even more people do not use the nails entirely for this reason (Nails Magazine, 2015).  The developed product, Perfect10 Nails, is meant to provide concerned consumers with a choice that they feel confident making for their environment, health, and beauty.

Perfect10 Nails can be used for many different occasions.  Events including weddings, proms, and quinceaneras are typical events where artificial nails are worn. These nails can also be worn on a normal day-to-day basis. Eventually, the product idea could be furthered by being developed into other nail care products, such as the gels that need to be applied by a nail technician in a salon.  There is huge potential for soy to be used in cosmetology products as more and more consumers are becoming concerned about the chemical components of the items they use every day.

 


TEAM SOY QUEENS

Team Members:

  • Emily Coleman, Biological Engineering Sophomore
  • Caitlin Link, Animal Science Sophomore
  • Madison McGuffey, Agricultural Economics Sophomore
  • Emmy Rawson, Biological Engineering Sophomore

Team Advisors:

  • Maria Marshall, Agricultural Economics
  • David Umulis, Agricultural & Biological Engineering

Soy Queens has created a cushioning material that is intended to be used as a padding in automobile seat.  This is a bio based material for the environmentally conscious consumer.  It is an environmentally friendly alternative to other products on the market.

This product was created as an alternative to the commercially available padding products.  Soy Queen’s goal is to eliminate many of the hazardous chemicals that are normally found in products such as mattresses, pillows, and helmet inserts.  This product serves to comfort the consumer because it is a bio-based product, and therefore the consumer knows the base ingredients.  Whole soybeans including the hulls and defatted soy flour are the main components of the product.

 

 


TEAM SOYPODS

Team Members:

  • Andrew Cameron, Chemical Engineering Sophomore
  • Harshit Kapoor, Civil Engineering Sophomore
  • Xuan Luo, Agricultural & Biological Engineering Sophomore

Team Advisors:

  • Kelly Blanchard, Management
  • Nate Mosier, Agricultural & Biological Engineering

The product we created is well known to consumers as laundry detergent pods.  Although, structurally the same, we are doing things differently by introducing a bio-friendly side to them by the use of Soy Protein Isolate (SPI) to form the outside coating.  Currently, the films for pods are made from polyvinyl alcohol (PVA) which is more damaging to our environment than SPI.  The use of SPI films also allow for a wider range of properties such as solubility, and strength.  The soy also gives the film a yellowish, soy milk color which may be beneficial to help reduce the number of youth mistaking the pods for candy.  Although, we are only focusing on a laundry detergent pod, the same principle can be used for single dose dishwashing detergents.

 


TEAM SOY PLEASCENT

Team Members:

  • Sara Hansen, Chemical Engineering Sophomore
  • Colleen Kettner, Mechanical Engineering Sophomore
  • Joshua Ostman, Aerospace Engineering Senior
  • Grace Winn, English Junior

Team Advisors:

  • Michael Harris, Chemical Engineering
  • Paul Preckel, Agricultural Economics

Window clings are found in many households.  They are used as decorations, to show support for a certain organizations or teams, or even educational purposes.  The product, called Soy Pleascent, can fulfill the needs of those looking for a window cling with one added bonus:  it has a nice fragrance.

The adhesive product is produced through mixing soybean oil, isocyanate, essential oils for smell, and dye for color.  These adhesives, or clings, can be produced rather inexpensively and have a wide market; competing products were also analyzed.  They can be produced in a wide array of colors and scents, not to mention that they can be easily cut into any shape a consumer might desire.
 
 
 

TEAM SO-JA

Team Members:

  • Jordan Jackson, Biological Engineering Sophomore
  • Gytis Kriauciunas, Biological Engineering Sophomore
  • Rachel Menhart, Biochemistry Sophomore
  • Julia Russo, Biological Engineering Sophomore

Team Advisors:

  • Vince Duffy, Industrial Engineering
  • Christopher Uyeda, Chemistry

So-ja is a unique and novel, natural deodorant - the first soybean based antiperspirant.

This product addresses the growing demand of natural based skin care products while capitalizing on an established market (estimated USD $285Bn) and manufacturing infrastructure. Further, it provides a new product line for soy wax and soy oil, which compose ~58% of the product. This novel composition & formulation can be tailored to meet the demands of multiple customer segments (gender-based, performance-based) and these unique formulations can be filed for patent-protection.

 


TEAM SPARKED BY SOY

Team Members:

  • Evan Anderson, Agricultural Engineering Senior
  • Dylan Lowden, Environmental & Health Sciences Senior
  • Sara Richert, Public Relations Senior

Team Advisors:

  • Vince Bralts, Agricultural & Biological Engineering
  • Matthew Ginzel, Entomology

Sparked by Soy is a fire starter paste made mainly from various parts of the soybean plant.  Although some additives were necessary in order to ensure that the product be successful enough to compete on the market, the final product is composed of 72.4% soy. 

The body of the fire starter is made from 100% soy, consisting of a mixture of soybean oil and stearic acid.  Stearic acid is a saturated fatty acid that can be derived from plant and animal sources, but in this case is derived from soybeans to ensure the high percentage of soy in the product.  The combination of soybean oil and stearic acid makes for a thick, paste-like substance that can easily carry the kindling and fire-starter component, and can be applied on nearly any surface, as needed.  
 
