The Carbohydrate Material Lab in the Food & Nutrition Science Department with Dr. Shin in charge, introduced bakery products using rice flour at the festival.

The lab developed recipes for bakery products made solely from rice, with no mixture of wheat flour or gluten. The research to develop rice to replace wheat flour has been conducted since the beginning of 2000. Professionals say that bakery products from rice flour can be internationally competent where many suffer from atopy or Celiac disease, which are caused by wheat flour.