And that was a big challenge.

Hi, I'm Emma Moore, and I'm the food scientist and project manager at UGA's Food Pick.

So here we've just added our dry ingredients, which has things like hydrolyzed collagen powder, whey protein, pumpkin seed flour.

And now you can see we have a crumbly dough.

And what's going to happen is the more it's mixed, it becomes more homogenous.

And so these crumbs are actually going to form a really

they wanted to know, that shelf life.

Yes, they wanted to know that shelf life, which we still haven't done a shelf life testing yet, but we know that below 0.6, that no microorganisms can grow, and so that was our target water activity.