 
 

TEAM SOJA SOYA

Team Members:

  • Aubree Anton, Biology Senior
  • Elizabeth Ziga, Agricultural & Biological Engineering

Team Advisors:

  • Beth Carroll, Entrepreneurship
  • Abigail Engelberth, Agricultural & Biological Engineering

Soja Soya “Dry Shampoo” is a soy-based dry shampoo product that is applied and massaged into the user’s scalp as a means of absorbing excess oil found on the scalp and roots of hair. The purpose of the dry shampoo is to fit into the user’s lifestyle as a convenient and quick means of hair refreshment as well as a way to reduce the frequency of traditional shampoo cleaning. It is made out of all natural ingredients and is colored to match users with blond, brunette, and auburn hair.

 

 

 


TEAM SO-YA BABY

Team Members:

  • Andrea Chambers, Biomedical Engineering PhD
  • Mark Fanelli, Chemical Engineering Junior
  • Orlando Hoilett, Biomedical Engineering PhD
  • James Mills, Biomedical Engineering Junior

Team Advisors:

  • Brady Kalb, Entrepreneurship
  • Shaili Sharma, Biomedical Engineering

The So-Ya Baby Scrubber, is an 80% soy dishwashing scrubber for household dishes, utensils, pots, and pans. There are two sides to the dish scrubber, a soft side to wash and rinse off the dishes, and a coarse side for removing caked on food.  The two-sided design provides versatility to our product.  Poly-l-lysine is also added to the sponge as an antimicrobial agent (Nishikawa and Ogawa, 2002) to 

prevent the buildup of mold and bacteria, a common problem with scrubbers currently on the market (Organic Housekeeping).  Presently, there are not many soy sponge products being used for kitchen cleaning or scrubbing purposes on the market.

 

 

 

 

 


2014-15 Purdue University Student Soybean Product Innovation Competition

Here is a listing of all teams and a brief description of their products


TEAM SOYCOTTA POTS

Team Members:
Tyler Allen (Computer Engineering)
Levi Jackson (Agricultural & Biological Engineering)
Chelsea Sullivan (Accounting & Marketing)

Team Advisors:
Chad Allred (Business Management)
Michael Ladisch (Agricultural & Biological Engineering)

Our team has created an interesting product mainly made out of soy materials: a biodegradable flower pot.  Our flower pot fills the need of a sturdy flower pot with the eco-friendly attribute.  While the product’s main use is a flower pot, with a little creativity, our customers could find other uses for it.

Our project was successful because we set out in the beginning of the competition to create a biodegradable soy-based flower pot with similar strength to the terracotta pots, hence our team/product name ‘Soycotta Pots'.  We were able to create a flower pot, made completely out of soy except for the paint for the logo, which provides an eco-friendly alternative to other available flower pots.  Moving forward, there are some parts of our product that could be improved upon with more research and development.

 

 

 

 

 

 

 

  

  Tyler Allen, Chelsea Sullivan & Levi Jackson


TEAM SOY DARN WHITE

Team Members:
Henry Hamann (Chemistry)
Cody Spoolstra (Biological Engineering)

Team Advisors:
Teresa Caravajal (Agricultural & Biological Engineering)
Rodolfo Pinal (Industrial & Physical Pharmacy)

Soy White Natural Dental Strips provides a safer alternative in teeth whitening.  Current products use harsh chemical peroxides to whiten teeth, which can cause changes in the microstructure of the tooth and sensitivity in the teeth and gums. Our product is soy-based, and uses natural ingredients and protease enzymes to break up stains. The main ingredient in this product is glycerin, derived from soy and makes up over 80% of the product gel.

Additionally a soy enzyme was chosen to act as the primary whitening agent, but due to the time constraints of this project two other plant derived enzymes were selected to model the activity of the chosen soy enzyme.

The goal of this product is to provide a healthier and safer way to whiten teeth, while removing any unnecessary ingredients from the product and replacing other ingredients with more productive soy-based alternatives.

 

 

 

 

 


            Henry Hamann & Cody Spoolstra


TEAM SOY SNIFFS

Team Members:
Evan Anderson (Agricultural & Biological Engineering)
Sean Anderson (Forestry)
Sara Richert (PR & Strategic Communications)

Team Advisors:
Matthew Ginzel (Entomology)
Richard Meilan (Forestry)

Soy Sniffs is a line of all natural odor diffusers composed mainly of soybeans and soybean by products including soybean oil, stearic acid, and essential oils for added scent.  Soybean oil acts as the main carrier of the scent in Soy Sniffs, as well as a lipid foundation to build upon. Stearic acid is a saturated fatty acid that can be derived from multiple sources such as animal and vegetable fats and oils, but in this case has been derived from soybeans.

The first product is meant to be an in-home odor diffuser that comes in a solid form and is packaged in small jars.  The idea of this product is to act as a flame less scented candle.  It has a similar look to a decorative candle that one would use in a home, but because it does not require a flame, is much safer and longer lasting.  Unlike a candle, this product is not made of wax, but instead, made from soybean oil and stearic acid, and scented with various essential oils. 

