Did you know that Penn State has a Food Science Product Development Team? Yeah, neither did I, but apparently they’re kind of a big deal.

Instead of tossing a ball (or each other) into the air, this PSU team works to develop different food products that meet specific challenge criterion. Think of Chopped, but with test tubes instead of knives and nutrition breakdowns instead of fancy garnishes.

Unlike the judges on Chopped, however, the American Dairy Science Association seem to be a bit easier to please. Penn State beat out Ohio State and Iowa State in its most recent competition.

The challenge placed in front of our all-star team? Create a high-protein breakfast-type food with at least 51% dairy ingredients. Penn State came out a cut above the rest (if you’ll excuse the food pun) with their new creation, Mooofins.

Funny names aside, some serious work was put into the animation of the winning product. Cottage cheese was used to create these frittata/muffin hybrids, as well some pretty unique flavor combinations including maple bacon, blueberry sausage, and bell pepper. It’s easy to see why they won: anything including bacon yet also still considered to be “healthy” is nothing short of a miracle.

“We will use the success of Mooofins to explore proprietary issues, seek out possible business partners, expand consumer testing and set up a business plan leading potentially to launching the product,” said team advisor Daniel Azzara. “This will be a great learning experience.”

It makes sense that our team continually makes the upper rankings in these competitions, considering Penn State has already churned out some critically acclaimed food science connoisseurs that go by the names Ben and Jerry.

If you’re curious about Mooofins you might be in luck, the team is considering commercializing the product. Who knows, maybe in a few years instead of eating bagels or donuts we’ll be taking our morning coffee with a plate full of Mooofins (but never cronuts. Nothing will ever replace cronuts).