The second Soy Sniffs product is a car air freshener.  Soy Sniffs air fresheners are much like other car air fresheners, with the exception that they are all natural and rely heavily on the use of soybeans.  Similar to the in-home product, the scent for the car air fresheners comes from essential oils and is held together by a combination of stearic acid and soybean oil, however, this product differs in the way that it is developed and presented.  In order to create a more mobile product that can be displayed outside of the home, Soy Sniffs’ scented mixture of soybean oil, stearic acid, and essential oils is added to scent-absorbent paper and left to dry.

 

 

 

 

 

    Sean Anderson, Sara Richert & Evan Anderson


TEAM WHITE ALPHA

Team Members:
Xueqi Huang (Biological Engineering)
Zhangxuan Liu (Agricultural & Biological Engineering)

Team Advisors:
Bernie Engel (Agricultural & Biological Engineering)
Michael Ladisch (Agricultural & Biological Engineering)

Our team product is soy-based white out correction fluid.  It is nontoxic and environmentally friendly.

There are 3 types of correction fluid.  The first one is the standard one which is toxic.  It is not comparative to our product since it is toxic and bad for the environment.

The second one is a nontoxic correction fluid.  It is still a little toxic due to some additives in it, and contains materials that are not renewable, which means it is not friendly to the environment.

The third one is an environmentally friendly correction fluid.  It is friendly to the environment but is not nontoxic.   The contents of this type of correction fluid contain some mineral compounds that are harmful to humans.

Our correction fluid is environmentally friendly and non-toxic, thus a better alternative to what is currently available.

 

 

 

 

 

 

 


              Xueqi Huang & Zhangxuan Liu


TEAM SOYCAP FILTER

Team Members:
Abisoye  Adebayo (Agricultural & Biological Engineering)
Melanie Lewis (Agribusiness: Food Marketing)
Jyotika Tuhan (Management/Marketing)
Xi Wu (Agricultural & Biological Engineering)

Team Advisors:
Paul Preckel (Agricultural Economics)
Richard Stroshine (Agricultural & Biological Engineering)

SoyCAP utilizes the unique process of Cold Atmospheric Plasma to produce an efficient air filter containing a high percentage of soy matter.  Our product will filter out particles to the same extent that other filters on the market provide, while being more environmentally friendly.  Filters are devices that consist of multiple layers of porous materials such as polyester films, knitted fabrics, paper, or cotton that are used for purification of air and fluids by removing impurities.  With the increasing concerns for environmental pollution and new government regulations, a product made of natural components, such as soy, allow for a more bio-friendly product.

Our ideal customer is a purchaser of quality air filters, which has a market range from the average consumer to larger scale companies.  Filters are devices that consist of multiple layers of porous materials such as polyester films, knitted fabrics, paper, or cotton that are used for purification of air and fluids by removing impurities.  With the increasing concerns for environmental pollution, a product made of natural components, such as soy, allow for a more bio-friendly product.  One of our main target markets would be farmers of soybean crops.  Soybeans are an abundant crop found in Indiana and Nationally.  In the agricultural food market, farmers receive on average seventeen cents per dollar spent on food by consumers.  With this product, and more products made from soy, farmers will be able to not only make a better margin, but also increase volume of production by finding new uses for soybeans.

 

 

 

 

 

 

 


 Abisoye Adebayo, Xi Wu,Jyotika Tuhan & Melanie Lewis


TEAM SOYGLOW

Team Members:
Benjamin Lins (Chemical Engineering)
Sree Panuganty (Chemical Engineering)
Drew Williamson (Chemical Engineering)

Team Advisors:
Laura Downey (Management)
Michael Harris (Chemical Engineering)

Soy Glow is like a typical glow stick in that it luminesces upon the mixing of two chemical reagents. However, Soy Glow is different from a typical glow stick by using soy oil as a third component to make Soy Glow more environmentally friendly but also help improve the performance characteristics of Soy Glow.

The soy compound extends the longevity of the glow without effecting the luminesces potential.  Soy Glow is a glow stick product that fits perfectly with the ever growing trend of people who are looking for products that are better for the environment and contain more natural ingredients.  Soy Glow will work in all typical glow stick applications: night time recreational activities, military/police operations, and other emergency situation.

 

 

 

 

 

    

     Ben Lins, Sree Panuganty & Drew Williamson


TEAM SOYSALT

Team Members:
Clairissa Corpstein (Biochemistry-Chemistry)
Geena Tumidalsky (Biochemistry)
Jen Werner (Chemistry)

Team Advisors:
Angeline Lyon (Chemistry & Biological Sciences)
Stroh Brann (Entrepreneurship)

SoySalt melts ice off of roadways and walkways through means of lowering the freezing point of water, so that it stays in liquid form at lower temperatures, thereby slowing down or stopping the formation of ice depending on the surrounding temperature.  Linoleic acid, which is found in soybean oil, is synthesized into a salt using a well-known reaction of saponification in order to produce our product.

Furthermore, SoySalt contains crushed soybeans in the packaging.  The idea is for consumers to use the crushed soybeans to absorb the water produced when the ice is melted by the salt.   In doing this, the soybean “sand” would allow the salt to remain in a moist environment, since without a little bit of water salt is useless in melting ice.  Not only that, it would absorb excess water to keep it from freezing overnight as much as possible, and hold the salt on roadways and walkways so it doesn't get washed off the roads.  Traction on roadways can also be obtained from the crushed soybeans, thus giving consumers a choice between which products they would prefer to combat current weather conditions.

The resulting salt/soybeans are safe for the environment as well as effective at melting ice and absorbing water on the roads. Another benefit would be since the soybean “sand” would be better at keeping the salt in place, there would be less need for reapplication, meaning consumers would be able to use less and spend less to keep ice at bay.  SoySalt can be applied by industries to towns and cities or by residents to their driveways and sidewalks.  Our product opens the door to being able to melt ice without leaving behind traces of environmental harm.

 

 

 

 

 

 

 

 

 

 

 

Clairissa Corpstein, Geena Tumidalsky & Jen Werner


TEAM SOYA CELL

Team Members:
Nicholas Dininger (Chemical Engineering)
Arthur Dysart (Chemical Engineering)
Ram Saraswat (Chemical Engineering)
Jialiang Tang (Chemical Engineering)

Team Advisors:
Corinne Alexander (Agricultural Economics)
Vilas Pol (Chemical Engineering)

Motivated by the challenge of finding creative uses for soy, the Soya Call team developed a lithium-ion rechargeable battery that is built with components made directly from soy. 

In particular, three of the four required battery components are made from soy flour and textured soy vegetable protein.  These parts are made using simple, single step, highly versatile, and low cost chemical processes.

 

 

 

 

 

 

 

 

 

 

Nick Dininger, Arthur Dysart, Ram Saraswat & Jimmy Tang


TEAM BEANECO

Team Members:
Evgeny Grunin (Actuarial Science/Applied Statistics)
Gloria Novikova (Chemical Engineering)

Team Advisors:
Michael Harris (Chemical Engineering)
William Robinson (Management)

BeanEco is a new generation engine oil for motor vehicles, synthesized directly from plant matter.  We aim to make the first step in introducing Soybean oil and it’s derivatives into the market of petrochemicals.  Considering the current highly volatile market of crude oil and rapidly rising environmental concerns, we believe it is high time for Soybean materials to make a breakthrough into the market of mineral and synthetic motor oils.  We pledge to deliver premium quality motor oil with excellent lubricating, anti-wear and anti-corrosive properties at a discounted price.

 

 

 

 

 

 


            

         Gloria Novikova & Evgency Grunin


TEAM SOY SIX PACK

Team Members:
Chaoqun Ding (First Year Engineering)
Aalok Gaitonde (Mechanical Engineering)
Alexis Laureano (Biological Engineering)

Team Advisors:
Ganesan Narsimhan (Agricultural & Biological Engineering)
Scott Downey (Agricultural Economics)

We propose to make six pack rings (beverage can or bottle holders) out of soybean based plastic.  We plan to use soy starch, soy oil and soy protein to manufacture our product.

We are impacting the environment because the soybean is not as harmful to the environment as other petroleum based plastics.  By utilizing soybeans, we would potentially be decreasing the cost of production for six ring packs due to the soybean being easily available in large quantities.  Companies can market this product as being more 'green' and environmentally friendly thus increasing their sales and quality of product.

 

 

 

 

 

 

 

  Chaoqun Ding, Alexis Laureano & Aalok Gaitonde


TEAM SOY GUARD

Team Members:
Ryan Hancock (Industrial Engineering)
Frank Peng (Industrial Engineering)
Logan Poindexter (Chemical Engineering)
Andrew Yang (Chemical Engineering)

Team Advisors:
Bruce Applegate (Food Science)
Kelly Blanchard (Agricultural Economics)

The product our team decided to create is a filter face mask for filtering debris and other harmful materials in the air.  There exist various types of face masks used for filtering different materials, thus our product would be one similar to that of either a wholly disposable surgical face mask or the filtration membrane of a reusable face mask cartridge. 

Ultimately, both types will yield extremely similar products, or rather, two different manifestations of the same product.  The materials proposed for this product include the use of soybean protein fibers, some type of mold to shape a form-fitting mask, and arbitrary string/strap material to hold the mask to the face.  We anticipate the filter itself to be made of at least 50 to 60 percent soybean-based substances since this will be the primary material used for filtration aside from other materials that may be used for structural purposes.

 

 

 

 

 

 

Andrew Yang, Logan Poindexter, Frank Peng & Ryan Hancock


TEAM STICKY SOY BANDITS

Team Members:
Colleen Kettner (1st Year Engineering)
Jessica Moster (1st Year Engineering)
Aspasia Padgiotis (1st Year Engineering)
Ashley Van Wormer (1st Year Engineering)

Team Advisors:
Candice Kissinger (Chemical Engineering)
Christopher Uyeda (Chemical Engineering)

This invention is intended to protect the windshield of a motor vehicle from winter elements such as snow or ice that can obstruct the driver’s ability to see and prevent legal use of the vehicle until such elements are removed.

The product can adhere to glass windshields without the need for attachments such as ropes, cords, adhesive tapes, magnets, Velcro, or similar methods of affixing an object.  After the elements have collected/formed on top of the windshield cover, it can be removed from the glass along with the ice or snow layer that had formed on top of it.  This process should leave no residue remaining on the windshield.  Once used, the product can then be stored, allowed to dry, and used again.


 

 

 

 

Colleen Kettner, Ashley Van Wormer, Aspasia Padgiotis & Jessica Moster


TEAM DL SOY CORK

Team Members:
Ryan DeBusk (Animal Bioscience)
Collin Link (Civil Engineering)

Team Advisors:
Brad Joern (Agronomy)
Phil Reid (Animal Science)

As a team we produced a soybean bottle stopper that mimics the task of a natural wine stopper.  Our final prototype is 2/3 soybean and can be put in and pulled from a bottle using the same methods a natural cork is used in a wine bottle.   Our stopper has shown to be airtight and to make a leak free seal when put into the bottle, as well as pulling out with ease.   We tried over 60 combinations of materials and ways to make the stopper, in our final prototype we found that a silicone soybean mix made the most constant product that still functioned in the way we needed while still keeping a high soy concentration.  In the process we had prototypes that ranged from 50% to 100% soy and our final product utilized the soybean meal properties the best in the 2 to 1 ratio.   This being said the mean meal has a high resistance to compress past the size of the particles and this gave the cork a high memory causing a quality seal when put into a bottle.

This product gives producer a natural alternative to cork wine stoppers that can be made of domestic product.  Current natural corks are derived from cork oaks that are grown in more topical regions of the world and then the cores are shipped to the US.  With this product a natural material is being used that supports the domestic soybean industry, and gives winemakers an alternative natural material to bottle their wine.  Another key point to this stopper is the price point that allows this cork to be made cheaper than the natural cork stoppers.

 

 

 

 

 

                  

                    Ryan DeBusk & Collin Link


 

2013-14 Student Soybean Product Innovation Competition

Fifteen teams successfully finished the competition, this is the largest number of teams that have ever, in the 20 years of the competition successfully finished.

Here is a listing of all teams and a brief description of their products


TEAM SPOR

  • Patrick Polowsky, Food Science
  • Andrew Oldiges, Mechanical Engineering
  • Mitchell Corbat, Accounting
  • Samuel Lewis, Pharmacy

Team Advisors:

  • Srinivas Janaswamy, Food Science
  • Chris McEvoy, Entrepreneurship & Innovation

This product is a soy-based planting container (the SPOR-Cup) with irrigation and fertilization components.  The planter itself is primarily composed of soy fiber, but is also composed of interspersed compounds (e.g. a water absorbing material, a soy protein polymer composite).  There is also a layer of soy-based wax on the interior of the pot.  The SPOR-Cup is mostly soy-based, with the exception of a plasticizer and other chemicals used in the creation of the protein-based polymer.  This product’s composition is over 70% soy-based ingredients.  The SPOR-Cup uses fibers that are normally wasted, such as the fiber in the shells, seeds, and stems that are usually not harvested.  These are functionalized and mixed with a protein/starch polymer that is then formed into the final shape.  The final pot is a protein/starch film with interspersed soy waste (fiber) strands.  The strands add to the overall structural integrity while lending the pot a natural look.  Simply put, Project SPOR enables farmers to generate revenue from a waste product.

This product is a soy-based planting container (the SPOR-Cup) with irrigation and fertilization components.  The planter itself is primarily composed of soy fiber, but is also composed of interspersed compounds (e.g. a water absorbing material, a soy protein polymer composite).  There is also a layer of soy-based wax on the interior of the pot.  The SPOR-Cup is mostly soy-based, with the exception of a plasticizer and other chemicals used in the creation of the protein-based polymer.  This product’s composition is over 70% soy-based ingredients.  The SPOR-Cup uses fibers that are normally wasted, such as the fiber in the shells, seeds, and stems that are usually not harvested.  These are functionalized and mixed with a protein/starch polymer that is then formed into the final shape.  The final pot is a protein/starch film with interspersed soy waste (fiber) strands.  The strands add to the overall structural integrity while lending the pot a natural look.  Simply put, Project SPOR enables farmers to generate revenue from a waste product.   

Andres Oldiges, Mitchell Corbat, Patrick Polowsky & Samuel Lewis


TEAM CAPSOY

  • Sara Berger, Agricultural Sales & Marketing
  • Zach Claypoole, Management & Marketing
  • Ryan Smyth, Chemical Engineering
  • Sree Panuganty, Chemical Engineering

Team Advisors:

  • Stephen Beaudoin, Chemical Engineering
  • John Burr, Management

Team CapSoy, created a hard shell drug capsule used to encapsulate medicines for consumption. We created this capsule out of soy components and removed the gelatin that is normally used to produce current drug capsules.  Vegans don’t eat gelation and vegetarians and vegans both don’t agree with the production of gelatin, which is what capsules are composed of currently. Gelatin is a flavorless solid substance derived from collagen obtained from various animal by-products. This means they have a need for a way to take medicine in capsule form without animals being involved to do it. Our product could therefore be marketed to the vegan and vegetarian population. A lot of vegan and vegetarian people also have a need to use more pill capsules as well because they have to take more vitamins and supplements to fill the gaps in their diet. Therefore, some people would purchase our products over existing products because of the health choices they make.

Ryan Smyth, Sara Berger & Zach Claypoole



TEAM POPSOYCLE

  • David Rokhinson, Biological Engineering
  • Thomas Fisher, Management/Pre-Med
  • Carley Butts, Biochemistry
  • Jeff Alperovich, Mechanical Engineering

Team Advisors:

  • Nate Mosier, ABE
  • Subramanian Balachander, Management

The soy product, PopSOYcle, developed by our team is a Popsicle with an edible, flavored, stick.   The Popsicle itself is made from frozen soy milk while the stick is composed mainly of soy protein. Our product is unique among current popsicles due to the fact that the stick is edible; this feature is both environmentally friendly and has the added attraction of being a new experience for consumers. Our product appeals not just to consumers of conventional popsicles, but also health conscious consumers, and even those who are lactose intolerant.

Thomas Fisher, Jeff Alperovich, Daivd Rokhinson & Carley Butts


TEAM NAOLEYM

  • Srishti Khurana, ABE
  • Ziyang Zhou, ABE
  • Xun Zhou, ABE
  • Evan Wibawa, ABE

Team Advisors:

  • Ganesan Narsimhan, ABE
  • Corinne Alexander, Ag Econ

The objective of this project is to make soy-based blotting paper with higher oil absorbing ability.  Our product is called Naoleym, which is combination word from Latin. “Oleum” is “oil” in Latin, ‘na” means “no”. Combining “Na” and “Oleum” together gives the name of our product “Naoleym”, which means oil-free. Unlike current paper making process, soy straw, a byproduct of soy production, will be used to replace wood or grass fiber to make the paper. Soy proteins are embedded to enhance the oil absorbing and retaining capacity. Lab experiments illustrate a 5 – 30% improvement on the amount of oil absorbed per unit mass of paper sheet with compare to regular paper and commercialized blotting paper. 

Additionally, Naoleym is made from all natural products: soy straw, soy protein and potato starch. Soy straw is used to make the paper sheet. Potato starch is added to improve the flexibility and durability of the paper. Soy protein is added to enhance the oil absorbing ability of the paper.   Naoleym blotting paper making process involves three essential parts: fiber preparation, pulping and sheet formation, which includes six main unit operations, grinding, drying, digesting, refining, mixing and sheet forming. A lab scale experiment with raw ingredients and conditions to be used for each main unit operations will be conducted. This report involves all the processes and results performed in lab scale experiments.

Srishti Khurana, Xun Zhou, Evan Wibawa & Ziyang Zhou


TEAM MOS

  • Lingyu Yang, ABE
  • Lanchen Wu, Food Process & Biochemistry
  • Zhenlei Xu, Mechanical Engineering

Team Advisors:

  • Paul Preckel, Ag Econ
  • Jiqin Ni, ABE

Our team has made is soy-based nail color (polish) which make by more than 80% by mass of soybeans. It is nontoxic, environmental friendly and suitable for young girls. 

The production of soy-based nail polish is environmental friendly compared to the traditional polish because of the nontoxic ingredients and less dangerous biochemical reaction processes. Besides, since we use soybeans to make a non-food product, it creates a possible way for transgenic soybeans which remain controversial currently.  

Finally, the major advantage of our soybean nail polish is none or less toxic, and there would be some difficulties that it is probably hard to make as colorful, as quick-drying and as stable as the traditional nail polish because we do not use the strong chemicals.  

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TEAM SOYSENSE INNOVATIONS

  • Dhairya Mehta, Chemical Engineering
  • Erika Mendoza, Food Science
  • Kristen Hector, Biological & Food Process Engineering
  • Ryan Murphy, Food Science

Team Advisors:

  • Paul Preckel, Ag Econ
  • Kevin Keener, Food Science

Our product is a polymer material derived from soybean oil and stubble for use in children’s toys and related products. Soybean stubble can be used to produce isoeugenol (a lignin derivative), which acts as a polymer cross-linking agent. Over 90% of the product weight comes from soybean products, and no petrochemical-based components or plasticizers are used. Our product has no critical environmental, political, or social issues that need to be addressed in order to be successfully commercialized. The fact that we do not use a soybean protein fraction alleviates any allergenic concerns regarding our product.

Dhairya Mehta, Erika Mendoza, Ryan Murphy & Kristen Hector


TEAM SOOTS

  • Evan Anderson, Agricultural Engineering
  • Sean Anderson, Forestry
  • Sara Richert, Agricultural Engineering

Team Advisors:

  • Klein Ileleji, ABE
  • Matthew Ginzel, Entomology

Soots is an ecofriendly, one hundred percent organic leather boot conditioner and polish.  The product comes in two forms.  The first form is a thick, more solid product meant to be applied onto genuine leather objects such as boots or reins, and acts as a waterproofing agent as well as a polish, which improves the appearance of the item.  This product is made of soybean oil and beeswax, making it safe for the environment and not harmful to animals, as many of its competitors are being made from mink oil or other animal fats as well as other synthetic components. The second product is a spray version of the previously stated polish.   However, it differs in the sense that it can be used on faux leather items.  This spray is a much lighter conditioner used more for cleaning and improving appearance than waterproofing.

Sara Richert, Sean Anderson & Evan Anderson


Team Shear Envi Golf Cores

  • Stephen Tucker, Biological Engineering
  • Chandler Keown, Agribusiness Management/ASM
  • Jonathan Angelo, Chemical Engineering
  • Matthew Pharris, Biomedical Engineering

Team Advisors:

  • Bernie Engel, ABE
  • Natalie Carroll, ABE

Our team has developed the Shear Envi Golf Core using soy products to address some environmental concerns.  Reinventing the golf ball core allows for the elimination of a critically wasteful aspect in an otherwise environmentally-conscious game.  For example, courses are sometimes built on retired landfills, clubs are manufactured from recycled metals, and grass clippings from course landscapes can even be used as fertilizer, but the solid plastic cores for modern golf balls are developed and disposed of in relatively irresponsible ways.  Our product replaces the plastic core with soybean byproducts and is made from relatively under-utilized components of the soybean.  Consequently, we have developed an environmentally responsible product which happens to be economically viable.    Shear Envi Golf Cores are low-compression ball cores intended for use on a driving range.  Centered in a standard ball shell, layers of soybean hull pulp and soy-derived plastic terminate at a liquid core made from soymilk, cornstarch, and soy oil.  This liquid core is consistent with ongoing research at existing ball manufacturing firms, but poses a distinct twist.  Although it exists as a fluid in normal conditions, this unique liquid takes on the properties of a solid at high speeds.  It is a shear-thickening liquidone that behaves as a solid when suddenly accelerated, as when a golf club strikes a ball on the tee.  This presents two major improvements over current technology: it allows for the majority of the ball to be injected as a liquid during mass production, and the end product can function like a traditional golf ball because it has a primarily solid core in flight.  

 

 

 

 

 

 

 

 

Jonathan Angelo, Stephen Tucker & Chandler Keown


Team Eco-Growers

  • Barron Hewetson, ABE
  • Amy Wong, Management
  • Amanda Kreger, Biological Engineering

Team Advisors:

  • Brann Strother, Entrepreneurship
  • Tony Vyn, Agronomy

This product, Tailored Release, is a time saving, effort reducing fertilizer.  Encapsulation of ordinary fertilizer allows for a controlled release fertilizer solution.  In Tailored Release, encapsulation of the fertilizer is achieved by using an agro residue polymer hydryoxypropyl methylcellulose (HPMC).  HPMC is derived from the cellulose of plant material.  In this product case, soy plant cellulose from material that is usually left on the fields is used for creation of the HPMC.  The HPMC coating creates a shell around the fertilizer that slows nutrients and chemicals in fertilizer.  This slowing allows for controlled release of the fertilizer nutrients into the soil, and protection from rainfall.  For every desired rate of controlled nutrient release there is a different thickness of HPMC coating that will yield the desired nutrient release rate.  The thicker the coating, the slower the release rate.

 

 

 

 

 

 

 

 

 

Amanda Kreger, Barron Hewetson & Amy Wong


Team Saucy Soy

  • Kelsey Tenney, Food Science
  • Stephanie Beck, Food Science
  • Helen Logsdon, Food Science

Team Advisors:

  • Christian Butzke, Food Science
  • Bruce Applegate, Food Science

Our team created an artisan soy sauce brewed with Indiana-grown wine.  We plan to use a pressure cooker to cook the soybeans in Indiana dry white wine with an addition of sugar. After hydrolysis is complete, we will add salt and concentrate the liquid from the mixture until the volume is reduced in half to achieve desirable color and thickness. The product will be brought to typical soy sauce pH with additions of baking soda or potassium bicarbonate.  Approximately 30% of our product will be made from soybeans.  

 The initial impact on the soybean utilization includes the processing of dried beans.  Wine from grapes is used for a two main reasons.  The juice supplies tartaric and malic acids that break down the soybean proteins into amino acids (acid hydrolysis).  During the cooking process, Maillard reactions between added sugar and soy protein will contribute the typical aroma and color of soy sauce. Our product will allow consumers to obtain a locally brewed, artisan soy sauce that is gluten-free and thus suitable for consumers with gluten allergies.  Our product will be allowed to have the “gluten free” label because we are not using wheat in our product, unlike the traditional soy sauce procedure.  We can also label our product as being organic and GMO free depending on the soy beans used.  Our product will be grown and produced in Indiana and will be locally brewed.   The process will produce a safe and competitively-priced luxury product.  The amount of alcohol that remains in the finished product will be negligible (<0,1% alcohol by volume).   Consumers will want to purchase our product because of ultra-premium, local designation, as well as the “gluten free” label. 

Helen Logsdon, Stephanie Beck & Kelsey Tenney


Team Soiatek

  • Reid Bonner, ABE
  • Lauren Summers, BFPE
  • William Waterstreet, Mechanical Engineering/Biological Engineering
  • Daniel Paladino, Biological Engineering

Team Advisors:

  • Martin Okos, ABE
  • Eric Holloway, Engineering

With the ever increasing consumer base in electronic touch screen devices,  an increase in demand for screen protectors that both protects the screen while not limiting the functionality of the device. This increase in screen protection has created a large amount of discarded petroleum-based screen protectors, which take an extensive length of time to break down. Our goal was to reduce the amount of plastic refuse by utilizing soy components that are non-toxic to the environment. Additionally, we wanted to maximize the usage of soy in order to minimize component waste. To accomplish this task, we employed the use of soy protein isolates, soybean oil, soy lecithin, glycerin (a byproduct of soy biodiesel production) and water.  By varying the amounts of each component, we were able to optimize the properties desired in a screen protector made from purely soy.

 

 

 

 

 

 

 

 

 

 

 

 

 

William Waterstreet, Reid Bonner, Lauren Summers & Daniel Paladino


Team SoyPro

  • Stephanie Schramm, Biological Engineering
  • Yi Wen, Biological Engineering and Biochemistry
  • Jiayun Yu, Biological Engineering
  • Matthew Smith, Physics & Spanish

Team Advisors:

  • William Robinson, Marketing
  • David Thompson, Chemistry & Biomedical Engineering

For the Purdue Soy Innovation Competition, our team created a residential home air filter known as the SoyPro Air Filter. The residential air filter is composed of fibers extracted from the straw of the soybean plant. The straw of the soybean plant is used to create the filter because after the soybeans and soybean hulls have been removed from the plant the straw is usually regarded as a waste product. 

Our product is to be used in the ventilation systems of residences to keep the air both safe and clean, as well as kill odors.  Once our product is fully developed, it will conform to the Minimum Efficiency Rating Value (MERV) rating system and will correspond to a MERV rating between eight and twelve.  At this level 85% of particulates 3-10 microns in diameter, or better, should be removed from the air with the SoyPro Air Filter.   

Matthew Smith, Jiayun Yu, Stephanie Schramm & Yi Wen


Team Tile Packers

  • Sarah Cox, Biological Engineering
  • Isaac Chavez, Biological Engineering/Biochemistry
  • Sasha McCorkle, Food Science

Team Advisors:

  • Ben Gaming, Ag Econ
  • Abigail Engelberth, ABE

Our team’s project focused on creating a soybean derived enhancement to add to traditional tile grout.  The target of the enhancement, or additive, was to make the grout antimicrobial, more water resistant, and more environmentally friendly. This product will be made from chemicals found within the bean of the soy plant, and will likely be a separation of chemicals such as isoleucine, flavonoids, and hydrophobic oils that exist in soybeans. The additive will be 100% soybean material. To create the desired end product 1ml of our additive is added per 6 grams of grout. This ratio can easily be scaled up to an industrial setting.

 

 

 

 

 

 

 

 

 

 

Sarah Cox, Sasha McCorkle & Isaac Chavez


Team SipS

  • Degerhan Deger, Industrial Engineering
  • Leyla Kahyaoglu, ABE
  • Necla Eren, ABE
  • Mehmet Kuran, Management & Economics

Team Advisors:

  • Jenna Rickus, ABE
  • Nathalie Duval-Couetil, Entrepreneurship

SipS is an eco-friendly, biodegradable drinking cup made from soy. The cup we produced is made out of two layers; the outer paper which is made 50% from soybean hulls and the inside layer which is made from soybean wax to prevent leakage. This cup is an alternative to, petroleum based, plastic drinking cups. Plastic cup manufacturing requires the use of complex industrial machinery, therefore, SipS has been produced under the limitations of a university lab.  SipS’ most outstanding benefit is that it is a 100% biodegradable drinking cup. Unlike plastic cups that are a threat to human health, SipS will be the only alternative to health conscious individuals. Secondly, SipS makes an alternative use of soybean hulls, which are used primarily in animal feeding. Thirdly, our product is a re-usable cup that users can enjoy variety of cold drinks repetitively. Furthermore, by using soy cellulose we decrease the amount of trees used in the paper cup production, which is another contribution to the environment. Compared to paper and plastic cups, SipS is much energy efficient and our cups do not require new machinery or retooling to provide consumers the healthier option.

 

 

 

 

 

 

Degerhan Deger, Leyla Kahyaoglu, Mehmet Kuran & Necla Eren


Team S3D Innovations

  • Carmen Valverde-Paniagua, Mechanical Engineering
  • Nicole Devlin, Chemical Engineering
  • Yanssen Tandy, Chemical Engineering

Team Advisors:

  • Michael Harris, Chemical Engineering
  • Karthik Famani, Mechanical Engineering

S3D Innovations’ FilaSoyTM is the next generation 3D printing material. Replace harmful petroleum based plastic with low energy, low temperature, and all renewable based filament. Retain similar properties found in PLA with an added green twist.  Print your prototypes, designs, models, and more without worrying about waste. This product is completely renewable and recyclable.

The cost of 3D printers have already decreased. Experts now believe that the real driving force for accessible and low-cost 3D printing will be the materials used for printing. Currently, many of these materials are petroleum-based and renewable alternatives are not broad enough to meet the scope of consumers. There is a gap that needs to be filled. This is where we can help. S3D Innovations has developed a ‘patent-pending’ new material and is looking to commercialize. It is a new soy-based filament (FilaSoy) for 3D printing and other applications in the plastic/ thermoplastic industry. The key advancement is in soy extracted components including Acrylated epoxidized soybean oil (Ebecryl 860) and pure soy oil. Using soy-based components we have enhanced and refined the filament properties for 3D printing. Our product has been completely tested and is ready for use.

There are many benefits to FilaSoy over currently available filaments. The melting temperature of FilaSoy is lower than other filaments on the market, which saves energy costs. It also has a higher Young’s modulus than PLA (a common filament used for 3D printing) for greater resistance to deformation. This allows users to create a wide variety of products such as toys, specialty parts, models, art, and more. The concept of FilaSoy is not simply to generate a generic material for the currently available products. FilaSoy also brings a renewable, cheaper product (soy) as an additive to the current available market while changing the properties of the material for other purposes and significantly reducing the cost of production. Because FilaSoy is renewable and derived from plant matter, it is green, recyclable, and maintains superior quality. This means that S3D Innovations will have a strong and competitive advantage in this still open marketplace.

 

 

 

 

 

 

 

 

Yanssen Tandy, Nicole Devlin & Carmen Valverde-Paniagua